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Updated September 6, 2017
green bell pepper, seeded and chopped
red bell pepper, seeded and chopped
can (28 oz) Muir Glen™ Organic Diced Tomatoes, undrained
cup light brown sugar
tablespoon Worcestershire sauce
teaspoons minced garlic
Salt and pepper, to taste
containers (32 oz) Progresso™ beef flavored broth
cups cooked brown or white rice
uniformly shaped and level yellow bell peppers, for serving (optional)
Shredded monterey jack cheese, for topping (optional)
Place beef in a large saucepan over medium heat. Cook until no longer pink. Drain; add beef to a 6-quart slow cooker.
To the slow cooker, add chopped onion, green and red bell pepper, diced tomatoes, brown sugar, Worcestershire sauce, minced garlic and salt and pepper to taste. Top with broth. Stir.
Cover and cook on HIGH 4 hours until peppers and onions are tender. 30 minutes before cook time is up, stir in cooked rice.
To serve, cut the tops off each yellow bell pepper and remove seeds, being careful to keep the bottom of each pepper intact. Place peppers cut-side up on individual plates. Spoon soup into bell pepper.
More About This Recipe
- All the ingredients from classic stuffed peppers are slow-cooked into soup, then ladled into fresh bell-pepper "bowls."Things I need to do more often:1) Make Slow Cooker Stuffed Bell Pepper Soup.2) Stuff soup inside a bell pepper.Seriously, you guys. If ever there was a better way to avoid doing dishes, it’s using a pepper as a soup bowl. And what better soup to do so with than a healthy, savory, slow-cooked, stuffed bell pepper-inspired one?This soup is chock-full of good-for-you ingredients, totally fits the “set it and forget it” bill and tastes pretty darn close to its namesake. As an added bonus, make some Pillsbury breadsticks to serve on the side!
Slow-Cooker Soup-Stuffed Bell Peppers - Recipes
1. Into a large skillet or frying pan, set over medium heat on the stovetop, add the oil, heat to sizzling and add the onions. Cook the onions until they are translucent. Using a slotted spoon, remove the onions from the pot and set aside
2. Add the lean ground beef and cook until meat is completely browned and cooked all the way through
3. Sprinkle the following seasoning over the browned meat: the black pepper, thyme, smoked paprika, salt, sage, tomato paste and dried parsley flakes. Toss well to combine. Cook for 5 minutes. Transfer to a slow cooker or, if continuing on the stovetop, a deep-sided pot.
4. To the skillet, add the green bell pepper/capsicum and saute for about 1 minute to soften up. Add the grated garlic and toss. Cook for 1 minute. Using a slotted spoon, transfer to the slow cooker or deep sided pot
5. Pour the chicken or beef stock, or home-made bone broth, into the slow cooker of deep sided pot and stir to combine
STOVETOP METHOD: Cover the deep-sided pot with a lid, bring liquid to a simmer and then reduce heat to medium low. Cook for about 2 hours
SLOW COOKER METHOD: after transfering the meat mixture and adding all the ingredients, cover with the lid and set timer to HIGH – 4 hrs. or LOW for about 8 hrs.
6. In the last few minutes, toss in the cauli rice. Stir and cook for 5 minutes
7. OPTIONAL: when the soup is done, the liquid will still be thin, like a soup. You can serve like this or, if you prefer a thicker, more stew- or chili-like thickness for the broth, after adding the cauli rice in the last 5 minutes, sprinkle 1/2 tsp of glucomannan over the meat and stir well to combine. The liquid will thicken a bit as it cools
Enjoy slow cooker stuffed peppers without all the work!
This crockpot stuffed peppers soup recipe is just wonderful! If you like the traditional stuffed peppers recipe, but don’t want to do all the work, then this recipe is for you.
This soup recipe is perfect for anyone that loves stuffed peppers as much as I do!
I got this recipe idea from a recipe on Pinterest, but of course, I had to alter it and turn it into a crockpot meal.
