Steps to Prepare Homemade Stuffed Pepper Soup - Slow Cooker

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, stuffed pepper soup - slow cooker. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Stuffed Pepper Soup - Slow Cooker is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Stuffed Pepper Soup - Slow Cooker is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook stuffed pepper soup - slow cooker using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Stuffed Pepper Soup - Slow Cooker:

1. Get 1 tbsp. olive oil
2. Make ready 1 lb. ground beef (or ground turkey)
3. Take 1/2 yellow onion, diced
4. Prepare 2 large bell peppers, diced
5. Make ready 3 cloves garlic, minced
6. Make ready 1 can (28 oz.) unsalted crushed tomatoes
7. Make ready 1 can (15 oz.) fire roasted diced tomatoes
8. Make ready 1 can (8 oz.) unsalted tomato sauce
9. Prepare 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. Take 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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