Simple Way to Make Any-night-of-the-week Stuffed Pepper Soup - Slow Cooker

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, stuffed pepper soup - slow cooker. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Stuffed Pepper Soup - Slow Cooker is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Stuffed Pepper Soup - Slow Cooker is something that I have loved my whole life. They’re fine and they look wonderful.

To begin 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 cook 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. Make ready 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. Get 3 cups unsalted chicken or beef broth
10. Take 2 tsp. each Italian seasoning, brown sugar, Worcestershire sauce
11. Get 1 tsp. salt
12. Prepare 1/2 tsp. each pepper, smoked paprika, dried basil
13. Prepare 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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