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Home Ground Beef Recipes / Beef Mince Recipes

Yummy Slow Cooker Stuffed Pepper Soup Freezer Meal

Yummy Slow Cooker Stuffed Pepper Soup Freezer Meal
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I love stuffed peppers, but my husband, he’s not exactly a fan. I made them once for him to try, and when I asked why he barely ate any of what was on his plate, he said, “they are too peppery!” It made me laugh, but it also made me a little sad, thinking that we probably wouldn’t have stuffed peppers ever again. Shortly after, we ate at a local restaurant that served a version of stuffed pepper soup on their buffet. I loved how it tasted like stuffed peppers but without the overpowering flavour of peppers. I had him try it, and he enjoyed it too. It struck me then that this is how we could enjoy “stuffed peppers” at home!

For this recipe, you’ll need two one-gallon freezer bags and two small regular sandwich bags. Label one of the gallon freezer bags with “Stuffed Pepper Soup”, the date, and the cooking instructions listed below. Place a pound and half of lean (90% or higher) ground beef in the other gallon freezer bag. If you don’t have lean ground beef, brown your ground beef in a skillet, drain the fat and allow it to cool before placing it into the freezer bag.

Yummy Slow Cooker Stuffed Pepper Soup Freezer Meal

Yummy Slow Cooker Stuffed Pepper Soup Freezer Meal

Gretel ShawGretel Shaw
This slow cooker stuffed pepper soup recipe is the ultimate dish to have when you're on-the-go.
5 from 1 vote
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 1039 kcal

Ingredients
 
 

  • Raw Meat Mince1 ½ pound ground beef (minced beef) - lean
  • Fresh Green Pepper Isolated On White Background3 cups green pepper (green capsicum) - diced
  • Ripe Yellow Onion On A White Background1 medium yellow onion - diced
  • Garlic2 teaspoons garlic - minced
  • Ketchup1 cup ketchup (tomato sauce Australia and UK)
  • Tomatoes14 ½ ounces tomato - diced with liquid
  • Store Of Fresh Water5 cups water
  • Bowl Of Beef Bone Stock4 cubes beef stock (beef broth or beef bouillon)
  • Bowl Of Brown Sugar2 tablespoons brown sugar
  • Wooden Bowl Of Salt2 teaspoons salt
  • Ground Black Pepper Pile, Paths, Top2 teaspoons ground black pepper
  • Dried Basil Leaves In Wooden Bowl Over White1 teaspoon dried basil
  • Pile Of Red Paprika Powder2 teaspoon paprika
  • Rice2 cups white rice - instant
  • Mozzarella Cheese Isolated On White Background2 cups Mozzarella cheese

Instructions
 

  • Label one-gallon freezer bag “Stuffed Pepper Soup”, the date and the cooking instructions below.
  • Add ground beef, peppers, onions, a can of tomatoes, tomato sauce, minced garlic, bouillon, and water to a second-gallon freezer bag. Seal the bag.
  • Add the black pepper, salt, paprika, basil, and brown sugar to a small sandwich bag. Seal the bag.
  • Place the shredded cheese in a second sandwich bag. Seal.
  • Place all three bags inside the gallon freezer bag you labelled in the beginning, seal the bag and place it in the freezer.
  • Allow the bag’s contents to thaw overnight in the refrigerator the night before cooking.
  • In the morning, pour the contents of the freezer bag with the ground beef into the slow cooker.
  • Allow the soup to cook on low for 6 to 8 hours or high for 4 to 5 hours.
  • Ten minutes before serving, break up any clumps of ground beef and stir herbs, spices and brown sugar from the one sandwich bag, add the rice and place the lid back on the slow cooker.
  • Once the rice is tender, stir the soup and serve with a light covering of cheese.

Nutrition

Calories: 1039kcalCarbohydrates: 99gProtein: 51gFat: 48gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 165mgSodium: 1971mgPotassium: 1301mgFiber: 6gSugar: 17gVitamin A: 4348IUVitamin C: 163mgCalcium: 422mgIron: 7mg
Have you tried this recipe?Please leave a rating and comment.
Tags: stuffed pepper soup
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