Slow Cooker Stuffed Pepper Soup - OAMM - Lunch Version
6
Servings
13
Ingredients
15
Comments
Slow Cooked Stuffed Pepper Soup adapts a family favorite and makes it even simpler to prepare and just as delicious, maybe more!
6
Servings
13
Ingredients
15
Comments
Ingredients
- 1 ½ cups cook Ground Beef
- 1 ¼ cups dice Onion
- 1 teaspoon mince Garlic, Cloves
- 1 ½ cups dice Bell Pepper, Green
- 1 ½ cups dice Bell Pepper, Red
- 28 ounces Diced Tomatoes, Canned
- 8 ounces Tomato Sauce
- 1 ¾ cups Chicken Broth/Stock
- ⅛ teaspoons Black Pepper
- ⅛ teaspoons Salt
- 1 teaspoon Italian Seasoning
- 2 cups cook Brown Rice, Short-Grain
- 1 cup Cheddar Cheese, Mild - Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all ingredients except rice and cheese into a slow cooker.
- 189406 Upgrade to a paid membership 24674 to unlock all instructions 27399
- 7507269 Upgrade to a paid membership 9852 to unlock all instructions 32728
- 3069575 Upgrade to a paid membership 66243 to unlock all instructions 67992
- 3119975 Upgrade to a paid membership 10148 to unlock all instructions 7460
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2024586 Upgrade to a paid membership 498 to unlock all instructions 32966
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients except rice and cheese into a slow cooker.
- Cook on low 4-6 hours.
- 15-30 minutes before serving, stir in cooked rice. Continue cooking until rice is heated through (if the rice is still warm it won't take long.)
- Sprinkle each serving with cheddar cheese and serve.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 394
- Total Fat
- 15g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 67mg
- Sodium
- 937mg
- Total Carbohydrates
- 42g
- Fiber
- 7g
- Sugar
- 8g
- Protein
- 25g
- WW Freestyle
- 9
15 Comments
Join the discussionI’ve never thought of making stuffed peppers into a soup, but that sounds delicious! Can’t wait to try it!
What happened to the zip list access?
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
What texture are the peppers once soup is thawed and heated? My soups where peppers are a main feature have been mushy
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.
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!
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!
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.
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!
So excited that we won over a bell pepper hater with this recipe! Thanks for sharing!
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!)
Susan – the 1.5 cups refers to the measurement of cooked/browned ground beef.
May it 6 times…
Why do you have to cook it before freezing?
This recipe is written as a “lunch” so that it only needs to be reheated on the serving day. You most certainly could freeze it and then cook it on serving day. I am adding a request to our team to make a version of the soup this way.