Crock Pot Stuffed Pepper Soup

I never really thought about stuffed pepper soup as an idea until I had a version at Jean Bonnet Tavern, this place we usually stop for lunch between Ohio and home. Their version was homey and satisfying, and I think I captured some of the same magic here with my version.


1 pound ground turkey

2 slices bacon

 1 large piece ham or ham hock (optional)


about 14 oz canned tomatoes

2 cups beef broth

2 cups chicken broth

1 cup cooked rice (leftover works well)

1 red pepper, diced

1 green pepper, diced

2 tbsp Hungarian sharp paprika

1 pinch red pepper flakes

1 beef boulion cube

1 pat butter

1 tbsp olive oil

salt and pepper, to taste

Heat oil in pan. Brown onion, bacon and turkey in pan. When browned, cook with tomato paste for 1 minute. Combine with remaining ingredients (except rice) in crock pot. Cook on low for eight hours (I stirred in the butter at some point because I thought the soup needed a little depth). Stir in rice, heat through and soup.0


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