Step-by-Step Guide to Prepare Super Quick Homemade Stuffed Pepper Soup - Slow Cooker

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, stuffed pepper soup - slow cooker. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Stuffed Pepper Soup - Slow Cooker is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Stuffed Pepper Soup - Slow Cooker is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook 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:

1. Take 1 tbsp. olive oil
2. Take 1 lb. ground beef (or ground turkey)
3. Make ready 1/2 yellow onion, diced
4. Get 2 large bell peppers, diced
5. Make ready 3 cloves garlic, minced
6. Take 1 can (28 oz.) unsalted crushed tomatoes
7. Get 1 can (15 oz.) fire roasted diced tomatoes
8. Take 1 can (8 oz.) unsalted tomato sauce
9. Make ready 3 cups unsalted chicken or beef broth
10. Get 2 tsp. each Italian seasoning, brown sugar, Worcestershire sauce
11. Make ready 1 tsp. salt
12. Make ready 1/2 tsp. each pepper, smoked paprika, dried basil
13. Get Cooked rice, for serving (or different grain of your choosing)

Instructions 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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