Slow Cooker Stuffed Pepper Soup
Serves 630 mins prep240 mins cook
This stuffed pepper soup is packed with bell peppers, onion, and ground beef and is simmered in a tomatoey broth. Serve with rice for an easy weeknight meal!
0 servings
What you need
Instructions
-1 To a large nonstick skillet or large Dutch oven, add the ground beef, kosher salt, and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary. Drain fat if necessary. -1 Add the onion, peppers, garlic, and cook for about 6 to 8 minutes, or until vegetables have softened, stir intermittently. -1 Line a 6-quart slow cooker with a slow cooker liner if desired and transfer the beef mixture into it. -1 Add the broth, diced tomatoes, tomato sauce, marjoram, basil, oregano, pepper, stir to combine, cover, and cook on high for about 4 hours or low for about 8 hours. All slow cookers vary in their heat intensity. Cook until done. -1 Stir in the fresh parsley. -1 Taste soup and make any necessary seasoning adjustments, i.e. more salt, pepper, pinch of sugar, etc. -1 Ladle about 1 1/2 cups soup into each bowl and top with about 1/2 cup rice.View original recipe