1 large onion chopped small
4 large bell peppers I used 2 red, a yellow and a green
1 1/2 cups cooked black beans or 1 can, drained and rinsed
32 ounces beef stock
16 ounces tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon Italian seasoning blend
2 teaspoons kosher salt divided
1 teaspoon black pepper divided
1/4 - 1/2 teaspoon crushed red pepper flakes
3 cups warm cooked rice
Cook and crumble the ground beef in a skillet over medium to medium high heat. Season the meat with 1 teaspoon salt and 1/2 teaspoon pepper while it is cooking. Add the onions to the skillet when it is almost browned. When the onions are tender, transfer the mixture to the Crock-Pot and add all the remaining ingredients EXCEPT the rice. Set the temperature to HIGH (for 3-4 hours) or to LOW (for 8+ hours). When the peppers are tender, place a scoop of the previously cooked rice into each bowl and then ladle soup over it. Stir to combine. Enjoy!