When it comes to serving it...some of my family members enjoy it with melted shredded cheese on top, while others enjoy it served plain. In addition, I sometimes serve it with toasted cheesy garlic bread or with cornbread on the side. Both are equally good served with this soup. The recipe is super versatile and you can spice it up to your own liking! If you have a small garlic bulb on hand, you can mince that up and toss it in with your doing the meat mixture portion of the recipe.
Slow Cooker Unstuffed Green Pepper Soup Recipe
1 lb. lean ground beef
2 to 3 cups uncooked white rice
1 - 32 oz. jar spaghetti sauce
1-2 cups of water
3 green bell peppers, chopped
1 onion, finely chopped
24-36 cherry tomatoes, sliced in half
1 1/2 tbsp. basil
1 tbsp. parsley
1 1/2 tbsp. oregano
1/2 tsp. red pepper flakes
salt and ground black pepper to taste
In the slow cooker, combine together your cooked hamburger & veggie mixture with the 32 oz. jar of spaghetti sauce. Stir in the basil, parsley, red pepper flakes and oregano. If you want to add salt & ground black pepper to it, you can do it now or let people add their own when you serve it. Turn the heat up to high and cook for 1 hour on high. While it's cooking prepare the white rice.
Follow directions on the package to cook your white rice. Once done, drain away the water. Stir the white rice into the mixture that is in the slow cooker and add at least 1 cup of water, more if the mixture is too thick. Cover and reduce the heat to low.
Slow cook the green pepper soup on the low heat setting for about 2 hours. If you're not ready to sit down and eat, reduce the heat setting to warm until you're ready to serve it.