Slow cooker stuffed pepper soup is what winter comfort is all about. A bowl of this and a few biscuits, now THAT'S the way to spend a...
As the cooler air trickles in throughout the Midwest, I start craving soup. During the colder months, I could probably live on it nonstop. Secretly though, the part I enjoy most about soup, is I can cook almost all of it in the slow cooker.
That’s right… I can get out of the kitchen with very little work for dinner. Of course, in reality I’m still in the kitchen baking while dinner is cooking itself. The holidays and busyness of life is upon us, which means I need quick dinners and my slow cooker comes to my rescue.
I have been dreaming of stuffed pepper soup for a while now, but just had not got around to making it. I spotted some peppers that I had cut up and frozen from our garden, then had the thought that it was time to make this delicious soup!
This soup is so simple; you can prepare it the night before in the slow cooker then just turn it on in the morning. The important thing to remember is to add in rice in the last 30 minutes of the cook time. If you add it in at the beginning you will have rice mush soup.
This recipe is also easy to adapt to what you have on hand. You can get wildly creative and use up lots of fresh garden produce. I stuck with corn, peppers, and onions. I would suggest adding some tomatoes in as well if you like those.
Once our soup was done it was time to eat up. I decided to pair mine with tortilla chips; however, my husband covered warm tortillas with his and loved it. If you're gluten free, you can try these gluten free cheddar biscuits too. They're just like the red lobster biscuit recipe!
This soup also freezes well, so if you have leftovers you can free them and reheat them when you are ready to enjoy this soup again.
Are you ready for a delicious, easy dinner? Eat up!
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