Print

Print Recipe

A comforting slow cooker soup that captures the flavors of traditional stuffed peppers with ground beef, bell peppers, tomatoes, and rice, prepared with minimal effort.

Ingredients

Scale
  • 1 pound ground beef (browned and drained)
  • ½ onion (diced)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 can diced tomatoes (14 oz)
  • 1 can tomato sauce (14 oz)
  • 1 tsp oregano
  • 1 tsp garlic salt
  • 1 Tbsp Worcestershire sauce
  • ½ tsp pepper
  • 3 cups beef broth
  • 2 cups white rice (cooked)

Instructions

  1. Brown 1 pound ground beef in a skillet until cooked through; drain excess fat.
  2. Add the browned beef to the crockpot with ½ diced onion, 1 diced red bell pepper, 1 diced green bell pepper, 1 (14 oz) can diced tomatoes, 1 (14 oz) can tomato sauce, 1 tsp oregano, 1 tsp garlic salt, 1 Tbsp Worcestershire sauce, ½ tsp pepper, and 3 cups beef broth; stir to combine.
  3. If you prefer firmer bell peppers, add the diced peppers during the last hour of cooking instead of at the start.
  4. Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours.
  5. While the soup cooks, prepare 2 cups white rice according to package directions.
  6. After cooking, give the soup a good stir.
  7. Ladle soup into bowls and either top each bowl with the cooked rice or stir the rice into the crockpot before serving.

Notes

To keep bell peppers firmer, add them in the last hour of cooking., Substitute cooked cauliflower rice or brown rice for white rice to vary texture and dietary needs., Ground beef can be swapped with ground turkey, chicken, or sausage for variation., Add sliced jalapeños or chili flakes for spice., Use low sodium beef broth and no-salt-added tomato products to reduce sodium content., Leftovers freeze well; thaw overnight in fridge and reheat gently on stove for best texture., Recipe yields about 6 servings, approximately 1/3 cup of rice per serving.

Nutrition

Find it online: https://theproteincook.com/crockpot-stuffed-pepper-soup-recipe/