Slow Cooker Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup

This slow cooker stuffed pepper soup is a deconstructed version of stuffed bell peppers, transformed into a delicious and hearty soup.

Ingredients

• 1 pound ground beef
• 3 (14.5 ounce) cans low-sodium chicken broth
• 2 (8 ounce) cans tomato sauce
• 1 (14.5 ounce) can fire roasted diced tomatoes
• 2 cloves garlic, pressed
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 cup onion
• 1 tablespoon chicken bouillon, such as Knorr®
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 cup instant white rice (such as Minute® Rice)
• 1 cup shredded mozzarella cheese, or as needed

Directions

1. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard any excess grease.
2. Place beef, chicken broth, tomato sauce, diced tomatoes, garlic, green pepper, red pepper, onion, bouillon, oregano, salt, and pepper in a slow cooker. Stir to combine and cook on High until vegetables are soft, 3 to 4 hours.
3. Add rice and cook until rice is tender, 20 to 25 minutes more. Serve topped with mozzarella cheese.