I’ve signed up for a 31-day writing challenge. Every day in October, I post a new slow cooker recipe, a link to a previously posted slow cooker recipe, or a recipe from another blog.
Last night was parent-teacher conference night at school. Even though I only had one parent come in, it turned out to be one of the most meaningful conferences I’ve had in a while.
The mom became emotional as we talked about how much more confident her child has become this year. Seeing her cry happy tears was such a reminder of why I love teaching. Watching students grow academically is rewarding, but seeing them gain confidence in themselves is even more special.
As we continued talking, we discovered that we’re both Christians. Before she left, she shared one of her favorite Christian artists, Jonathan McReynolds, and recommended that I listen to his song, “Pressure.” I played it later that evening, and I’m so glad I did. The message really spoke to me and was exactly what I needed to hear. It’s one of those songs that reminds you God is present even when life feels overwhelming.
Sometimes the biggest blessings come from the moments you least expect. What started as a quiet evening with only one conference ended up encouraging both my heart and my faith.
I hope you enjoyed listening to the message from Jon. He is truly blessed by God.
Anyway, let’s get to today’s recipe!
I made this Stuffed Pepper Soup on Monday using some of the ground beef I had cooked in bulk over the weekend. It made dinner so easy to throw together on a busy day.
One thing I learned, though, was about the rice. I added white rice to the slow cooker along with all the other ingredients, and after cooking all day, it became a little too soft and started to break apart.
If you want to add the rice at the beginning, I’d recommend using brown rice since it holds up much better during a long cook time. Another option is to cook the rice separately and spoon it into each bowl just before serving. Either method works—it just depends on what you prefer!
For reference, I made this recipe in my 6-quart slow cooker.
Stuffed Pepper Soup
Stuffed Pepper Soup
Ingredients
- 1 lb of ground beef, browned or 2 c. bulk hamburger from the freezer
- 1 (15 oz.) can of tomato sauce
- 2 (15 oz.) cans of diced tomatoes with juices or 1 28 oz. can of diced tomatoes
- 1 c. beef broth
- 1 (16 oz.) bag of frozen pepper stir fry mix
- salt and pepper, to taste
- 1 c. brown rice
- cheddar cheese to top the soup
Directions
- Place all ingredients into your crock, except cheese (Also rice, if you decide to make the rice at the end.)
- Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- (OPTIONAL STEP) If you opted to make the rice at the end, make the rice. Place about 1/4 c. of cooked rice in the bowls before serving.
- Serve with cheese.
If you enjoyed this recipe, please share it on Facebook or Pinterest. Here is a link to my Facebook page and my Pinterest page.
To check out the rest of the recipes I’ve shared during this challenge, click on this link.
Happy eating,
Traci
Please leave me a message so I know you came and visited.