Slow Cooker Stuffed Pepper Soup
1 pound ground chuck, browned
1 large Melissa’s French shallot, chopped
½ cup diced Melissa’s Fire Roasted Red Bell Peppers
½ green bell pepper, diced
1 14-oz. can petite diced tomatoes
1 14-oz. can tomato sauce
1 14-oz. can beef stock
1 teaspoon dried oregano
1 teaspoon garlic salt
½ teaspoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
Freshly ground black pepper
2 cups cooked rice
Place everything except the rice into the slow cooker. Cook for 6 to 8 hours on “low,” or 3 to 4 hours on “high.“ Serve topped with a generous scoop of rice.