Slow Cooker Stuffed Pepper Soup
This comforting soup tastes just like a classic stuffed pepper but comes together without any of the extra work.
recipesbynani.comThere is nothing quite like a hearty bowl of soup after a long day. This recipe is a favorite in my kitchen because it captures all the familiar flavors of stuffed peppers, like savory sausage and sweet bell peppers, in one easy pot.
My best advice is to use a mix of colored bell peppers. Not only does it look beautiful in the bowl, but the slight sweetness of the red and yellow peppers balances the tomato base perfectly.
🧺 Ingredients
- 1 pound Italian sausage, casing removed
- 1 onion, diced
- 3 bell peppers, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked white rice
👩🍳Instructions
- 1
Brown the sausage in a large skillet over medium heat until it is cooked through, breaking it into small pieces with a spoon.
- 2
Drain the excess fat and transfer the cooked sausage into your slow cooker.
- 3
Add the onion, bell peppers, garlic, crushed tomatoes, beef broth, oregano, salt, and pepper to the slow cooker.
- 4
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the peppers are tender.
- 5
Stir in the cooked rice just before serving so it can warm through.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the soup gets too thick after sitting, simply add a splash of beef broth when you reheat it on the stove.
Made this recipe? Let us know how it went.
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