Unstuffed Green Pepper Soup For The Crock Pot Food

UNSTUFFED PEPPER SOUP

Steps:

• In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.

UNSTUFFED PEPPER SOUP

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
• Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.

SLOW-COOKER STUFFED PEPPER SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium heat until meat is no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low until flavors are blended, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

UNSTUFFED PEPPERS

Steps:

• Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.

UNSTUFFED GREEN PEPPER CASSEROLE

Steps:

• NOTE:.
• You can use any combo of the following to suit your tastes = sauce, paste and diced(undrained) tomatoes,.
• Cut tops off peppers; remove seeds and membranes, and cut each pepper into 4 to 8 pieces.
• Cook peppers in simmering water to cover for 5 minutes.
• Brown ground beef and onions; pour off excess grease.
• Add seasonings, rice, and corn(if used) and tomato sauce.
• Heat until hot and bubbly.
• Lay the pepper pieces across the bottom of the casserole dish and pile filling on top.
• Place cut off tops on top of filling.
• Add strips of raw bacon on top of that and pour tomato(combo) sauce over.
• Bake stuffed peppers at 350° for 30 minutes.

SLOW-COOKER STUFFED PEPPER SOUP

Steps:

• Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
• Stir in all remaining ingredients except rice and cheese.
• Cover; cook on Low heat setting 7 to 8 hours.
• When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
• Serve soup topped with cheese.

UN-STUFFED BELL PEPPER CASSEROLE ( CROCK POT )

Steps:

• Brown sausage then place in slow cooker.
• Add remaining ingredients, except for the cheese.
• Cook, covered, 3 hours on high, or 6 hours on low.
• Sprinkle cheddar cheese and cook another 5 minutes, or until the cheese has melted.

UNSTUFFED GREEN PEPPER SOUP

Steps:

• Put all ingredients except rice into crockpot.
• Stir until well mixed & cover.
• Cook on low 8-10 hours or on high 4-5 hours. Before serving stir in rice.
• Cover & let sit five minutes.

UNSTUFFED GREEN PEPPER SOUP

Steps:

• In a large dutch oven over medium heat add the oil, onion, celery, and green peppers.
• Saute until just tender, stirring frequently.
• Stir in ground beef to onion mixture and cook approximately 15 minutes or until the meat is browned and no longer pink.
• Add uncooked rice and mix thoroughly.
• Slowly stir in tomatoes, V-8 juice, 6 cups vegetable broth and diced potatoes.
• Season soup with brown sugar, cinnamon, salt and pepper and cover with lid.
• Let soup simmer slowly for one hour or until potatoes are fork tender.
• Ladle soup into bowls and serve with fresh baked bread or hard rolls.