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Slow-Cooker Stuffed Pepper Soup

Total Time

Prep: 15 min. Cook: 5 hours

Makes

12 servings (4-1/2 quarts)

I tweaked a recipe I got from one of my best friends, and I couldn't believe how much this soup 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
Slow-Cooker Stuffed Pepper Soup Recipe photo by Taste of Home

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

  1. In a large skillet, cook and crumble beef with onion over medium heat until meat is 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; add a little broth or water if necessary.

Nutrition Facts

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

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