Slow Cooker Stuffed Pepper Soup

15 490 286
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 h 8
Slow Cooker Stuffed Pepper Soup
Health Highlights


2 tbsp Olive Oil, Extra Virgin
1 onion(s) Sweet onion (diced)
2 large stalk(s) Celery (diced)
2 small Carrots (chopped)
3 clove(s) Garlic (minced)
454 gm Beef, ground (grass-fed)
1 medium pepper(s) Green bell pepper (diced)
1 large pepper(s) Red bell pepper (diced)
2 can(s) (16 oz) Diced tomatoes, canned
1 can(s) (16 oz) Tomato sauce, canned
908 gm Beef broth (stock)
1 cup Brown rice, short-grain, dry
2 1/2 cup Water
1 1/2 tsp Salt
1 tsp Black pepper


1. In a large skillet, heat the olive oil over medium heat. Add the onions, celery, and carrot and saute until softened, about 4 minutes. Add the garlic and ground beef and saute until the beef is browned. If needed, drain the fat from the skillet. I find there to be very little, if any, fat to drain from grass-fed beef.

2. Add the beef and vegetable mixture to the crockpot along with the rest of the ingredients. Stir well and cook on high for 4 hours or on low for 8 hours.


Serve in large bowls and Enjoy!



are an excellent source of vitamin C


Nutrition Facts

Per Portion

Calories 286
Calories from fat 172
Calories from saturated fat 59
Total Fat 19.1 g
Saturated Fat 6.5 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 9.4 g
Cholesterol 38 mg
Sodium 1429 mg
Potassium 846 mg
Total Carbohydrate 17.1 g
Dietary Fiber 4.9 g
Sugars 6.5 g
Protein 13.9 g

Dietary servings

Per Portion

Grain 0.8
Meat 0.6
Vegetables 3.1

Energy sources