Stuffed Pepper Soup in the Slow Cooker
Whip Up a Batch of Slow Cooker Stuffed Pepper Soup
If you’re a fan of stuffed bell peppers, you’re in for a treat! This Crockpot Stuffed Pepper Soup Recipe takes all the beloved flavors of the classic dish and simplifies the process, making it an effortless dinner option for your busy weeknights.
Why You’ll Love This Recipe
This recipe is the epitome of comfort food made easy. With just a bit of prep work, you can set your slow cooker and forget it, coming back to a delicious meal. It’s perfect for those who love the taste of stuffed peppers but want to skip the fuss of stuffing and baking. Plus, the slow cooker does most of the work, allowing the flavors to meld beautifully over several hours.
Kitchen Equipment You’ll Need
- Slow cooker
- Skillet for browning beef
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 lbs ground beef
- 2 green bell peppers, diced (about 1 cup)
- 30 oz diced tomatoes (2 cans; undrained)
- 15 oz tomato sauce
- 32 oz beef broth
- 1 cup water
- 1 small onion, diced
- 2 tablespoons brown sugar
- 3-4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cups cooked rice
Step-by-Step Instructions
- Brown the ground beef in a skillet over medium heat, then drain the grease. Place the beef in the slow cooker.
- Add tomato sauce, diced tomatoes, beef broth, diced bell peppers, onion, garlic, brown sugar, water, salt, and pepper into the slow cooker. Stir everything to combine.
- Cover the slow cooker and cook on low for 6-8 hours.
- About 30 minutes before serving, stir in the cooked rice. Cover and continue cooking for the remaining time.
Tips for Success
- For more flavor, consider browning the beef with a little garlic powder or onion powder.
- If you prefer a thicker soup, reduce the amount of beef broth or let it simmer uncovered for a few minutes after adding the rice.
Additional Tips or Variations
- Try using ground turkey or chicken for a lighter version.
- Add some chopped carrots or celery for extra veggies.
- Spice it up with a dash of red pepper flakes or hot sauce.
Nutritional Highlights (Per Serving)
Note: Nutritional information may vary based on specific brands and measurements used.
- Calories: 320
- Protein: 22g
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 3g
Frequently Asked Questions (FAQ)
Can I make this soup vegetarian?
Yes! Substitute the ground beef with a plant-based protein like lentils or a meat substitute, and use vegetable broth instead of beef broth.
Can I freeze leftovers?
Absolutely! This soup freezes well. Just allow it to cool completely, then store it in airtight containers or freezer bags for up to 3 months.
What can I serve with this soup?
It pairs perfectly with a fresh salad or crusty bread for a complete meal.
Conclusion
There you have it—a warm, hearty, and flavorful Stuffed Pepper Soup that’s as easy as it is delicious. I encourage you to give this recipe a try and experience the comforting flavors for yourself. Don’t forget to share your results and any creative twists you add to make it your own. Enjoy!
