Description
This Hearty Stuffed Pepper Soup is a comforting and delicious twist on traditional stuffed peppers, all simmered in a Crockpot for maximum flavor and convenience. Made with ground beef, fresh bell peppers, aromatic spices, tomato sauce, and cooked rice, it’s a one-pot wonder that’s easy to prepare, kid-friendly, and perfect for meal prep. Rich, savory, and satisfying—just set it and forget it.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened.
- Add ground beef and cook until browned. Drain any excess grease.
- Stir in diced green and red bell peppers. Cook for a few minutes until they start to soften.
- Add minced garlic and cook briefly until fragrant.
- Stir in diced tomatoes, tomato sauce, and beef broth.
- Season with dried basil, oregano, salt, and pepper. Bring the mixture to a boil.
- Reduce heat and let the soup simmer for about 25-30 minutes, allowing flavors to meld.
- Stir in cooked white rice and simmer for a few more minutes to heat through.
- Ladle soup into bowls and garnish with chopped fresh parsley before serving.
Notes
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For best results, add cooked rice just before serving to avoid over-softening.
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This soup freezes well. Consider freezing without rice and adding it after reheating.
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Top with shredded cheese, sour cream, or parsley for extra flavor and presentation.
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Use ground turkey or a meatless alternative for a lighter or vegetarian option.
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Adjust seasoning to taste after slow cooking, as flavors deepen over time.