This Slow Cooker Stuffed Pepper Soup is hearty and full of classic flavor, with all the flavor of a cozy stuffed pepper and none of the stuffing. Once the meat is browned, let the slow cooker do its thing.
Taste: Bold, savory, and slightly sweet, with a rich base of tender peppers, seasoned meat, and tomatoes. Why we make it: You get the same comforting satisfaction of classic stuffed peppers, but the slow cooker does all the work, so it’s faster to prepare and requires fewer dishes. Recommended tools: To serve this soup on the table, you’ll need a skillet, a 6-quart slow cooker, and a ladle. Serving suggestions: Top each bowl with a cup of rice (set aside) and top with a little cheese or fresh parsley.
Pepper soup essentials
Sausage: Italian sausage has plenty of built-in seasoning. If you use lean ground beef, add a clove of garlic and a little more Italian seasoning as the recipe calls for. Bell peppers: Red, yellow, and orange bell peppers have a sweet taste, while green bell peppers have a strong flavor, so I like to mix them all together for the best flavor. Tomatoes: Smaller diced tomatoes are easier to add to soup spoons and shouldn’t be drained, but crushed tomatoes make a rich, “stuffed pepper”-style soup. Seasoning: Italian seasoning, Worcestershire sauce, and a dash of black pepper create a classic pepper meat stuffed flavor that’s flavorful, slightly tangy, and deep.
favorite variations
For a lighter version, use ground turkey and use chicken broth. Add some kick with red pepper flakes or keep it mild with just green pepper. Top with your favorite toppings like shredded mozzarella, parmesan, chopped parsley, or a dollop of sour cream. Replace white rice with brown or cauliflower rice.
How to make stuffed pepper soup in a slow cooker
Fry the sausage with garlic and onions. Transfer to slow cooker with remaining ingredients. Cook (full recipe below) and top with cooked rice when serving.
Make in advance and save
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Store rice separately. It can be stored in the freezer for 3 months.
To reheat, thaw in the refrigerator overnight and reheat on the stove or in the microwave. Add more broth to thin the soup if necessary.
Cozy and comfortable soup night
Did you like this slow cooker stuffed pepper soup recipe? Please leave a comment and rating below.
In a large frying pan over medium heat, fry the sausage with the onion and garlic until no longer pink. Excretes fat.
Transfer meat mixture to 6-quart slow cooker. Add beef stock, diced tomatoes, crushed tomatoes, bell pepper, Worcestershire sauce, Italian seasoning, and black pepper. Stir to combine.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours or until peppers are tender. Taste and season with more salt if needed.
Pour the soup into bowls and top with a cup of freshly cooked rice.
If using ground meat instead of sausage, add 1 clove of garlic and 1/2 teaspoon Italian seasoning. If you have leftovers, store the rice separately and add it to each serving. If you leave it in the soup, the rice will continue to absorb water. If necessary, add a little more broth to thin it when reheating. Makes about 6 cups of soup, not including the rice. Leftovers can be stored in an airtight container in the refrigerator for 4 days or in the freezer for 3 months.
calorie: 366 | carbohydrates: twenty twog | protein: 14g | fat: twenty fourg | Saturated fat: 9g | Polyunsaturated fats: 3g | Monounsaturated fats: 11g | cholesterol: 57mg | sodium: 1040mg | potassium: 461mg | fiber: 2g | sugar: 4g | Vitamin A: 1873IU | Vitamin C: 80mg | calcium: 45mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
course slow cooker, soup
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(Tag translation) Beef broth
