Meatball Mushroom Pepper Stoup

I was planning to serve this over whole wheat pasta for my husband's lunch today before he went to sing in the opera he was in.  When I came home from church, he already ate it as a stoup, a term coined by Rachael Ray for something which is a cross between a soup and a stew.

This rustic stoup is easy to prepare.  You just dump everything in the slow cooker and the amounts of the ingredients are flexible.  The only thing you need to slice is the onion and the rest either comes from a bottle or a can or a bag. How so convenient can a recipe get.  Or how lazy can one be.  Simple as it is this is a delicious recipe. You can eat this as a stoup or over pasta with a slice of crusty bread.  You can also scoop the solid part and put it on a bun.

Slow Cooker Meatball Stoup

• 1.25 lb cooked frozen meatballs (1/2 of 2.5 lb bag)
• 1- 28 oz jar Spaghetti sauce
• 2- 4 oz  cans mushroom pieces and stems, undrained
• 10-12 small red and yellow peppers, whole
• 1 large onion, sliced

Combine all the ingredients in a the crock pot.  Cook for 3 hours at high setting or 6 hours at low.  I cooked mine in an Aroma Brand rice cooker/slow cooker for two hours at slow cooker setting.  You can also cook this at the Keep Warm setting in your crock pot overnight.