Description
Experience the comfort of classic stuffed peppers in a convenient, spoonable format. This wholesome soup combines lean ground beef, vibrant bell peppers, and sweet onions simmered in a rich, savory tomato broth. Perfect for busy weeknights, this nourishing meal is a deconstructed take on a family favorite that develops deep, complex flavors in your slow cooker, providing a balanced, nutrient-dense dinner that the whole family will love.
Ingredients
1 pound 95% lean ground beef
3/4 teaspoon kosher salt
1 1/2 cups diced sweet Vidalia onion
1 1/2 cups chopped red bell pepper
2/3 cup chopped green bell pepper
3 cloves garlic, minced
28 ounces crushed tomatoes
2 cups beef broth (halal/alcohol-free)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1 1/2 cups cooked white or brown rice
Instructions
In a large skillet over medium-high heat, brown the ground beef until cooked through, then drain excess fat.
Transfer the cooked beef to the slow cooker.
Add the diced onions, red and green bell peppers, minced garlic, crushed tomatoes, beef broth, oregano, basil, salt, and pepper to the slow cooker.
Stir well to combine all ingredients.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Stir in the cooked rice during the last 30 minutes of cooking until heated through.
Adjust seasoning if needed and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the soup becomes too thick after storing, add a splash of beef broth when reheating. You can substitute the beef with ground turkey for a leaner option.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 7g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg