Slow Cooker Stuffed Pepper Soup

When the leaves start to fall and the air turns nippy, who doesn’t love to come home from a hard day of work or play to a hearty bowl of red pepper soup that’s chock full of savory seasoned beef? You never know who might come by the house unexpectedly and this fantastic slow cooker dish makes setting an extra place or two at the table easy-peasy.

All of the ingredients of a traditionally stuffed pepper are still used in this recipe, but you get to skip the time-consuming steps of stuffing a whole bunch of peppers. We also love the gorgeous, deep red color of this soup and how simple ground beef makes this dish a real meal – trust us, this fills you up!

The combination of sweet peppers, tomatoes, and caramelized onions with browned and seasoned beef are both budget-friendly and right on time when you don’t have any to spare! Three hours in your slow cooker turn these flavors into an effortlessly easy meal that is sure to warm your heart and your stomach – guaranteed.

Why You’ll Love This Recipe

This Slow Cooker Stuffed Pepper Soup is a wonderful twist on a classic favorite. It’s perfect for busy days when you want a meal that requires minimal effort but still tastes amazing. The rich flavors meld together beautifully in the slow cooker, making each bite deliciously comforting. Plus, this recipe is versatile enough to accommodate unexpected guests, and it’s a budget-friendly option that doesn’t skimp on taste.

Kitchen Equipment You’ll Need

• Slow cooker
• Large pan or skillet
• Wooden spoon or spatula
• Chef’s knife
• Cutting board

Ingredients

• 1 pound lean ground beef
• 1 (15 oz.) can tomato sauce
• 1 (14.5 oz.) can diced tomatoes with garlic and onions
• 3 cups beef broth
• 1 cup cooked rice
• 1 yellow onion, finely chopped
• 1 green bell pepper, seeds removed, chopped
• 1 red bell pepper, seeds removed, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 bay leaf
• Kosher salt and freshly ground pepper, to taste

Instructions

1. Brown the beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside.
2. Return the skillet to heat and sauté the onions until softened and translucent. Season with salt and pepper.
3. Place the beef and onions in the slow cooker, then add in the tomato sauce, diced tomatoes, beef broth, rice, and bell peppers.
4. Season with oregano and basil and add in the bay leaf.
5. Cover the slow cooker and cook on high for 3 hours or on low for 6-8 hours.
6. Taste and adjust seasoning if necessary, then ladle into serving bowls and serve hot.

Tips for Success

To ensure the best flavor, make sure to brown the beef thoroughly before adding it to the slow cooker. This step adds depth to the soup. Also, remember to taste and adjust seasonings at the end of cooking to suit your preference.

Additional Tips and Variations

For a spicier version, consider adding a pinch of red pepper flakes or using spicy diced tomatoes. You can also substitute ground turkey for a leaner option or try adding more vegetables like carrots or celery for extra nutrition.

Nutritional Highlights (Per Serving)

This hearty soup is rich in protein and vitamins from the peppers and tomatoes. It’s a wholesome dish that’s relatively low in calories while being deeply satisfying.

Frequently Asked Questions (FAQ)

Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months.

Do I need to cook the rice beforehand?
Yes, the rice should be cooked before adding it to the slow cooker to ensure it maintains the right texture.

What can I use instead of beef broth?
You can substitute chicken or vegetable broth if you prefer, though it may alter the flavor slightly.

Conclusion

This Slow Cooker Stuffed Pepper Soup is a delightful, easy-to-make dish that brings the warmth and flavor of stuffed peppers into a comforting soup form. We hope you’ll try it out and share your experiences with us. Enjoy every spoonful!