Description
This Slow Cooker Stuffed Pepper Soup is a delicious and comforting one-pot meal that’s perfect for chilly days. Packed with ground beef, bell peppers, rice, and a savory broth, this soup is easy to make and full of flavor.
Ingredients
Units
Scale
Ingredients for Slow Cooker Stuffed Pepper Soup:
- 1 pound ground beef
- 1 onion, diced
- 2 bell peppers, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1/2 cup long-grain white rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Shredded cheese, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Brown the ground beef: In a skillet over medium heat, brown the ground beef until no longer pink. Drain any excess fat.
- Combine ingredients in the slow cooker: Add the browned beef, onion, bell peppers, garlic, diced tomatoes, tomato sauce, beef broth, rice, oregano, basil, salt, and pepper to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the rice is cooked and the flavors have melded together.
- Serve: Ladle the soup into bowls and garnish with shredded cheese and chopped parsley. Enjoy!
Notes
- You can use any color of bell peppers for this soup – green, red, yellow, or orange.
- This soup freezes well, so feel free to make a double batch and save some for later.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
