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Slow Cooked Stuffed Pepper Soup

Did you ever notice that sometimes you can serve the same old ingredients in a new combination, and suddenly your picky eater decides he likes them now? Or maybe he doesn’t even notice they are there! That is the story of Stuffed Pepper Soup at our house. I am a huge fan of stuffed peppers, but my boys (including dear husband) aren’t so thrilled. However, when I made this soup it disappeared pretty quickly. Even my most picky eater (who proclaims peppers and tomatoes are “yucky”) cleared his bowl twice with not a veggie left in sight.

This soup is perfect during the transition from summer to fall since peppers and tomatoes are easy to find at good prices at farmer’s markets right now, and thankfully the weather is starting cool a bit (at least where I live). And of course the slow cooker makes it a winner any time of year!

Slow Cooked Stuffed Pepper Soup


Kim @ Onceamonthmom.com, adapted from The Country Cook



Place all ingredients except rice and cheese into a slow cooker. Cook on low 4-6 hours. Stir in cooked rice and sprinkle each serving with shredded cheese. Serve with crackers or top with sour cream if desired.

Freezing Directions:

Slow cook soup as directed above but do not add rice or cheese. Place soup in gallon freezer bags. Place cooked rice among quart freezer bags. Place shredded cheese among pint freezer bags and place inside bag with rice. Attach rice and soup bags, label, and lay flat to freeze. TO SERVE: Combine soup and rice and reheat. Top with shredded cheese and serve.

Servings: 6


**conversion chart image provided by Erik Spiekermann

18 Responses to “Slow Cooked Stuffed Pepper Soup”

  1. I’ve never thought of making stuffed peppers into a soup, but that sounds delicious! Can’t wait to try it!

  2. ANNETTE BAKER says:

    What happened to the zip list access?

    • Kelly says:

      Annette with the new site changes we had to take away the ziplist widget. However you still can access all of your ziplist recipes by logging into ziplist.com

  3. Sharyn says:

    What texture are the peppers once soup is thawed and heated? My soups where peppers are a main feature have been mushy

    • kim says:

      If you want your peppers to be a little more crisp, you could add them in the last hour of cooking instead of at the beginning with all the other ingredients.

  4. April says:

    I made this last night and it was a huge hit with the family, even the little one! Tastes just like stuffed peppers. I didn’t even use the slow cooker, I just sauteed the vegetables and used pre-cooked, quartered meatballs. Then added everything to the pot with the other ingredients and heated long enough for the flavors to meld. Poured over white (Jasmine) rice. Delish!

  5. I made this yesterday and it was DELICIOUS. I subbed ground sausage for the ground beef because that’s what we like in our stuffed peppers. I also used store-bought chicken broth. It was so, so good. I already shared it with all of my friends, and I’ll definitely be making it again!

  6. Olivia says:

    Made this tonight with ground turkey and garden peppers and tomatoes. Had to add some seasonings to suit our taste – seasoned salt, chives and a little chili powder – served with plain white rice and shredded cheese – Wow – It was delicious!!!!! Thank you for the wonderful recipes.

  7. […] love to try new recipes, but some turn out better than others.  This stuffed pepper soup recipe from Once a Month Meals was a huge hit with my family.  When I make it, I sub ground sausage for […]

  8. […] Slow Cooker Stuffed Pepper Soup (from Once a Month Meals)* […]

  9. […] Stuffed Pepper Soup (sometimes I sub ground sausage for the ground beef) […]

  10. Angelle says:

    I made this several times over the fall and winter and my family LOVES it even my husband that hates bell peppers! So good and warming!

  11. Susan says:

    Is the 1.5 cups ground beef measured before or after it is cooked? (At first I thought it was 1.5 pounds ground beef!)

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