Tis the season for cold temperatures, crowded stores, darkness outside at 5:00, and comfort food. To me, there’s nothing more comforting than coming home from work to a meal that’s been cooking in the crock pot all day.
The crock pot is my favorite way to cook! I love dumping my meal in there before work and not having to worry about it, or dread having to go home after a long day at work and cook up something for myself and my husband. I’m going to share with you one of my new favorite crock pot soups: Stuffed Pepper Soup!
- 1 lb of ground beef (may be substituted with ground turkey. I’ve made it this way and it’s just as good!)
- 3 cloves of garlic
- 1 pepper in color(s) of your choice (or more if desired. I like to use 2 or 3)
- 1 onion
- 1 can of diced tomatoes
- 2 tbsp of beef bouillon granules
- 2 servings of Uncle Ben’s Ready Rice. (I use whole grain)
- 1 tsp pepper
- 2 tsp salt
- 28 oz of water
The first thing I do is throw my meat in a pot to brown it up using a spatula to break it into crumbles as it cooks. Drain the grease from the pan before placing the meat in your crockpot.
While the meat is browning, I cut my peppers into small pieces.
I throw my meat and peppers into the crockpot and start cutting my onion. (If anyone has any tricks on how to keep from crying, please share those with me!)
Once I throw my onions in the crock pot, I mince the garlic (or just use the minced garlic that comes in the glass jar), then finish adding the other ingredients: water, diced tomatoes, Uncle Ben’s Rice, salt and pepper, and your beef bouillon. The beef bouillon is tricky to find if you don’t know what your looking for. I use these pods from Knorr.
Once you’ve combined all your ingredients in your crock pot, set it to cook on low for 6 hours. You could cook it on high if you needed to have it done in around 4 hours.
Once finished, garnish with some cheese, tortilla chips, and/or sour cream and enjoy! *Always remember, you can add and subtract ingredients to make the soup to your liking!