Growing up, my grandmother loved making stuffed peppers in the slow cooker. I loved the taste of her filling of rice and ground beef mixed in with the red sauce she would make. Nothing could beat my grandma’s cooking.
This is a play on her stuffed peppers. Slow Cooker Stuffed Pepper Soup is exactly what she would make but in a soup form.
You won’t actually be stuffing any peppers with this recipe, thus it makes it an easy dish to put together. As the meal cooks and warms in the slow cooker it will smell divine.
My grandmother stretch her money as far as she could to help feed my two sisters and I. She was always good about making sure we had plenty to eat and I love her for that. French Bread was not something in her budget so she always had saltine crackers with a little butter on it for a snack or paired with a meal. This soup is delicious with a few of those crackers with butter.
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Slow Cooker Stuffed Pepper Soup
- 1 Pound Extra Lean Ground Beef
- 1 Medium Yellow Onion diced
- 1 14.5 oz diced tomatoes
- 1 15 oz Tomato Sauce
- 2 Medium Green Peppers cored, seeds removed and diced
- 1 Tablespoon Minced Garlic
- 3 Cups beef broth
- 1/2 Teaspoon dried basil
- 1/2 Teaspoon Dried Oregano
- 1 Cup uncooked rice cooked
- On the stove top, brown ground beef, onions and the minced garlic. Drain any drippings and crumble the beef.
- Add ground beef, diced tomatoes, green peppers, tomato sauce, beef broth, basil and oregano to the slow cooker.
- Cover and cook on LOW for 6-7 hours.
- Add in the cooked rice when there is one hour left to cook for the soup.
- Serve with crackers or French Bread.