I love all the flavors in this Stuffed Pepper Soup and how well they all meld together. The peppers offer a mellow and faintly sweet flavor, while the tomatoes and beef kick in that flavor that will remind you of a traditional stuffed pepper.

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Ingredients

• 1 pound extra-lean ground beef, browned and drained
• 2 cans (10-3/4 ounces) tomato soup
• 1 can (14 to 15 ounces) diced tomatoes, undrained
• 2 cups broth (chicken, beef or vegetable)
• 2 bell peppers chopped (I used one green and one red)
• 1 medium onion, chopped
• 1 tablespoon Italian Seasoning
• 1 package (5 to 6 ounces) Spanish rice mix, uncooked
• Grated Parmesan cheese for serving, if desired

• SHOP ON AMAZON: 
• ==> All-Clad Hard-Anodized Nonstick Fry Pan
• ==> AmazonBasics Pre-Seasoned
• ==> Aluminum Nonstick Frying Pan

Instructions

1 ) Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.)

2 ) Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.

3 ) Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.)

4 ) Stir the cooked rice mixture into the soup and cook on low for 30 minutes more to blend flavors.

5 ) Serve with Parmesan cheese sprinkled on top if desired.