# Slow Cooker Stuffed Pepper Soup
This slow cooker stuffed pepper soup is a comforting meal that embodies the classic tastes of stuffed peppers minus the effort of filling them. With a rich, slightly sweet flavor, this soup is ideal for snug evenings at home. The slow cooker handles all the work, enabling you to relish a tasty dish with minimal labor.
## Flavor Profile
– **Rich and Savory**: The blend of seasoned meat, soft peppers, and a tomato-heavy base results in a delightful flavor.
– **Sweet and Tangy**: The variety of colorful peppers adds inherent sweetness, complemented by the sharpness of the tomatoes.
## Why Make It?
This recipe brings the same warm satisfaction as classic stuffed peppers but requires less preparation time and fewer utensils to wash. The slow cooker ensures a carefree cooking process, making it a perfect pick for hectic weeknights.
## Recommended Tools
To prepare this soup, you will need:
– A skillet for browning the meat
– A 6-quart slow cooker for cooking the soup
– A ladle for serving
## Serving Suggestions
Elevate each serving by garnishing it with a scoop of rice (kept separate) and a dash of cheese or fresh parsley for extra flavor and texture.
## Must-Have Ingredients for Stuffed Pepper Soup
1. **Sausage**: Italian sausage lends pre-seasoning. If opting for lean ground beef, add more garlic and Italian seasoning.
2. **Peppers**: A blend of red, yellow, orange, and green peppers achieves a delightful balance of sweetness and savory taste.
3. **Tomatoes**: Use petite diced tomatoes for a spoon-friendly experience and crushed tomatoes for a richer broth.
4. **Seasoning**: Italian seasoning, Worcestershire sauce, and black pepper generate the classic stuffed-pepper taste.
## Favorite Variations
– **Lighter Version**: Substitute ground turkey and utilize chicken broth.
– **Spicy Kick**: Include red pepper flakes for heat or stick to sweet peppers for a gentler flavor.
– **Toppings**: Personalize with shredded mozzarella, parmesan, chopped parsley, or sour cream.
– **Rice Options**: Replace white rice with brown rice or cauliflower rice for a healthier choice.
## How to Make Stuffed Pepper Soup in the Slow Cooker
1. **Brown the Meat**: In a large skillet, cook the sausage with garlic and onions until there’s no pink left. Drain excess fat.
2. **Combine Ingredients**: Move the meat mixture to the slow cooker and incorporate beef broth, diced tomatoes, crushed tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and black pepper. Stir thoroughly.
3. **Cook**: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the peppers are soft. Adjust seasoning if necessary.
4. **Serve**: Ladle the soup into bowls and top with cooked rice.
### Tips for Success
– Ensure the meat is well-browned and drained to keep the broth rich and not greasy.
– Cut peppers evenly for uniform cooking; a veggie chopper can speed up this process.
– For firmer peppers, add them during the last 60 to 90 minutes of cooking on LOW.
## Make It Ahead and Store It
Store leftovers in an airtight container in the refrigerator for up to 4 days, keeping rice separate. The soup can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave, adding broth as needed to thin the soup.
Savor this warm, comforting soup that effortlessly brings the essence of stuffed peppers to your table!