Stuffed Pepper Soup Recipe
This hearty soup captures all the flavors of classic stuffed peppers in a warm and comforting bowl. Pair it with breadsticks and a sprinkle of mozzarella for a satisfying meal
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Ingredients
- 1 lb. ground beef browned, crumbled, and drained
- 15 oz. can tomato sauce ensure it’s sauce, not paste
- 2 garlic cloves minced
- 1 green bell pepper diced
- 1 sweet yellow onion diced
- 30 oz. chicken broth approximately 4 cups or two 15-oz. cans
- 1 tsp. oregano or substitute with Italian seasoning
- 14.5 oz. can fire-roasted diced tomatoes undrained
- 1 red bell pepper diced
- 1/2 tsp. dried basil
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 1/2 cup uncooked Minute Brand Rice parboiled and dried; add later
- Optional: shredded mozzarella cheese for topping
Instructions
- Combine all ingredients except for the rice in a slow cooker and stir thoroughly. Cover with the lid.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- After the cooking time is complete, stir in the uncooked rice. Cover again and cook on HIGH for an additional 20 minutes.
- Mix well before serving, and garnish with mozzarella cheese if desired.
Notes
- Use a slow cooker with a capacity of 4 quarts or more.
- For added flavor, consider sautéing the garlic, onions, and bell peppers before adding them to the slow cooker.