Slow Cooker Stuffed Bell Pepper Soup

Stuffed bell pepper soup in a bowl topped with melted cheese.

Slow Cooker Stuffed Bell Pepper Soup

Slow Cooker Stuffed Bell Pepper Soup is full of tender veggies and beef in a rich and flavorful broth. It’s like eating a stuffed pepper in a bowl with a spoon.

Prep Time15

Cook Time6

Other time5

Total Time6 20

Servings: Servings

Calories: 318kcal

Author: Karin and Ken

Ingredients

1 pound ground beef
1 small onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
1 14.5-ounce can diced tomatoes
1 15-ounce can tomato sauce
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon black pepper
1 Tablespoon Worcestershire sauce
4 cups beef broth
1 cup cooked white rice
1 cup shredded mozzarella cheese for serving (optional)

Instructions

In a large skillet over medium heat, brown the ground beef with the chopped onion, salt, pepper, garlic powder and Italian seasoning until the beef is fully cooked and the onion is tender.
Drain excess grease, then transfer the mixture to the slow cooker.
Add the chopped red and green bell peppers, diced tomatoes (with juices), tomato sauce, Worcestershire sauce, and beef broth to the slow cooker and stir to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the peppers are tender and flavors are well blended.
About 20 minutes before serving, cook the white rice separately according to package directions.
Just before serving, stir the cooked rice into the soup and let it sit for 5 minutes to thicken slightly.
Ladle into bowls and top each serving with shredded mozzarella cheese, if desired.

Video

Notes

Cook the rice separately and add it towards the end for best results, rather than cooking it in the soup.
Store leftover soup in an airtight container in the fridge for up to 4 days.
When you add the rice, don’t add it too early, or it will become mushy since it’s already fully cooked.

Nutrition