Healthy Crockpot Stuffed Pepper Soup
A delicious and nutritious soup that combines the flavors of traditional stuffed peppers in a cozy and comforting form, perfect for any day of the week.
Ingredients
Main Ingredients
- 1 pound extra lean ground beef
- 1 cup medium yellow onion, diced (about 1 medium onion)
- 2 bell peppers, diced (mix of colors recommended)
- 4 cloves garlic, minced
- 3-4 cups reduced sodium beef broth
- 1.5 cups marinara sauce
- 1 14.5 oz can fire-roasted tomatoes
- 0.5 cup uncooked quick cooking brown rice
Spices and Seasoning
- 1.5 teaspoons marjoram
- 1.5 teaspoons chili powder
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
Preparation
- Start by heating a large skillet over medium heat. Add the extra lean ground beef and cook for about 5 to 7 minutes, breaking it into smaller pieces as it cooks until nicely browned. Drain any excess fat.
- Add the diced yellow onion, bell peppers, and minced garlic into the skillet. Cook for an additional 3 to 4 minutes until tender.
- Transfer the browned beef and sautéed vegetables into your slow cooker.
- Pour in the beef broth, marinara sauce, and fire-roasted tomatoes. Add the uncooked quick-cooking brown rice.
- Season with marjoram, chili powder, dried basil, and red pepper flakes if desired. Adjust salt and pepper as needed.
Cooking
- Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours.
Serving
- When it's done, ladle the soup into bowls and garnish with grated Parmesan or mozzarella cheese and fresh parsley.
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Notes
Customize by using ground turkey or chicken. Adjust spices to your taste. Add more veggies like zucchini, corn, or carrots for nutrition. Store in the fridge for up to 4 days or freeze for up to 3 months.