Crockpot Stuffed Pepper Soup Recipe
This Crockpot Stuffed Pepper Soup is a comforting, hearty dish inspired by the classic stuffed pepper casserole. Made with ground beef, colorful bell peppers, aromatic herbs, tomatoes, and tender rice, this slow-cooked soup blends all the flavors of stuffed peppers in a warm, easy-to-make stew. Perfect for busy days, it simmers gently in a Crock Pot, allowing the ingredients to meld beautifully for a delicious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (including prep)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat and Oils
- ½ tbsp olive oil
- 1 lb. ground beef (can be substituted with ground turkey or ground chicken)
Vegetables and Aromatics
- ½ large yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
Seasonings
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
Liquids and Base
- 1 can fire roasted diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 can beef broth (14.5 oz)
Grains and Garnish
- 1 cup long grain white rice, cooked (alternatively use brown rice, quinoa, or cauliflower rice)
- Chopped fresh parsley, for garnish
Instructions
- Brown the Meat: Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it up with a spoon as it cooks. Sauté until the beef is fully browned and no longer pink.
- Sauté Vegetables: Add in the chopped onions, green and red bell peppers, minced garlic, salt, and pepper to the skillet. Cook these together for a few minutes until the vegetables soften slightly and flavors blend well. Alternatively, you can skip this step and add the raw vegetables directly to the Crock Pot with the seasonings.
- Combine in Crock Pot: Transfer the browned beef and sautéed vegetables into the Crock Pot. Stir in the dried oregano, dried thyme, fire roasted diced tomatoes, tomato sauce, and beef broth until everything is well combined.
- Slow Cook the Soup: Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. This slow cooking melds the flavors deeply and tenderizes the ingredients.
- Prepare the Rice: While the soup cooks, prepare the long grain white rice according to package instructions (or cook your preferred rice or grain substitute).
- Mix in Rice: When the soup is done cooking, stir in 1 to 1½ cups of the cooked rice gently into the Crock Pot, distributing it evenly through the soup.
- Serve and Garnish: Ladle the hot soup into bowls and sprinkle chopped fresh parsley on top before serving for a fresh pop of flavor and color.
Notes
- You can substitute ground turkey or ground chicken for ground beef to lighten the dish.
- For a lower carb version, swap white rice with cauliflower rice or quinoa.
- If you prefer a thicker soup, add more cooked rice or less beef broth.
- To save time, you may add the raw onion and peppers directly into the Crock Pot without sautéing.
- Leftovers keep well refrigerated for 3-4 days and also freeze beautifully.
Keywords: stuffed pepper soup, crockpot soup, slow cooker soup, ground beef soup, comfort food, hearty soup, stuffed pepper casserole soup
Find it online: https://frommamamaya.com/crockpot-stuffed-pepper-soup-recipe/
