Description
All the nostalgic flavors of classic stuffed peppers reimagined in a cozy, spoonable, slow cooker soup. This Slow Cooker Stuffed Pepper Soup simmers away while you go about your day, transforming simple ingredients into a bowl of comfort.
Ingredients
Units
Scale
- 1 lb ground beef, browned, crumbled, and drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 sweet yellow onion, diced
- 2 garlic cloves, minced
- 30 oz chicken broth (about 4 cups)
- 15 oz tomato sauce (not paste)
- 14.5 oz fire-roasted diced tomatoes, undrained
- 1 tsp oregano (or Italian seasoning)
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup uncooked Minute Brand Rice (added at the end)
- Mozzarella cheese, for serving (optional)
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
- Add the browned beef to the slow cooker.
- Add diced red and green bell peppers, onion, and garlic.
- Pour in chicken broth, tomato sauce, and fire-roasted diced tomatoes.
- Stir in oregano, basil, salt, and pepper.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- When cooking time is complete, stir in the uncooked Minute Rice.
- Cover again and cook on HIGH for 20 minutes.
- Stir well and serve hot, topped with mozzarella if desired.
Notes
Store leftovers in the fridge for up to 4 days or freeze before adding the rice. Reheat gently on stovetop or microwave, adding a splash of broth to adjust thickness. Use ground turkey, veggie broth, or dairy-free cheese for simple substitutions.
Nutrition
- Serving Size: 1 bowl
- Calories: 295
- Sugar: 8g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
