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    9

Slow-Cooker Soup-Stuffed Bell Peppers

  • Prep 20 min
  • Total 4 hr 20 min
  • Servings 8

Stuffed bell pepper-flavored soup with peppers (duh), beef, rice and yums -- all served up in a fresh bell-pepper shell. MORE + LESS -

Girl Versus Dough
December 8, 2015

Ingredients

2
pounds lean ground beef
1
white onion, chopped
1
green bell pepper, seeded and chopped
1
red bell pepper, seeded and chopped
1
(28 ounce) can Muir Glen™ diced tomatoes, undrained
1/4
cup light brown sugar
1
tablespoon Worcestershire sauce
2
teaspoons minced garlic
Salt and pepper, to taste
2
(32 ounce) containers Progresso™ beef flavored broth
2 1/2
cups cooked brown or white rice
8
uniformly shaped and level yellow bell peppers, for serving (optional)
Shredded monterey jack cheese, for topping (optional)

Steps

Hide Images
  • 1
    Place beef in a large saucepan over medium heat. Cook until no longer pink. Drain; add beef to a 6-quart slow cooker.
  • 2
    To the slow cooker, add chopped onion, green and red bell pepper, diced tomatoes, brown sugar, Worcestershire sauce, minced garlic and salt and pepper to taste. Top with broth. Stir.
  • 3
    Cover and cook on HIGH 4 hours until peppers and onions are tender. 30 minutes before cook time is up, stir in cooked rice.
  • 4
    To serve, cut the tops off each yellow bell pepper and remove seeds, being careful to keep the bottom of each pepper intact. Place peppers cut-side up on individual plates. Spoon soup into bell pepper.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • All the ingredients from classic stuffed peppers are slow-cooked into soup, then ladled into fresh bell-pepper "bowls."

    Things I need to do more often:

    1) Make Slow Cooker Stuffed Bell Pepper Soup.

    2) Stuff soup inside a bell pepper.

    Seriously, you guys. If ever there was a better way to avoid doing dishes, it’s using a pepper as a soup bowl. And what better soup to do so with than a healthy, savory, slow-cooked, stuffed bell pepper-inspired one?

    This soup is chock-full of good-for-you ingredients, totally fits the “set it and forget it” bill and tastes pretty darn close to its namesake.

    But enough babbling about it! Here’s how you make this magic happen:

    First, brown a couple pounds of ground beef in a saucepan. You can swap the ground beef for ground chicken or turkey for extra health, if you like. In any case, drain the meat and transfer it to a slow cooker.

    Mix in some chopped onion, chopped green and red bell pepper (orange and/or yellow would work, too), garlic, brown sugar, broth, diced tomatoes and a few other goody-goody yum-yums (I’m practicing my baby talk).

    Stir it all together, cover and cook on high heat for 4 hours, until errthing gets all nice and tender and cooked through.

    Meanwhile, make some Pillsbury breadsticks to serve on the side! These are the garlic version and they are INSANE. In the best way possible.

    About 30 minutes before the soup is done, add a couple cups of cooked rice and stir it in.

    Here’s where the stuffed pepper funtimes happen! Cut the top off of a bell pepper and scoop out the seeds, being careful not to make a hole in the bottom of the pepper. Place it on a serving plate, then ladle in some soup. Serve it with one of those insane breadsticks I told you about.

    But wait! We’re not done…

    OK OK, now we’re done. Cheese-topped, stuffed bell pepper soup in a stuffed pepper goodness, come to mama.

    Stephanie (aka Girl Versus Dough) is adding “eat more of this soup” to her bucket list. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

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