Slow Cooker Stuffed Pepper Soup Recipe

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Slow Cooker Stuffed Pepper Soup Recipe
Slow Cooker Stuffed Pepper Soup Recipe photo by Taste of Home
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Slow Cooker Stuffed Pepper Soup Recipe

Read Reviews
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Publisher Photo
I tweaked a recipe I got from one of my best friends, and I couldn't believe how much it really does taste like stuffed green peppers! With beef and brown rice, it makes a hearty meal on a cold day. — Gina Baxter, Plainfield, IL
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours

Ingredients

  • 1 pound extra-lean ground beef (95% lean)
  • 1 medium onion, chopped
  • 2 medium green peppers, chopped
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 carton (32 ounces) beef broth

Directions

In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients.
Cook, covered, on low until flavors are blended, 5-6 hours.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Yield: 12 servings (4.5 quarts).
Originally published as Slow Cooker Stuffed Pepper Soup in Simple & Delicious February/March 2017

Nutritional Facts

1-1/2 cups: 141 calories, 3g fat (1g saturated fat), 22mg cholesterol, 852mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 11g protein.

  • 1 pound extra-lean ground beef (95% lean)
  • 1 medium onion, chopped
  • 2 medium green peppers, chopped
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 carton (32 ounces) beef broth
  1. In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients.
  2. Cook, covered, on low until flavors are blended, 5-6 hours.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 12 servings (4.5 quarts).
Originally published as Slow Cooker Stuffed Pepper Soup in Simple & Delicious February/March 2017

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Reviews forSlow Cooker Stuffed Pepper Soup

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MY REVIEW
homemadewithlove User ID: 4311884 274883
Reviewed Oct. 5, 2017

"soup has a very good flavor and is easy way to enjoy stuffed peppers deconstructed, but I didn't have the type of rice it called for and used regular rice which didnt work well. soup was too thick and more like a casserole."

MY REVIEW
Angel182009 User ID: 6228642 263828
Reviewed Mar. 24, 2017

"This was delicious!! I don't always have the time to make stuffed peppers and this soup is a great alternative. You get the flavor of a stuffed pepper in a quick and easy soup."

MY REVIEW
beil User ID: 4345857 261372
Reviewed Feb. 15, 2017

"My husband and I enjoyed this soup. I try to make soup once a week and using a slow cooker was really easy. Will definitely make this again and add to my rotation."

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