Italian Stuffed Pepper Soup Recipe

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Italian Stuffed Pepper Soup

Gwendolyn Kenitzer


If you use Minute rice, it gets real mushy. I use Uncle Ben's instant rice or boil a bag. If you use boil a bag add at the end and cook 20 to 30 mins. My husband loves stuffed green peppers and this is much easier. He likes to eat this over mashed potatoes in the bottom of the bowl as a main meal with bread and butter.

pinch tips: Slow Cooker/Crock Pot Hints



8 to 10


20 Min


8 Hr


Slow Cooker Crock Pot


1 lb
bulk italian sausage
1 large
onion, chopped
1 medium
red sweet pepper cut into chunks
1 medium
orange sweet pepper cut into chunks
1 medium
green sweet pepper cut into chunks
3 clove
garlic, minced
2 can(s)
64 oz crushed tomatoes
2 can(s)
64 oz tomatoe puree
1 can(s)
water or if you like it souper add 2
1 pkg
knorr beef stock
1 tsp
black pepper
2 Tbsp
itailan seasoning
3/4 c
instant rice (not minute rice)
1 c
fresh sliced mushrooms (opt)
1 can(s)
14.5 oz fire roasted tomatoes
1/2 c
italian cheese blend or
1/4 c
shreaded parmasan cheese

Directions Step-By-Step

In a large skillet cook sausage,onion, sweet peppers, and garlic over medium heat until browned and vegetables are tender. Drain fat off.
In a 4 to 5 qt slow cooker combine meat mixture, beef stock packet, water, tomatoes, all vegetables, black peper and seasonings
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. If using low temp turn up to high after cooking. Add the rice. Cover and cook for 30 to 45 mins more.
Serve topped with cheese or cheeses

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy