Vegetarian Stuffed Pepper Soup (Stove Top and Slow Cooker)

peasandcrayons.com

Jenni Galactic

1 cup uncooked rice (I like to use jasmine or basmati)

2 cups diced bell pepper

1 cup onion

1 jalapeño (optional)

1 clove garlic

2 tsp avocado oil or olive oil

4 cups vegetable broth*

14.5 oz canned fire roasted diced tomatoes

14.5 oz canned tomato sauce*

1 tsp salt or to taste, see notes

1 tsp black pepper

1 tsp salt-free Italian blend seasoning (I looove Mrs. Dash)

½-¼ tsp garlic powder

¼ tsp dried oregano (I like using dried oregano leaves)

¼ tsp red pepper flakes

1 cup dry red lentils

Directions at peasandcrayons.com

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