Slow-Cooker Stuffed Bell Pepper Soup
Slow-Cooker Stuffed Bell Pepper Soup is a gluten free, dairy free, and whole 30 recipe with 6 servings. One serving contains 89 calories, 2g of protein, and 5g of fat. For 53 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a cheap soup for Autumn. Plenty of people made this recipe, and 2093 would say it hit the spot. It is brought to you by Cinnamon Spice and Everything Nice. From preparation to the plate, this recipe takes roughly 25 minutes. If you have red pepper flakes, bell peppers, onion, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is spectacular. If you like this recipe, you might also like recipes such as Slow Cooker Stuffed Pepper Soup, Slow-Cooker Stuffed Pepper Soup, and Slow Cooker Stuffed Pepper Soup.
Servings: 6
Preparation duration: 25 minutes
Ingredients:
1 bay leaf
2 big bell peppers, diced (I used one green and one red)
1 can (14.5 ounces) petite diced tomatoes
coarse salt and fresh black pepper
4 cloves garlic, minced
1 teaspoon Italian seasoning, crushed between fingertips
2 tablespoons olive oil
1 large onion, diced
1/4 teaspoon red pepper flakes, optional
1 tablespoon Worcestershire sauce
3 cans (14.5 ounces) low-sodium beef or chicken broth or a mix (I used 2 beef + 1 chicken)
Equipment:
frying pan
ladle
bowl
Cooking instruction summary:
Heat the oil over medium-low heat in a large skillet and add the onions, bell peppers, garlic and Italian seasoning. Season well with salt and pepper. Cook, stirring often until tender about 10 minutes. Remove to crock-pot.In the same pan brown the ground beef over medium heat, breaking it apart as it cooks. Drain off the grease and add the meat to the crock-pot. Mix in the tomatoes, broth, Worcestershire, bay leaf, red pepper flakes, about 1 teaspoon coarse salt and 1/4 teaspoon black pepper. Cook on high 4 hours or low 6 - 8. During the last hour skim off any grease that rises to the top. Remove the bay leaf and discard. Taste and re-season as needed. Mix in the cheese.To serve spoon some rice into a bowl, ladle the soup over it and mix together, garnish with a little cheese. Alternately you can mix the cooked rice right into the soup - it may soak up some of the broth so I like to keep it separate.
Step by step:
1. Heat the oil over medium-low heat in a large skillet and add the onions, bell peppers, garlic and Italian seasoning. Season well with salt and pepper. Cook, stirring often until tender about 10 minutes.
2. Remove to crock-pot.In the same pan brown the ground beef over medium heat, breaking it apart as it cooks.
3. Drain off the grease and add the meat to the crock-pot.
4. Mix in the tomatoes, broth, Worcestershire, bay leaf, red pepper flakes, about 1 teaspoon coarse salt and 1/4 teaspoon black pepper. Cook on high 4 hours or low 6 -
5. During the last hour skim off any grease that rises to the top.
6. Remove the bay leaf and discard. Taste and re-season as needed.
7. Mix in the cheese.To serve spoon some rice into a bowl, ladle the soup over it and mix together, garnish with a little cheese. Alternately you can mix the cooked rice right into the soup - it may soak up some of the broth so I like to keep it separate.
Nutrition Information:
covered percent of daily need
