Those of you who follow me on Facebook know that this past week
I harvested my first green pepper from my deck garden (with glee). Those who
follow me on Facebook also know that less than two days later, something (I
suspect the dreaded Japanese beetle) completely defoliated both of my pepper
plants. I was not happy. Undaunted, I gathered up and discarded the leaves that
had been so viciously torn from the stalk of the plant that I had tended so
religiously throughout this blazing hot summer, gave it a good watering, and
pressed on. Here’s hoping the plant does the same.
I tasted the pepper, warm from the sun, just after harvesting, as I did my first tomato. It was so amazingly good, and nothing like those that I buy in the market. I decided to make good use of that pepper by making this Stuffed Pepper Soup in the crockpot. Because this homegrown pepper had flavor so much more intense than what I buy at the store, I knew this was going to be extra good. It was! (And I didn’t heat up the kitchen.)
I tasted the pepper, warm from the sun, just after harvesting, as I did my first tomato. It was so amazingly good, and nothing like those that I buy in the market. I decided to make good use of that pepper by making this Stuffed Pepper Soup in the crockpot. Because this homegrown pepper had flavor so much more intense than what I buy at the store, I knew this was going to be extra good. It was! (And I didn’t heat up the kitchen.)
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| Get cute with your garnishes! Here I used basil flowers. |
Slow Cooker Stuffed Pepper Soup
1 pound ground chuck, browned
1 large Melissa’s French shallot, chopped
½ cup diced Melissa’s Fire Roasted Red Bell Peppers
½ green bell pepper, diced
1 14-oz. can petite diced tomatoes
1 14-oz. can tomato sauce
1 14-oz. can beef stock
1 teaspoon dried oregano
1 teaspoon garlic salt
½ teaspoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
Freshly ground black pepper
2 cups cooked rice
Place everything except the rice into the slow cooker. Cook for 6 to 8 hours on “low,” or 3 to 4 hours on “high.“ Serve topped with a generous scoop of rice.
1 pound ground chuck, browned
1 large Melissa’s French shallot, chopped
½ cup diced Melissa’s Fire Roasted Red Bell Peppers
½ green bell pepper, diced
1 14-oz. can petite diced tomatoes
1 14-oz. can tomato sauce
1 14-oz. can beef stock
1 teaspoon dried oregano
1 teaspoon garlic salt
½ teaspoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
Freshly ground black pepper
2 cups cooked rice
Place everything except the rice into the slow cooker. Cook for 6 to 8 hours on “low,” or 3 to 4 hours on “high.“ Serve topped with a generous scoop of rice.
If you hanker for a soup that is creamy rather than chunky, you
will love this Cream of Red Bell Pepper Soup.
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3 comments:
Oh I'm so sorry to hear about your pepper plant. But I'm glad you got a good one to try! I've seen stuffed pepper soup recipes and never gave them a second thought till I saw your photo. It looks so good! FYI I have started a folder in my bookmarks entitled "Pattie's Recipes" - I have a lot of them to try!
That looks so good - somewhere deep in the recesses of my recipe box I have a recipe for it, but I will have to make your version next! If only it wasn't 108 here - looking forward to cooler soup-eating days...
Your Slow Cooker Stuffed Pepper Soup looks delicious! Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great week!
Miz Helen
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