Ingredients
– 1 pound ground beef, browned and drained
– Β½ onion, diced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 can (14 oz) tomato sauce
– 1 teaspoon oregano
– 1 teaspoon garlic salt
– 1 tablespoon Worcestershire sauce
– Β½ teaspoon pepper
– 3 cups beef broth
– 2 cups white rice, cooked
Instructions
1-First Step: Brown the Ground Beef Start by taking 1 pound of ground beef and cooking it in a skillet over medium heat until itβs fully browned, which takes about 5-7 minutes. Once done, drain the excess fat to avoid a greasy soup, then set it aside. This step, which is crucial for flavor, should take no more than 10 minutes and helps lock in the meatβs taste.
2-Second Step: Prep and Add the Vegetables Dice Β½ onion, 1 red bell pepper, and 1 green bell pepper, then add them to the crockpot along with the browned beef. For more on the benefits of bell peppers, check out this resource on health benefits of bell peppers. Stir these in to distribute the colors and flavors evenly, setting the base for a vibrant, nutritious soup.
3-Third Step: Mix in the Liquids and Seasonings Pour in 1 can (14 oz) diced tomatoes, 1 can (14 oz) tomato sauce, 3 cups beef broth, 1 teaspoon oregano, 1 teaspoon garlic salt, 1 tablespoon Worcestershire sauce, and Β½ teaspoon pepper. Give everything a good stir to combine the ingredients fully. This step infuses the soup with layers of flavor, and you can adjust seasonings to taste before covering the crockpot.
4-Fourth Step: Set the Crockpot and Cook Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The low setting is great for developing deep flavors, perfect for a slow day at home, while high speed works for quicker meals. Keep an eye on it if youβre around, and stir occasionally for even cooking.
5-Fifth Step: Prepare the Rice Separately While the soup cooks, make 2 cups of white rice according to the package instructions, which usually takes about 20 minutes on the stove. Cooking rice separately prevents it from getting mushy in the crockpot, ensuring a nice texture in your final dish.
6-Final Step: Serve and Enjoy Once the cooking time is up, stir the soup well to blend all the flavors. Add the cooked rice to individual bowls or mix it directly into the soup for serving. This crock pot stuffed pepper soup serves 6 people, with a total prep and cook time of about 6 hours and 10 minutes. For a similar idea with chicken, try our easy chicken spaghetti recipe for another quick meal option.
Last Step:
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π₯© Always brown and drain the ground beef beforehand to remove excess fat and enhance the soup’s flavor without greasiness.
π« Add the diced bell peppers in the final hour of cooking on low to keep them crisp-tender rather than overly soft.
βοΈ Store leftovers in airtight containers in the fridge for up to 5 days or freeze for up to 3 months; thaw overnight and reheat on the stovetop with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 482 kcal
- Sugar: 9 g
- Sodium: 1609 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 54 mg
