Description
This Slow Cooker Stuffed Pepper Soup is a hearty, flavorful dish that combines the taste of classic stuffed peppers in a comforting soup form. Ground beef, bell peppers, onions, tomatoes, and rice are slow-cooked together with savory seasonings, making a delicious and easy-to-prepare meal perfect for cozy dinners. Optional garnishes like scallions and cheddar cheese add extra brightness and richness.
Ingredients
Scale
Soup 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 avocado oil in a pan or in the slow cooker insert (if safe) over medium heat. Add ground beef and cook for about 6-8 minutes, breaking it up as it cooks until it is no longer pink. Drain off excess oil, leaving about 1 teaspoon in the pan.
- Combine Ingredients: Transfer the browned ground beef into the slow cooker. Add chopped bell peppers, chopped onion, canned tomato sauce, diced tomatoes, beef or chicken stock, coconut sugar (optional), garlic powder, black pepper, sea salt, and paprika. Stir gently to combine all ingredients.
- Add the Rice: Evenly sprinkle the uncooked white rice on top of the soup mixture without stirring it in. This allows the rice to cook evenly during the slow cooking process. Close the slow cooker lid securely.
- Slow Cook: Cook the soup on high for 4 to 6 hours. After about 4 hours, check the rice for doneness to ensure it is tender but not overcooked. Continue cooking if necessary.
- Season and Serve: Once the rice is fully cooked, taste the soup and adjust seasonings such as salt and pepper as desired. Serve the soup hot, garnished with sliced scallions and optional shredded cheddar cheese for extra flavor and texture.
- Optional Instant Pot Method: Use the sauté function to brown the ground beef first. Then add onions and peppers and cook for about 5 minutes to soften. Turn off sauté mode, add the remaining ingredients (except garnishes), stir, and cook on manual high pressure for 10 minutes with a 5-minute natural pressure release. After releasing any remaining pressure, serve garnished as desired.
- Optional Stovetop Method: In a large pot, brown the ground beef and drain any excess oil. Add the peppers and onions and cook for about 5 minutes until softened. Add the rest of the ingredients and let the soup simmer for about 25 minutes, or until the rice and vegetables are tender. Add extra broth if needed and serve immediately with garnishes.
Notes
- For a Whole30 compliant version, omit the coconut sugar.
- You can substitute the ground beef with ground turkey or chicken for a lighter option.
- Using different colored bell peppers (green, red, yellow) adds extra sweetness and color variation to the soup.
- Adjust the rice quantity or cooking time if you prefer softer or firmer rice in the soup.
- Cheddar cheese is optional; for a dairy-free version, skip the cheese or use a dairy-free alternative.
- The soup can be made ahead and reheated; rice may absorb more liquid when refrigerated, so add broth or water when reheating if necessary.
