Slow Cooker Stuffed Pepper Soup

Ingredients:

1 pound lean ground beef

1 (15 oz.) can tomato sauce

1 (14.5 oz.) can diced tomatoes with garlic and onions

3 cups beef broth

1 cup cooked rice

1 yellow onion, finely chopped

1 green bell pepper, seeds removed, chopped

1 red bell pepper, seeds removed, chopped

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 bay leaf

Kosher salt and freshly ground pepper, to taste

Instructions:

Brown beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside.

Return skillet to heat and sauté onions until softened and translucent. Season with salt and pepper.
Place beef and onions in slow cooker, then add in tomato sauce, diced tomatoes, beef broth, rice and bell peppers.

Season with oregano and basil and add in bay leaf.

Cover slow cooker and cook on high for 3 hours or on low for 6-8.

Taste and adjust seasoning, if necessary, then ladle into serving bowls and serve hot.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use ground turkey instead of ground beef in this recipe?

Yes, you can definitely substitute ground turkey for ground beef. It will slightly alter the flavor, but it’s a leaner option if you prefer.

Can I use fresh tomatoes instead of canned diced tomatoes?

Certainly, you can use fresh tomatoes if you prefer. Just make sure to peel and dice them before adding them to the slow cooker.

Canned tomatoes are used here for convenience.

Is it necessary to cook the rice separately before adding it to the slow cooker?

Yes, cooking the rice separately before adding it to the slow cooker is necessary.

This helps ensure that the rice cooks evenly and doesn’t become overcooked and mushy in the soup.

Can I use other types of bell peppers or additional vegetables?

Absolutely, you can customize the recipe by using different colored bell peppers or even adding other vegetables like zucchini or carrots for extra flavor and nutrients.

How do I adjust the cooking time if I want to use the low setting on my slow cooker?

If you choose to cook on the low setting, the soup will need to simmer for about 6 to 8 hours instead of the 3 hours on the high setting.

The longer cooking time allows the flavors to develop more deeply.

Can I use ground turkey or a vegetarian substitute instead of ground beef?

Yes, you can definitely swap the ground beef for ground turkey, chicken, or even a meatless alternative like plant-based crumbles to make the soup lighter or vegetarian-friendly.

Is it okay to use fresh herbs instead of dried ones?

Yes, you can use fresh herbs instead of dried ones. Keep in mind that the ratio for substituting fresh herbs for dried herbs is typically 3 times the amount.

For instance, use 1.5 teaspoons of fresh oregano and basil in place of the 1/2 teaspoon of dried each.

Can I make this soup in an Instant Pot instead of a slow cooker?

Absolutely! To make this recipe in an Instant Pot, you can brown the beef and sauté the onions using the “Sauté” function, then add the remaining ingredients (except rice) and pressure cook on high for about 8-10 minutes. Afterward, stir in the cooked rice.

Can I freeze the leftovers of this soup?

Yes, this soup freezes well. Allow the soup to cool completely, then store it in an airtight container or freezer bags.

Thaw and reheat gently on the stove or in the microwave when you’re ready to enjoy it again.

What can I serve as a side with this soup?

You can serve this soup with crusty bread, garlic bread, or even a simple side salad for a balanced meal.

The soup itself is quite hearty, so choose sides that complement its flavors.