Slow Cooker Stuffed Pepper Soup
I love all the flavors in this Stuffed Pepper Soup and how well they all meld together. The peppers offer a mellow and faintly sweet flavor, while the tomatoes and beef kick in that flavor that will remind you of a traditional stuffed pepper.
Ingredients
- 1 pound extra-lean ground beef, browned and drained
- 2 cans (10-3/4 ounces) tomato soup
- 1 can (14 to 15 ounces) diced tomatoes, undrained
- 2 cups broth (chicken, beef or vegetable)
- 2 bell peppers chopped (I used one green and one red)
- 1 medium onion, chopped
- 1 tablespoon Italian Seasoning
- 1 package (5 to 6 ounces) Spanish rice mix, uncooked
- Grated Parmesan cheese for serving, if desired
- SHOP ON AMAZON:
- ==> All-Clad Hard-Anodized Nonstick Fry Pan
- ==> AmazonBasics Pre-Seasoned
- ==> Aluminum Nonstick Frying Pan
Instructions
1 ) Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.)
2 ) Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
3 ) Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.)
4 ) Stir the cooked rice mixture into the soup and cook on low for 30 minutes more to blend flavors.
5 ) Serve with Parmesan cheese sprinkled on top if desired.