Ingredients:
- 2 pounds ground beef
- 1 small diced yellow onion
- 2 teaspoons minced garlic
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 30 ounces canned diced tomatoes
- 30 ounces plain tomato sauce
- ⅓ cup Worcestershire sauce
- 4 – 6 cups chicken broth
- 4 cups roughly chopped green bell peppers (about 3 medium-sized peppers)
- 2 cups instant white rice
Instructions:
Stovetop Directions:
- Brown the ground beef in a large stockpot, then drain.
- Add the diced onion, minced garlic, and seasoned salt. Cook until the onions are translucent.
- Pour in the diced tomatoes, tomato sauce, Worcestershire sauce, and 4 cups of chicken broth. Bring to a simmer.
- Add the bell peppers, cover, and let them cook for 20 minutes.
- Incorporate the instant white rice and cook until done (about 5 minutes or according to package directions).
- If needed, stir in the remaining chicken stock until reaching the desired consistency.
Instant Pot Directions:
- Brown the ground beef using the sauté mode, then drain.
- Add all remaining ingredients EXCEPT rice. Cover, set to ‘sealing,’ and cook on manual (high pressure) for 3 minutes. Cancel, NPR for ten minutes, then release remaining pressure.
- Stir in the rice and cover (without turning on the pot). Allow it to sit for 5 – 7 minutes until the rice is cooked to your liking.
- Adjust the consistency by stirring in remaining chicken stock until reaching the desired thickness.
Slow Cooker Directions:
- Brown the ground beef on the stovetop, then drain.
- Add all ingredients EXCEPT rice to the slow cooker. Cover and cook on high for 4 – 6 hours or low for 8 – 10 hours.
- Stir in the rice and cover. Let it sit for 5 – 7 minutes until the rice is cooked to your liking.
- Adjust the consistency by stirring in remaining chicken stock until reaching the desired thickness.
FAQS:
Q1: Can I use brown rice instead of white rice?
A1: Absolutely! Adjust the cooking time based on the type of rice you choose.
Q2: Is there a vegetarian option for this soup?
A2: Substitute ground beef with plant-based alternatives and use vegetable broth for a meatless version.
Q3: Can I freeze Stuffed Pepper Soup for later?
A3: Certainly! Allow it to cool completely before transferring to freezer-safe containers.
Conclusion:
In conclusion, Stuffed Pepper Soup is a versatile and hearty dish that suits any occasion. Whether you prefer the convenience of the Instant Pot, the slow cooking magic of a slow cooker, or the traditional stovetop method, this recipe delivers a flavorful and comforting experience. Warm up with a bowl of Stuffed Pepper Soup and savor the goodness of each spoonful!