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In the coronary heart of our small town, the place each and every dish contains a story of household and friendship, there’s one meal that feels simply like a heat hug on a chilly night – Stuffed Bell Pepper Soup. This soup mirrors the coziness of stuffed bell peppers except the fuss of preparation. It’s a preferred in our home, specifically when the calendar is packed with things to do and I want some thing hearty to acquire us round the dinner table. Born from the love of the traditional stuffed bell peppers and the want for an easier, but equally pleasant meal, this soup is best for busy households who choose to revel in a nutritious and scrumptious dish together.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound floor red meat or turkey
- three bell peppers (a combine of colors), diced
- 1 onion, diced
- two cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- four cups pork broth or poultry broth
- two teaspoons Italian seasoning
- 1 cup rice, raw (white or brown, relying on preference)
- Salt and pepper, to taste
- Shredded cheese (cheddar or mozzarella), for serving
- Fresh parsley, chopped, for garnish
INSTRUCTIONS
1. In a skillet over medium heat, add the olive oil. Once hot, add the floor meat and prepare dinner till properly browned, breaking it aside with a spoon. Transfer the cooked meat to your sluggish cooker.
2. To the sluggish cooker, add the diced bell peppers, onion, garlic, diced tomatoes, tomato sauce, red meat or fowl broth, and Italian seasoning. Stir to mix all the substances well.
3. Cover and cook dinner on low for 6-8 hours, or on excessive for 3-4 hours, until the peppers are tender.
4. About 30 minutes earlier than the cooking time is up, stir in the raw rice. Cover and proceed cooking till the rice is tender.
5. Season the soup with salt and pepper to taste. Serve hot, garnished with shredded cheese and sparkling parsley.
Enjoy.
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