counter create hit

Slow Cooker Stuffed Pepper Soup

Hearty Stuffed Pepper Soup Recipe

Introduction

When autumn arrives and the crisp air beckons, there’s nothing quite like returning home to a comforting bowl of hearty soup. This Slow Cooker Stuffed Pepper Soup recipe captures the essence of warmth and satisfaction, perfect for unwinding after a long day. With its rich flavors and ease of preparation, it’s a dish that welcomes unexpected guests with open arms.

Why Choose Stuffed Pepper Soup?

This recipe offers all the comforting elements of traditional stuffed peppers without the fuss of stuffing individual peppers. Its vibrant red hue and robust flavors make it a standout meal, and the addition of ground beef ensures it’s a fulfilling dish that will leave you satisfied.

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

Preparation

  1. Brown Beef: In a large pan or skillet over medium-high heat, brown the ground beef. Drain excess fat, leaving about 2 tablespoons, and set aside.
  2. Sauté Onions: Return the skillet to heat and sauté the onions until softened and translucent. Season with salt and pepper.
  3. Combine Ingredients: Transfer the beef and onions to the slow cooker. Add tomato sauce, diced tomatoes, beef broth, cooked rice, and bell peppers.
  4. Season: Sprinkle in oregano and basil. Add the bay leaf.
  5. Cook: Cover the slow cooker and cook on high for 3 hours or on low for 6-8 hours.
  6. Adjust Seasoning: Taste and adjust seasoning if necessary. Ladle into serving bowls and serve hot.
See also  30-MINUTE SEVEN-LAYER SALAD

Tips for Success

  • For extra depth of flavor, consider adding a splash of Worcestershire sauce or a dash of red pepper flakes.
  • To save time, prep the ingredients the night before and store them in the refrigerator. In the morning, simply transfer everything to the slow cooker and set it to cook.
  • This soup freezes well, so consider making a double batch and storing individual portions for quick and convenient meals.

FAQs (Frequently Asked Questions)

Q: Can I use ground turkey instead of beef?
A: Yes, ground turkey can be substituted for beef if preferred. Just be aware that it may alter the flavor slightly.

Q: Can I omit the rice?
A: While rice adds heartiness to the soup, it can be omitted if desired. Alternatively, you can substitute it with cooked quinoa or barley for a different texture.

Q: How long will leftovers keep?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Be sure to reheat thoroughly before serving.