My mom always whipped this up with a side of bread, and man, it was divine.

– 1 tablespoon olive oil
– 1 pound ground beef or turkey
– 3 bell peppers (a mix of colors), diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1 can (15 ounces) tomato sauce
– 4 cups beef broth or chicken broth
– 2 teaspoons Italian seasoning
– 1 cup rice, uncooked (white or brown, depending on preference)
– Salt and pepper, to taste
– Shredded cheese (cheddar or mozzarella), for serving
– Fresh parsley, chopped, for garnish
Directions
1. In a skillet over medium heat, add the olive oil. Once hot, add the ground meat and cook until nicely browned, breaking it apart with a spoon. Transfer the cooked meat to your slow cooker.
2. To the slow cooker, add the diced bell peppers, onion, garlic, diced tomatoes, tomato sauce, beef or chicken broth, and Italian seasoning. Stir to combine all the ingredients well.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the peppers are tender.
4. About 30 minutes before the cooking time is up, stir in the uncooked rice. Cover and continue cooking until the rice is tender.
5. Season the soup with salt and pepper to taste. Serve hot, garnished with shredded cheese and fresh parsley.
Variations & Tips
– For a vegetarian version, skip the ground meat and add more bell peppers or try adding other veggies like diced zucchini or mushrooms.

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