Crockpot Stuffed Pepper Soup
I’ve never met a stuffed pepper I didn’t like. I make them in the oven, the crockpot and even on the grill! It was about time I created a Crockpot Stuffed Pepper Soup.
Both of my girls love when I make my Crockpot Stuffed Peppers, but my youngest usually won’t eat the actual pepper, just the stuffing. This magical soup was devoured in it’s entirety by the whole family. Because the peppers become one with the “stuffing” in this soup, even my picky pepper eater asked for more!
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Just like with my Crockpot Stuffed Peppers, this recipe can easily be made vegetarian with the use of some soy crumbles instead of meat. Ground beef can also be substituted with ground turkey or chicken. Got leftovers? Pack them up for lunch the next day OR serve a little over your morning eggs and toast. Best breakfast EVER!!!
Crockpot Stuffed Pepper Soup
- Brown and drain grease from the ground beef and place in slow cooker.
- Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours.
- When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.
- I served our Crockpot Stuffed Pepper Soup with some Italian bread for dipping. YUM!
Here are more crockpot soups we love!
- The Best Crockpot Minestrone Soup
- The Best Crockpot Chicken Noodle Soup
- Loaded Crockpot Hash Brown Potato Soup
Crockpot Stuffed Pepper Soup
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Ingredients
- 2 lbs ground beef
- 2 green bell peppers diced ( about 1 cup)
- 2 15 oz cans diced tomatoes, undrained
- 1 15 oz can of tomato sauce
- 32 oz of beef broth
- 1 cup of water
- 1 small onion diced
- 2 TBSP brown sugar
- 3-4 cloves of garlic minced
- 2 tsp salt
- 1 tsp pepper
- 4 cups of cooked rice I love Seed of Change Quinoa & Brown Rice mix
Instructions
- Brown and drain grease from the ground beef and place in slow cooker.
- Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours.
- When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Here is what I used to make this yummy Crockpot Stuffed Pepper Soup
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I just tried to make this today and followed the recipe correctly. I only used 2.5 cups of rice and it totally absorbed all of the the liquid. Now it’s more of a gumbo type mush. Does any one have any recommendations?
Did you use cooked rice will? Yes, this soup is meant to be a thicker soup… but if you would like some more liquid, just add in some more broth 🙂
Do I HAVE to brown the meat 1st? That just takes way too much time…..
I recommend it for flavor purposes, but no, you do not have to 🙂 Please adjust cooking time to accommodate the uncooked meat.
I made this soup last week AND making a second batch today! It is hearty and delicious….my husband eats it with rice and I eat it without to cut carbs! Fabulous! I made it exactly according to the recipe and was thrilled with the outcome! Thank you so much for sharing this incredible treat!
YAY! I am so happy you and your husband enjoyed it! It’s one of our favorites too 🙂
I feel that this recipe is very misleading – I looked at the picture and got excited – the picture shows soup with hardly any rice or no rice at all. Its actually soup. Four cups of rice is insanity, but I wanted to follow the recipe the first time around. It turned into mushy slop. It wasn’t too bad the first day, but leftovers… ewwww. It also lacks seasoning, but that’s a personal preference. I’m not sure what I could have possibly done wrong, since its browning meat and pouring in ingredients. It filled up a 7 quart crockpot, so we’ve got a lot to throw away. However, I will retry it and not put in any rice; leave that for a “side.”
Sorry you felt it was misleading, but I am glad you enjoyed it the first day! You are correct, that when you put the leftovers in the fridge, the rice will soak up even more of the liquid, so you won’t have as much liquid the next day. But you can always add in a little more broth when you reheat, like you said, just serve the rice on the side if you are bothered by the leftover texture.
I have made this recipe three times now and each time I’ve made it, it was a major hit! I’ve even had some critics that do not like stuffed peppers and gave this a shot and went back for seconds and a few times even thirds! Kudos to you!