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!
Prep Time: 10 minutes mins
Cook Time: 4 hours hrs
Total Time: 4 hours hrs 10 minutes mins
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.
*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.
Serving: 1(of 5), Calories: 359kcal, Carbohydrates: 28g, Protein: 27g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Fiber: 5g, Sugar: 8g
Course: Soups, Stews, & Chilies
Cuisine: American
Keyword: crock pot stuffed pepper soup, easy stuffed pepper soup, ground beef soup, healthy soup recipes, instant pot stuffed pepper soup, unstuffed pepper soup
Author: Julia