Slow Cooker Stuffed Pepper Soup Recipe
Meaty Slow Cooker Stuffed Pepper Soup is a satisfying meal in a bowl. It has all the flavor of stuffed peppers, without all the work!
Servings: 8 servings
Ingredients
- 2 pounds lean ground beef
- 1 small yellow onion, diced (about 1/2 cup)
- 2 green bell peppers, seeded and diced
- 2 cloves garlic, minced
- 14.5 ounce can diced tomatoes, do not drain
- 14 ounce can tomato sauce
- 32 ounce beef broth
- 3 Tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 Tablespoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 Tablespoon Worcestershire sauce
- 1 ½ cups white rice
- 2 Tablespoons fresh parsley, snipped optional topping
- 1 cup shredded mozzarella cheese, optional topping
Instructions
- In a large skillet, brown the ground beef until no pink remains. Once cooked and crumbled, drain the grease and add the browned beef to the bottom of a large slow cooker.
- Add the onion, peppers, garlic, diced tomatoes, tomato sauce, beef broth, tomato paste, oregano, basil, salt, pepper, and Worcestershire sauce. Give everything a stir until fully blended.
- Turn the slow cooker on to low heat and cook for 5 hours. After 5 hours, add in the white rice and cook an additional hour until the rice is softened in texture.
- Ladle soup into a bowl and top with fresh parsley and shredded cheese if desired.
Notes
- Soup can also be made in a large dutch oven. After draining grease, add the same ingredients as you would the crockpot. Cook on low for one hour, stirring occasionally. Add in the rice and cook on low until soft (at least 30 minutes).
- I prefer using Jasmine rice, but Banza chickpea rice works great too. You could also keep it low carb and use cauliflower rice.
- Store leftovers in the refrigerator for up to 3 days. Reheat on the stovetop (or microwave) until warm.
