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Slow-Cooker Stuffed Bell Pepper Soup with Ground Beef and Rice

Slow-Cooker Stuffed Bell Pepper Soup with Ground Beef and Rice

All the beloved savory flavors of classic stuffed bell peppers transformed into an effortless, hearty slow-cooker soup! Tender browned halal ground beef, sweet colorful bell peppers, and fire-roasted tomatoes simmer low and slow in a rich herb-infused broth, finished with fluffy rice and melty cheddar cheese.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 hearty bowls
Course: Comfort Food, Dinner, Lunch, Soup
Cuisine: American Comfort Food, Slow Cooker
Calories: 365
Ingredients Method Nutrition

Ingredients
  

For the Savory Ground Beef & Aromatics
  • 1.5 lbs lean ground beef 85/15 or 90/10 lean
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp olive oil for browning meat
For the Slow-Cooker Soup Base
  • 3 medium bell peppers 1 green, 1 red, 1 yellow, seeded and chopped into 1/2-inch pieces
  • 1 can (28 oz) crushed fire-roasted tomatoes with juices
  • 1 can (15 oz) tomato sauce rich tomato puree base
  • 4 cups low-sodium beef broth or chicken bone broth
  • 2 tbsp tomato paste for deep concentrated color and flavor
  • 1 tbsp Worcestershire sauce deep umami kick
  • 1 1/2 tsp Italian seasoning oregano, basil, thyme blend
  • 1 tsp smoked paprika gentle smoky warmth
  • 1 tsp kosher salt & black pepper to taste
For the Rice & Garnishes
  • 2 cups cooked long-grain white rice or jasmine rice, warmed
  • 1 cup shredded sharp cheddar cheese for serving over hot bowls
  • 2 tbsp fresh Italian parsley finely chopped, for garnish

Method
 

Step-by-Step Cooking Walkthrough
  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and diced onion. Cook 6 to 8 minutes, breaking up meat with a wooden spoon until browned. Add minced garlic and cook 1 minute. Drain excess grease and transfer to 6-quart slow cooker.
  2. Add chopped bell peppers, fire-roasted tomatoes, tomato sauce, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir well until tomato paste dissolves.
  3. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until bell peppers are tender and the rich beef broth is deeply developed.
  4. Stir in cooked white rice during the final 20 to 30 minutes of cooking on LOW so the rice absorbs the savory broth without getting mushy.
  5. Taste and adjust seasoning. Ladle steaming hot soup into bowls, top generously with shredded cheddar cheese and minced parsley, and serve with warm bread!

Nutrition

Serving: 1gCalories: 365kcalCarbohydrates: 34gProtein: 26gFat: 13gSaturated Fat: 5gCholesterol: 65mgSodium: 680mgPotassium: 720mgFiber: 4gSugar: 7gCalcium: 150mgIron: 3.8mg

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