Description
A comforting slow cooker stuffed pepper soup that combines browned ground beef, colorful bell peppers, onions, and rice simmered in a flavorful tomato and beef broth. This hearty soup is a cozy twist on the classic stuffed peppers recipe, perfect for effortless weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef, browned and drained
- 1 medium onion, diced
- 3 bell peppers, diced (any colors)
- 2 cups beef broth
- 14.5 oz can petite diced tomatoes
- 14.5 oz can tomato sauce
- 2 teaspoons granulated garlic, divided
- 1 teaspoon parsley
- 1/2 teaspoon salt
- 2 cups cooked white rice (use 1 cup if you prefer less rice)
Instructions
- Brown the Beef and Onions: In a skillet over medium heat, brown the ground beef along with 1 teaspoon of granulated garlic, salt, and pepper to taste. When the beef is almost fully browned, add the diced onion and cook until the onion softens.
- Combine Ingredients in Slow Cooker: Transfer the browned beef and onions into the crockpot. Add the diced bell peppers, beef broth, diced tomatoes, tomato sauce, remaining teaspoon of granulated garlic, and parsley. Stir to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This allows the flavors to meld and the vegetables to soften perfectly.
- Add Cooked Rice: During the last 5 to 10 minutes of cooking, stir in the cooked white rice. Continue cooking just until the rice is heated through.
- Serve: Ladle the hot soup into bowls and serve warm for a filling and flavorful meal.
Notes
- Slow cooker stuffed pepper soup offers a cozy, hands-off way to enjoy the classic flavors of stuffed peppers without the fuss of baking individual peppers.
- You can customize the soup with different colored bell peppers for added vibrancy and flavor.
- Adjust the amount of rice based on your preference for soup thickness and texture.
- If you prefer a spicier soup, consider adding crushed red pepper flakes or cayenne pepper when browning the beef.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
