Hello, I am Jane. Today, we’re going to make stuffed pepper soup - slow cooker recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really 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 meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Stuffed Pepper Soup - Slow Cooker is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have stuffed pepper soup - slow cooker using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Stuffed Pepper Soup - Slow Cooker:
- Prepare 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
- Prepare 3 cloves garlic, minced
- Prepare 1 can (28 oz.) unsalted crushed tomatoes
- Prepare 1 can (15 oz.) fire roasted diced tomatoes
- Take 1 can (8 oz.) unsalted tomato sauce
- Take 3 cups unsalted chicken or beef broth
- Take 2 tsp. each Italian seasoning, brown sugar, Worcestershire sauce
- Prepare 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)
Instructions 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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