Slow Cooker Stuffed Pepper Soup (Print Version)
A hearty slow cooker soup with ground beef, bell peppers, tomato broth, and rice added at serving so every bowl stays brothy.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 1/4 lb (565 g) lean ground beef
03 -
1 medium yellow onion, diced
04 -
4 cloves garlic, minced
05 -
2 tablespoons tomato paste
06 -
3 large bell peppers, mixed colors, chopped
07 -
1 can (15 oz / 425 g) tomato sauce
08 -
1 can (14.5 oz / 411 g) petite diced tomatoes, with juices
09 -
4 cups (960 ml) low-sodium beef broth, gluten-free if needed
10 -
1 tablespoon gluten-free Worcestershire sauce
11 -
1 1/2 teaspoons Italian seasoning
12 -
1 teaspoon smoked paprika
13 -
3/4 teaspoon kosher salt, plus more to taste
14 -
1/2 teaspoon black pepper
15 -
1 bay leaf
For serving
16 -
2 cups (320 g) cooked long-grain white rice or brown rice
17 -
2 tablespoons chopped fresh parsley
18 -
Shredded cheddar or mozzarella, optional
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6-8 minutes, breaking up the meat, until the beef is cooked through and the onion has softened. Drain excess fat.
02 -
Add the garlic and tomato paste to the skillet. Cook for 1 minute, stirring often, until the paste darkens slightly and the garlic smells fragrant.
03 -
Transfer the beef mixture to a 6-quart slow cooker. Add the bell peppers, tomato sauce, diced tomatoes with juices, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, salt, pepper, and bay leaf. Stir well.
04 -
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the peppers are tender and the broth tastes rich.
05 -
Remove the bay leaf. Taste and adjust salt and pepper. If the soup is thicker than you like, stir in a little extra broth.
06 -
Spoon cooked rice into bowls, ladle the hot soup over the top, and finish with parsley. Add cheese if using.
# Notes:
01 -
Store soup and rice separately so the broth stays loose.
02 -
For firmer peppers, add them during the last 2 hours on low.
03 -
Freeze the soup base without rice for up to 3 months.