In the heart of our small town, where every dish carries a story of family and friendship, there’s one meal that feels just like a warm hug on a chilly evening - Stuffed Bell Pepper Soup. This soup mirrors the coziness of stuffed bell peppers without the fuss of preparation. It’s a favorite in our home, especially when the calendar is packed with activities and I need something hearty to gather us around the dinner table. Born from the love of the classic stuffed bell peppers and the need for an easier, yet equally satisfying meal, this soup is perfect for busy families who want to enjoy a nutritious and delicious dish together.
Pair this heartwarming soup with slices of crusty bread for dipping. A side salad dressed in a light vinaigrette complements the soup wonderfully, adding a crisp, fresh contrast to the meal.
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Slow Cooker Stuffed Bell Pepper Soup
Servings: 6-8
Servings: 6-8
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 3 bell peppers (a mix of colors), diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth or chicken broth
- 2 teaspoons Italian seasoning
- 1 cup rice, uncooked (white or brown, depending on preference)
- Salt and pepper, to taste
- Shredded cheese (cheddar or mozzarella), for serving
- Fresh parsley, chopped, for garnish
- 1 pound ground beef or turkey
- 3 bell peppers (a mix of colors), diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth or chicken broth
- 2 teaspoons Italian seasoning
- 1 cup rice, uncooked (white or brown, depending on preference)
- Salt and pepper, to taste
- Shredded cheese (cheddar or mozzarella), for serving
- Fresh parsley, chopped, for garnish
Directions
1. In a skillet over medium heat, add the olive oil. Once hot, add the ground meat and cook until nicely browned, breaking it apart with a spoon. Transfer the cooked meat to your slow cooker.
2. To the slow cooker, add the diced bell peppers, onion, garlic, diced tomatoes, tomato sauce, beef or chicken broth, and Italian seasoning. Stir to combine all the ingredients well.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the peppers are tender.
4. About 30 minutes before the cooking time is up, stir in the uncooked rice. Cover and continue cooking until the rice is tender.
5. Season the soup with salt and pepper to taste. Serve hot, garnished with shredded cheese and fresh parsley.
Variations & Tips
- For a vegetarian version, skip the ground meat and add more bell peppers or try adding other veggies like diced zucchini or mushrooms.
- Incorporating different types of rice, like wild rice or quinoa, can offer a delightful twist on texture and nutritional content.
- If you’re catering to picky eaters, consider serving the components separately. Allow them to add the bell peppers and onions as they please. It’s a great way to make the dish fun and interactive for kids.
- Leftovers store well in the refrigerator for up to 3 days, and this soup freezes beautifully. Just thaw overnight in the fridge and reheat for a quick meal.
- Incorporating different types of rice, like wild rice or quinoa, can offer a delightful twist on texture and nutritional content.
- If you’re catering to picky eaters, consider serving the components separately. Allow them to add the bell peppers and onions as they please. It’s a great way to make the dish fun and interactive for kids.
- Leftovers store well in the refrigerator for up to 3 days, and this soup freezes beautifully. Just thaw overnight in the fridge and reheat for a quick meal.
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There’s something truly magical about a recipe that brings the family together, filling our home with delightful aromas and hearts with warmth. This Stuffed Bell Pepper Soup is more than just a meal; it’s a memory in the making, perfect for those nights when you need a little extra comfort and joy around your table.