Is it a Soup or a Meal?

Stuffed Green Pepper Soup

This is a crock pot recipe.  I suggest cooking this on low heat for a minimum of 4 hrs no longer than 8hrs.  You can also cook this on the stove if you are in a hurry, but I still recommend a simmer time of at least an hour in order to develop the flavors.

1lb ground beef or ground pork (you can do a combination of the two)
2 green peppers, chopped
1 white onion, chopped
1 c cooked white rice (it needs to be cooked)
1 15oz diced tomatoes with juice
1/2 c brown sugar (feel free to add more 1tbs at a time if needed)
1 bottle of tomato juice (around 64 oz...give or take depending on the size of your crock pot.  You can substitute V8)
2 beef bullion cubes (or 2 tsp beef bullion granules)
2 tbs of soy sauce
Salt and Pepper to taste (I usually end up using 2 tbs of salt, 1 tbs of pepper, but add as much or as little as you like)

Brown ground beef (or pork or combination of meat) with peppers and onions.  Drain excess fat.  Place into slow cooker.
Add rice, tomatoes, tomato juice, brown sugar, beef bullion, and soy sauce.  Stir.
Add salt and pepper.  Taste.  Adjust your seasonings.  Taste again (its important to keep tasting at this stage in order to adjust the seasoning to your liking).
Set your crock pot to low and walk away.  Stir occasionally if you want (you don't have to, you can leave it and forget it). 

When serving, throw a couple croutons on top and sprinkle with a little cheddar cheese.  Its super yummy.

For freezing allow the soup to cool to room temp. Portion out the soup into the containers you wish to use.  This soup can be microwave or thawed and reheated on the stove.

Freezing tip-  Cook extra rice and chop extra veggies and freeze them.  These can be used to throw together a quick "leftover" casserole or used for a fast and easy stir fry.