Best 2 Slow Cooker Stuffed Pepper Soup Recipes

Calling all soup lovers! Get ready to embark on a culinary adventure with this hearty and flavorful Slow Cooker Stuffed Pepper Soup. This delectable dish combines the classic flavors of stuffed peppers with the convenience of a slow cooker, making it a perfect meal for busy weeknights or cozy weekends.

Inside this article, you'll find a collection of tempting recipes that showcase the versatility of this soup. From a traditional version packed with ground beef, rice, and a medley of vegetables to a vegetarian delight featuring quinoa and black beans, there's a recipe for every taste preference. Whether you prefer a classic tomato-based broth or a creamy and cheesy twist, we've got you covered.

Each recipe provides step-by-step instructions, making it easy for home cooks of all levels to create this comforting soup. You'll also find helpful tips and tricks to ensure your soup turns out perfectly every time. So gather your ingredients, prepare your slow cooker, and let's dive into the delicious world of Slow Cooker Stuffed Pepper Soup!

Here are our top 2 tried and tested recipes!

SLOW-COOKER STUFFED PEPPER SOUP

Slow-Cooker Stuffed Pepper Soup image

If you're a fan of our famous Stuffed Peppers, this hearty stuffed pepper soup is for you! Made with ground beef, green bell peppers, and diced tomatoes, this comforting recipe simmers all day in the slow cooker, so it's ready for dinner when you get home. While this soup is richly flavored and oh-so delicious on its own, a slice of crusty garlic bread would make for an excellent companion.

Provided by By Corey Valley

Categories Entree

Time 7h15m

Yield 8

Number Of Ingredients 13

Ingredients

2 lb lean (at least 80%) ground beef
2 green bell peppers, diced (about 1 1/2 cups)
1 small onion, diced
3 to 4 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef-flavored broth
1 cup water
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
4 cups cooked rice
Shredded cheese, if desired

Steps:

Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
Stir in all remaining ingredients except rice and cheese.
Cover; cook on Low heat setting 7 to 8 hours.
When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
Serve soup topped with cheese.

Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 70 mg, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 8 g, TransFat 1/2 g

SLOW-COOKER STUFFED PEPPER SOUP

Slow-Cooker Stuffed Pepper Soup image

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

Provided by Taste of Home

Categories Dinner Lunch

Time 5h15m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 11

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

Steps:

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., 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 : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 852mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.

Tips:

Prep the Peppers: Before stuffing, slice off the tops and remove the seeds and ribs from the peppers. This will help them cook evenly and prevent the soup from becoming too spicy.
Use a Variety of Peppers: Experiment with different colors and types of peppers to add a variety of flavors and textures to your soup. Bell peppers, poblano peppers, and jalapeño peppers are all great options.
Don't Overcook the Meat: When browning the ground beef, cook it until it is no longer pink, but don't overcook it or it will become tough.
Use a Good Quality Broth: The broth is the base of the soup, so it's important to use a flavorful one. Look for a low-sodium broth or make your own using chicken or beef bones.
Add Vegetables: Feel free to add other vegetables to the soup, such as diced carrots, celery, or onions. This will add extra flavor and nutrition.
Season to Taste: Don't forget to season the soup with salt, pepper, and other herbs and spices to your liking.
Serve with Toppings: When serving, top the soup with shredded cheese, sour cream, chopped cilantro, or crumbled tortilla chips for an extra burst of flavor.

Conclusion:

This slow-cooker stuffed pepper soup is a delicious and easy meal that is perfect for a busy weeknight. With its vibrant flavors and textures, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give this recipe a try!