Slow Cooker Stuffed Pepper Soup
User Reviews
4.4
42 reviews
Good
Slow Cooker Stuffed Pepper Soup
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This stuffed pepper soup is packed with bell peppers, onion, and ground beef and is simmered in a tomatoey broth. Serve with rice for an easy weeknight meal!
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Ingredients
- 1 pound 95% lean ground beef
- ¾ teaspoon kosher salt or to taste
- 1 ½ cups finely diced sweet Vidalia onion from about 1 medium/large onion
- 1 ½ cups chopped red bell pepper from about 1 large pepper
- ⅔ cup chopped green bell pepper about half of 1 large pepper
- 3 cloves garlic chopped
- two 14.5-ounce cans petite diced tomatoes I used no salt added
- 1 ¾ cups tomato sauce one 15-ounce can
- 2 cups reduced sodium fat-free chicken broth
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground pepper or to taste
- 3 to 4 tablespoons fresh Italian flat-leaf parsley finely minced
- 3 cups cooked white or brown rice
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Instructions
- To a large nonstick skillet or large Dutch oven, add the ground beef, kosher salt, and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary. Drain fat if necessary.
- Add the onion, peppers, garlic, and cook for about 6 to 8 minutes, or until vegetables have softened, stir intermittently.
- Line a 6-quart slow cooker with a slow cooker liner if desired and transfer the beef mixture into it.
- Add the broth, diced tomatoes, tomato sauce, marjoram, basil, oregano, pepper, stir to combine, cover, and cook on high for about 4 hours or low for about 8 hours. All slow cookers vary in their heat intensity. Cook until done.
- Stir in the fresh parsley.
- Taste soup and make any necessary seasoning adjustments, i.e. more salt, pepper, pinch of sugar, etc.
- Ladle about 1 1/2 cups soup into each bowl and top with about 1/2 cup rice.
Notes
- Adapted from Skinnytaste Fast and Slow, reprinted with permission.
- Tip: Don’t add the rice to the slow cooker because if you have leftover soup, the rice will turn very mushy in the following days. Instead top individual bowls with rice that you store separately from the soup in an airtight container.
- Both soup and rice will keep airtight in the fridge, stored separately, for up to 5 days or for up to 3 months in the freezer.
Nutrition Information
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Serving
1
Calories
316kcal
(16%)
Carbohydrates
36g
(12%)
Protein
28g
(56%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Cholesterol
67mg
(22%)
Sodium
947mg
(39%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 316kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 67mg | 22% |
| Sodium | 947mg | 39% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
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