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Stuffed Pepper Soup Crockpot Style

A hearty, savory soup that captures the flavors of stuffed peppers in a convenient crockpot recipe, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (Halal-certified)
  • 1 cup diced onion Diced
  • 3 pieces bell peppers, chopped Any color
  • 3 cloves garlic, minced
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 cup beef broth (Halal-certified)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup cooked rice (white or brown) Add 15 minutes before serving
  • Cheddar cheese for topping (optional) To garnish

Method
 

Preparation
  1. Start by prepping your vegetables—dice your onion and chop your bell peppers. Make sure to mince the garlic as well for that aromatic boost.
Cooking
  1. In a skillet over medium heat, brown your ground beef until it’s no longer pink. Drain any excess fat and transfer the meat to your slow cooker.
  2. Add your diced onion, chopped bell peppers, and minced garlic on top of the meat. Follow this with the diced tomatoes, tomato sauce, beef broth, Italian seasoning, and some salt and pepper to taste.
  3. Give everything a good stir to blend all the flavors together.
  4. Cover your crockpot and set it to low for 6-8 hours or on high for 3-4 hours.
  5. About 15 minutes before serving, stir in your cooked rice. If you prefer to keep it separate, you can add it to individual bowls when serving.
  6. Spoon the soup into bowls and top with shredded cheddar cheese if desired. Serve hot and enjoy the warmth of home-cooked goodness!

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. It can be frozen for up to 3 months. Reheat in the microwave or on the stove, adding a splash of beef broth if it looks too thick.