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Step-by-Step Directions
- Prepare the Ingredients: Begin by dicing the bell peppers, onion, and mincing the garlic. Set aside.
- Brown the Meat: In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat and transfer the meat to the crockpot.
- Combine the Ingredients: In the crockpot, add the cooked rice, diced bell peppers, onion, garlic, diced tomatoes (with juice), broth, Italian seasoning, salt, and pepper. Stir well to combine.
- Cook on Low: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors meld together beautifully.
- Serve: Once done, give the soup a good stir. Ladle into bowls and top with shredded cheese and fresh herbs if desired.
Tips and Variations
Cooking Shortcuts
- Use Pre-Cooked Rice: Save time by using leftover rice or microwaveable rice packets.
- Frozen Vegetables: If you’re short on fresh produce, frozen diced peppers and onions work perfectly.
Recipe Swaps
- Protein Options: Substitute the ground beef with ground chicken, turkey, or even plant-based meat for a vegetarian option.
- Add Extra Veggies: Consider adding corn, zucchini, or spinach for more nutrition and flavor.
- Spice it Up: For a spicy kick, add jalapeños or red pepper flakes.
Storing Leftovers
This soup stores well in the fridge for up to 4 days in an airtight container. To reheat, simply warm it on the stove or in the microwave until heated through. For longer storage, you can freeze the soup for up to 3 months. Just remember to leave some space in the container for expansion.
Food and Drink Pairings
- Bread: Serve with crusty bread or garlic bread for a complete meal.
- Salad: A side salad with a light vinaigrette complements the flavors of the soup.
- Beverages: Pair with a crisp white wine, such as Sauvignon Blanc, or a refreshing iced tea.
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