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Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup


1 pound lean ground beef

1 large onion, chopped (1 cup)

1 medium red sweet pepper, chopped (1/2 cup)

1 medium orange sweet pepper, chopped (1/2 cup)

1 medium green sweet pepper, chopped (1/2 cup)

2 cloves garlic, minced

4 cups lower-sodium beef broth

2 cups water

1 14 1/2 - ounce can diced tomatoes, undrained

1/2 teaspoon black pepper

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

3/4 cup uncooked instant brown rice

1/2 cup finely shredded colby and Monterey Jack cheese


In a large skillet cook beef, onion, sweet peppers, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat.

In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in rice.

Cover and cook for 30 minutes more or until heated through. Sprinkle each serving with cheese.

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