Description
This Crockpot Stuffed Pepper Soup is a deconstructed, comfort-food classic that captures all the savory goodness of traditional stuffed peppers without the complex prep. Combining tender ground beef, colorful bell peppers, and hearty rice in a rich, herb-infused tomato broth, this slow-cooked meal is a perfect, low-stress solution for busy weeknights. It is nutritious, highly satisfying, and reheats beautifully for leftovers throughout the week.
Ingredients
1 pound lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
3 large bell peppers, chopped
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) fire-roasted diced tomatoes
6 cups low-sodium beef broth
1 cup uncooked long-grain white rice
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Brown the ground beef in a skillet over medium-high heat until fully cooked, then drain the excess fat.
Place the browned beef, diced onion, minced garlic, and chopped bell peppers into the slow cooker.
Add the crushed tomatoes, fire-roasted diced tomatoes, and beef broth.
Stir in the Italian seasoning, salt, and pepper until well combined.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Stir in the uncooked rice during the last 45 minutes of cooking time, ensuring it is submerged in the broth.
Taste and adjust seasoning if needed before serving.
Notes
For best results, rinse the rice before adding to ensure a clear broth. If you prefer a thicker soup, you can pre-cook the rice separately and stir it in just before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg