Crockpot Stuffed Bell Pepper Soup
1 lb grass-fed ground beef (sub black beans to make vegetarian friendly)
1 green bell pepper (diced)
1 yellow bell pepper (diced)
½ a large yellow onion (diced)
2 cloves of garlic (minced)
2 tablespoon expeller pressed coconut oil
1 32 oz box broth (beef, chicken, or vegetable)
1 14.5 oz can of fire roasted tomatoes
1 6 oz can of tomato paste
1 teaspoon black pepper
1 teaspoon sea salt
1 cup quinoa (uncooked)
In a large skillet, melt 1 tablespoon of expeller pressed coconut oil and cook onions, bell peppers and garlic until onions are translucent and bell pepper start to brown slightly on edges.
Pour your cooked veggies into the crockpot.
Add remaining tablespoon of expeller pressed coconut oil to skillet and cook ground beef.
Pour ground beef into the crockpot.
Add remaining ingredients and cook on low for 10 hours.
Serve with homemade bread and a large green dinner salad.
To save time the morning of, cook the veggies and ground beef the night before and store in the fridge until morning.