Description
Cozy up with this flavorful Slow Cooker Stuffed Pepper Soup, packed with vibrant bell peppers and hearty ingredients that warm the soul on chilly days.
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green), chopped
- 1 lb ground beef (or turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (no-salt-added)
- 4 cups low-sodium vegetable broth
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Chop the bell peppers, dice the onion finely, and mince the garlic.
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and transfer it to your slow cooker.
- Add the chopped bell peppers, diced onions, minced garlic, canned tomatoes (with juices), vegetable broth, Italian seasoning, salt, and pepper into the slow cooker with the browned beef.
- Stir everything together until well combined. Set your slow cooker on low for about 6 hours or high for about 3 hours.
- About thirty minutes before serving, taste and adjust seasoning as needed.
- Once done cooking, ladle generous portions into bowls. Optionally top with shredded cheese or fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg
Keywords: For a vegetarian version, omit meat and add beans or lentils. Feel free to swap in different vegetables based on your preference. This soup can be stored in an airtight container in the fridge for up to five days or frozen for three months.