Description
Capture the flavor of stuffed peppers but leave out all of the work. Make this hearty and flavorful crock pot stuffed pepper soup for a simple but filling dinner the family will love.
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (chopped)
- 1 medium green bell pepper (chopped)
- 2 (15 oz) cans tomato sauce
- 1 (10 oz) can rotel tomatoes with green chilies
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 4 cups low sodium beef broth
- 2 cups water
- 1 ½ teaspoons ground black pepper
- ½ teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon mustard powder
- 1 teaspoon paprika
- 1 ½ cups cooked white rice
Instructions
- Brown: In a large skillet over medium heat, add ground beef and onions. Cook until beef is browned. About 5-7 minutes. Drain and add to a 6-quart slow cooker.
- Combine: Add bell peppers, tomato sauce, rotel tomatoes, Worcestershire sauce, brown sugar, beef broth, water, black pepper, salt, basil, oregano, parsley, mustard powder, and paprika. Mix until well combined.
- Slow Cook: Cover and cook on high for 2½-3½ hours or on low for 6-8 hours. Cook until bell peppers are soft.
- Finish: Fifteen minutes before cook time is up, add cooked rice and mix until well combined. Cover and continue to cook for 15 minutes.
Notes
Use fully cooked ground beef to avoid making the soup greasy. Do not cook rice in the soup as it can become mushy. If freezing, keep the rice separate from the soup.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 168 kcal
- Sugar: 3 g
- Sodium: 437 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0.4 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 37 mg