Lazy Stuffed Peppers

stuffed pepper soup with garlic-cheddar biscuits

Doesn’t that look delicious? If not, maybe there is something wrong with your video card because I’m drooling all over my keyboard ;-). For the past two weeks I have meant to post this recipe for Slow Cooking Thursday and have forgotten. Thank goodness I remembered today! Two years ago I had my first taste of Stuffed Pepper Soup while on vacation at Woodloch Pines. It was so delicious! We had it again there this year and I vowed to recreate it at home. Well, this version is thicker than a soup, so that’s why I call it “Lazy Stuffed Peppers.” It’s so easy to make, and you can freeze the leftovers for an easy meal another night. Enjoy!

Lazy Stuffed Peppers

1 12-oz package of frozed, diced green peppers (you can certainly use fresh, but this is what I had on hand)
1 medium onion, diced
1 lb. ground turkey
1 14.5 oz. can diced tomatoes (I used fire-roasted)
1/2 jar spaghetti sauce
2 cups chicken broth
Seasoning to taste
1 bag of instant rice (e.g., Success)

Brown the ground turkey and add to slow cooker. Add peppers, onion, tomatoes, spaghetti sauce, and chicken broth. Season to taste (salt, pepper, Adobo, garlic powder, whatever tickles your fancy). Stir to combine. Cook on low for 6-7 hours. Open up bag of instant rice and add to slow cooker*. Stir to combine. Cook on low for 1 additional hour.

* When you add the rice, be sure to taste test to make sure the seasoning is right.

I made “Red Lobster Biscuits” to go with it and what a yummy, yummy meal. The fact that it is so easy to throw together is a bonus! For more slow cooking recipes, be sure to visit Diary of a SAHM!

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5 Comments

  1. This sounds so yummy. I have never thought of doing this before, yet it should be perfect. Honestly, the pepper is the part at our house that goes mostly uneaten. I love your blog, and I definitely need to learn more about wine, so I will be back.

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