Crock Pot Thursday: Stuffed Bell Pepper Soup
Prep time: 30 mins
Total time: 5 hours 30 mins
  • 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
  • ½ 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
  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.

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!!


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!


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!
Recipe by Funny Is Family at