Slow cooker stuffed pepper soup
This hearty stuffed pepper soup slow cooked in your Crockpot combines everything we love about stuffed peppers. Minced beef, rice and diced peppers are cooked in a tomato based sauce until everything is tender and full of flavour.
- 150 g rice (white or brown)
- 500 g minced beef
- 2 onions
- 2 garlic cloves
- 1 (400 g) tin of tomato passata
- 400 ml beef stock
- 1 teaspoon parsley
- 1 teaspoon basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Start by browning your mince in a pan. Then, transfer the mince to the slow cooker.
Finely chop the onion and garlic, and saute in the same pan until it’s soft and translucent, about 4-5 minutes.
Add the onions to the slow cooker, along with the beef stock, tomato passata, parsley, basil, oregano, paprika, salt and pepper.
Place the lid and let the soup cook on high for 2-4 hours or on low for 4-6 hours.
Meanwhile, cook the rice in a pot following the cooking instructions on the pack. I use white rice, and cook the rice in plain water.
30 minutes before serving, add the cooked rice to the slow cooker and give it a stir.
Serve the soup piping hot, with the optional side of crusty bread.
- Always precook the rice before adding it to the slow cooker. This means that you can use leftover rice for this recipe.
- You can substitute quinoa, bulgur or any other grain for the rice if you prefer.
- If you’re pressed for time, you can skip the step of sauteing the onions and browning the meat, and simply dump it all in the slow cooker. I prefer to add these steps as I find it gives the soup a better flavour, but they are technically optional.
- Use peppers of any colour. I love to mix colours as I think it looks nice, but you can use whatever you have at hand or whatever your family prefers.
- If you don’t have all the herbs, you can replace the parsley, basil and oregano with 3 tsp Italian seasoning.
Leftover stuffed pepper soup can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the leftovers for up to 3 months. Thaw frozen soup in the fridge overnight, then reheat it in the microwave until piping hot before serving.
The rice tends to absorb a lot of the liquid from the soup. Your leftovers might therefore look more like stew than soup. If you want to bring it back to a more liquid consistency, you can add some water or beef stock while reheating the soup.
Calories: 413kcal | Carbohydrates: 34g | Protein: 23g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 881mg | Potassium: 782mg | Fiber: 2g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 3mg