Two things came together to make this soup happen. First, I keep getting a ton of peppers in my CSA box. They are mostly small-ish peppers that are too small for stuffing. Second, we’ve got back-to-school crazy schedule time kicking in and that means there are times when I need a dinner to be slow-cooking while I am running Meghan from school to dance and then back home and we’re all starving.
A lot of slow cooker recipes with rice call for cooked rice. To me that kind of takes the point out of a slow cooker recipe. Right? Especially since I use brown rice that takes an hour to cook. I decided to take a chance and use uncooked rice. It worked beautifully!
This soup has all the comforts and familiar flavors of stuffed peppers. I used organic, grass-fed beef, which provides zinc (really important for strong immune systems!), is very lean, and also is a great source of omega 3 fatty acids. Grass-fed beef also provides us with CLA (conjugated linoleic acid) which is thought to help protect against cancer. (source) You may substitute ground turkey if you prefer, or for a vegan/vegetarian option, try grated tempeh.
I think what you’re going to like best about this soup, though, is how easy it is. A few minutes of prep and bam! the slow cooker does the rest of the work for you. Do yourself a favor and put this one on your meal plan. You’ll save yourself time and have a yummy dinner. Win!
PrintSlow Cooker Stuffed Pepper Soup
A delicious soup thats easy to make in the slow cooker
- Prep Time: 5 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
- 2 teaspoons olive oil
- 1 onion, diced
- 2 ribs of celery, diced
- 2 small carrots, diced
- 3–5 cloves garlic, minced
- 1 pound ground beef (turkey may be substituted)
- 2 small or 1 large green bell pepper, diced
- 2 small or 1 large red bell pepper, diced
- 2 (15 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can tomato sauce
- 32 ounces beef broth (chicken or vegetable broth may be substituted)
- 1 cup brown rice (uncooked)
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onions, celery, and carrot and saute until softened, about 4 minutes.
- Add the garlic and ground beef and saute until the beef is browned. If needed, drain the fat from the skillet. I find there to be very little, if any, fat to drain from grass-fed beef.
- Add the beef and vegetable mixture to the crockpot along with the rest of the ingredients. Stir well and cook on high for 4 hours or on low for 8 hours. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 217
- Sugar: 7.5g
- Sodium: 794mg
- Fat: 3.3g
- Carbohydrates: 21.1g
- Protein: 15.8g
Keywords: slow cooker soup
hippymomelizabeth says
September 17, 2014 at 9:57 pmYum ! We would just use veggie meat instead of your grass fed…And Im a school driving/pick up mom too. I made a creamy veggie potato pureed soup the other day I just could not figure out how to photograph it, your close ups are beautiful, full of light and color. Great Job.
Maryea says
September 18, 2014 at 6:46 amYou could also just leave out the meat and add extra peppers. 🙂
Linda @ Fit Fed and Happy says
September 18, 2014 at 6:57 amNothing says fall like slow cooker season. I use mine nearly every day for my next day’s meal!
Maryea says
September 19, 2014 at 7:36 amIt definitely makes life easier!
Leah says
September 21, 2014 at 10:01 amThanks for sharing your thoughts on Happy Healthy Mama blog.
Regards
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Matea says
September 26, 2014 at 9:10 pmStuffed peppers are a classic Serbian dish (we call it “punjene paprike” in Serbian). A soup version sounds a lot easier and less time-consuming than the traditional ones 🙂
Maryea says
September 29, 2014 at 6:29 amDefinitely! I’m all about making things easier. 🙂
Liz says
September 29, 2014 at 4:03 pmThank you Maryea for the nice recipe. I love my slow cooker and try to use it often.
Maryea says
September 30, 2014 at 1:44 pmYou’re welcome!
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Lindsay says
February 19, 2017 at 9:31 pmAny idea how to convert this recipes cooking time for an instant pot? Love my pressure cooker.
Mary says
February 22, 2017 at 2:19 pm❤ my instant pot too! I would think that you would just need to do it at least 25 minutes (long enough to cook the rice) since the meat is cooked and veggies softened before they go in. Just a guess, though!
Lindsay says
February 22, 2017 at 2:42 pmThank you!
Maryea says
February 27, 2017 at 8:30 amThanks Mary!