Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g) (or ground turkey or plant-based ground)
  • 1 medium yellow onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approximately 1 cup)
  • 1 red bell pepper, chopped (approximately 1 cup)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 4 cups beef broth (950ml) (or vegetable broth)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1 cup cooked long-grain rice (about 175g uncooked rice – e.g., basmati, long-grain white rice)
  • Shredded cheddar cheese (Optional)
  • Sour cream or Greek yogurt (Optional)
  • Chopped fresh parsley (Optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and garlic to the skillet and cook until softened, about 3-5 minutes.
  3. Transfer the browned beef, onion, and garlic mixture to the slow cooker. Add chopped bell peppers, crushed tomatoes, tomato sauce, diced tomatoes, beef broth, oregano, basil, salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the peppers are tender.
  5. Stir in cooked rice during the last 30 minutes of cooking time, or just before serving.
  6. Ladle the soup into bowls and garnish with shredded cheese, sour cream, and parsley, if desired.