Description
Slow Cooker Stuffed Pepper Soup is a delightful and hearty dish that brings together the vibrant flavors of bell peppers, savory ground beef, and zesty tomatoes. Perfect for chilly evenings, this comforting soup simmers effortlessly in your slow cooker, making it an ideal meal for busy weeknights or cozy family gatherings. Each bowl is not just a meal—it’s a warm hug that wraps you in nostalgia and comfort.
Ingredients
Scale
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 3 cups diced bell peppers (mixed colors)
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium beef broth
- 1 cup uncooked long-grain white rice
- 2 tsp Italian seasoning
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked; drain excess fat.
- Add chopped onion and minced garlic to the skillet; sauté for about two minutes until fragrant.
- Transfer the beef mixture to a slow cooker; add diced bell peppers, canned tomatoes (with juices), beef broth, rice, Italian seasoning, paprika, salt, and pepper. Stir well.
- Cover and cook on low for 6 hours or high for 3 hours until rice is tender.
- Serve hot in bowls, optionally garnished with fresh herbs or cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low (or 3 hours on high)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: - Customize by using turkey or quinoa instead of beef and rice. - Add corn or beans for extra texture and flavor. - Store leftovers in an airtight container in the fridge for up to five days or freeze for three months.