Crockpot Stuffed Bell Pepper Soup

*If you are looking for some comfort in a bowl on a cold winter day, this is the soup for you. If you love stuffed bell peppers be sure to stock up so you can try a bowl of this yumminess.

Crockpot Stuffed Bell Pepper Soup

Ingredients:
1-2 lbs. ground beef (or turkey)
1 medium onion, diced
2 garlic cloves, minced
2 bell peppers cut into cubes (I use a mixture of different colors)
2 14.5 oz. cans stewed or diced tomatoes
2 8oz. cans tomato sauce (or sub with 28 o. crushed tomatoes)
1-2 Tbsp. sugar
1 tsp. Italian Seasoning (or 1 tsp. dried basil and 1 tsp. dried oregano)
2 tsp. Worcestershire Sauce
1/2 tsp. salt
1/4 tsp. black pepper
4-6 cups chicken or beef broth (or 1/2 of each kind of broth if you'd like)
1 cup of uncooked rice (or 2 cups cooked rice *see note)
Shredded Mozzarella or Montery Jack cheese to sprinkle on top (optional)

Directions:
In a skillet brown beef and onions. I like to throw my cut up bell peppers in right before all the meat has browned but you can just add them raw to cook with the other ingredients. In a 6 qt. crockpot add all the other ingredients except the rice and cheese. Cook on LOW for 6-7 hours.

To serve: Place a little warmed cook rice into bowls (if prepared separately) and pour your desired amount of soup over the top. Sprinkle on the cheese of your choice and enjoy!

*Note: I used some brown rice I had already cooked in some broth but you could add a cup of uncooked rice in the last 30-45 minutes of cook time if you prefer. I'm also known to use I use 2 cups of my homemade sauce in place of the tomato sauce and ground beef when I want to just dump and go.