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.