This slow cooker soup is the perfect set & forget meal you'll need this week

There's something undeniably heartwarming about sitting down to a comforting bowl of soup, especially when the flavors evoke memories of cherished family meals. One of my favorite soups to prepare—and one that holds a special place in my heart—is Slow Cooker Stuffed Pepper Soup. It's a nostalgic, flavor-packed dish that brings to mind the classic stuffed peppers that my grandmother used to make for our family gatherings. The beauty of this soup is that it captures all the delicious elements of traditional stuffed peppers—savory ground beef, tender bell peppers, and perfectly seasoned tomato broth—but in a more convenient and cozy soup form.

I'll never forget the first time I made this soup. It was a chilly winter evening, and I was feeling a bit homesick. I missed my family, and I longed for the comforting meals we used to share. As I rummaged through my pantry, inspiration struck. I had all the ingredients to recreate my grandmother's famous stuffed peppers, but with a twist—I would transform it into a soup! The result was a resounding success, and from that day on, this soup became a staple in my kitchen. I urge you to save this recipe and make it for yourself. It's the kind of dish that warms your soul, brings people together, and creates beautiful memories.

1 pound ground beef
1 cup diced onions
3 bell peppers (red, green, and yellow), seeded and diced
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
3 cups beef broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked white rice
Optional garnish: shredded cheese, chopped fresh parsley

In a large skillet, cook the ground beef and diced onions over medium heat until the beef is browned and the onions are tender. Drain off any excess fat.

Transfer the cooked beef and onions to a slow cooker. Add the diced bell peppers, minced garlic, diced tomatoes with their juice, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Stir to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the bell peppers are tender.

Stir in the cooked rice and let the soup warm for an additional 10-15 minutes.

Serve the soup in bowls, garnished with shredded cheese and chopped fresh parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.
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