Crockpot Stuffed Pepper Soup
Crockpot Stuffed Pepper Soup has all the flavor of classic stuffed peppers: lean ground beef, red and green bell peppers, onion, and rice in a smoky tomato broth.
Servings: 8 servings
Ingredients
- 3 Cups Beef Broth
- 2 Cups Cooked White Rice
- 1 Pound Ground Beef browned and drained
- 1 Small Yellow Onion diced
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- 1 Can Tomato Sauce 14oz
- 1 Can Diced Tomatoes drained (14oz)
- 1 Tablespoon Liquid Smoke
- ½ Tablespoon Brown Sugar
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Salt
Instructions
- Place all ingredients in the crockpot, except for the rice. Gently stir ingredients.
- Place the lid on the crockpot and cook on high for 4 hours or low for 6 hours.
- Add the cooked rice to the pot, stir, and serve. Enjoy!
Notes
High Setting: To have it ready sooner, use HIGH and plan on about 4 hours instead of 6.
Storage: If you plan on leftovers, keep the rice in its own container and add it to each bowl as you serve. Rice left in the soup soaks up the broth and turns mushy. Covered and refrigerated, the soup stays good for 5 days.
Freezing: Freeze the soup without the rice for up to 3 months. Thaw it in the fridge overnight.
Reheating: Warm it on the stove over medium heat, adding a splash of broth if it has thickened.