I thought it needed some more seasonings, so I added more and it turned out beautifully.
Oh my! The bell peppers make this soup full of tons of flavor which is why it’s one of my all time favorites.
Slow Cooker Stuffed Pepper Soup
I’m not going to lie – this soup was amazing. Slow Cooker Stuffed Pepper Soup should be put on everyone’s meal list this week! I LOVE the taste of stuffed peppers – but…um…I’m lazy with food sometimes. Stuffing Peppers doesn’t seem like that much fun. I have fallen in love with Lori’s Stuffed Pepper Explosion – because 1 it’s the lazy way to make stuffed peppers and 2 because it’s delicious. This soup? Is another recipe that is going to show up at my house again and again and again!
Best part of the whole plan? I made it in the slow cooker. You guys know how much I love my slow cooker. I did have to brown the meat first, but after that – it was slow cooker all the way.
I am always happy when a dinner comes together so easily. Other best part about the dinner? It’s a GREAT freezer meal. It worked great for that (I have some more in my freezer right now!)
Need more ideas for freezer friendly dinners? Check out:
How To Make Stuffed Pepper Soup
This is the kind of comforting soup that will fill you up and keep you warm on a chilly night. I guess you can call it a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. Made with wholesome, healthy ingredients such as bell peppers and lean ground beef in a rich tomato base, and topped with brown rice. You can omit the rice to keep it low-carb, Paleo or Whole30. Heck, if you wanted you could even make this with ground turkey, and top it with shredded cheese. Have fun with this one!
I’ve recently added directions for the Instant Pot, you can see more Instant Pot Recipes here! You can see more Soup Recipes here!
How to Make Stuffed Pepper Soup in the Crockpot
- Brown beef, transfer to slow cooker.
- Saute onion 2 minutes, and garlic 1 minute, transfer to slow cooker.
- Add bell pepper, tomatoes, tomato sauce, beef broth, and seasonings.
- Cook on low heat 6 hours.
- Cook rice separately (on stovetop or in rice cooker) and stir into servings.
Slow Cooker Stuffed Pepper Soup
Stuffed Pepper Soup
15 minutes active 4 hours inactive to prepare Serves: 8
1 pound lean ground beef
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes with garlic and onions
3 cups beef broth
1 cup cooked rice
1 yellow onion, finely chopped
1 green bell pepper, seeds removed, chopped
1 red bell pepper, seeds removed, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
Kosher salt and freshly ground pepper, to taste
Brown beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside.
Return skillet to heat and sauté onions until softened and translucent. Season with salt and pepper.
Place beef and onions in slow cooker, then add in tomato sauce, diced tomatoes, beef broth, rice and bell peppers.
Season with oregano and basil and add in bay leaf.
Cover slow cooker and cook on high for 3 hours or on low for 6-8.
Taste and adjust seasoning, if necessary, then ladle into serving bowls and serve hot.
Tips to making this recipe:
As I mentioned, if you have already cooked ground beef, it takes a bit of time off of the recipe. If you are browning your ground beef, be sure to drain (or rinse) the grease off of the meat.
I like to add the rice to each serving bowl of soup versus adding in the soup. Rice, like pasta will absorb liquid so leftover soup may not have as much broth as you think. It&rsquos not a must because you can always add a bit more broth to thin it back out.
If you would like to freeze this soup, do so but without the rice for the same reason as above. I like to freeze the soup in individual containers. Makes it easy to grab and go for lunch.
I like to use chicken stock in tomato-based soups, but this recipe would be great with beef broth as well.
Can I Use a Crock Pot to Make this Soup Recipe?
Absolutely, this Stuffed Bell Pepper Soup is great to make in a slow cooker.
First, brown the ground beef on the stove top with the onions. Next, place beef in the Crock Pot with all the other ingredients and cook on low for 4 hours.
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Calories per serving: 318
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