Crockpot Stuffed Pepper Soup
Enjoy the comforting, nostalgic flavors of traditional stuffed peppers without the labor-intensive assembly. This hearty crockpot soup combines savory lean ground beef, vibrant bell peppers, and fluffy rice in a robust, tomato-based broth. Perfect for busy weeknights, it leverages the slow-cooker to meld the fire-roasted tomatoes, garlic, and herbs into a rich dish that warms you from the inside out. It is a budget-friendly, crowd-pleasing classic that makes mealtime effortless.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
1 pound lean ground beef
1 medium onion, diced
3 cloves garlic, minced
3 bell peppers, chopped
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) fire-roasted diced tomatoes
6 cups beef broth
1 tablespoon Worcestershire sauce
1 cup uncooked long-grain white rice
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Brown the ground beef with the diced onion in a skillet over medium heat until fully cooked. Drain excess fat.
Transfer the cooked beef and onions into the crockpot.
Add the minced garlic, chopped bell peppers, crushed tomatoes, fire-roasted tomatoes, beef broth, Worcestershire sauce, oregano, salt, and pepper into the slow cooker.
Stir well to combine all ingredients.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Stir in the uncooked rice during the last 45 minutes of cooking, ensuring the liquid covers the rice, and cook until tender.
Serve hot, optionally garnished with fresh herbs or shredded cheese.
Notes
You can add the rice later in the cooking process to prevent it from becoming too mushy. If you prefer a thicker soup, replace one cup of broth with an additional small can of tomato sauce. Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/crockpot-stuffed-pepper-soup/