Slow Cooker Stuffed Pepper Soup (Printable Version)
Savor tender bell peppers, beef, and black beans in a hearty, slow-cooked bowl. #comfortfood #slowcooker #peppers #beef #soups
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
4 bell peppers, any color, diced
03 -
1 can (15 ounces) black beans, drained and rinsed
04 -
1 can (14.5 ounces) diced tomatoes
05 -
1 can (4 ounces) tomato sauce
06 -
1 1/2 cups beef broth
→ Seasonings
07 -
3 teaspoons chili powder
08 -
1 teaspoon ground cumin
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1/2 teaspoon dried cilantro
12 -
1/4 teaspoon chipotle chili powder
→ For Serving
13 -
1 1/2 cups cooked brown rice
# Steps:
01 -
In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles. Drain any excess fat.
02 -
Remove stems, ribs, and seeds from bell peppers. Dice the peppers evenly.
03 -
Transfer the browned beef and diced peppers to the slow cooker. Add black beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, garlic powder, onion powder, dried cilantro, and chipotle chili powder. Stir to combine.
04 -
Cover the slow cooker and cook on high setting for 3 to 4 hours or low setting for 6 to 8 hours, until the peppers are very tender.
05 -
Ladle the hot soup into bowls and top each serving with a portion of cooked brown rice.
# Notes:
01 -
You may substitute the brown rice with cauliflower rice for a low-carb option, or use your preferred variety of cooked rice.