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Andrew Fowler

Stuffed Pepper Soup

Print Recipe
Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 green bell peppers cut into 1/2-inch pieces
  • 1 red bell pepper cut into 1/2-inch pieces
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1 can 14.5 oz diced tomatoes
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 3/4 cup long-grain white rice
  • 1 1/2 cups water

Method
 

  1. Heat oil in a skillet over medium-high heat. Brown beef for 7 minutes until no pink remains; drain excess fat.
  2. Add onion; cook 4 minutes. Stir in garlic for 30 seconds.
  3. Transfer to a 6-quart slow cooker; add peppers, both tomatoes, broth, Worcestershire, oregano, and salt.
  4. Cover; cook on low for 5 1/2 to 6 hours until peppers are tender but intact.
  5. Bring rice and water to a boil in a saucepan. Cover; cook over low heat about 15 minutes until tender.
  6. Fold rice into soup just before serving to keep grains distinct.