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Slow Cooker Stuffed Pepper Soup

A hearty slow cooker soup with ground beef, bell peppers, tomatoes, and rice that tastes like classic stuffed peppers.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 3 bell peppers diced
  • 28 ounces diced tomatoes
  • 15 ounces tomato sauce
  • 4 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups cooked rice
  • Shredded cheese and chopped parsley for serving

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Cutting board and knife
  • Wooden spoon
  • Ladle

Method
 

  1. Step 1: Brown the beef with the onion and drain the fat.
  2. Step 2: Add the garlic and transfer the mixture to the slow cooker.
  3. Step 3: Add the peppers, tomatoes, tomato sauce, broth, and seasonings and stir.
  4. Step 4: Cook on low for 6 hours or high for 3 hours.
  5. Step 5: Stir in the cooked rice and heat for 10 to 15 minutes.
  6. Tip: Add the rice at the end to avoid mushiness.
  7. Step 6: Serve topped with cheese and parsley.

Notes

Calories are an estimate per serving.
Freeze without the rice for the best texture.