Stuffed Pepper Soup is another easy and great tasting Crock-Pot meal. I had never heard of stuffed pepper soup until Cal ordered it at a restaurant while we were on vacation over the summer. He was kind enough to share a bite with me. 🙂 My first thought was, “this is delicious” and my second thought was “I can totally make this!”
One thing I love about this soup is that I can put all the ingredients in the crock-pot in the morning and come home after a long day and dinner is done – nice when juggling busy schedules. I’m sure this could also be made on the stove in a stock pot or dutch oven, although I haven’t tried it.
Making the Stuffed Pepper Soup
To get started, chop 1 large onion and 2 large green peppers. Add these to the crock-pot.
Next, add 1 pound of ground meat (we like to use ground turkey). I don’t cook this first, but if you would prefer to brown the meat before adding to the crock-pot that will work too.
To the meat and vegetables, add (2) 28 oz. cans or boxes of crushed and or chopped tomatoes (I like to use one of each) or the equivalent of fresh tomatoes. Also add (1) 24 oz. jar of your favorite spaghetti sauce (we like Bertolli tomato basil). Add about 1/4 cup of water to each of the cans/jars to get that last bits of tomato and add to the pot. This just thins it out a little bit and is an easy way to get the last bits of juice and tomatoes out of the jar.
Give this a stir and put it on low to cook all day (at least 8 hours).
After cooking for 8-10 hours, it should be hot and bubbly and the vegetables will be nice and soft.
Getting Ready to Serve it Up
At this time, stir in 3 cups of cooked rice. We like brown rice, but any rice will be fine, just make sure to cook it separately.
Frugal Tip: Rice can be made in larger quantities and frozen. Since brown and black rice (the kinds we like best) take 45 minutes to cook, I like to make it ahead and put it in the fridge or freezer so it’s ready to go when time is tight. I tend to cook a 2 pound bag and then portion it out into 4 containers.
Let this cook for another 30 minutes or so just to heat up the rice. This doesn’t take long because the soup is already nice and hot. I add the rice soon after I get home and by the time I’ve chatted with everyone about their day and unpacked my bag, it’s usually done.
To serve, sprinkle with a little mozzarella or Parmesan cheese. This was a big hit with everyone and is super easy to throw together. 🙂
When time allows, I like to make Fast and Easy Biscuits or Easy Artisan Bread to go with this Stuffed Pepper Soup. If you’ve been under the illusion that bread making is difficult, check out the Easy Artisan Bread or our other No Knead Bread Recipes. The No Knead method of bread making has pretty much changed our bread world! I’m able to make fresh bread each week in no time at all. 🙂
- 1 large onion, chopped
- 2 large green peppers, chopped
- 1 pound ground meat (we use turkey)
- 2 28 oz. cans of chopped and/or crushed tomatoes (or equivalent fresh)
- 1 24 oz. jar spaghetti sauce (we like Bertolli tomato basil)
- 3 cups rice (cooked)
- Shredded mozzarella or Parmesan cheese (optional)
- Add the onion, pepper, ground meat, tomatoes, and tomato sauce to a crock-pot.
- Stir and cook on low for 8-10 hours.
- Stir in 3 cups pre-cooked rice and heat another 30 minute or until rice is hot.
- Sprinkle with mozzarella or Parmesan cheese (optional)