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The ingredients needed to cook Stuffed Pepper Soup – Slow Cooker:
- You need 1 tbsp. of olive oil.
- Use 1 lb. of ground beef (or ground turkey).
- Prepare 1/2 of yellow onion, diced.
- Use 2 of large bell peppers, diced.
- Get 3 cloves of garlic, minced.
- Get 1 can (28 oz.) of unsalted crushed tomatoes.
- Provide 1 can (15 oz.) of fire roasted diced tomatoes.
- Take 1 can (8 oz.) of unsalted tomato sauce.
- Get 3 cups of unsalted chicken or beef broth.
- Prepare 2 tsp. of each Italian seasoning, brown sugar, Worcestershire sauce.
- Use 1 tsp. of salt.
- Prepare 1/2 tsp. of each pepper, smoked paprika, dried basil.
- Prepare of 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..
So, when I saw this recipe for slow cooker stuffed pepper soup in a Gooseberry Patch Slow-Cooker Recipes Cookbook (Everyday Cookbook Collection) (affiliate link), I decided to give it a try. With all the flavors of traditional stuffed peppers, but with much more ease, try this Slow Cooker Stuffed Pepper Soup! Two things came together to make this soup happen. First, I keep getting a ton of peppers in my CSA box. They are mostly small-ish peppers that are too small for stuffing.
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