1-First Step: Brown the beef Start by browning 1 pound of ground beef in a skillet over medium heat. Cook it for about 5 to 7 minutes, breaking it into crumbles as it cooks, until it is fully browned and no longer pink. Drain off the excess grease before moving on.

2-Second Step: Prepare the vegetables Dice 1/2 onion, 1 red bell pepper, and 1 green bell pepper. Try to keep the pieces fairly even so they soften at the same pace in the crockpot. If you like firmer peppers, you can also add them later in the cooking time, which is one of the easiest ways to adjust the texture.

3-Third Step: Add everything to the crockpot Place the browned and drained beef, diced onion, diced red bell pepper, diced green bell pepper, 1 can diced tomatoes, 1 can tomato sauce, 1 teaspoon oregano, 1 teaspoon garlic salt, 1 tablespoon Worcestershire sauce, 1/2 teaspoon pepper, and 3 cups beef broth into the crockpot. Stir well so the seasonings spread evenly through the soup base.

4-Fourth Step: Cook low and slow Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The longer, lower heat gives the flavors time to blend and helps the peppers soften. The soup will thicken slightly as it cooks and the tomatoes and broth come together into a rich base.

5-Fifth Step: Cook the rice separately While the soup cooks, prepare 2 cups of white rice according to the package directions. Cooking the rice separately keeps it from turning mushy and gives you more control over texture. Long-grain white rice is the best fit for this recipe if you want a classic stuffed pepper style.

6-Final Step: Serve and enjoy Before serving, stir the soup well so the flavors are evenly distributed. Then spoon it into bowls and top each one with cooked rice, or stir the rice directly into the soup. Taste and add a little extra salt or pepper if needed.