Slow Cooker Stuffed Pepper Soup

Ground beef, bell peppers, tomatoes, broth, and rice make a hearty stuffed pepper soup finished in the slow cooker for an easy family dinner.

Prep: 20 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1 lb ground beef
• 3 bell peppers
• 1 yellow onion
• 28 oz diced tomatoes
• 4 cups beef broth
• 1 cup white rice
• 3 cloves garlic
• 2 teaspoons italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Cooking instructions

1. Cook the rice according to package directions. Keep it covered and warm until the soup is ready. (about 20 min)
2. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and it reaches 160°F (71°C), about 7 to 9 minutes. Drain excess fat. (about 9 min) — Medium-high heat
3. Add the onion and garlic to the skillet and cook until softened, about 3 minutes. (about 3 min) — Medium heat
4. Transfer the beef mixture to a slow cooker. Add the bell peppers, diced tomatoes, beef broth, Italian seasoning, salt, and black pepper; stir to combine. (about 2 min)
5. Cover and cook on LOW for 5 hours, until the peppers are tender and the soup is steaming hot. (about 300 min) — Low
6. Stir the cooked rice into the hot soup and cook on LOW for 5 minutes to warm through. (about 5 min) — Low
7. Ladle the soup into bowls and serve hot. (about 1 min)