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Slow Cooker Stuffed Pepper Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 67 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 4 to 6 hours
  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Stuffed Pepper Soup is a comforting and hearty dish, combining ground beef, bell peppers, rice, tomatoes, and savory spices. Perfect for easy meal prep, it simmers slowly to develop rich flavors, topped with fresh scallions and optional cheddar cheese for added creaminess. Versatile with alternate Instant Pot and stovetop methods for convenience.

Ingredients

Main Ingredients

  • 1 teaspoon avocado oil
  • 1 lb. ground beef
  • 2 green or red bell peppers, chopped
  • 1 onion, chopped
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can diced tomatoes
  • 3 cups beef or chicken stock
  • 1 tablespoon coconut sugar (omit for Whole30)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon fine sea salt
  • 1 teaspoon paprika
  • 1/4 cup white rice, uncooked

Garnish

  • Scallions, sliced
  • Cheddar cheese, shredded (optional)

Instructions

  1. Brown the Beef: Heat avocado oil in a pan or the slow cooker insert over medium heat. Add ground beef and cook for 6–8 minutes, breaking it up until no longer pink. Drain off all but one teaspoon of oil.
  2. Combine Ingredients: Transfer the browned beef to the slow cooker. Add chopped bell peppers, onion, tomato sauce, diced tomatoes, stock, coconut sugar if using, garlic powder, black pepper, sea salt, and paprika. Mix everything well to combine.
  3. Add the Rice: Evenly sprinkle the uncooked white rice on top of the mixture in the slow cooker. Do not stir it in. Close the slow cooker lid securely.
  4. Slow Cook: Cook the soup on high for 4 to 6 hours. Check the rice doneness starting at 4 hours and continue cooking if needed until the rice is tender.
  5. Season and Serve: Taste the soup and adjust seasonings as desired. Serve hot, garnished with sliced scallions and optional shredded cheddar cheese for extra flavor.
  6. Alternate Instant Pot Method: Use the sauté function to brown the beef, then add onions and peppers to soften for about 5 minutes. Turn off sauté, add remaining ingredients, stir, and cook on manual high pressure for 10 minutes with a 5-minute natural release. Release any remaining pressure and serve garnished.
  7. Alternate Stovetop Method: Brown beef in a large pot, drain excess oil, then cook peppers and onions for 5 minutes until softened. Add all other ingredients and simmer for about 25 minutes or until rice and vegetables are tender, adding more broth if needed. Serve immediately.

Notes

  • To make this recipe Whole30 compliant, omit the coconut sugar.
  • You can substitute ground turkey or chicken for the beef if preferred.
  • Adjust the spice levels by adding chili powder or cayenne pepper for some heat.
  • Use gluten-free stock to make the recipe gluten-free.
  • Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.

Find it online: https://slsrecipes.com/slow-cooker-stuffed-pepper-soup-recipe/