Slow Cooker Stuffed Pepper Soup

 

Stuffed Pepper Soup
12 September

Today we woke to chilly temperatures and a misty fog.  Once the fog lifted it was in the low 60s until mid-afternoon and then it topped off at 71 degrees.  It's my absolute favorite weather right now.

So I decided to pull out a recipe I've only made once before:  Stuffed Pepper Soup.  My base was bison even though I really wanted it to be the plant-based "beef".  I chose Bison because our oldest daughter was going to be here for dinner and she really doesn't care for the meatless "beef". 

The bison is low fat naturally so is a good choice for soups and stews and no it does not taste game-y at all.  It actually tastes like regular beef minus all the fat!! I haven't had beef since his heart attack in 2014 although he occasionally has a beef burger or ribs if we're out.

The recipe is super easy and the soup is thick.

STUFFED PEPPER SOUP

1 lb ground bison or low-fat beef or plant-based meat

1 medium sweet onion, chopped

1 medium green pepper, chopped

1 medium yellow pepper, chopped

1 medium red pepper, chopped

1 pkg (8 oz) ready-to-serve organic brown rice mix

3 Tbl brown sugar

dash of sea salt

1/2 tsp dried basil

1/2 tsp dried oregano

1 jar of pasta sauce

 (I use the traditional kind and it's a local sauce sold in our local grocery store from a family who owns an Italian restaurant in our area)

2 small cans of diced tomatoes, drained (optional)

1 carton of veggie broth (or beef broth)...I use the low-sodium kind

• In a large skillet, brown the meat and onion over medium heat until bison is no longer pink.  This takes about 7-8 minutes.
• Meanwhile, chop the peppers.
• Transfer the meat and peppers to the slow cooker; stir in remaining ingredients.
• Cook, covered, on low for 4-5 hours, switching to simmer for 30 minutes if your cooker has that feature. 

The leftovers make for a great lunch the next day.

MENU IDEA

Slow Cooker Stuffed Pepper Soup

Garlic Bread or Crusty French Bread

Fresh fruit:  we like melon with blackberries and raspberries or melon with banana slices.

Note:  If you don't have traditional pasta sauce (a 26-30 oz jar is needed), you can use 2 cans (15 oz each) of regular tomato sauce.  The pasta sauce gives it a thicker texture as well as a spicier taste.

ENJOY!!

as with all posts under the faithfixes label, you do have permission to copy and print this recipe.