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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When using vegetarian crumbles in your soups, do you add them frozen or do you let them defrost?
Also, I have never cooked with vegetarian crumbles before but I have seen them frozen and in the refrigerated section in produce. What kind do you prefer? I am kind of a newbie in the vegetarian world. Thanks!
You can just throw them in frozen Sarah 🙂 I really like Gardein and Quorn, but they all do taste similar. Boca and Morning Star are probably the easiest to find. Our Super Target just started putting out a brand of their own too!
Has anyone tried using instant brown rice with this recipe? I’m wondering if I should put it in uncooked. Thanks!
I tried this recipe a few months ago and absolutely loved it! I made it again last weekend and brought it into my office; I’ve been sending out the recipe left and right. HUGE hit! Definitely a chilly weather staple! Thanks so much for sharing!
Yay! I am so happy you loved it Samantha! It’s a family favorite over here too!
Going to try this recipe this week. I usually stuff and freeze 2 bushels of green peppers in the fall. this year I”m thinking of making half in soup. I will leave the rice out of what I freeze. When I use it I can make the rice fresh to mix in. has anyone done this?
Do you put the rice in uncooked or already cooked?