Healthy Stuffed Pepper Soup (Crockpot Or Stovetop)
Deconstructed Italian stuffed peppers in a delicious, beef broth! Top with cheese and sour cream if desired!
Prep Time20 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 20 minutes mins
Course: Main Course
Cuisine: American, Italian
Keyword: Easy Dinner Ideas, Healthy Dinner, Recipe stuffed pepper soup, Stuffed Bell Pepper Soup, Stuffed pepper soup crock pot
Servings: 8
Calories: 250kcal
- 1 pound lean ground beef *I use 97/3%
- 4 large bell peppers *see note below
- 1 medium yellow onion *or white
- 1 14.5 oz. can Italian style diced tomatoes
- ⅔ cup long grain white rice *uncooked
- 1 cup frozen corn
- 1 can black beans *drained & rinsed
- 1 tablespoon Italian seasonings
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup shredded parmesan cheese
- 5 & ½ cups beef broth *see note below *about three 14.5 oz. cans
Recipe notes:
Bell peppers: choose the colors you like best. I like to get one of each!
Beef broth: Instead of canned or boxed broth, I generally use beef broth base or bouillon cubes when making this soup. Broth base and bouillon cubes are concentrated into a paste or dried cube form, both are added to water to create broth.
Brown hamburger, drain excess fat and transfer to crockpot.
Chop onion and bell peppers into small, bite size pieces and place in the crock pot.
Add diced tomato (with juices), uncooked rice, corn, beans, Italian seasonings, salt, garlic powder, parmesan cheese and beef broth. Stir well.
Cook on high for 2 & ½ to 3 hours, until veggies are tender. Stir occasionally.
Serve with desired toppings such as additional parmesan cheese or sour cream. Enjoy!
Serving: 1/8th of recipe, about 16 oz. (calculated using 97/3 beef, toppings not included) | Sugar: 7.5g | Fiber: 6g | Calories: 250kcal | Fat: 5g | Protein: 20.5g | Carbohydrates: 31g