Crockpot Stuffed Pepper Soup
Crockpot Stuffed Pepper Soup is a heartwarming dish that combines vibrant bell peppers, savory ground beef, and aromatic spices into a deliciously comforting meal. Simmered to perfection in your crockpot, this soup offers a delightful medley of flavors, making it an ideal choice for busy weeknights or cozy family gatherings. With minimal prep and cleanup, you’ll create a satisfying bowl of goodness that fills your home with warmth and joy.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 47 minute
- Yield: About 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3 cups diced bell peppers (red, yellow, green)
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup uncooked white or brown rice
- 2 tsp Italian seasoning
- 1 tsp cumin
- Salt and pepper to taste
- Shredded cheese (optional)
Instructions
- Prepare your ingredients by dicing the bell peppers and onion; mince the garlic.
- In a skillet over medium heat, sauté the onions until translucent. Add garlic and cook until fragrant.
- Stir in ground beef; cook until browned. Transfer to the crockpot.
- Add bell peppers, diced tomatoes, rice, broth, Italian seasoning, cumin, salt, and pepper to the crockpot. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours until flavors meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: For added nutrition, substitute ground beef with turkey or add extra vegetables like corn or zucchini. Store leftovers in airtight containers in the fridge for up to four days or freeze individual portions for future meals.