Easy Crock Pot Stuffed Pepper Soup

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Are you a soup lover?  We are – all kinds and all year long.  Making this Easy Crock Pot Stuffed Pepper Soup Recipe gives you all the taste of stuffed peppers, only it’s easier.  You get to skip all the steps of the recipe by throwing it all into the Crock Pot and let it cook.

Making easy recipes in a Crock Pot is my way to go.  This easy stuffed pepper soup is one to try. 

 

Maybe you are looking for a new soup to enjoy during this time of trying to get back in a routine after the holidays.  Did you seem to be constantly cooking or baking in December?  I know I’m ready to slow down a bit in January and get out of the kitchen.  Plus, in most areas, it’s just cold.  Luckily here in the South, we have some warm days to help us out.

 

Making this Easy Crock Pot Stuffed Pepper Soup Recipe

Most of these ingredients I keep on hand, so it’s one of those soups which can be made without a trip to the grocery store.  A little secret – I cheat.  I keep a bag of frozen peppers and onions in the freezer all the time to use.  More on that later.

Here’s What You Need:

3 Cups Beef Broth

1 Pound Ground Beef, browned and drained

1 Small Yellow Onion, diced

1 Red Bell Pepper, diced

1 Green Bell Pepper, diced

1 Can Tomato Sauce (14oz)

1 Can Diced Tomatoes, (14oz)

1 Tablespoon Liquid Smoke

½ Tablespoon Brown Sugar

1 Teaspoon Minced Garlic

1 Teaspoon Dried Oregano

1 Teaspoon Salt

2 Cups White Rice – prepare per instructions on box

 

Directions:

 Brown the Ground Beef and drain

Put all ingredients in the Crock Pot except for the rice. Mix gently.

Place lid on and cook on high for 4 hours or low for 6 hours. (see tip below)

Prepare the rice

Serve over cooked rice and enjoy. 

 

A few hints and tips:

 Use at least a 6-quart Crock Pot or Slow Cooker

Store any leftover soup and rice separately

Season to taste – crushed red pepper can be added for a little heat

Place a tea towel under lid to keep moisture from dripping into soup while cooking – I do this with almost all recipes

Store leftovers in the refrigerator for up to 5 days in airtight container

Freeze soup only for up to 3 months – just make fresh rice when serving

Use frozen peppers and onions

Sprinkle with Parsley for garnish and flavor

Ground Turkey could be substituted for Ground Beef

 

Using Frozen Peppers and Onions

Most fresh bell peppers will yield about 3/4 to 1 cup and a small onion about 1/2 cup. 

Make sure to thaw the frozen peppers and onions completely and drain off all excess moisture, then pat a bit dry with a paper towel.  I find spreading these on a baking sheet works great.

The beauty of this recipe is you don’t have to be exact in the measurements for the peppers and onions.  Don’t like onions – leave them out and add more peppers.

Aim for about 2 1/2 – 3 cups total of peppers and onions

Who’s ready for this Easy Crock Pot Stuffed Pepper Soup Recipe?

After browning the ground beef, it’s literally one of those “dump and go” recipes.  Get it ready for game day, after school sports, or a great lunch.  Relax and enjoy a great dinner without a lot of fuss.

Do You Need More Ideas for Soup made in the Crock Pot or Slow Cooker?

Chicken and Wild Rice

Loaded Potato Soup

Chicken Noodle Soup

 

If you aren’t following me on Pinterest, now is the perfect time.  My Home and Travels Pinterest

Plus make your own board of favorite recipes like all of these soups to have handy to plan your meals.

 

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