Crockpot Classic Stuffed Pepper Soup
| Prep | 15 mins |
| Cooking time | 6–7 hours on LOW or 3–4 hours on HIGH |
| Servings | 6–8 servings |
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 bell peppers (red and green), chopped into bite-size pieces
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup uncooked long-grain white rice
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh parsley for garnish (optional)
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef with the chopped onion until the beef is fully browned. Drain any excess grease. Add the garlic and cook for about 30 seconds.
- Add to slow cooker: Transfer the beef mixture to your slow cooker. Add the chopped bell peppers, crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, Italian seasoning, paprika, oregano, salt, pepper, and optional sugar.
- Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the peppers are tender and the flavors have blended beautifully.
- Cook the rice: About 30 minutes before serving, cook the rice separately according to the package directions. This helps prevent the rice from becoming too soft or absorbing too much of the soup.
- Finish and serve: Stir the cooked rice into the soup just before serving. Taste and adjust the seasoning if needed.
- Garnish: Serve hot with fresh parsley, crusty bread, or a sprinkle of shredded cheese.
Nutrition Information (Approx. per serving)
- Calories: 350 kcal
- Protein: 22 g
- Carbohydrates: 38 g
- Fat: 13 g
- Saturated Fat: 5 g
- Fiber: 5 g
- Sugar: 9 g
- Sodium: 850 mg
- Cholesterol: 65 mg
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