Slow Cooker Stuffed Bell Pepper Soup
User Reviews
5
Slow Cooker Stuffed Bell Pepper Soup
Description
This soup brings together browned ground beef and Italian sausage with diced white onion and a mix of red and green bell peppers for a savory base. Garlic, Italian seasoning, bay leaves, and Worcestershire sauce provide a layered flavor profile, complemented by a combination of passata and canned diced tomatoes. Beef broth adds richness and depth, and the mixture is cooked low and slow in a slow cooker for several hours to harmonize the ingredients.
The soup is finished by serving over cooked white rice and topped with shredded mozzarella or cheddar cheese and fresh parsley. The rice adds heartiness and soaks up the flavorful broth, enhancing the dish's resemblance to the flavors of stuffed peppers without the work of assembling them individually.
For best storage, keep the soup and rice separately to avoid the rice absorbing excess liquid and becoming mushy. Both can be refrigerated for up to four days or frozen for two to three months. This soup is practical for batch cooking and reheats well.
Ingredients
- 1 lb. ground beef
- 1 lb. Italian sausage mild or hot, ground
- 1 white onion diced, large
- 1 red bell pepper diced, large
- 1 green bell pepper diced, or poblano pepper, large
- 1 ½ tsp. Italian seasoning
- 2 bay leaf
- 1 tsp. salt
- 4 cloves garlic minced
- ½ tsp. black pepper
- 24.5 oz. passata jar
- 14.5 oz. diced tomatoes canned
- 1 tbsp. Worcestershire sauce
- 2 cups beef broth or more as desired
- mozzarella cheese for garnish, or cheddar cheese
- 2 cups white rice cooked
- parsley for garnish, fresh, chopped
Instructions
- Cook the ground beef and Italian sausage until no longer pink, drain excess grease.
- Place into the bottom of your slow cooker.
- Add the remaining ingredients (except the cheese & rice).
- Stir to combine.
- Cover and cook on low for 6-8 hours or high for 4-6 hours. Adjust seasonings to taste.
- Ladle into bowls, top with rice and cheese. Enjoy!
Notes
- Store soup and cooked rice separately to maintain texture; combine when serving.
- Refrigerate in airtight containers for up to 3-4 days or freeze for 2-3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 574kcal | 29% |
| Carbohydrates | 52g | 17% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 1041mg | 43% |
| Potassium | 974mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 48mg | 53% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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