"Unstuffed" Green Pepper Soup for the Crock Pot
Blue Ribbon Recipe
This soup is amazing! It smells and tastes just like stuffed peppers. When cooking, people will think you have stuffed peppers baking in the oven. The addition of V8 adds to the flavor. Next time I make this, I'm going to double the recipe! The Test Kitchen
1 lbground round, or turkey, even venison
2 cV8 juice, low sodium
2 cfresh or frozen chopped green peppers
1 cdry instant rice (Minute Rice)
3 cbeef broth or stock, low fat
2 can(s)14.5 oz petite diced tomatoes
1 cfresh or frozen chopped onion
1 cshredded cheddar cheese, optional
1-2 TbspWorcestershire sauce
2 tspgarlic powder
1 pinchsalt and pepper
How to Make "Unstuffed" Green Pepper Soup for the Crock Pot
- Brown the ground beef or turkey, with onions, until no pink shows. Drain.
- Put cooked meat & all ingredients -- except rice -- in a large crock pot. Stir until well mixed.
- Cover and cook on high 4 -5 hours or low for 8-10 hours.
- Before serving, stir in dry rice, cover again and let sit for 5 minutes. Fluff with a fork. Top with cheese if desired. Makes about eight 1-cup servings.