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Beef and Pepper Stew on a plate
Stroller Envy

Slow Cooker Stuffed Pepper Soup with Small Shells

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Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 small onion diced
  • 2 bell peppers seeded and diced
  • 28 oz canned diced tomatoes undrained
  • 15 oz tomato sauce
  • 4 cups low-sodium beef broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 6 oz dry small pasta shells

Method
 

  1. Brown beef and onion in a skillet over medium-high heat 8–10 minutes, breaking up meat, until beef reaches 160°F. Drain fat.
  2. Transfer to a 6-quart slow cooker with peppers, tomatoes, tomato sauce, broth, seasoning and salt. Cover; cook on low 4 hours, until peppers are tender.
  3. Boil shells separately according to package directions; drain. Divide among bowls; ladle hot soup over them.

Notes

Equipment: 6-quart slow cooker, large skillet, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
Keep pasta separate from leftover soup to prevent swelling.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.