Slow Cooker Stuffed Pepper Soup
This Slow Cooker Stuffed Pepper Soup is a deconstructed stuffed pepper, hearty yet light, and easy to prepare with simple pantry ingredients, perfect for a comforting dinner or make ahead lunch.
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Stuffed pepper soup is great as a comforting meal or as a light lunch. I like to make a batch on Sunday and portion it out for easy lunches all week. It freezes well, too!
How to make it
Add the ground beef and onion to a large skillet over medium heat. Cook until the beef is no longer pink and the onion is tender, drain if necessary. Season with salt and pepper to taste.
Pour the beef and onions into the crock pot. Add in the canned tomatoes, tomato sauce, beef broth, bell peppers, tomato paste, garlic and Italian seasoning.
Cover and cook on low 6 hours or high 3 hours.
Add in the rice, stir, recover and cook another 15-20 minutes until the rice is tender.
Serve with a sprinkle of shredded mozzarella cheese.
Tips
*Use brown or white rice, make sure it’s instant rice or pre-cooked.
*Sub ground chicken or turkey for the beef.
*This freezes well! Spoon the completely cooled soup into freezer safe containers, such as these Souper Cubes and seal. Freeze up to 6 months.
*Refrigerate leftovers up to 4 days.
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You might also like
- Crock Pot Minestrone Soup
- Slow Cooker Creamy Tomato Soup
- Creamy Chicken and Pasta
- Slow Cooker Chili
- Healthy Turkey Chili
- One Dish Chicken and Rice
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Slow Cooker Stuffed Pepper Soup
Equipment
Ingredients
- 1 pound lean ground beef or turkey
- 1 onion diced
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 tbsp Italian seasoning
- 2 bell peppers- diced large
- 4 cups beef broth
- 15 ounces tomato sauce
- 15 ounce can diced tomatoes
- 2 tbsp tomato paste
- 3/4 cup instant rice brown or white rice
Instructions
- Add the ground beef and onion to a large skillet over medium heat. Cook until the beef is no longer pink and the onion is tender, drain if necessary. Season with salt and pepper to taste.
- Pour the beef and onions into the crock pot. Add in the canned tomatoes, tomato sauce, beef broth, bell peppers, tomato paste, garlic and Italian seasoning.
- Cover and cook on low 6 hours or high 3 hours.
- Add in the rice, stir, recover and cook another 15-20 minutes until the rice is tender.
- Serve with a sprinkle of shredded mozzarella cheese.
Video
Notes
*Sub ground chicken or turkey for the beef.
*This freezes well! Spoon the completely cooled soup into freezer safe containers, such as these Souper Cubes and seal. Freeze up to 6 months.
*Refrigerate leftovers up to 4 days.