Description
A hearty and flavorful Crockpot Stuffed Pepper Soup that’s easy to make and perfect for a comforting meal.
Ingredients
- 1 lb ground beef or turkey
- 1 large onion, chopped
- 2-3 bell peppers (any color), chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1/2 cup uncooked white rice, rinsed
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (for topping, optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a large skillet, brown the ground beef or turkey over medium heat. Drain any excess grease. Transfer the cooked meat to the slow cooker.
- Add the chopped onion and bell peppers to the slow cooker.
- Pour in the crushed tomatoes, tomato sauce, and beef broth.
- Stir in the rinsed white rice, Worcestershire sauce, oregano, basil, and garlic powder.
- Season with salt and black pepper to taste. Stir everything well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the rice is tender and the vegetables are soft.
- Taste and adjust seasonings if needed.
- Serve hot, topped with shredded cheddar cheese and a sprinkle of fresh parsley, if desired.
Notes
- You can use any color of bell peppers you prefer.
- For a vegetarian option, omit the ground meat and use vegetable broth.
- The rice can be cooked separately and added to individual bowls before serving to prevent it from becoming too mushy if you plan on having leftovers.