Easy Stuffed Pepper Soup Recipe: Let Your Slow Cooker Do the Work by Ann Marie G. Halstead

If you like traditional stuffed peppers but not all the work it takes to make them, then this stuffed pepper soup recipe is for you. This easy slow cooker stuffed peppers soup recipe is a delicious dish that easily feeds a family. And the best part is that the slow cooker does most of the work.

This tasty soup recipe is especially awesome because you can put it into the slow cooker and walk away until it's ready for dinner. This easy soup recipe is perfect for cold winter nights when you need a meal without a lot of hassle!

To make this gluten-free ground beef and vegetable soup you will need ground beef, onion, bell peppers, garlic, Worcestershire sauce, dried parsley, oregano, basil, beef stock, crushed tomatoes, tomato paste and rice. The sour cream is an optional garnish. 

Note that this soup recipe calls for the cooked rice to be added 15 minutes before serving. If you prefer your soup to be more grainy than liquid, you can add it with the other ingredients at the beginning.

Serve this savory soup for lunch or dinner with a side of hot, crusty bread and a dollop of sour cream. So easy and delicious!

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Cuisine: American / European
Prep Time: 20 minutes
Cook Time: 6 to 8 hours on low
Total Time: 6 hours and 20 minutes to 8 hours and 20 minutes
Servings: 8

Ingredients

• 1 pound ground beef (or ground chicken)
• 1 onion, finely diced
• 4 bell peppers, chopped
• 2 teaspoons garlic, crushed
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 1/2 cups beef stock
• 24 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup cooked rice
• sour cream, for serving (optional)

Helpful Products

• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Slow Cooker

Recipe Notes

• Feel free to use any type of onion you have on hand.

• You can use any color bell peppers you prefer.

• This recipe calls for the cooked rice to be added 15 minutes before serving. If you’d prefer your soup to be more grainy than liquid, you can add it with the other ingredients from the start.
• Store leftovers in an airtight container in the refrigerator and reheat in the microwave. You can freeze it, too.

Here’s how to make it:

1. In a skillet over high heat, brown the ground beef. Once browned, drain the excess fluid and transfer the beef to the slow cooker.
2. Add the onion, bell peppers, garlic, Worcestershire sauce, parsley, oregano, basil, beef stock, crushed tomatoes and tomato paste. Stir.
3. Cook on low for 6 to 8 hours.
4. Add cooked rice 15 minutes before serving. Season lightly with salt and pepper. Test before adding more. Top with a dollop of sour cream, if desired.

Nutrition Facts Per Serving

Calories: 346

Total Fat: 2.8g

Saturated Fat: 0.7g

Cholesterol: 11mg

Sodium: 968mg

Total Carbohydrate: 67.5g

Dietary Fiber: 18.7g

Total Sugars: 29.4g

Protein: 17.8g

Vitamin D: 0mcg

Calcium: 453mg

Iron: 16mg

Potassium: 924mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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