Servings: 5 Servings
Crock Pot Stuffed Pepper Soup
A healthy cozy soup recipe, this Crock Pot Stuffed Pepper Soup is a win for anyone who loves ground beef, bell peppers, and tomatoes. Make it in bulk for meal prep or enjoy with the whole family!
Ingredients
- 1 Tbsp avocado oil
- 1 small yellow onion finely chopped
- 1 lb ground beef*
- 4 cloves garlic minced
- 3 bell peppers of any color, chopped
- ½ cup brown rice or white rice
- 1 28-oz can crushed tomatoes
- 4 cups chicken broth
- 2 Tbsp tomato paste
- 1 Tbsp pure maple syrup optional
- 1 tsp dried parsley
- 1 tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the onion and sauté, stirring occasionally, until the onion has softened, about 5 to 8 minutes.
- Add the ground beef to the center of the skillet and brown for 2 minutes per side before breaking it into smaller pieces with a spatula. Stir in the garlic and cook until the ground beef is mostly cooked through.
- While the onion and beef is cooking, chop the bell peppers and transfer them to the crock pot along with the rice.
- Transfer the onion and beef mixture to the crock pot with the veggies.
- Pour the crushed tomatoes, chicken broth, tomato paste, dried parsley, sea salt, and black pepper into the crock pot.
- Stir well and secure the lid on the crock pot. Cook on Low heat for 6 to 8 hours or High heat for 4 to 5 hours.
- Serve with your choice of toppings, such as sour cream, grated cheese, or sliced avocado and enjoy! If you’re a cornbread lover like me, serve it up with Gluten-Free Cornbread.
Notes
*I use 80/20 grass-fed ground beef, but you can use lean ground beef if you prefer.
Store any leftovers in an airtight container in the refrigerator for up to 7 days.
Nutrition
Serving: 1(of 5), Calories: 359kcal, Carbohydrates: 28g, Protein: 27g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Fiber: 5g, Sugar: 8g