Stuffed Pepper Soup

1 lb Ground beef
1 c. Onion chopped
2 c. Bell peppers chopped
15 oz. Can diced tomatoes with garlic and onions
15 oz. Can tomato sauce
3 c. Beef broth
½ tsp Oregano
½ tsp Basil
Salt and pepper to taste
1 c. White rice

Brown your meat and drain completely. Place the drained meat into the slow cooker.

Add in the chopped onion and chopped bell pepper.

Stir in the can of diced tomatoes, the tomato sauce and the beef broth.

Mix in the oregano and basil, as well as salt and pepper to taste.

Pour in 1 cup of rice, place the lid on the slow cooker, and cook on low for 6-8 hours.

Stir and serve immediately, or store in an airtight container in the fridge or freezer for later use.

*You can also make this on the stove top instead of a slow cooker.

Source: Sweet Pea's Kitchen