Stuffed Bell Pepper Soup

Thanks to my Facebook friend Sarina Simpson, for providing the recipe for tonight's dinner.  Below is my adaptation of the recipe.  This made enough that the two of us ate it for 3 nights straight and exclaimed each evening that it was STILL good!  A keeper ~


Crockpot Stuffed Pepper Soup

1 lb. lean ground beef
1 whole small onion, chopped
3-4 large green bell peppers, chopped (I did larger chunks, not diced)
1 (32 oz.) carton beef broth
2 (15 oz.) cans diced tomatoes, undrained
1 sm. can tomato paste
1 Tbsp. worcestershire sauce
Shredded cheese *optional, for topping
Cooked rice

In a skillet, cook ground beef and onions over medium heat until meat is no longer pink.  Drain grease.

In a crockpot, combine beef broth, cans of tomatoes, the meat mixture and the bell peppers.  Cover and cook on high 3 hrs. or low for 6 hrs. 

Serve over rice.  Yields 4-6 servings