Page 37 - 2016TOHCookbook

Stuffed Green Bell Pepper Soup
Rose Family | NORTH BARRINGTON, IL
“This soup has been a family favorite since our kids were in elementary school, especially in the fall and winter. This is a hearty soup that serves as our main meal and is super easy to prepare. It is also a favorite dish to bring to our large
family holiday parties.” CECILIA ROSE
INGREDIENTS
Serves 8
2 pounds ground round, chuck or turkey 2 cups diced green bell peppers
2 (14.5-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
2 beef bouillon cubes
1 cup uncooked Minute Rice
1 teaspoon salt
1⁄2 teaspoon ground black pepper
3 1⁄2 cups water
Warm crusty French bread, for serving Grated Parmesan cheese (optional)
PREPARATION
1. In a skillet over medium-high heat, brown the meat. Drain excess fat.
2. Spray the bottom and sides of a slow cooker with nonstick cooking spray. Place the bell peppers on the bottom of the slow cooker. Add the meat, tomatoes, tomato sauce, bouillon cubes, rice, salt, pepper and water.
3. Cook on low until the peppers are soft, 6 to 8 hours. Depending on the slow cooker, more water may be needed as the soup cooks.
4. Serve with French bread, with Parmesan cheese passed alongside for sprinkling on top of the soup, if desired.
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