Crock Pot Stuffed Pepper Soup
A hearty and comforting soup with all the familiar flavors of stuffed peppers but in soup form and in the Slow Cooker.
Servings 8
Calories 176kcal
Ingredients
- 1 pound ground beef (I used a lean ground beef)
- 1 small yellow onion, diced
- 1 large green bell pepper, diced
- 2 Tablespoons tomato paste
- 28 ounce can diced tomatoes
- 8 ounce can tomato sauce
- 2 cups chicken broth (or beef broth)
- 1 Tablespoon white granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- 2 cups cooked rice
- shredded cheddar cheese (for topping, optional)
Instructions
- To a skillet over medium heat, add 1 pound ground beef, 1 small yellow onion, diced and 1 large green bell pepper, diced. Cook and crumble the ground beef until fully cooked and vegetables are tender. Drain any excess grease.
- Transfer the cooked ground beef mixture to the crockpot.
- Add 2 Tablespoons tomato paste, 28 ounce can diced tomatoes, 8 ounce can tomato sauce, 2 cups chicken broth, 1 Tablespoon white granulated sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder and salt and pepper, to taste to the crockpot.
- Cover and cook on low heat for 4-6 hours, or on high heat for 2-3 hours.
- Add 2 cups cooked rice in the last 1/2 hour of cooking (be sure to re-cover the crock pot.)
- Serve topped with shredded cheddar cheese if you prefer.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 176kcal | Carbohydrates: 22g | Protein: 15g | Fat: 3g | Sodium: 565mg | Fiber: 2g | Sugar: 7g
