Description
This Easy Crockpot Stuffed Pepper Soup combines the traditional flavors of stuffed peppers into a hearty, comforting soup form. Featuring ground beef, mild Italian sausage, colorful bell peppers, and savory herbs, this slow-cooked recipe delivers a warm, flavorful meal that’s simple to prepare and perfect for cozy days.
Ingredients
Meat
- 1 pound ground beef
- 1/2 pound mild Italian sausage
Vegetables
- 1 cup chopped onion
- 1 1/2 cups chopped green bell pepper
- 1 cup chopped red bell pepper
- 3 cloves garlic, minced
Liquids & Canned Goods
- 1 28-ounce can diced tomatoes, undrained
- 14 ounces tomato sauce
- 4 cups beef broth (more if preferred thinner)
Grains
- 1 cup cooked brown rice or cauliflower rice
Seasonings
- 2 teaspoons Italian seasoning
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Sauté Onions & Peppers; Brown Meat: Heat a skillet over medium heat and sauté the garlic, chopped green and red bell peppers, and onions until tender. Remove the vegetables, then cook the ground beef and Italian sausage in the same skillet until browned. Drain the excess fat.
- Transfer to Crockpot: Add the cooked meats and sautéed vegetables to your Crockpot or slow cooker.
- Add Liquid: Pour in the diced tomatoes with their juice, tomato sauce, and beef broth into the Crockpot.
- Season: Stir in the Italian seasoning, onion powder, salt, and pepper until well combined.
- Cover & Cook: Cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the vegetables are tender and the flavors meld together.
- Add Rice: About 30 minutes before serving, stir in the cooked brown rice or cauliflower rice to allow it to absorb the soup’s flavors.
- Serve: Ladle the soup into bowls and garnish with shredded cheese, fresh parsley, or your favorite toppings as desired.
Notes
- For a keto or low-carb option, substitute cooked cauliflower rice instead of brown rice.
- Top with shredded cheddar cheese, sour cream, chopped green onions, fresh parsley, or red pepper flakes for extra flavor.
- This recipe is very customizable; add drained corn, beans, celery, carrots, or other vegetables to your preference.
- Serve with crusty bread or a fresh salad for a complete meal, or enjoy it as a filling main dish on its own.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, reheating on the stovetop or microwave.
- Freeze cooled soup in airtight freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
