Instructions
- 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.
- 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.
- 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.
- Season the Soup: Sprinkle in the dried oregano and basil, and add the bay leaf. Stir everything together to combine well.
- 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.
- Final Touches: Once cooking is complete, taste the soup and adjust the seasoning as needed. Remove the bay leaf before serving.
- 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!
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