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–+ servings
bowl of stuffed pepper soup topped with crackers
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Crockpot Stuffed Pepper Soup

This Crockpot Stuffed Pepper Soup is the perfect one pot weeknight dinner! It's easy, packed with veggies, beef, and rice, and is loved by everyone — kids included!
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Lunch, Main Dish, Soup
Cuisine: American
Keyword: crockpot soup, one-pot meal, slow cooker soup, stuffed peppers
Servings: 8 people
Calories: 434kcal
Author: Jennifer Debth

Equipment

Ingredients

  • 2 pounds lean ground beef I used 93/7*
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 yellow bell pepper diced
  • 1 tablespoon minced garlic
  • 1 tablespoon dried basil
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon pepper
  • 1 (15 oz) can diced tomatoes don’t drain
  • 1 (15 oz) can tomato sauce
  • 1 (10.75 oz) can condensed tomato soup
  • 1 (32 oz) carton beef broth
  • 1 cup uncooked white rice use a parboiled rice like Uncle Ben’s (anything that takes about 20 mins on the stove)**
  • 1 (8 oz) block cheddar cheese shredded
  • Sour cream for serving
  • Crackers for serving
US Customary - Metric

Instructions

  • Grease a 6 quart crockpot with cooking spray, then add in raw ground beef, onion, peppers, garlic, basil, salt, pepper, diced tomatoes (with liquid), tomato sauce, condensed soup, and beef broth.
  • Stir to combine, breaking up the meat as you go, then cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
  • Stir in uncooked rice, cover, and cook for an additional 1 - 1 1/2 hours on HIGH (even if you cooked on LOW before) or until the rice is cooked to your liking.
  • Stir in the cheese, taste, and re-season if necessary, then leave uncovered to cool and thicken slightly.
  • Serve with choice of toppings and enjoy!
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Notes

*It's important to use a very lean beef, because the beef gets cooked directly in the crockpot and you don't want to end up with a greasy soup.
**It's important to use the correct rice. Instant rice will become mushy and non-parboiled rice might take too long to cook.

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 35g | Protein: 37g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1395mg | Potassium: 1159mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1747IU | Vitamin C: 92mg | Calcium: 279mg | Iron: 5mg