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Crockpot Stuffed Pepper Soup Recipe

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4.3 from 6 reviews

This hearty Crockpot Stuffed Pepper Soup combines savory ground beef, vibrant bell peppers, and tender rice in a flavorful tomato and beef broth base. Perfect for a comforting meal, it can be prepared easily in a slow cooker or an Instant Pot, making it versatile and convenient for any kitchen setup.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 10 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Main Ingredients

  • 1 pound ground beef
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup cooked white or brown rice
  • 1/3 cup onion, diced
  • 2 garlic cloves, minced
  • 4 cups beef broth
  • 15 ounces diced tomatoes in juices

Spices & Oil

  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons salt (plus more to taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper (plus more to taste)
  • 1 tablespoon oil

Instructions

  1. Brown the meat and aromatics: Heat oil in a large skillet over medium-high heat. Add ground beef, diced onion, and minced garlic. Sauté for 5 to 7 minutes until the beef is fully browned and no longer pink, stirring frequently and breaking up the meat into crumbles. Drain excess grease.
  2. Transfer to slow cooker: Place the cooked beef mixture into the slow cooker bowl.
  3. Add remaining ingredients to slow cooker: Add chopped green and red bell peppers, diced tomatoes with juices, beef broth, oregano, smoked paprika, salt, and pepper. Stir well to combine all ingredients evenly.
  4. Cook in slow cooker: Set slow cooker to HIGH and cook for 3 to 4 hours, or set to LOW for 6 to 8 hours, allowing flavors to develop fully.
  5. Add cooked rice: In the final 10 minutes of cooking, stir in the cooked rice to heat through and integrate.
  6. Season to taste: Taste the soup and adjust salt and pepper as needed before serving.
  7. Alternate Instant Pot method – Sauté beef: Turn Instant Pot to sauté mode and heat oil. Add ground beef, onion, and garlic; cook for 3 to 5 minutes until beef is browned, stirring and crumbling meat. Drain grease if necessary. Turn off sauté mode.
  8. Add liquids and vegetables to Instant Pot: Pour in beef broth and deglaze the pot by scraping the bottom with a wooden spoon to release any browned bits. Add chopped bell peppers, diced tomatoes, oregano, smoked paprika, salt, and pepper. Stir everything together.
  9. Pressure cook: Secure lid and seal valve on Instant Pot. Set to high-pressure mode and cook for 25 minutes. Once complete, perform a quick pressure release.
  10. Add rice and finish: Open lid and set to sauté mode again. Stir in cooked rice and heat through. Season with additional salt and pepper if desired. Serve warm.

Notes

  • You can use white or brown rice, but ensure it is pre-cooked before adding to the soup.
  • The seasoning amounts can be adjusted to suit your taste preferences.
  • For a leaner option, use ground turkey or chicken instead of beef.
  • Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
  • If you prefer a thicker soup, reduce the beef broth quantity slightly or blend a portion of the soup before adding rice.

Find it online: https://allcookedup.com/crockpot-stuffed-pepper-soup-recipe/