Stuffed Pepper Soup

1 pound ground chuck
1/2 teaspoon Montréal steak seasoning

5 to 6 cups water
1 15-ounce can tomato sauce
114.5 ounces can diced tomatoes, undrained
1 ½ cups chopped green pepper
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons packed brown sugar
½ teaspoon salt
1 tablespoon beef soup base

¼ teaspoon freshly ground black pepper
1 6.8-ounce box of Rice-A-Roni Spanish rice
1-1 ½ cups heavy cream

In a 10-inch skillet over medium heat, brown ground chuck, seasoned with steak seasoning, until crumbly. Drain on a paper towel lined plate. Place ground meat into the bottom of a six-quart slow cooker that has been sprayed with Pam. Place other ingredients, in the order listed, on top of the ground meat; stir to combine. Cook on high 4 to 5 hours until rice is done. Stir in heavy cream, adding more or less depending upon desired thickness. Ladle into bowls, and top with chopped parsley, cilantro, or crumbled feta or bleu cheese.

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