Stuffed Pepper Soup is a comforting, hearty dish featuring the flavors of classic stuffed peppers in a cozy, bowl-friendly format. This crockpot recipe combines fresh vegetables, ground meat, and flavorful seasonings, creating a meal that’s as easy to prepare as it is satisfying. Perfect for weeknight dinners or meal prep!
Recipe Tips and Tricks
- Pre-browning Meat: Browning the ground meat before adding it to the crockpot enhances flavor and reduces excess grease.
- Layering Ingredients: Place vegetables on the bottom for even cooking. This ensures the flavors meld beautifully as the soup simmers.
- Use Fresh Herbs: Add fresh parsley or basil right before serving to elevate the dish with a burst of freshness.
- Adjust Liquid Levels: Keep an eye on the liquid. If you prefer a thicker soup, reduce broth or use tomato paste.
- Rice Cooking: Cook rice separately and add it at the end to prevent it from becoming mushy.
Stuffed Pepper Soup
Hearty Stuffed Pepper Soup delivers the rich flavors of stuffed peppers in a crockpot-friendly, comforting soup format.
Ingredients
- 1 pound ground beef, turkey, or chicken
- 3 bell peppers (red, green, yellow), diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (15-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 4 cups low-sodium chicken or beef broth
- 1 cup cooked white or brown rice
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Meat: Brown ground meat in a skillet over medium heat, breaking it into small pieces. Drain excess grease and transfer to the crockpot.
- Layer the Veggies: Add diced bell peppers, chopped onion, and minced garlic to the crockpot.
- Add Liquid Ingredients: Pour in crushed tomatoes, tomato sauce, and broth. Stir to combine.
- Season: Sprinkle in Italian seasoning, smoked paprika, salt, and black pepper. Stir gently.
- Cook: Set the crockpot to low for 6-8 hours or high for 3-4 hours.
- Prepare the Rice: While the soup cooks, prepare rice according to package instructions.
- Combine: Stir cooked rice into the soup during the last 15 minutes of cooking.
- Garnish and Serve: Ladle soup into bowls, garnish with chopped parsley, and enjoy!
Notes
- Add a splash of balsamic vinegar for added depth.
- Pair with crusty bread for a complete meal.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 410Total Fat 18gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 9gCholesterol 125mgSodium 1154mgCarbohydrates 19gFiber 3gSugar 6gProtein 44g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Why You’ll Love This Recipe
This Stuffed Pepper Soup is a hassle-free, all-in-one meal that captures the deliciousness of stuffed peppers without the labor-intensive prep. Whether you’re craving a warm winter meal or need a simple family dinner, this recipe is versatile, nutritious, and deeply satisfying. Plus, the crockpot does all the hard work, leaving you free to tackle your day.
Ingredients Notes
- Bell Peppers: Use a mix of colors like red, yellow, and green for a visually appealing and flavorful dish.
- Ground Meat: Choose between ground beef, turkey, or chicken for protein. For a leaner option, stick to ground turkey or chicken.
- Rice: Long-grain white rice or brown rice works well, but cook it separately to maintain texture.
- Broth: Chicken or beef broth forms the soup’s base; use low-sodium for better control over seasoning.
- Tomato Products: Crushed tomatoes and tomato sauce create a rich, hearty base. Opt for no-sugar-added versions for a healthier twist.
Variations and Substitutions
- Protein Options: Swap ground meat for plant-based crumbles or lentils to make the recipe vegetarian.
- Low-Carb: Replace rice with cauliflower rice for a keto-friendly version. Add it during the last 20 minutes of cooking.
- Spicy Twist: Include diced jalapeños or a pinch of red pepper flakes for a little heat.
- Herbal Infusion: Experiment with herbs like oregano, thyme, or rosemary for an Italian-inspired flavor.
- Cheesy Addition: Stir in shredded cheddar or Parmesan at the end for added creaminess.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
- Freezer: Cool soup completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.
- Tip: Freeze without rice for better texture; add freshly cooked rice when reheating.
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