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Slow Cooker Stuffed Pepper Soup

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This recipe brings back old memories of my grandmother’s kitchen, where she used to make this soup for us on a cold winter day. It was always comforting and satisfying. The aroma of the bell peppers and the spices, mixed with the beef and rice, created a warm and delicious soup that we all loved. My grandmother used to serve it with a dollop of sour cream and some crusty bread on the side. It was always a hit and leftovers were rare. I hope this recipe will bring back some of your own fond memories or create new ones for you and your loved ones.

You’ll love the comforting flavors in this soup and how well all the flavors blend together. The peppers and tomatoes offer a mellow and faintly sweet flavor, while the beef kicks in that flavor that will remind you of a traditional stuffed pepper.

Ingredients for Stuffed Pepper Soup

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What Should I Serve with It?

This a fairly thick soup and it has a consistency similar to a stew, which I love because it will fill my family up and I don’t have to make a bunch of sides to serve with it.

I usually just serve it with fresh bread to keep that homestyle comfort and simplicity going, it’s also great paired with a side salad or roasted vegetables.

This stuffed pepper soup is easy to make and tastes like stuffed peppers! A filling meal in one bowl. Great with warm bread and a salad.

How long does this soup last in the fridge?

Stuffed pepper soup will last for no more than 3 to 4 days in the fridge. Make sure to seal tightly in a container if there are leftovers or you’re meal prepping. The soup will last up to a month in the freezer. Let the soup thaw in the fridge before slowly reheating.

To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes, Please Open The Next Page.

Stuffed Pepper Soup Recipe

Ingredients:

1 lb ground beef
1 onion, diced
2 cloves of garlic, minced
2 cups diced bell peppers (red, green and yellow)
1 can (28 oz) diced tomatoes
2 cups beef broth
1 cup cooked rice
1 tsp paprika
1 tsp dried oregano
Salt and pepper to taste
Sour cream for garnish (optional)

Instructions:

In a large pot, brown the ground beef over medium heat until fully cooked. Drain off any excess fat.
Add the onion, garlic, and diced bell peppers to the pot and cook until they are softened, about 5 minutes.
Stir in the diced tomatoes, beef broth, cooked rice, paprika, oregano, and salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with a dollop of sour cream, if desired.

Nutrition Information:

Serving size: 1 cup (240ml)
Calories: 250
Fat: 9g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 600mg
Carbohydrates: 20g
Protein: 20g

Storage:

The soup can be stored in an airtight container in the refrigerator for up to 3 days.

How to serve:

Serve the soup warm with a dollop of sour cream and some crusty bread on the side.

Leftovers:

The soup can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

Recipe Notes:

You can use ground turkey instead of ground beef for a leaner option.
For a vegetarian option, you can use vegetable broth instead of beef broth and use a meat substitute like crumbled tofu or tempeh
If you like your soup thicker, add more cooked rice or you can add a tablespoon of cornstarch mixed with a little water.
You can add more vegetables like zucchini or carrots to make it more colorful and nutritious.

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