Stuffed Pepper Soup - Slow Cooker
Stuffed Pepper Soup - Slow Cooker

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, stuffed pepper soup - slow cooker. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Stuffed Pepper Soup - Slow Cooker is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Stuffed Pepper Soup - Slow Cooker is something which I have loved my entire life.

To get started 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:
  1. Make ready 1 tbsp. olive oil
  2. Get 1 lb. ground beef (or ground turkey)
  3. Take 1/2 yellow onion, diced
  4. Prepare 2 large bell peppers, diced
  5. Prepare 3 cloves garlic, minced
  6. Make ready 1 can (28 oz.) unsalted crushed tomatoes
  7. Take 1 can (15 oz.) fire roasted diced tomatoes
  8. Get 1 can (8 oz.) unsalted tomato sauce
  9. Make ready 3 cups unsalted chicken or beef broth
  10. Take 2 tsp. each Italian seasoning, brown sugar, Worcestershire sauce
  11. Get 1 tsp. salt
  12. Make ready 1/2 tsp. each pepper, smoked paprika, dried basil
  13. Take Cooked rice, for serving (or different grain of your choosing)
Steps to make Stuffed Pepper Soup - Slow Cooker:
  1. 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.
  2. 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.
  3. To serve, stir in some hot, cooked rice (or other grain) into individual bowls and top with some shredded cheddar cheese and enjoy!
  4. 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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