Description
A hearty and comforting Slow Cooker Stuffed Pepper Soup made with ground beef, bell peppers, tomatoes, and rice, simmered slowly to develop rich flavors. Perfect for an easy weeknight meal that delivers the classic stuffed pepper taste in soup form.
Ingredients
Scale
Main Ingredients
- 1 teaspoon avocado oil
- 1 lb. ground beef
- 2 green or red bell peppers, chopped
- 1 onion, chopped
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can diced tomatoes
- 3 cups beef or chicken stock
- 1 tablespoon coconut sugar (omit for Whole30)
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1/4 cup white rice, uncooked
For Garnish
- Scallions, sliced
- Cheddar cheese, shredded (optional)
Instructions
- Brown the Beef: Heat the avocado oil in a pan or slow cooker insert over medium heat. Add the ground beef and cook until it is no longer pink, about 6-8 minutes, breaking up the meat as it cooks. Drain off all but 1 teaspoon of oil.
- Combine Ingredients: Transfer the browned beef to the slow cooker. Add the chopped bell peppers, chopped onion, tomato sauce, diced tomatoes, beef or chicken stock, coconut sugar (if using), garlic powder, black pepper, sea salt, and paprika. Stir well to combine all ingredients.
- Add the Rice: Sprinkle the uncooked white rice evenly over the top of the mixture in the slow cooker without stirring it in. Close the lid securely.
- Slow Cook: Cook on the high setting for 4-6 hours. Begin checking for rice doneness after 4 hours to ensure it has cooked through and is tender.
- Season and Serve: Once the rice is cooked, taste the soup and adjust the seasonings if needed. Serve the soup hot, garnished with sliced scallions and optional shredded cheddar cheese for extra flavor.
- Optional Instant Pot Method: Use the sauté function to brown the beef first, then add onions and bell peppers to soften for about 5 minutes. Turn off sauté and add all remaining ingredients. Cook on manual high pressure for 10 minutes with a natural pressure release of 5 minutes. Release any remaining pressure and serve garnished as desired.
- Optional Stovetop Method: In a large pot, brown the ground beef and drain excess oil. Cook the peppers and onions for about 5 minutes until softened. Add all remaining ingredients and simmer for about 25 minutes or until rice and vegetables are tender. Add broth as needed to achieve desired consistency. Serve immediately with garnishes.
Notes
- You can omit the coconut sugar for a Whole30-compliant version.
- Use beef or chicken stock depending on preference.
- If cooking on stovetop, stir occasionally and add extra stock or water if soup becomes too thick.
- Shredded cheddar cheese is optional but adds a nice creamy texture when served.
- The recipe can be adapted for Instant Pot or stovetop cooking for faster preparation.
- Keep an eye on rice cooking times as they can vary, especially in slow cookers.
