Busy November evenings call for simple, comforting meals, and this Slow Cooker Stuffed Pepper Soup delivers! This hearty soup captures all the flavors of traditional stuffed peppers with less hands-on preparation. Just add the ingredients to your slow cookerand let it do the work.
One of the best features of this recipe is that it works beautifully as a make-ahead meal. Prepare a batch on the weekend and enjoy leftovers throughout the week. It can also be frozen for future meals. For best results, freeze the soup without the rice and add it in fresh when serving to maintain the best texture.
In addition to convenience, this recipe provides nutritious ingredients including colorful bell peppers, tomatoes, and lean protein. These ingredients contribute important vitamins, minerals, fiber, and protein to help support a balanced meal.
As the weather cools down, stock your freezer and simplify mealtime with a bowl of comfort that’s ready when you need it!
Ingredients
- 1 Tablespoon Tbsp Olive Oil
- 1/2 pound lean ground beef browned and drained
- 1/4 pound Italian sausage browned and drained
- 1 large yellow onion diced
- 1/2 cup brown lentils
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 14.5 ounce can no salt added petite diced tomatoes
- 16 ounce canned no salt added tomato sauce (two 8 ounce cans)
- 1 Tablespoons Italian seasoning
- 1 Tablespoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 3 cups unsalted beef broth
- 2 cups pre-cooked white rice
Servings: 3/4 cup servings
Units:
Instructions
- In a large skillet, heat the olive oil and add the ground beef, onions, and Italian sausage to brown. Drain fat as needed.
- In a slow cooker, add browned ground beef, onion, and sausage mixture, along with lentils, diced bell peppers, tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, black pepper, and beef broth.
- Cover and cook on low for 6-8 hours or until peppers are soft and lentils are cooked through.
- Turn off slow cooker and stir in pre-cooked rice just before serving. Serve hot and enjoy!
Recipe Notes
