Slow Cooker Stuffed Pepper Soup

With all the flavors of traditional stuffed peppers, but with much more ease, try this Slow Cooker Stuffed Pepper Soup!

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.

I need dinner ready NOW.

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)

Substitution Ideas for Slow Cooker Stuffed Pepper Soup

I know not everyone will want to use beef, even if it’s grass-fed beef. Here are my substitution suggestions.

• Ground turkey
• Ground chicken
• Grated tempeh
• Brown lentils

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!

How to Make Easy Slow Cooker Stuffed Soup

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Slow Cooker Stuffed Pepper Soup

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• Author: Healthy Happy Mama
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x

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Description

A delicious soup thats easy to make in the slow cooker!

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. In a large skillet, heat the olive oil over medium heat.  Add the onions, celery, and carrot and saute until softened, about 4 minutes.
2. 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.
3. 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!

• Prep Time: 5 minutes
• Cook Time: 4 hours 10 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 217
• Sugar: 7.5g
• Sodium: 794mg
• Fat: 3.3g
• Carbohydrates: 21.1g
• Protein: 15.8g

I tend to make a lot of soups in my slow cooker! Here are some of our family favorites:

Slow Cooker Turkey Barbecue Chili

Slow Cooker Butternut Squash Lentil Soup

Slow Cooker Superfoods Vegan Chili

Not soup, but more slow cooker dinner ideas:

Slow Cooker Vegan Mexican Stuffed Peppers

Slow Cooker Corned Beef and Cabbage

This recipe was first published September 2014. Photos were updated and a video added September 2019. I hope you enjoy this tried-and-true recipe!