Hi, I’m Jane. Today, we’re going to make stuffed pepper soup - slow cooker recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Stuffed Pepper Soup - Slow Cooker Recipe
Stuffed Pepper Soup - Slow Cooker is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Stuffed Pepper Soup - Slow Cooker is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have stuffed pepper soup - slow cooker using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Stuffed Pepper Soup - Slow Cooker:
- Make ready 1 tbsp. olive oil
- Take 1 lb. ground beef (or ground turkey)
- Make ready 1/2 yellow onion, diced
- Take 2 large bell peppers, diced
- Get 3 cloves garlic, minced
- Take 1 can (28 oz.) unsalted crushed tomatoes
- Get 1 can (15 oz.) fire roasted diced tomatoes
- Take 1 can (8 oz.) unsalted tomato sauce
- Prepare 3 cups unsalted chicken or beef broth
- Take 2 tsp. each Italian seasoning, brown sugar, Worcestershire sauce
- Take 1 tsp. salt
- Prepare 1/2 tsp. each pepper, smoked paprika, dried basil
- Make ready Cooked rice, for serving (or different grain of your choosing)
Steps to make Stuffed Pepper Soup - Slow Cooker:
- In a large skillet, heat the olive oil over medium heat. Once it’s hot, add the ground meat and cook until it is browned throughout. Drain any excess fat if needed.
- Grease your slow cooker and place all the ingredients EXCEPT for the rice. Stir everything well and then place the lid on and set the heat to low for 5-6 hours.
- To serve, stir in some hot, cooked rice (or other grain) into individual bowls and top with some shredded cheddar cheese and enjoy!
- You could also stir the rice into the soup and serve it that way, but since we usually have leftovers, I prefer to store the soup and rice separately so the rice doesn’t absorb the majority of the liquid.
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