Description
A hearty and flavorful slow-cooked meal featuring ground beef, bell peppers, and rice.
Ingredients
Scale
- 3 bell peppers (red, green, yellow)
- 1 pound ground beef
- 1 cup uncooked white rice
- 15 ounces tomato sauce
- 14.5 ounces diced tomatoes
- 4 cups vegetable broth
- 3 cloves garlic
- 1 onion
- 2 tablespoons chili powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Brown the Ground Beef: In a skillet over medium heat, brown the ground beef until it’s cooked through. Drain any excess fat and set aside.
- Prep the Vegetables: Chop your bell peppers into bite-sized pieces. Dice an onion and mince a few cloves of garlic.
- Combine Ingredients in the Crock Pot: In your slow cooker, add the cooked ground beef, chopped bell peppers, diced onion, minced garlic, uncooked rice, tomato sauce, diced tomatoes, and vegetable broth.
- Add Seasonings: Sprinkle in your chili powder, Italian seasoning, salt, and pepper. Stir everything together well to combine.
- Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Check the Rice: About 30 minutes before serving, check if the rice is tender. If necessary, add a bit more broth or water to reach your desired consistency.
- Serve: Once everything is cooked to perfection, ladle the soup into bowls. Top with shredded cheese or fresh herbs if desired.
Notes
- Feel free to adjust the spice levels according to your taste.
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers taste great and can be reheated for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg