italian stuffed pepper soup
If you use Minute rice, it gets real mushy. I use Uncle Ben's instant rice or boil a bag. If you use boil a bag add at the end and cook 20 to 30 mins. My husband loves stuffed green peppers and this is much easier. He likes to eat this over mashed potatoes in the bottom of the bowl as a main meal with bread and butter.
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prep time
20 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
8 to 10
Ingredients
- 1 pound bulk italian sausage
- 1 large onion, chopped
- 1 medium red sweet pepper cut into chunks
- 1 medium orange sweet pepper cut into chunks
- 1 medium green sweet pepper cut into chunks
- 3 cloves garlic, minced
- 2 cans 64 oz crushed tomatoes
- 2 cans 64 oz tomatoe puree
- 1 can water or if you like it souper add 2
- 1 package knorr beef stock
- 1 teaspoon black pepper
- 2 tablespoons itailan seasoning
- 3/4 cup instant rice (not minute rice)
- 1 cup fresh sliced mushrooms (opt)
- 1 can 14.5 oz fire roasted tomatoes
- 1/2 cup italian cheese blend or
- 1/4 cup shreaded parmasan cheese
How To Make italian stuffed pepper soup
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Step 1In a large skillet cook sausage,onion, sweet peppers, and garlic over medium heat until browned and vegetables are tender. Drain fat off.
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Step 2In a 4 to 5 qt slow cooker combine meat mixture, beef stock packet, water, tomatoes, all vegetables, black peper and seasonings
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Step 3Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. If using low temp turn up to high after cooking. Add the rice. Cover and cook for 30 to 45 mins more.
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Step 4Serve topped with cheese or cheeses
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Soups
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
Slow Cooker Crock Pot
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