Slow Cooker Stuffed Pepper Soup
Ingreadient
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1 pound ground beef
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3 (14.5 ounce) cans low-sodium chicken broth
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2 (8 ounce) cans tomato sauce
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1 (14.5 ounce) can fire roasted diced tomatoes
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2 cloves garlic, pressed
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1 green bell pepper, diced
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1 red bell pepper, diced
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1/2 cup onion
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1 tablespoon chicken bouillon, such as Knorr®
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1 teaspoon dried oregano
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1 teaspoon salt, or to taste
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1/2 teaspoon freshly ground black pepper, or to taste
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1 cup instant white rice (such as Minute® Rice)
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1 cup shredded mozzarella cheese, or as needed
Direction
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard any excess grease.
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Place beef, chicken broth, tomato sauce, diced tomatoes, garlic, green pepper, red pepper, onion, bouillon, oregano, salt, and pepper in a slow cooker. Stir to combine and cook on High until vegetables are soft, 3 to 4 hours.
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Add rice and cook until rice is tender, 20 to 25 minutes more. Serve topped with mozzarella cheese.
