Description
A hearty and comforting Slow Cooker Stuffed Pepper Soup featuring ground beef, bell peppers, rice, and savory tomato broth, perfectly simmered to meld flavors with an easy, hands-off slow cooker method. Ideal for a nutritious and filling meal that requires minimal prep and delivers big taste.
Ingredients
Scale
Meat and Oil
- 1 teaspoon avocado oil
- 1 lb. ground beef
Vegetables
- 2 green or red bell peppers, chopped
- 1 onion, chopped
- Scallions, sliced (for garnish)
Liquids and Sauces
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can diced tomatoes
- 3 cups beef or chicken stock
Grains and Sweetener
- 1/4 cup white rice, uncooked
- 1 tablespoon coconut sugar (omit for Whole30)
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
Optional Garnish
- Cheddar cheese, shredded
Instructions
- Brown the Beef: Heat avocado oil in a pan or slow cooker insert over medium heat. Add ground beef and cook, breaking it up, until it’s no longer pink, about 6-8 minutes. Drain off excess fat, leaving about 1 teaspoon of oil for flavor.
- Combine Ingredients: Transfer the browned beef into the slow cooker. Add chopped bell peppers, onion, tomato sauce, diced tomatoes, stock, coconut sugar, garlic powder, black pepper, sea salt, and paprika. Stir thoroughly to combine all ingredients.
- Add the Rice: Sprinkle the uncooked white rice evenly over the top of the mixture but do not stir it in. This allows the rice to cook gradually and absorb flavors from the soup.
- Slow Cook: Cover the slow cooker with the lid and cook on high for 4 to 6 hours. Start checking the rice for doneness at around 4 hours to avoid overcooking.
- Season and Serve: Once the rice is tender, taste the soup and adjust seasonings as needed with additional salt or pepper. Serve the soup hot, garnished with sliced scallions and optional shredded cheddar cheese for extra richness.
- Alternate Instant Pot Method: Use the sauté function to brown the beef, then add onions and peppers, cooking to soften for about 5 minutes. Turn off sauté, add remaining ingredients, stir, and cook on manual high pressure for 10 minutes followed by a 5-minute natural release. Release any remaining pressure, garnish, and serve.
- Alternate Stovetop Method: In a large pot, brown the ground beef and drain excess oil. Cook peppers and onions with the beef for 5 minutes until softened. Add all remaining ingredients and simmer gently for about 25 minutes or until the rice and vegetables are tender, adding extra broth if necessary. Serve immediately.
Notes
- Omit coconut sugar for a Whole30-compliant version.
- You may substitute ground turkey or chicken for ground beef for a leaner protein option.
- White rice can be swapped with brown rice, but cooking time may need to be adjusted accordingly.
- This soup freezes well—store leftovers in airtight containers for up to 3 months.
- Use low-sodium broth to control salt content if desired.
- Add shredded cheddar cheese just before serving to prevent melting into the soup.
