Yummy Slow Cooker Stuffed Pepper Soup Freezer Meal
This slow cooker stuffed pepper soup recipe is the ultimate dish to have when you're on-the-go.
Ingredients
1 ½ pound ground beef (minced beef) - lean
3 cups green pepper (green capsicum) - diced
1 medium yellow onion - diced
2 teaspoons garlic - minced
1 cup ketchup (tomato sauce Australia and UK)
14 ½ ounces tomato - diced with liquid
5 cups water
4 cubes beef stock (beef broth or beef bouillon)
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dried basil
2 teaspoon paprika
2 cups white rice - instant
2 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
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