Recipes

Slow Cooker Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup

Stuffed peppers has always been one of my favorite dishes, but the hubby, well he’s not exactly fan. I made them once shortly after we moved in together, and his exact words were “They are too peppery.” haha

I thought I would never get to enjoy the delicious flavors and aroma of stuffed peppers again, but then we attended the annual Chili, Chowder & Soup Cook-Off hosted by the Meadville-Western Crawford County Chamber of Commerce a couple years ago, and one of the local restaurants served up samplings of their homemade stuffed pepper soup! Wow!

I didn’t even know stuffed pepper soup was a thing, but it is and it’s super delicious. Oh and did I mention that the hubby LOVED it?

After the cook-off, I spent some time coming up with my own version of stuffed pepper soup, one that I could cook in the slow cooker because I’m all about easy. And that’s exactly what this version is, easy. Easy and delicious.

Obviously, you will need a slow cooker. If you don’t already have one, check out my post The Modern Crock-Pot Slow Cooker to learn why I love Crock-Pot brand slow cookers and all about the newest versions!

Here’s what else you will need:

  • 1 lb. ground beef
  • 1 yellow onion, chopped
  • 1 large green pepper, chopped
  • 1 14.5 ounce can of diced tomatoes
  • 1 tsp. minced garlic (2 cloves)
  • 1 tbsp. Italian seasoning
  • 1 bay leaf
  • 4 cups water
  • 4 cubes beef bouillon or 4 tsp. of granules
  • 2 cups instant rice

You could make this recipe a bit “cleaner” by using 2 cups chopped fresh tomatoes rather than canned tomatoes, organic beef broth instead of water and bouillon, and precooked wild rice.

Start by measuring out one pound of ground beef and placing it in the bottom of the slow cooker. I highly recommend using a lean ground beef, such as 90/10, to avoid having a greasy soup. If you’re working with what you have in the house and it’s not very lean, you could brown the ground beef in a pan first and drain the grease before placing the ground beef in the slow cooker.

Slow Cooker Stuffed Pepper Soup

Next, you will need one large green pepper and a yellow onion. Chop both and place in the slow cooker.

Slow Cooker Stuffed Pepper Soup

Then add the remaining ingredients, except the rice, stir and place the lid on the slow cooker. Allow the soup to cook for 5 to 6 hours on LOW. If using browned ground beef, you can reduce cook time the time to 3 to 4 hours.

Slow Cooker Stuffed Pepper Soup


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About a half hour before dinner time, remove the lid of the slow cooker, and stir in the instant rice.

Slow Cooker Stuffed Pepper Soup

Place the lid back on the slow cooker and allow the rice to cook until it has reached the desired texture.
Enjoy a big bowl with a handful of your favorite cheese! Yum!

Slow Cooker Stuffed Pepper Soup

Then click the image below to pin this recipe and share it with your family and friends! 😉

Slow Cooker Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup

Ingredients

  • 1 lb. lean ground beef
  • 1 yellow onion, chopped
  • 1 large green pepper, chopped
  • 1 14.5 oz. can diced tomatoes
  • 1 tsp. minced garlic (2 cloves)
  • 1 tbsp. Italian seasoning
  • 1 bay leaf
  • 4 cups water
  • 4 cubes beef bouillon or 4 tsp. beef granules
  • 2 cups instant rice

Instructions

  1. Place the lean ground beef in the slow cooker. If the ground beef you're using is not lean, brown in a pan first and drain any grease before transferring to the slow cooker.
  2. Chop the green pepper and onion, and add to slow cooker with remaining ingredients, except the rice.
  3. Place the lid on the slow cooker and allow the soup to cook for 5 to 6 hours on low.
  4. About 30 minutes before meal time, remove the lid and stir in the instant rice.
  5. Allow the rice to cook until it has reached the desired texture.
  6. Serve topped with your favorite cheese.
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9 Comments

  • Reply Sybil October 5, 2016 at 2:13 pm

    Oh man, I have been thinking of creative ways to use the slow cooker AND craving stuffed peppers! What a great idea. I am totally making this, thank you!

    • Reply Alison Myers October 11, 2016 at 12:26 pm

      And it’s such an easy way to enjoy the flavors of stuffed peppers! :) Definitely give it a try and let me know how you liked it! Thanks for stopping by, Sybil!

    • Reply Daisy March 8, 2017 at 9:42 am

      RE: – That’s probably a side effect of the caching system I have in place that is (ttlarehicoely) supposed to help pages load faster for most visitors. If you are logged in you should be viewing the latest version of the page though.It doesn’t look like you have an account. You can . – Rate this comment: 0  0

  • Reply Valentina | The Baking Fairy October 5, 2016 at 2:54 pm

    This sounds SO good! What a smart idea! Definitely pinning this for when the weather gets colder! :)

    • Reply Alison Myers October 11, 2016 at 12:25 pm

      Thank you!! I hope you enjoy it as much as we do! :)

      • Reply Doc March 8, 2017 at 3:01 pm

        How nice of Lindt to shell out for a peraenslisod Easter egg. Peanut butter and chocolate is a great pairing but in a fondant? Man, I bet that's something special :)Have fun with your trip!

  • Reply Lecy | A Simpler Grace October 5, 2016 at 4:17 pm

    This sounds really yummy! Thanks so much for sharing your recipe!

    • Reply Alison Myers October 11, 2016 at 12:25 pm

      Oh it is! :) Thanks for stopping by, Lecy!

  • Reply Mummy in a TuTu (@mummyinatutu) October 20, 2016 at 7:01 pm

    Oooo sounds really good. Never would have thought of thing!
    Thanks for linking to #foodiefriday

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