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Stuffed Pepper Soup
Course:
Soup
Cuisine:
American
Servings:
8
Author:
Liz Geeslin
Equipment
Crockpot
1 gallon size freezer bag
Ingredients
1
pound
lean ground beef
1/2
cup
dry wild rice - uncooked
1
green bell pepper, diced
1
red bell pepper, diced
2
medium
zucchini, diced
1
yellow onion, diced
1
28 oz can
diced tomaotes, undrained
1
15 oz can
tomato sauce
2
tbsp
Italian seasoning
2
tsp
salt, or to taste
1
quart
beef broth (added at day of cooking)
Instructions
To Freeze and Cook Later:
Add all ingredients EXCEPT the broth to the freezer bag, remove as much air as possible, seal and freeze.
To Cook:
Thaw the night before in the fridge or in a bowl of water in the morning.
Add contents to the crockpot, along with the broth.
Cook on low for 6 hours, stir to combine and break up the beef.
Season to taste and serve with crusty bread!