This hearty and flavorful soup is a twist on the classic stuffed peppers, made easy in the slow cooker. Packed with ground beef, bell peppers, rice, and a savory tomato broth, it’s perfect for a cozy weeknight dinner or meal prep. The slow cooker does all the work, allowing you to come home to a delicious, comforting meal.
Ingredients
- 1 lb ground beef (or turkey)
- 1 medium onion, chopped
- 2 cups bell peppers, diced (use a mix of red, green, and yellow)
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 4 cups beef or vegetable broth
- 1 cup uncooked rice (white or brown)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 1 tbsp Worcestershire sauce (optional for added flavor)
Instructions
- In a skillet over medium heat, cook the ground beef (or turkey) with the chopped onion until browned, breaking the meat apart as it cooks. Drain any excess fat.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Transfer the cooked meat and onion mixture into the slow cooker.
- Add the diced bell peppers, diced tomatoes, tomato paste, beef or vegetable broth, rice, basil, oregano, salt, pepper, red pepper flakes (if using), and Worcestershire sauce to the slow cooker. Stir everything to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the rice is tender and the soup is flavorful.
- Taste and adjust seasoning if necessary before serving.
- Serve hot, optionally topped with grated cheese or fresh herbs.
Enjoy a delicious and satisfying bowl of Stuffed Pepper Soup!