Crockpot Stuffed Pepper Soup
Hearty crockpot stuffed pepper soup is the perfect remedy for cold winter days. It’s a cozy, comfort-filled meal loaded with ground beef, tender rice, bell peppers, and fire-roasted tomatoes that always leaves you warm and satisfied.
Servings: 6 servings
Equipment
- 1 6 Qt. Crock-Pot Cook
Ingredients
- ½ tbsp olive oil
- 1 lb. ground beef swap in ground turkey or ground chicken
- ½ large yellow onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 can fired roasted diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 can beef broth (14.5 oz)
- 1 cup long grain white rice cooked, use brown rice, quinoa, or cauliflower rice
- chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add in the ground beef and break it up with a spoon. Cook until browned.½ tbsp olive oil, 1 lb. ground beef
- Add in the onions, bell peppers, garlic, salt, and pepper. Cook for a couple minutes to blend the flavors. Then add to the Crock Pot. Alternatively, skip cooking the onion and bell peppers and add them along with the seasoning directly to the Crock Pot.½ large yellow onion, 1 green bell pepper, 1 red bell pepper, 3 cloves garlic, ½ tsp salt, ¼ tsp pepper
- Stir in the oregano, thyme, diced tomatoes, tomato sauce, and beef broth.½ tsp dried oregano, ½ tsp dried thyme, 1 can fired roasted diced tomatoes, 1 can tomato sauce, 1 can beef broth
- Cook on low for 6-8 hours or on high for 3-4 hours.
- While the soup is cooking, cook the rice according to package directions.
- Stir 1 to 1½ cups of cooked rice into the soup.1 cup long grain white rice
- Top with fresh parsley before serving.chopped fresh parsley
Video
Notes
- Extra veggie boost: Stir in diced zucchini, mushrooms, or spinach during the last 30 minutes for added color and nutrition.
- Spicy version: Add red pepper flakes, a pinch of cayenne, or diced jalapeños for a little heat.
- Smoky flavor: Add a pinch of smoked paprika to deepen the flavor without overpowering the soup.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 38g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1160mg | Potassium: 734mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1466IU | Vitamin C: 52mg | Calcium: 74mg | Iron: 4mg