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Slow-Cooker Stuffed Pepper Soup

  • Prep 15 min
  • Total 7 hr 15 min
  • Servings 8

This hearty stuffed pepper soup made with ground beef, green bell peppers, and diced tomatoes can simmer all day in the slow cooker and be ready in time for a filling and comforting dinner. MORE + LESS -

Ingredients

2
lb lean (at least 80%) ground beef
2
green bell peppers, diced (about 1 1/2 cups)
1
small onion, diced
3
to 4 cloves garlic, minced
1
can (15 oz) tomato sauce
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
carton (32 oz) Progresso™ beef-flavored broth
1
cup water
2
tablespoons packed brown sugar
2
teaspoons salt
1
teaspoon pepper
4
cups cooked rice
Shredded cheese, if desired

Steps

Hide Images
  • 1
    Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
  • 2
    Stir in all remaining ingredients except rice and cheese.
  • 3
    Cover; cook on Low heat setting 7 to 8 hours.
  • 4
    When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
  • 5
    Serve soup topped with cheese.

Expert Tips

  • Serve this soup with a side of crusty bread for a more filling meal.
  • Got leftovers? Pack them up for lunch the next day, or serve a little over your morning eggs and toast.

Nutrition Information

No nutrition information available for this recipe

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