Description
This Slow Cooker Stuffed Pepper Soup is a comforting and hearty twist on the classic stuffed peppers dish. Featuring browned ground beef, diced bell peppers, onions, and rice simmered in a flavorful tomato and beef broth, this soup is perfect for a cozy meal. Easy to prepare with minimal hands-on time, it’s ideal for busy days and delivers a satisfying blend of flavors and textures.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef (browned and drained)
- 1 medium onion (diced)
- 3 bell peppers (diced, any colors)
Liquids and Canned Goods
- 2 cups beef broth
- 14.5 oz can petite diced tomatoes
- 14.5 oz can tomato sauce
Seasonings
- 2 teaspoons granulated garlic (divided)
- 1 teaspoon parsley
- 1/2 teaspoon salt
- Salt and pepper to taste
Grains
- 2 cups white rice (cooked, use 1 cup if you prefer less rice)
Instructions
- Brown the beef and onions: In a skillet over medium heat, brown the ground beef with 1 teaspoon granulated garlic, 1/2 teaspoon salt, and pepper to taste. When the beef is almost fully cooked, add the diced onion, and cook until onions are softened and the beef is fully browned. Drain excess fat.
- Add ingredients to slow cooker: Transfer the browned beef and onions into the crock of your slow cooker. Add diced bell peppers, beef broth, petite diced tomatoes, tomato sauce, remaining 1 teaspoon granulated garlic, and parsley. Stir everything to combine.
- Slow cook the soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the peppers are tender and flavors meld together.
- Stir in cooked rice: About 5-10 minutes before serving, stir in the cooked white rice to the slow cooker. Allow the soup to heat through and the rice to absorb some of the broth.
- Serve: Once the rice is warmed throughout, ladle the soup into bowls and serve hot.
Notes
- This soup is a cozy and simple take on traditional stuffed peppers, making it perfect for a family meal.
- You can use any color of bell peppers for a vibrant and tasty dish.
- Adjust the amount of rice to your liking; using less rice will make the soup more broth-forward.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
