Description
A hearty and comforting stuffed pepper soup made easy in the Crockpot, perfect for chilly evenings and busy families.
Ingredients
Scale
- 1 lb lean ground beef
- 2 bell peppers (1 red, 1 green), diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (fire-roasted or regular)
- 1 can (8 oz) tomato sauce
- 4 cups low-sodium beef broth
- 1 cup uncooked white rice
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional toppings: shredded cheese, fresh parsley, sour cream
Instructions
- In a large skillet, brown the ground beef over medium heat until fully cooked (about 7-8 minutes). Drain any excess grease and transfer to the Crockpot.
- Add diced onions, garlic, and bell peppers to the skillet and sauté for 3-4 minutes until softened. Transfer to the Crockpot.
- Add the canned diced tomatoes, tomato sauce, beef broth, uncooked rice, Italian seasoning, salt, and pepper to the Crockpot.
- Stir all the ingredients together to combine. Cover the Crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.
- Check the soup about 30 minutes before serving to ensure the rice is fully cooked and tender. Adjust seasoning if needed.
- Serve hot, garnished with shredded cheese, fresh parsley, or a dollop of sour cream, if desired.
Notes
[‘Browning the beef adds deeper flavor to the soup.’, ‘Cut veggies uniformly to ensure even cooking.’, ‘Taste and adjust seasoning before serving.’, ‘If the soup is too thick, add a splash of beef broth to thin it out.’]
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
Keywords: stuffed pepper soup, Crockpot soup, comfort food, easy dinner, slow cooker recipe