Description

This Slow Cooker Stuffed Pepper Soup is a comforting and hearty twist on the classic stuffed peppers dish. Made with ground beef, vibrant bell peppers, rice, and a rich tomato and beef broth base, this soup is perfect for a warm, filling meal with minimal effort. The slow cooker melds all the flavors beautifully, making it an easy and flavorful dish to enjoy any day of the week.

Ingredients

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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 (for browning beef)

Others

2 cups white rice (cooked, or 1 cup if you prefer less rice)

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Instructions

Brown the ground beef: In a skillet over medium heat, brown the ground beef with 1 teaspoon granulated garlic, salt, and pepper to taste. Once the beef is almost fully browned, add in the diced onion and cook until the onion is softened and translucent.
Combine ingredients in slow cooker: Transfer the browned beef and onion mixture into the crockpot. Add the diced bell peppers, beef broth, petite diced tomatoes, tomato sauce, remaining teaspoon of granulated garlic, parsley, and 1/2 teaspoon salt to the pot. Stir everything together.
Cook the soup: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld and the vegetables to soften thoroughly.
Add the cooked rice: In the last 5-10 minutes of cooking, stir in the cooked white rice until it is heated through.
Serve: Once the rice is fully warmed, ladle the soup into bowls and serve hot for a cozy meal.

Notes

This soup is a comforting and delicious twist on traditional stuffed peppers, combining all the key flavors into a hearty, easy-to-make meal.
Feel free to use bell peppers of any color to brighten up the soup.
You can adjust the amount of rice to your preference; less rice will make the soup more brothy.
For a lighter version, substitute lean ground turkey or chicken instead of beef.
This recipe is perfect for make-ahead meals and reheats well.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 65 mg