Slow Cooker Stuffed Pepper Soup
Slow cooker stuffed pepper soup made with ground beef, diced tomatoes, and a bit of brown sugar to minic the caramelized flavor of roasted peppers!
Servings: 4
Equipment
Ingredients
- 2 pounds ground beef
- 2 bell pepper deseeded and diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 tablespoons brown sugar
- 14 ounces canned diced tomatoes
- 3 cups beef broth
Instructions
Prep Ahead:
- Add all ingredients to a resealable bag or container and label.
- Store for up to 3 months in the freezer, 5-7 days in the fridge.
Prepare From Prepped:
- If frozen, thaw in the fridge overnight.
- Follow the instructions for the crockpot or Instant Pot.
Make From Fresh:
Crockpot Instructions:
- Add all ingredients to crockpot and secure the lid. Cook on low for 4 hours, high for 2. Serve hot.
Instant Pot Instructions:
- Add all ingredients to the Instant Pot and secure the lid. Cook on High Pressure for 20 minutes with a natural pressure release.
Video
Notes
Stick with red, yellow, or orange colored peppers- they’re sweeter than the green, although green works if fine if that’s all you’ve got. Swap out the ground beef for ground sausage, if you prefer. It adds a boost of flavor! I like to top my bowls with a spoonful of Greek yogurt, or a few tablespoons of grated parmesan cheese.