I made stuffed pepper soup the other night for dinner. I found the recipe on RecipeZaar and made a few changes so I could do it in the crockpot. I'll post the original recipe below with my changes in parentheses. This was a very good soup - it smelled so good when we came home from work! It tasted very much like a stuffed pepper - delicious! All three of us loved it!
Stuffed Pepper Soup
1 1/2 lbs lean ground beef (I used 1 pound ground lamb)
3 large green peppers, chopped (I used 4)
1 large onion, chopped
2 (14 ounce) cans beef broth (I used Organic BTB and water... and added about 3 cups extra water for the rice)
2 (10 ounce) cans tomato soup, undiluted (I just used a pint of my home-canned)
1 (28 ounce) can crushed tomatoes, undrained (I used organic, fire-roasted, diced)
1 (4 ounce) can mushroom pieces, drained (I used a pint of home-canned)
1 1/2 cups cooked rice (I used 3/4 cup uncooked organic short brown rice)
In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes, and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally. Add the rice, heat through and serve.
(I cooked the meat and then just threw everything into the crockpot and let it cook on low for 9 hours).