Slow Cooker Stuffed Pepper Soup Recipe

4.60 from 15 votes

This slow cooker stuffed pepper soup is easy, healthy and delicious. It calls for a package of Spanish rice mix instead of plain cooked rice, which adds more flavor.

Prep Time20

Cook Time4

Total Time4 20

Course: Soup

Cuisine: American

Keyword: crock pot stuffed pepper soup, low fat stuffed pepper soup, slow cooked pepper soup

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1 pound extra lean ground beef, browned and drained
2 cans (10-3/4 ounces each) tomato soup
1 can (14 to 15 ounces) diced tomatoes, undrained
2 cups broth (chicken, beef or vegetable)
2 bell peppers chopped (I used one green and one red)
1 medium onion, chopped
1 tablespoon Italian Seasoning
1 package (5 to 6 ounces) Spanish rice mix, uncooked
Grated Parmesan cheese for serving, if desired

Instructions

Ideal slow cooker size: 5- to 6-Quart.
Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking.)
Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
Prepare the rice mix as the package directs. (I needed water and a 14-1/2-ounce can of diced tomatoes for mine.)
Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
Serve with Parmesan cheese sprinkled on top, if desired.

Notes

Serving size: 1 cup

WW Points: 2

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5 SmartPoints (Green plan)

4 SmartPoints (Blue plan)

4 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

The original recipe calls for two bell peppers. Green bell peppers can be kinda strong, even if you like them. So, I used one green and one red to tone it down a bit.

And I added two cups of beef broth.

You could substitute ground turkey if you wanted. Or turn it into a vegetarian slow cooker stuffed pepper soup by using veggie crumbles.

Nutrition