Stuffed Pepper Soup Recipe
  • 1 lb. extra lean ground beef browned
  • 1/2 cup green pepper chopped
  • 1/2 cup yellow or red pepper chopped
  • 1 cup onions finely diced
  • 3 cloves garlic minced
  • 28 oz. can diced tomatoes
  • 2 cups tomato sauce
  • 1/2 tsp. marjoram
  • salt, pepper
For the day of cooking:
  • 2 cups beef or chicken broth
  • 2 cups rice
Assembly instructions:
  1. Chop the peppers and onion.
  2. Brown the beef in a large skillet on the stove. Drain the fat afterwards. This step is important.
  3. Place the cooked beef in a large resealable bag.
  4. Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
  5. Remove the air from the bag and seal. Freeze.
Stovetop cooking instructions:
  1. Take the bag out of the freezer and thaw. Place the contents in a large pot on the stovetop. Add the broth. Cover and simmer on low for 30 minutes. Add the rice in the last 20 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
Instant Pot instructions:
  1. Cook the rice separately on the stovetop and set aside. Thaw the bag contents and add to the Instant Pot. Add the broth. Cover and cook on high pressure for 15 minutes. Do a natural release. Add the rice either to the entire soup or a bit into each bowl when serving.
Slow Cooker instructions:
  1. Thaw. Dump the bag contents into the crock pot. Add the broth and rice. Stir. Cook on low for 3-4 hours.