SLOW-COOKER STUFFED PEPPER SOUP RECIPE - BETTYCROCKER.C…
If you’re a fan of our famous Stuffed Peppers, this hearty stuffed pepper soup is for you! Made with ground beef, green bell peppers, and diced tomatoes, this comforting recipe simmers all day in the slow cooker, so it’s ready for dinner when you get home. While this soup is richly flavored and oh-so delicious on its own, a slice of crusty garlic bread would make for an excellent companion.
Provided by Corey Valley
Total Time 7 hours 15 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- Stir in all remaining ingredients except rice and cheese.
- Cover; cook on Low heat setting 7 to 8 hours.
- When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
- Serve soup topped with cheese.
Nutrition Facts : Calories 350 , CarbohydrateContent 35 g, CholesterolContent 70 mg, FatContent 0 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1730 mg, SugarContent 8 g, TransFatContent 1/2 g
STUFFED BELL PEPPER SOUP RECIPE | FOOD NETWORK KITCHE…
If you love the taste of stuffed bell peppers but not all the prep, you'll love this easy take! Instead of having to hollow out the peppers, we chopped them up (on the large side, for more texture) and stirred them into a flavorful soup along with ground beef, rice and canned tomatoes. Top it off with shredded Cheddar and fresh parsley for the perfect weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
- Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
- Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
- Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
- Ladle the soup into bowls and top with some Cheddar and parsley.
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