"Unstuffed" green pepper soup-for the crockpot

Angie Robinson


I am a stuffed pepper and also a soup fanatic, so this is a great way to get both in one. To me it's much easier than stuffing the peppers.

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5 Min


4 Hr


Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
This soup is amazing! It smells and tastes just like stuffed peppers. When cooking, people will think you have stuffed peppers baking in the oven. The addition of V8 adds to the flavor. Next time I make this, I'm going to double the recipe!


1 lb
ground round, or turkey, even venison
2 c
v8 juice, low sodium
2 c
fresh or frozen chopped green peppers
1 c
dry instant rice (minute rice)
3 c
beef broth or stock, low fat
2 can(s)
14.5 oz petite diced tomatoes
1 c
fresh or frozen chopped onion
1 c
shredded cheddar cheese, optional
1-2 Tbsp
worcestershire sauce
2 tsp
garlic powder
1 pinch
salt and pepper

Directions Step-By-Step

Brown the ground beef or turkey, with onions, until no pink shows. Drain.
Put cooked meat & all ingredients-- except rice-- in a large crockpot. Stir till well mixed.
Cover and cook on high 4 -5 hours, or low for 8-10 hours.
Before serving, stir in dry rice, cover again and let sit for 5 minutes. Fluff with a fork. Top with cheese if desired. Makes about eight 1-cup servings.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Hashtags: #crockpot, #PEPPERS, #bell