Stuffed peppers are one of those comforting dinners I love to make for my family on a regular basis. I've made them in the oven, the slow cooker and even on the grill! Since winter is (still) here and all I can think about is soup, I thought it would be the perfect time to transform this veggie-rich meal into a slow-cooker soup, and the resulting recipe is fantastic! Not only is this slow-cooker soup so much easier to make than actual stuffed peppers, my family claimed that this soup tastes even better than the original dish.
To start, brown ground beef and drain off the grease. Place in a 6-quart slow cooker. Add in peppers, onions, garlic, tomatoes, tomato sauce, broth, brown sugar, water, salt and pepper to the slow cooker. Cover and cook on low seven to eight hours.
When you have 30 minutes or so left of cooking time, add in your cooked rice, replace the cover and continue cooking until time is up. I highly recommend topping each bowl with optional shredded cheese. So good!