This slow cooker stuffed pepper soup is essentially deconstructed stuffed bell peppers, in the form of a delicious, hearty soup.
Ingredients
- 1 pound ground beef
- 3 (14.5 ounce) cans low-sodium chicken broth
- 2 (8 ounce) cans tomato sauce
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 2 cloves garlic, pressed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 cup onion
- 1 tablespoon chicken bouillon, such as knorr®
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 cup instant white rice (such as minute® rice)
- 1 cup shredded mozzarella cheese, or as needed
Instruction
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard any excess grease.
- Place beef, chicken broth, tomato sauce, diced tomatoes, garlic, green pepper, red pepper, onion, bouillon, oregano, salt, and pepper in a slow cooker. Stir to combine and cook on High until vegetables are soft, 3 to 4 hours.
- Add rice and cook until rice is tender, 20 to 25 minutes more. Serve topped with mozzarella cheese.
