Description
Crockpot Stuffed Pepper Soup is a warm and hearty dish that transforms the classic flavors of stuffed peppers into a comforting soup. With vibrant bell peppers, tender ground beef, and rice simmering in a rich broth infused with Italian herbs, this easy-to-make recipe is perfect for busy weeknights or cozy gatherings. Just set your Crockpot and enjoy the delightful aromas as it cooks throughout the day.
Ingredients
Scale
- 1 cup chopped mixed bell peppers (red, yellow, green)
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1 cup uncooked white or brown rice
- 4 cups low-sodium beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Wash and chop bell peppers into bite-sized pieces. Dice the onion and mince the garlic.
- In a skillet over medium heat, brown the ground beef until fully cooked; drain excess fat.
- Transfer the beef to the Crockpot along with chopped peppers, onion, garlic, crushed tomatoes, uncooked rice, beef broth, oregano, and basil. Stir until well combined.
- Cover and cook on low for about 6 hours or high for 3 hours.
- Once cooked through, stir and adjust seasoning with salt and pepper as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg