Description
This Slow Cooker Stuffed Pepper Soup combines all the delicious flavors of stuffed peppers in a hearty, comforting soup form. Ground beef, bell peppers, onions, tomatoes, and rice slowly meld together with spices and broth for a nutritious, filling meal perfect for easy weeknight cooking or meal prep.
Ingredients
Scale
Main Ingredients
- 1 teaspoon avocado oil
- 1 lb. ground beef
- 2 green or red bell peppers, chopped
- 1 onion, chopped
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can diced tomatoes
- 3 cups beef or chicken stock
- 1 tablespoon coconut sugar (omit for Whole30)
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1/4 cup white rice, uncooked
Garnishes (Optional)
- Scallions, sliced
- Cheddar cheese, shredded
Instructions
- Brown the Beef: Heat the avocado oil in a pan over medium heat. Add the ground beef and cook until no longer pink, about 6-8 minutes, breaking up the meat as it cooks. Drain off all but 1 teaspoon of the oil.
- Combine Ingredients: Transfer the browned beef to the slow cooker. Add the chopped bell peppers, onion, tomato sauce, diced tomatoes, stock, coconut sugar (if using), garlic powder, ground black pepper, sea salt, and paprika. Stir to combine well.
- Add the Rice: Evenly sprinkle the uncooked white rice on top of the mixture in the slow cooker without stirring it in. Close the lid securely.
- Slow Cook: Cook on high for 4 to 6 hours. Begin checking for rice doneness at the 4-hour mark to ensure it is fully cooked and tender.
- Season and Serve: Once the rice is cooked, taste the soup and adjust seasonings as needed. Serve the soup hot, garnished with sliced scallions and optional shredded cheddar cheese.
- Alternate Instant Pot Method: Use the sauté function to brown the ground beef, then add onions and peppers to soften for about 5 minutes. Turn off sauté, add remaining ingredients, stir, and cook on manual high pressure for 10 minutes with a 5-minute natural release. Release remaining pressure and serve with garnish.
- Alternate Stovetop Method: In a large pot, brown the ground beef and drain excess oil. Cook peppers and onions for about 5 minutes until softened. Add all remaining ingredients, then simmer for about 25 minutes until the rice and vegetables are tender, adding broth as needed. Serve immediately.
Notes
- For a Whole30-compliant version, omit the coconut sugar.
- You can use either beef or chicken stock based on your preference.
- The rice is added on top in the slow cooker to prevent it from becoming overly mushy.
- Shredded cheddar cheese and scallions are optional but add great flavor and texture.
- Check rice doneness at 4 hours to avoid overcooking.
- Alternate cooking methods (Instant Pot or stovetop) can be used to reduce cooking time.
