Active: 15 mins | Inactive: 4 hrs | Serves: 8
I love coming to a delicious, hot soup after a long day out. And nothing beats this stuffed pepper soup. It’s easy to make. All you need to do is dump all the ingredients in your slow cooker and leave. This soup is chock full of savory seasoned beef with tomatoes, green bell peppers, and rice. In this recipe, all the ingredients of traditional stuffed pepper are used, skipping the time-consuming steps of stuffing the peppers.
This soup will fill you up. You’ll surely love the combination of sweet peppers, tomatoes, and caramelized onions, along with the browned and perfectly seasoned beef. Throw this together without a fuss and enjoy a scrumptious meal that will warm you up inside and out.
1 (15-ounce) can of tomato sauce
1 lb. lean ground beef
3 c. beef broth
1 c. cooked rice
1 green bell pepper, seeds removed, chopped
1 yellow onion, finely chopped
1 red bell pepper, seeds removed, chopped
1/2 tsp dried oregano
1 (14.5 ounces) can of diced tomatoes with garlic and onions
kosher salt and freshly ground pepper, to taste
1/2 tsp dried basil
1 bay leaf
How to make Stuffed Pepper Soup
Step 1: In a large pan or skillet on medium-high heat, cook the beef until browned. Drain the grease, leaving only 2 tbsp of fat in the pan.
Step 2: In the same skillet, add the onions and saute until translucent and tender. To taste, season with salt and pepper.
Step 3: In a slow cooker, place the beef and onions. Then, add the tomato sauce, along with the diced tomatoes, beef broth, rice, and bell peppers. Season everything with oregano and basil. Add the bay leave.
Step 4: Cover with the lid and set to cook for 3 hours on high or 6 to 8 hours on high.
Step 5: If needed, adjust the seasoning to taste.
Step 6: Into serving bowls, ladle the soup and serve immediately. Enjoy!
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