Hello, I’m Laura. Today, I will show you a way to make stuffed pepper soup - slow cooker recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little 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 on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Stuffed Pepper Soup - Slow Cooker is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook stuffed pepper soup - slow cooker using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Pepper Soup - Slow Cooker:
- Prepare 1 tbsp. olive oil
- Get 1 lb. ground beef (or ground turkey)
- Get 1/2 yellow onion, diced
- Take 2 large bell peppers, diced
- Make ready 3 cloves garlic, minced
- Get 1 can (28 oz.) unsalted crushed tomatoes
- Prepare 1 can (15 oz.) fire roasted diced tomatoes
- Get 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
- Make ready 1 tsp. salt
- Take 1/2 tsp. each pepper, smoked paprika, dried basil
- Get 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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