Best Slow Cooker Stuffed Pepper Soup

5 from 1 vote

Best Slow Cooker Stuffed Pepper Soup

My slow cooker stuffed pepper soup features 2 kinds of meat, a super flavorful broth, and rice that is never mushy or overcooked. This easy crock pot recipe has all of the flavor of stuffed peppers with none of the fuss!

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings People

Calories 463kcal

Author Krystle Smith

Ingredients

2 Cups Water + 2 Teaspoons Better Than Bouillon Roasted Beef Base Or 2 Cups of Beef Broth
1 Pound 90% Lean Ground Beef
1 Pound Ground Italian Sausage
1 Yellow Onion Diced
2 Bell Peppers I used 1 Red and 1 Green, Diced
1 ½ Teaspoon Italian Seasoning
2 Bay Leaves
2 Tablespoons Tomato Paste
4 Cloves Garlic Minced
Salt and Freshly Ground Black Pepper To Taste
24.5 Ounces Passata or Tomato Puree
1 Teaspoon White Sugar
1 Can Fire Roasted Tomatoes 14.5 Ounces
1 Tablespoon Worcestershire Sauce
2 Cups Long Grain White Rice Cooked
Mozzarella Cheese

Instructions

In a large skillet brow ground beef and sausage until no longer pink. Place meat in slow cooker.
In a large glass measuring cup combine 2 cups of water and 2 teaspoons of Better Than Bouillon.
Optional but encouraged: Reserve 1-2 tablespoons of grease. Sauté onion and bell pepper until softened slightly around 5 minutes. Add garlic and tomato paste and cook 1 more minute.
Deglaze with around ¼ cup of Bouillon mixture. Add peppers and onions and broth into crock pot.
Stir in Italian seasoning, bay leaves, salt/pepper, Worcestershire sauce, remaining bouillon mixture, passata, sugar, and diced tomatoes.
Cook on low for 6-8 hours or high for 4-6 hours.
Remove bay leaves. Add rice to individual bowls just before serving. Top with cheese and enjoy!

Nutrition