This Crockpot Stuffed Pepper Soup is a hearty and flavorful dish that brings all the delicious elements of stuffed peppers into a comforting, warm soup. Packed with seasoned ground beef, tender rice, vibrant bell peppers, and a rich tomato base, this soup is perfect for those cozy nights when you want a satisfying meal without much effort. The slow cooker does all the hard work, allowing the flavors to meld together over time, resulting in a dish that tastes like it simmered for hours. It’s an easy, one-pot meal that’s both nutritious and kid-friendly, perfect for leftovers, too!
Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 onion, finely chopped
- 3 bell peppers (red, green, yellow), diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 4 cups beef broth (or chicken broth)
- 1 cup cooked rice
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Brown the Meat: In a skillet over medium heat, brown the ground beef until fully cooked. Drain the excess fat and transfer the beef to your slow cooker.
- Prep the Vegetables: Add the diced onion, bell peppers, and garlic to the slow cooker.
- Add Tomatoes and Broth: Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Stir to combine.
- Season: Add the oregano, basil, smoked paprika, and a pinch of salt and pepper. Stir again to distribute the spices evenly.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
- Add the Rice: About 30 minutes before serving, stir in the cooked rice. Let it heat through in the soup.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy!
This recipe is easily adaptable—try using quinoa or cauliflower rice for a lighter option or adding some shredded cheese on top for an extra cozy touch!
