Slow Cooker Stuffed Pepper Soup
Stuffed bell peppers are a popular oven-baked dish, but have you tried stuffed pepper soup? All the reasons to love stuffed bell peppers with the same hearty ingredients and less of the assembly! Try Slow Cooker Stuffed Pepper Soup in any season for a satisfying, protein-rich and veggie-packed meal.
Servings 6
Calories 300kcal
Equipment
- Skillet
- Slow cooker (or multi-cooker)
Ingredients
- 1 pound ground beef
- 4 bell peppers any color
- 15 oz can black beans drained and rinsed
- 14.5 oz can diced tomatoes
- 4 oz tomato sauce
- 1 ½ cups beef broth
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried cilantro
- ¼ teaspoon chipotle chili powder
- 1 ½ cups cooked brown rice for serving
Instructions
- Brown ground beef in skillet and drain excess grease
- Remove ribs, seeds, and stems from peppers and dice
- Add beef and peppers to slow cooker along with all remaining ingredients except rice
- Cover and cook on high for 3-4 hours or low for 6-8 until peppers are tender
- Serve soup topped with cooked rice
Notes
- Store leftover soup in an airtight container in the fridge for up to 3 days and in the freezer for up to 3 months. Store rice separately from the soup.
- Reheat single servings in the microwave or in a saucepan on the stove until simmering.
- To make this recipe on the stove:
- Brown ground beef in Dutch oven or other soup pot
- Remove ribs, seeds, and stem from peppers and dice
- Add diced pepper to cooked beef and saute for additional 3-4 minutes
- Add all remaining ingredients except rice and bring to a simmer
- Let simmer for at least 10 minutes
- Serve bowls of soup topped with 1/4 cup cooked rice
Nutrition
Calories: 300kcal | Carbohydrates: 33g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 755mg | Potassium: 921mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2975IU | Vitamin C: 111mg | Calcium: 80mg | Iron: 5mg