Stuffed Bell Pepper Soup Recipe

Stuffed Bell Pepper Soup Recipe

Make stuffed peppers easy with this soup version! Ground beef, colorful bell peppers, and rice cook together in the slow cooker for delicious comfort food with minimal effort.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings:

Author: Jennifer Stewart

Ingredients

1 tablespoon olive oil
1 medium onion diced
2 cloves garlic
2 teaspoons thyme
2 pounds ground beef
28 oz diced tomatoes
32 oz beef broth
15 ounces tomato sauce or tomato juice
2 cups water
3 bell peppers 2 green, 1 yellow
2 cups white rice uncooked

Instructions

In a saucepan, heat oil over medium heat. Cook onion until soft. Add garlic and thyme, and cook for an additional minute. Remove and place in the crock pot bowl.
In the same saucepan, brown the ground beef. Drain fat if desired. Place beef in a crock pot bowl with onions.
Add to the crockpot the tomatoes, broth, peppers, water, and sauce. Stir to combine. Cook on low for 4-6 hours.
Add rice. Stir to combine. Cook an additional 30 minutes. (Or just add rice 30 minutes before serving)
Season with salt and pepper to your liking. Enjoy while warm. If saving for later, I would cook the rice and keep separate and add when ready to serve.

Notes

Simple swaps - Substitute ground turkey, sausage, or chicken for beef. Use brown rice with chicken broth or swap for cauliflower rice.
Boost flavors - Try fire-roasted, Italian, or chili-ready diced tomatoes. Swap thyme for Italian seasoning. Add Worcestershire sauce for extra savory flavor.
Adjust consistency - Add tomato juice for more liquid if cooking with rice.
Different twists - Use pressure cooker or Instant Pot for easier prep. Add black beans and corn for Southwest flair.

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