"UNSTUFFED" GREEN PEPPER SOUP FOR THE CROCK POT

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This soup is amazing! It smells and tastes just like stuffed peppers. When cooking, people will think you have stuffed peppers baking in the oven. The addition of V8 adds to the flavor. Next time I make this, I'm going to double the recipe!

Provided by Angie Robinson

Categories     Beef Soups

Time 4h5m

Number Of Ingredients 11

1 lb ground round, or turkey, even venison
2 c V8 juice, low sodium
2 c fresh or frozen chopped green peppers
1 c dry instant rice (Minute Rice)
3 c beef broth or stock, low fat
2 can(s) 14.5 oz petite diced tomatoes
1 c fresh or frozen chopped onion
1 c shredded cheddar cheese, optional
1-2 Tbsp Worcestershire sauce
2 tsp garlic powder
1 pinch salt and pepper

Steps:

  • 1. Brown the ground beef or turkey, with onions, until no pink shows. Drain.
  • 2. Put cooked meat & all ingredients -- except rice -- in a large crock pot. Stir until well mixed.
  • 3. Cover and cook on high 4 -5 hours or low for 8-10 hours.
  • 4. Before serving, stir in dry rice, cover again and let sit for 5 minutes. Fluff with a fork. Top with cheese if desired. Makes about eight 1-cup servings.

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