SLOW COOKER STUFFED PEPPER SOUP

by Sheryl

A slow cooker dish that is very comforting, easy to prepare and your whole family will love and enjoy. A dump and go dish that is perfect for busy days, cold weather, and any given day! Economical, family-friendly, uses only simple pantry ingredients and comes out great always. Every sip and gulp is filling. So good you’ll ask for a second bowl.

The flavours and textures of this slow cooker stuffed pepper soup is unlike any other. It’s not overwhelming, it is just right, and the ingredients balanced each other excellently. Ground beef, tomato sauce, cooked rice, along with the other ingredients, combined so well. A complete meal that will make your mouth water every time.

Ingredients

1-pound lean ground beef
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes with garlic and onions
3 cups beef broth
1 cup cooked rice
1 yellow onion, finely chopped
1 green bell pepper, seeds removed, chopped
1 red bell pepper, seeds removed, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
kosher salt and freshly ground pepper, to taste

HOW TO MAKE SLOW COOKER STUFFED PEPPER SOUP

Step 1: Cook the beef in a large skillet over medium-high heat until brown. Leave 2 tbsp grease and drain the excess.

Step 2: Saute the onions in the same pan until translucent. To taste, season with salt and pepper.

Step 3: Place the beef mixture into a slow cooker and top with diced tomatoes, tomato sauce, rice, bell peppers, and pour in the beef broth. Add the basil, bay leaf, and oregano.

Step 4: Cook on high, covered, for about 3 hours on high or on low for up to 6 to 8 hours.

Step 5: Season according to taste.

Step 6: When ready to serve, ladle into bowls. Enjoy!

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