Description
A hearty, high-protein slow cooker stuffed pepper soup made with lean ground beef, lentils, peppers, and tomatoes. This comforting soup delivers the classic stuffed pepper flavors in an easy, nourishing bowl.
Ingredients
- 1 lb extra lean ground beef (or turkey cooked and drained)
- ½ yellow onion, diced (about ½ cup)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 14 oz can diced tomatoes with juices (about 1.75 cup)
- 3 cups low sodium beef broth
- 1 ¾ cups tomato sauce
- 2 tsp dried oregano
- 1.5 tsp garlic powder
- Salt and black pepper to taste
- 1 tbsp worcestershire sauce
- 3 cups riced cauliflower (can be frozen)
- 540 mL can lentils, rinsed and drained
- Shredded cheddar cheese (optional for topping)
Instructions
- Add the cooked ground beef, diced onion, green bell pepper, red bell pepper, diced tomatoes with juices, beef broth, tomato sauce, oregano, garlic powder, salt, black pepper, worcestershire sauce, riced cauliflower, and lentils to a 6-quart slow cooker.
- Cover and cook on HIGH for 3–4 hours or on LOW for 6–8 hours.
- Once the vegetables are tender, taste and adjust seasonings if needed. Serve hot and top with shredded cheddar cheese if desired.
Notes
- Ground turkey can be used instead of beef for a lighter option.
- Frozen riced cauliflower can be added directly without thawing.
- Top with shredded cheddar, parsley, or green onions for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup also freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 55 mg
