Hi, I’m Clara. Today, I will show you a way to make stuffed pepper soup - slow cooker recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. 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 well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Stuffed Pepper Soup - Slow Cooker is something that I’ve loved my whole life.
To get started with this recipe, we have to first 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:
- Make ready 1 tbsp. olive oil
- Get 1 lb. ground beef (or ground turkey)
- Make ready 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
- Take 1 can (15 oz.) fire roasted diced tomatoes
- Make ready 1 can (8 oz.) unsalted tomato sauce
- Get 3 cups unsalted chicken or beef broth
- Take 2 tsp. each Italian seasoning, brown sugar, Worcestershire sauce
- Take 1 tsp. salt
- Get 1/2 tsp. each pepper, smoked paprika, dried basil
- Prepare 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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