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 Time30 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Soup
Cuisine: American
Keyword: green pepper soup, stuffed bell pepper soup, stuffed pepper soup, stuffed pepper soup crock pot
Servings: 6servings
Calories: 316kcal
Author: Averie Sunshine
Ingredients
1pound95% lean ground beef
¾teaspoonkosher saltor to taste
1 ½cupsfinely diced sweet Vidalia onionfrom about 1 medium/large onion
1 ½cupschopped red bell pepperfrom about 1 large pepper
⅔cupchopped green bell pepperabout half of 1 large pepper
3clovesgarlicchopped
two 14.5-ounce cans petite diced tomatoesI used no salt added
1 ¾cupstomato sauceone 15-ounce can
2cupsreduced sodiumfat-free chicken broth
½teaspoondried marjoram
½teaspoondried basil
½teaspoondried oregano
½teaspoonfreshly ground pepperor to taste
3 to 4tablespoonsfresh Italian flat-leaf parsleyfinely minced
3cupscooked white or brown rice
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
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.