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5 from 1 vote

Stuffed Pepper Soup

Servings: 6


  • 1 lb ground beef or ground chuck
  • 4 cups beef broth low-sodium
  • 27 oz crushed tomatoes
  • 3 bell peppers red, yellow, or or green
  • 3 garlic cloves minced
  • 1 onion chopped
  • 1 tsp salt
  • 1 tsp oregano
  • ½ tsp pepper
  • ½ tsp thyme
  • 2 cups cooked rice
  • 1 cup shredded cheese
  • ½ cup fresh chop cilantro


Note: If your slow cooker does not have a saute button, recommend using a skillet/pan to brown meat.

  • Deseed and chop bell peppers into small squares (½" by ½"); set aside.
  • In a skillet/pan or pressure cooker (saute setting), brown the meat until no longer pink.
  • Add chopped onions and minced garlic; saute for 1-2 mintues or until fragrant.
  • Add the seasonings and mix. (If cooking with a skillet/pan, transfer the meat mixture to your slow cooker).
  • Combine broth, tomatoes and bell peppers; mix.
  • Cover the cooker with the lid and heat on low for 8 hours.
  • Remove the lid and stir the soup.
  • Transfer soup to bowl(s). Add shredded cheese and the desired amount of cooked rice (⅓-½ cup) on top of the soup for recomended presentation.

Garnish with fresh cilantro and serve immediately.