Hi, I am Laura. Today, we’re going to prepare stuffed pepper soup - slow cooker recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to 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 recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Stuffed Pepper Soup - Slow Cooker is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have stuffed pepper soup - slow cooker using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Pepper Soup - Slow Cooker:
- Get 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
- Take 3 cloves garlic, minced
- Take 1 can (28 oz.) unsalted crushed tomatoes
- Make ready 1 can (15 oz.) fire roasted diced tomatoes
- Take 1 can (8 oz.) unsalted tomato sauce
- Take 3 cups unsalted chicken or beef broth
- Prepare 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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