It’s a beautiful time of year. The weather is crisp, I’m able to wear scarves without sweating, and all I can think about is soup. Slow cookers and soups are a match made in heaven, and I would choose a soup, stew, or chowder every Thursday for the entire season if the meat-and-potatoes menfolk in our families wouldn’t revolt.

According to them, soup is fine as a side dish, but as the main event? Woman, please.

I couldn’t help myself this week, though, so soup it is! Fall is also a perfect time for stuffed bell peppers, and the lure of Crock Pot stuffed bell pepper soup was too powerful for me to resist. I prepared myself for some eye rolls, and I threw the guys a bone by making this soup nice and thick. More main course-like, you know?

I loved this soup. Loved, loved, loved it. My kids liked it, which was kind of a miracle, and my husband appreciated how hearty it was. We ate it for one dinner, and then I gleefully finished it off as lunch for several days.

I don’t know for sure, but I imagine this stuffed bell pepper soup would freeze well. I’m usually able to freeze a few single servings of our slow cooker soups for nights when I need to throw something together quickly, or on winter days when hot soup makes a perfect lunch. It’s important to have emergency soup on hand, don’t you know?

Not this time, though. It all went in my belly.

Make this soup. Marvel at how beautiful it looks with the colorful peppers and tomatoes. Top it with some grated cheddar cheese, and enjoy!

(Approximate number of times I’ve used the word “soup” in this post: 835.)

Crock Pot Stuffed Bell Pepper Soup

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Crock Pot Thursday: Stuffed Bell Pepper Soup

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Prep Time 30 minutes

Cook Time 5 hours

Total Time 5 hours 30 minutes

Ingredients

• 1 lb ground meat (I use sausage, but beef or poultry would work well, too)
• 3 bell peppers, diced, any color
• 1 small onion, diced
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp dried basil or oregano
• 1 cup long grain rice, uncooked
• 1 14 oz can diced tomatoes, undrained
• 1 28 oz can crushed tomatoes
• 2 TBSP Worchestershire sauce
• 3 cups beef broth
• 1 cup water

Instructions

1. Brown ground meat in a skillet over medium heat, and add to slow cooker.
2. Remove all but a TBSP of the grease from the pan, and add diced bell peppers and onions, stirring occasionally until soft. Move to slow cooker.
3. Add remaining ingredients to Crock Pot, stirring to combine, and cover and cook on low for 4-5 hours, or until rice is cooked.
4. Serve with grated cheese on top.

Notes

Linda

This was really a good, thick, hearty soup. The flavors were deep and complementary. I used Italian sausage, which added a little spice. I used one green, one red, and one yellow pepper, which made it very colorful. A great soup!!

Sarah

My soup hating husband actually said this was a make again meal, it had enough meat and was hearty enough to actually fill him up, which is impossible with most soups. I used three green peppers because they were 3/$1.00 at the grocery store. Our soup may have lacked color but I didn't mind. I used hamburger and while I think I would have liked Italian sausage better, it was still good. The only modification I made was using all diced tomatoes (no crushed) because that is what was in the pantry. This soup isn't spicy and if my one year old could eat it by himself, I wouldn't have made something different for him and his older sister. Perfect for fall and smells yummy!

Me

I strongly recommend using sausage instead of hamburger in this recipe, and if you aren't feeding kids, feel free to add some red pepper or a dash or two of hot sauce to yours. It adds a nice kick!

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