Slow Cooker Stuffed Pepper Soup
"Stuffed peppers but in soup form. A total winner. It's easy, hearty, and packed with flavor. After browning ground beef, onions, red and green peppers, and garlic on the stove, transfer everything to your slow cooker where it simmers away in a tomatoey broth. To help ease weeknight dinner chaos, I cooked everything on the stovetop the night before, transferred it into my lined slow cooker, added the remaining ingredients, refrigerated, and the next night turned on the slow cooker in advance of dinner. We loved this comforting soup...."
INGREDIENTS
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1 pound 95% lean ground beef
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3/4 teaspoon kosher salt, or to taste
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1 1/2 cups finely diced sweet Vidalia onion (from about 1 medium/large onion)
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1 1/2 cups chopped red bell pepper (from about 1 large pepper)
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2/3 cup chopped green bell pepper (about half of 1 large pepper)
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3 cloves garlic, chopped
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two 14.5-ounce cans petite diced tomatoes (I used no salt added)
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1 3/4 cups tomato sauce (one 15-ounce can)
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2 cups reduced sodium, fat-free chicken broth
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1/2 teaspoon dried marjoram
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon freshly ground pepper, or to taste
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3 to 4 tablespoons fresh Italian flat-leaf parsley, finely minced
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3 cups cooked white or brown rice
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