Slow-Cooker Stuffed Pepper Soup

Gluten Free
Health score
12%
Slow-Cooker Stuffed Pepper Soup
435 min.
8
461kcal

Suggestions


Warm up your kitchen and your heart with this delightful Slow-Cooker Stuffed Pepper Soup! Perfect for busy days, this gluten-free recipe combines the comforting flavors of stuffed peppers into a hearty soup that’s sure to please the whole family. With a rich blend of lean ground beef, vibrant green bell peppers, and aromatic spices, each bowl is a delicious reminder of home-cooked meals.

Imagine coming home after a long day to the enticing aroma of this savory soup wafting through your house. The slow cooker does all the work for you, allowing the ingredients to meld together beautifully over several hours. This dish is not only easy to prepare but also incredibly satisfying, making it an ideal choice for lunch, dinner, or any gathering.

Each serving is packed with flavor and nutrition, boasting a balanced caloric breakdown that includes protein, healthy fats, and just the right amount of carbs. Plus, the option to top your soup with shredded cheese adds a delightful creaminess that elevates the dish to new heights. Whether you’re serving it on a chilly evening or bringing it to a potluck, this Slow-Cooker Stuffed Pepper Soup is sure to become a favorite in your recipe repertoire!

Ingredients

  • lb ground beef 80% lean (at least )
  • 1.5 cups bell pepper diced green
  • small onion diced
  • cloves garlic minced
  • 15 oz tomato sauce canned
  • 14.5 oz canned tomatoes diced organic undrained canned
  • 32 oz beef broth 
  • cup water 
  • tablespoons brown sugar packed
  • teaspoons salt 
  • teaspoon pepper 
  • cups rice cooked
  • serving cheese shredded

Equipment

  • frying pan
  • slow cooker

Directions

  1. Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  2. Place beef in slow cooker.
  3. Stir in all remaining ingredients except rice and cheese.
  4. Cover; cook on Low heat setting 7 to 8 hours.
  5. When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
  6. Serve soup topped with cheese.

Nutrition Facts

Calories461kcal
Protein22.28%
Fat47.64%
Carbs30.08%

Properties

Glycemic Index
39.75
Glycemic Load
26.3
Inflammation Score
-6
Nutrition Score
19.882608315219%

Flavonoids

Luteolin
1.32mg
Isorhamnetin
0.44mg
Kaempferol
0.08mg
Myricetin
0.02mg
Quercetin
2.41mg

Nutrients percent of daily need

Calories:461.16kcal
23.06%
Fat:24.31g
37.39%
Saturated Fat:9.41g
58.84%
Carbohydrates:34.53g
11.51%
Net Carbohydrates:31.73g
11.54%
Sugar:8.19g
9.1%
Cholesterol:83.28mg
27.76%
Sodium:1425.45mg
61.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.58g
51.16%
Vitamin B12:2.59µg
43.1%
Vitamin C:31.91mg
38.68%
Zinc:5.56mg
37.05%
Vitamin B3:7.31mg
36.55%
Selenium:25.2µg
36.01%
Vitamin B6:0.67mg
33.53%
Manganese:0.65mg
32.35%
Phosphorus:281.43mg
28.14%
Potassium:779.75mg
22.28%
Iron:3.93mg
21.82%
Vitamin B2:0.28mg
16.76%
Copper:0.31mg
15.72%
Magnesium:54.93mg
13.73%
Vitamin E:2.02mg
13.46%
Vitamin B5:1.26mg
12.65%
Fiber:2.8g
11.2%
Vitamin B1:0.14mg
9.44%
Vitamin A:469.31IU
9.39%
Calcium:89.39mg
8.94%
Vitamin K:8.86µg
8.44%
Folate:28.85µg
7.21%