Crockpot Stuffed Pepper Soup
Delicious and filling, a great comfort food to simmer in the crockpot all day!
Equipment
- 1 crockpot
Ingredients
- 2 lbs lean ground beef, browned and crumbled
- 1 medium yellow onion, finely diced
- 2 tbsp minced garlic
- 4 large bell peppers, diced
- 2 14.5 oz cans fire roasted tomatoes
- 1 10 oz can Rotel
- 1 6 oz can tomato paste
- 4 cups beef broth
- 2 cups water
- 2 tbsp brown sugar
- 1 tsp paprika
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt + additional to taste
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 tbsp taco seasoning
- 2 tbsp Worcestershire sauce
- 3 cups cooked white rice, prepared separately
- shredded cheddar or mozzarella cheese
Instructions
- In a large skillet, brown and crumble the ground beef. Add the diced onion and minced garlic and sauté for a couple minutes. Add the mixture to a large crockpot.
- Prepare the bell peppers by washing, seeding and removing membranes and stem. Dice into small pieces and add to the crockpot.
- Add all of the remaining ingredients EXCEPT for the rice to the crockpot and stir it well. Turn the crockpot on and let the soup cook for 6-8 hours on low or 3 hours on high. The peppers will be tender when it's done.
- About a half hour before you plan to serve the soup, prepare the rice as directed on the bag. When the rice is finished cooking, add it to the crockpot and stir well. Serve immediately after adding the rice.
- Serve the soup up in bowls and top with shredded cheese! This soup goes really well with corn muffins and honey! Enjoy!
Notes
If you would like to freeze this soup, add the rice to individual bowls then top the rice with the soup from the crockpot so that you can freeze the soup base without rice in it. Then make a fresh batch of rice to add to the soup after you thaw and reheat it. This way the rice doesn't become gummy and overcooked.