I love stuffed peppers, but what I love even more this time of year is stuffed pepper soup. There’s just something about the cooler months that always makes me feel motivated to make a big pot of soup on the weekends, so that I can have leftovers for lunch all week long. This soup in particular, is super simple to make. Aside from browning the beef, onions, and peppers, the rest of the recipe is pretty much adding ingredients to the pot and simmering or slow cooking. I made mine in my instant pot using the sauté and then the slow cooker mode, but you could easily make this in a regular slow cooker or even in a pot on top of the stove. It pairs great with a side salad, a chunk of warm crusty French bread, or a grilled cheese for dipping. Regardless of how you serve it, it’s hearty, and filling, and it makes you feel warm & cozy inside!
- 1 tsp extra virgin olive oil
- 1 pound 93% lean ground beef
- 1 medium yellow onion, diced
- 2 green peppers, diced
- 1 clove garlic, minced
- 1 28 ounce can diced tomatoes
- 1 28 ounce can crushed tomatoes
- 2 cups beef broth
- 1 tsp italian seasoning
- 1 8.8 ounce package Ready Rice (Uncle Ben's), cooked
- S&P to taste
- 1. Add olive oil to Instant Pot, and on saute mode, cook beef, onions, and green peppers until beef is brown.
- 2. Add garlic and cook until fragrant, about 1-2 minutes.
- 3. Add all other ingredients, and cook on slow cooker mode for 4 hours.
- *If cooking on stove top, saute beef, onions, and peppers, then add all other ingredients and simmer on low/medium for 1 hour.
- **If cooking in traditional slow cooker, saute ingredients on stove top and then transfer to slow cooker.
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