Slow Cooker Stuffed Pepper Soup (Print Version)

Comforting soup with beef, peppers, tomatoes, and rice gently cooked for rich flavor and warmth.

# Ingredients:

→ Main

01 - 1 pound ground beef
02 - 1 small onion, diced
03 - 3 bell peppers, diced
04 - 3 cloves garlic, minced
05 - 1 (14.5-ounce) can diced tomatoes
06 - 1 (15-ounce) can tomato sauce
07 - 4 cups beef broth
08 - 1 cup cooked white rice

→ Seasonings

09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - Fresh parsley, chopped, for garnish

# Steps:

01 - Heat a large skillet over medium heat. Add ground beef and break it up with a spoon. Cook until no pink remains, stirring frequently.
02 - Drain excess fat from the cooked beef. Transfer beef into the slow cooker.
03 - Add diced onion, diced bell peppers, and minced garlic to the slow cooker over the beef base.
04 - Pour in diced tomatoes with their juices, tomato sauce, and beef broth. Stir well to combine all ingredients.
05 - Add dried oregano, dried basil, smoked paprika, and season generously with salt and pepper. Stir thoroughly to blend seasonings.
06 - Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until vegetables are tender and flavors have developed.
07 - About 30 minutes before serving, stir in the cooked rice and allow it to heat through.
08 - Ladle the soup into bowls and garnish each portion with chopped fresh parsley. Serve hot, with optional crusty bread on the side.

# Notes:

01 - For best texture, add the rice toward the end of cooking to prevent it from absorbing too much liquid or becoming overly soft.

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