Description
Crockpot Stuffed Pepper Soup is the ultimate comfort food for busy days, delivering the classic taste of stuffed peppers without the labor. This deconstructed recipe combines succulent ground beef, vibrant bell peppers, and tender rice in a savory, herb-infused tomato broth. Slowly simmered to perfection, it creates a heart-warming, soul-soothing bowl that is nutritious, budget-friendly, and perfect for families seeking a simple yet intentional meal. It is a mindful, easy way to bring wholesome, aromatic flavors to your dinner table effortlessly.
Ingredients
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
3 bell peppers (any color), chopped
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) fire-roasted diced tomatoes
6 cups beef broth
1 tablespoon Worcestershire sauce (ensure alcohol-free)
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon black pepper
1 cup uncooked long-grain rice (white or brown)
Chopped fresh parsley and shredded mozzarella cheese for garnish
Instructions
Heat a large skillet over medium heat and cook the ground beef and onions until browned and translucent
Drain excess grease from the beef mixture
Transfer the beef and onion mixture into the crockpot
Add the garlic, chopped bell peppers, tomatoes, beef broth, Worcestershire sauce, and seasonings to the crockpot
Stir the ingredients well to combine
Cover and cook on low for 6-8 hours or high for 3-4 hours
Stir in the uncooked rice during the last 45 minutes of cooking
Check that the rice is tender before serving
Garnish with fresh parsley and shredded mozzarella cheese before serving
Notes
You can use brown rice for a nuttier flavor, but ensure it is added early enough as it takes longer to cook than white rice. If the soup becomes too thick upon adding rice, stir in an extra cup of beef broth. Store leftovers in an airtight container for up to 4 days.