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Introduction
Imagine coming home to the comforting aroma of a rich, savory soup simmering in your crock pot, ready to warm you up on a chilly evening. Crock Pot Stuffed Pepper Soup combines the hearty flavors of traditional stuffed peppers with the convenience of a slow cooker. This recipe is perfect for busy days when you want a wholesome meal without the hassle.Grab Free Meal Plan From Here : https://ketoue.com/keto-diet-plan-for-beginners-step-by-step-guide/

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground beef
  • 1 cup onion, chopped
  • ½ tablespoon garlic, minced
  • 2 cups bell peppers, chopped (red, orange, yellow, or green)
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 3 cups water
  • 2 cups beef broth (low or no salt)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • ¼ teaspoon pepper
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes (optional)
  • 2/3 cup long-grain white rice

Preparation Instructions

  1. Brown the Ground Beef:
    In a large pot, heat olive oil over medium heat. Add the ground beef and cook for about 10 minutes, until browned. Drain any excess fat if necessary.
  2. Sauté Aromatics:
    Add the chopped onion and minced garlic to the browned beef. Sauté for an additional 5 minutes until the onions are translucent and the garlic is fragrant.
  3. Transfer to Crock Pot:
    Once the beef, onion, and garlic mixture is ready, transfer it to your crock pot.
  4. Add Remaining Ingredients:
    Stir in the chopped bell peppers, diced tomatoes, tomato sauce, water, beef broth, dried herbs, pepper, bay leaf, and red pepper flakes (if using). Mix well to combine all the ingredients.
  5. Cook the Soup:
    Set your crock pot to low and cook for 6 hours, or on high for 4 hours. The soup will be ready when the flavors are fully developed and the rice is cooked through. Be sure to remove the bay leaf before serving.
  6. Serving Suggestions:
    Serve the soup hot, garnished with grated Parmesan cheese and fresh parsley. Enjoy it with a slice of crusty bread or a green salad on the side for a complete meal.

Freezing Instructions

  • To Freeze: Allow the soup to cool completely. Portion it into freezer-safe containers, leaving some room at the top for expansion. Label and freeze for up to 3 months.
  • To Reheat: Thaw the soup overnight in the refrigerator. Reheat in a pot over medium heat until warmed through. If the soup is too thick, add a little more broth or water to reach the desired consistency.

Nutrition Facts (per serving)

  • Calories: 320
  • Protein: 20g
  • Carbohydrates: 28g
  • Dietary Fiber: 4g
  • Total Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 60mg
  • Sodium: 600mg
  • Sugars: 6g

Note on Rice:
The rice in the soup will absorb a significant amount of the broth as it cooks. If you prefer a brothier soup, add more beef broth when reheating leftovers. Alternatively, reduce the water by 1 cup and cook the rice separately, stirring it into the soup just before serving. This method ensures the rice doesn’t become overcooked.

Crock Pot Stuffed Pepper Soup is a delightful and satisfying dish that captures the essence of stuffed peppers in a convenient, slow-cooked format. With its vibrant colors, robust flavors, and wholesome ingredients, this soup is sure to become a family favorite.

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