Crockpot Stuffed Pepper Soup
Crockpot Stuffed Pepper Soup is a heartwarming dish that brings together vibrant bell peppers, hearty ground meat, and aromatic spices in a slow-cooked blend of flavors. Perfect for chilly nights, this comforting soup is easy to prepare and guarantees to impress your family or guests. Simply toss in your ingredients and let the crockpot work its magic for a meal that’s both satisfying and delicious!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup diced bell peppers (red, green, yellow)
- 1 lb lean ground beef or turkey
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 14 oz can diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 cup uncooked rice (white or brown)
- 2 tsp paprika
- 1 tsp Italian herbs
- Salt and pepper to taste
Instructions
- Brown the ground meat in a skillet over medium heat until no longer pink. Add chopped onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic, paprika, salt, pepper, and Italian herbs; cook until fragrant (about 1-2 minutes).
- Transfer the mixture to a crockpot. Add diced tomatoes, vegetable broth, chopped bell peppers, and uncooked rice. Mix well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until rice is tender.
- Serve hot with optional toppings like fresh herbs or shredded cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Feel free to substitute ground turkey or plant-based meat alternatives for a lighter option. Adding black beans or corn can enhance flavor and nutrition. Leftovers can be refrigerated for up to three days; reheat on the stovetop or microwave.