Slow Cooked Stuffed Pepper Soup

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Slow Cooked Stuffed Pepper Soup

Kim
The Cook
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

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Supplies

  • Labels

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?

  1. Place all ingredients except rice and cheese into a slow cooker.
  2. Cook on low 4-6 hours.
  3. Cool soup.
  4. Divide soup among half of indicated number of quart freezer bags. Divide cooked rice among other half of indicated number of quart freezer bags. Divide shredded cheese among pint freezer bags and place inside bag with rice.
  5. Attach rice and soup bags, label, and lay flat to freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Combine soup and rice and reheat. Top with shredded cheese and serve.

Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients except rice and cheese into a slow cooker.
  2. Cook on low 4-6 hours.
  3. 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.)
  4. Sprinkle each serving with cheddar cheese and serve.

15 Comments

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

    1. 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.

  2. 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!

  3. 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!

  4. 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.

  5. 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!

    1. 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.

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