Healthy Stuffed Pepper Soup (Crockpot Or Stovetop)
Deconstructed Italian stuffed peppers in a delicious, beef broth! Top with cheese and sour cream if desired!
Servings: 8
Calories: 250kcal
Ingredients
- 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.Instructions
- 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!
Stovetop instructions:
- This soup can quickly be made on the stovetop. Brown your hamburger in a big soup pot over medium low heat. Add all other ingredients and increase heat to high. Once soup comes to a boil, reduce heat down to low and simmer until all veggies are tender (15-20 minutes).
Nutrition
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