Stuffed Pepper and Sausage Soup

Sea Sun


This is my version of Stuffed Pepper Soup. I add smoked cocktail sausages for added flavor and texture.

This soup has the consistency of chili.

Add a dollop of sour cream on top before serving! If you like stuffed peppers, you'll love this soup.


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30 Min


4 Hr


Slow Cooker Crock Pot


2 lb
ground beef
1 pkg
lit'l smokies (cocktail sausages)
2 large
green bell peppers, chopped
2 large
red bell peppers, chopped
1 can(s)
tomato sauce (29 oz)
1 can(s)
diced tomatoes
2 tsp
beef bouillon paste or two cubes
1 can(s)
tomato soup
1/4 c
brown sugar, packed
1 tsp
seasoned salt (or salt free seasoning)
1 tsp
1/2 tsp
garlic powder
1/2 tsp
onion powder
1 tsp
celery seed
12 oz
2 c
white rice (cooked)

Directions Step-By-Step

Brown ground beef and drain fat. Add peppers to the meat and saute for a few minutes. Transfer mixture to crockpot.
Stir in tomato sauce, diced tomatoes with juice, bouillon, tomato soup, brown sugar, salt/salt-free seasoning, pepper, garlic powder, onion powder, celery seed and water. Cut smoked cocktail sausages in thirds (or halves) and add to crockpot.
Cover and simmer on low for 7-8 hours or on high for 3-4 hours. About 15-20 minutes before serving, add rice to heat through.

About this Recipe

Main Ingredient: Beef
Regional Style: American