Stuffed pepper soup is a warm, delicious, cozy dinner for cold winter nights. This hearty one-pan soup is easy to prepare and contains great flavor!
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Ingredients
2lbs.ground beef
28oztomato sauce
28ozdiced tomatoes
2cupscooked rice
2cupschopped peppersred and green
3TablespoonsWorcestershire sauce
1/4cupsugar
2teaspoonssalt
1/4teaspoongarlic powder
6Cupswater
1medium onionchopped
Instructions
Stovetop Instructions
Prep: Cook the ground beef. Drain the fat. Cook the rice.
Combine: Stir together all ingredients (including the cooked ground beef) in a large stock pot.
Cook: Bring to a boil. Reduce heat and let simmer until the peppers are soft.
Slowcooker Instructions
If cooking in the slower cooker, follow the instructions above. However, combine all ingredients and cook in the slower cooker for 6-8 hours on low or 4-5 hours on high or until the peppers are soft.
Notes
Expert Tip: To make sure that your stuffed pepper soup has the perfect texture, be sure to simmer it on low heat after it has reached a boil. This will allow the flavors to meld together and the peppers to become tender without becoming mushy.Refrigerate: After enjoying this delicious soup recipe, store any leftovers in an airtight sealed container. The stuffed pepper soup can be kept in the refrigerator for up to 3 days.Freeze: If you have more leftovers than you can consume within three days, you can freeze the soup. Store it in a freezer-safe container and it will keep well for up to 3 months.Thaw: When you're ready to enjoy the soup again, simply thaw it in the refrigerator.Reheat Instructions: After thawed, or if refrigerated, warm the soup up on the stovetop over medium-high heat. Stir occasionally to make sure that the flavors are evenly distributed.