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- Brown the beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside.
- Return the skillet to heat and sauté the onions until softened and translucent. Season with salt and pepper.
- Place the beef and onions in the slow cooker, then add in the tomato sauce, diced tomatoes, beef broth, rice, and bell peppers.
- Season with oregano and basil and add in the bay leaf.
- Cover the slow cooker and cook on high for 3 hours or on low for 6-8 hours.
- Taste and adjust seasoning if necessary, then ladle into serving bowls and serve hot.
Tips for Success
To ensure the best flavor, make sure to brown the beef thoroughly before adding it to the slow cooker. This step adds depth to the soup. Also, remember to taste and adjust seasonings at the end of cooking to suit your preference.
Additional Tips and Variations
For a spicier version, consider adding a pinch of red pepper flakes or using spicy diced tomatoes. You can also substitute ground turkey for a leaner option or try adding more vegetables like carrots or celery for extra nutrition.
Nutritional Highlights (Per Serving)
This hearty soup is rich in protein and vitamins from the peppers and tomatoes. It’s a wholesome dish that’s relatively low in calories while being deeply satisfying.
Frequently Asked Questions (FAQ)
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months.
Do I need to cook the rice beforehand?
Yes, the rice should be cooked before adding it to the slow cooker to ensure it maintains the right texture.
What can I use instead of beef broth?
You can substitute chicken or vegetable broth if you prefer, though it may alter the flavor slightly.
Conclusion
This Slow Cooker Stuffed Pepper Soup is a delightful, easy-to-make dish that brings the warmth and flavor of stuffed peppers into a comforting soup form. We hope you’ll try it out and share your experiences with us. Enjoy every spoonful!
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