Crock-Pot Stuffed Pepper Soup

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       I had stuffed pepper soup a few months ago at work. A co-worker brought in a large crock-pot full of it on a cold day and it was wonderful. I asked for the recipe and have had it lying around the house every since. It’s been getting cold again and I’ve been thinking about the stuffed pepper soup.   I dug up the recipe and put it in the crock-pot.

      It turned out delicious. It’s a soup that’s based on the best part of a stuffed pepper-the inside! Large pieces of peppers and onions, tomatoes, spices, and a touch of brown sugar make the base of this soup rich and hearty. The ground beef adds a wonderful flavor and the rice thickens it up. It’s perfect for a snowy winter day.

Crock-Pot Stuffed Pepper Soup (Adapted from Cooks .com )
1 pound ground beef
1 package of dry onion soup mix

1 large can (28 oz) of diced tomatoes with garlic

1 can (15 oz) tomato sauce
3 large green bell peppers, chopped into 1 inch pieces
½ large onion, chopped
3 cloves garlic, minced
2 beef bouillon cubes
1/8 c. brown sugar
2 T. vinegar (preferably apple cider vinegar)
2 t oregano
1 t. black pepper
4 c. water
1 c. cooked white rice
Mozzarella cheese (to top the soup)

1. In a large skillet brown the ground beef. Put it in the crock-pot.

2. Combine the diced tomatoes, tomato sauce, and dry onion soup mix in the crock-pot. Mix well. Add in the peppers, onion, garlic, bouillon cubes, brown sugar, and water. Stir well.

3. Sprinkle with oregano, black pepper, and vinegar. Give it a stir. Cook on low heat for 8 hours. Add in the cooked rice and cook for an additional hour. Serve topped with mozzarella cheese.


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