Crock-Pot Stuffed Pepper Soup (Adapted from Cooks .com )
1 pound ground beef
1 package of dry onion soup mix
1 can (15 oz) tomato sauce
3 large green bell peppers, chopped into 1 inch pieces
½ large onion, chopped
3 cloves garlic, minced
2 beef bouillon cubes
1/8 c. brown sugar
2 T. vinegar (preferably apple cider vinegar)
2 t oregano
1 t. black pepper
4 c. water
1 c. cooked white rice
Mozzarella cheese (to top the soup)
1. In a large skillet brown the ground beef. Put it in the crock-pot.
2. Combine the diced tomatoes, tomato sauce, and dry onion soup mix in the crock-pot. Mix well. Add in the peppers, onion, garlic, bouillon cubes, brown sugar, and water. Stir well.
3. Sprinkle with oregano, black pepper, and vinegar. Give it a stir. Cook on low heat for 8 hours. Add in the cooked rice and cook for an additional hour. Serve topped with mozzarella cheese.
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