Slow Cooker Stuffed Pepper Soup

Instructions

1. Brown the Beef: In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain off all but 2 tablespoons of the fat and set the beef aside.
2. Sauté the Onions: Return the skillet to heat and add the chopped onions. Sauté them until they are softened and translucent, seasoning with salt and pepper to enhance their flavor.
3. Combine in Slow Cooker: Transfer the browned beef and sautéed onions to your slow cooker. Add in the tomato sauce, diced tomatoes, beef broth, cooked rice, and the chopped bell peppers.
4. Season the Soup: Sprinkle in the dried oregano and basil, and add the bay leaf. Stir everything together to combine well.
5. Slow Cook: Cover the slow cooker and cook on high for 3 hours or on low for 6-8 hours. This slow cooking time allows all the flavors to develop beautifully.
6. Final Touches: Once cooking is complete, taste the soup and adjust the seasoning as needed. Remove the bay leaf before serving.
7. Serve: Ladle the soup into bowls and enjoy it hot, perfect for warming up on a chilly evening.

This Slow Cooker Stuffed Pepper Soup is not only easy to prepare but also a delightful dish that brings warmth and flavor to your table. With its comforting ingredients and effortless preparation, it’s destined to become a staple in your home as the seasons change. Enjoy!