Slow Cooker Stuffed Pepper Soup Recipe

by Melissa Chichester

It doesn’t get much better than a bowl of warm soup on a cold winter day. Assemble this soup in advance to maximize the flavor.

Ingredients

  • 1 pound ground turkey
  • ½ onion, diced 2 tomatoes, diced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 clove garlic, diced
  • 15-ounce can organic tomato sauce
  • 3 cups low-sodium beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons Bragg Organic 24 Herbs and Spices Seasoning
  • 1 cup brown rice
  • Salt and pepper to taste
  • Bragg Nutritional Yeast to taste

Directions

The day before you plan on serving, add all ingredients to the slow cooker except for the rice and nutritional yeast. This allows the vegetables and meat to soak up the flavor of the herbs. Leave in the refrigerator for 24 hours or overnight.

Add the rice and cook on low for 5-6 hours. When ready to serve, sprinkle with nutritional yeast.

Makes 8-10 servings.

 

3 Comments

  1. Gayle
    Posted January 27, 2018 at 10:36 am | Permalink

    This reads really tasty! Can’t wait to try it! 🙂

  2. Gayle Alexander
    Posted January 27, 2018 at 10:42 am | Permalink

    Can’t wait to try this one! Sounds really good!

  3. Cornelia Fetherman
    Posted January 27, 2018 at 9:26 pm | Permalink

    This soup looks delicious and I can’t wait to make it

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