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"unstuffed" green pepper soup for the crock pot

(4 ratings)
Blue Ribbon Recipe by
Angie Robinson
Findlay, OH

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.

Blue Ribbon Recipe

A super easy Crock Pot soup dinner. This tastes just like stuffed bell peppers but is so much easier to make. The texture isn't soup-like; rice and meat make this super hearty. You get bell pepper pieces in every bite. It's a budget-friendly meal.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 serving(s)
prep time 5 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For "unstuffed" green pepper soup for the crock pot

  • 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
    petite diced tomatoes (14.5 oz each)
  • 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

How To Make "unstuffed" green pepper soup for the crock pot

Test Kitchen Tips
We did have to add about 1 1/2 cups of liquid as the rice cooked. You can add more beef broth or V8 if needed.
  • Browning beef and onions.
    Brown the ground beef or turkey, with onions, until no pink shows. Drain.
  • Remaining ingredients, except rice, added to slow cooker.
    Put cooked meat and all ingredients -- except rice -- in a large Crock Pot. Stir until well mixed. Cover and cook on high for 4 -5 hours or low for 8-10 hours.
  • Rice added to the slow cooker.
    Before serving, stir in dry rice, cover again, and let sit for about 15 minutes. Fluff with a fork. Top with cheese if desired. Makes about eight 1-cup servings.