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Slow Cooker Stuffed Pepper Soup
4.4 from 42 votes

Slow Cooker Stuffed Pepper Soup

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!

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 6 servings
Calories: 316 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 pound ground beef 95% lean
  • ¾ teaspoon kosher salt or to taste
  • 1 ½ cups Vidalia onions from about 1 medium/large onion, finely diced, sweet
  • 1 ½ cups red bell pepper from about 1 large pepper, chopped
  • ⅔ cup green bell pepper about half of 1 large pepper, chopped
  • 3 cloves garlic chopped
  • petite diced tomatoes I used no salt added, two 14.5-ounce cans
  • 1 ¾ cups tomato sauce one 15-ounce can
  • 2 cups reduced sodium fat-free chicken broth
  • ½ teaspoon marjoram dried
  • ½ teaspoon basil dried
  • ½ teaspoon oregano dried
  • ½ teaspoon black pepper or to taste, freshly ground
  • 3 to 4 tablespoons flat-leaf parsley finely minced, fresh, Italian
  • 3 cups rice cooked white or brown

Instructions

    Cup of Yum
  1. 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.
  2. Add the onion, peppers, garlic, and cook for about 6 to 8 minutes, or until vegetables have softened, stir intermittently.
  3. Line a 6-quart slow cooker with a slow cooker liner if desired and transfer the beef mixture into it.
  4. 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.
  5. Stir in the fresh parsley.
  6. Taste soup and make any necessary seasoning adjustments, i.e. more salt, pepper, pinch of sugar, etc.
  7. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 316

% 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.