STUFFED PEPPER SOUP CROCK POT RECIPES

Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 cups cooked brown rice (omit for paleo diet); 1 lb 95% lean ground beef; 1/2 cup chopped green bell pepper; 1/2 cup chopped red bell pepper; 1 cup finely diced onion; 3 cloves garlic (chopped); 2 cans (14.5 oz each cans petite diced tomatoes); 1 3/4 cups tomato sauce; 2 cups reduced sodium (fat-free chicken broth); 1/2 tsp dried marjoram; salt and fresh pepper to taste

STUFFED PEPPER SOUP - SKINNYTASTE

Stuffed Pepper Soup - Skinnytaste image

Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hearty bowl of soup!

Provided by Gina

Categories Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 11

Ingredients

3 cups cooked brown rice (omit for paleo diet)
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic (chopped)
2 cans (14.5 oz each cans petite diced tomatoes)
1 3/4 cups tomato sauce
2 cups reduced sodium (fat-free chicken broth)
1/2 tsp dried marjoram
salt and fresh pepper to taste

Steps:

Stove Top:
Instant Pot:

Nutrition Facts : ServingSize 1 -1/2 cups soup 1/2 cup rice, Calories 285 kcal, CarbohydrateContent 37.5 g, ProteinContent 21.5 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 46.5 mg, SodiumContent 621 mg, FiberContent 4.5 g, SugarContent 6.5 g

BEST CROCK-POT STUFFED PEPPER RECIPE - HOW TO MAKE CROCK ...

Best Crock-Pot Stuffed Pepper Recipe - How to Make Crock ... image

Crock-Pot Stuffed Peppers from Delish.com is the easiest Crock-Pot recipe yet.

Provided by Lena Abraham

Categories dinner

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 15

Ingredients

1 lb. ground beef
1 (15-oz.) can black beans, drained
1 (15-oz.) can diced fire-roasted tomatoes, drained
2 c. shredded monterey jack cheese, divided
1 c. cooked white rice
1 c. frozen corn, defrosted
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. oregano
kosher salt
Freshly ground black pepper
4 bell peppers, tops and seeds removed
1 tbsp. Chopped cilantro, for garnish
Sour cream, for serving

Steps:

In a large bowl, combine beef with beans, tomatoes, 1 cup cheese, rice, corn, cumin, chili powder, garlic powder and oregano. Stir until all ingredients are fully incorporated. Season with salt and pepper. Stuff peppers with beef mixture and place them in Crock-Pot, open side up. Cover and cook on high for 3 hours. When peppers are tender, top peppers with remaining cheese and cover. Cook on low for 5-10 minutes more, or until cheese melts. Garnish with cilantro and sour cream and serve.

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