"Unstuffed" Green Pepper Soup for the Crock Pot

★★★★★ 4 Reviews
angieact1 avatar
By Angie Robinson
from 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

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!

— The Test Kitchen @kitchencrew
serves 8
prep time 5 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients

  • 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
    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
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How To Make

  • 1
    Brown the ground beef or turkey, with onions, until no pink shows. Drain.
  • 2
    Put cooked meat & all ingredients -- except rice -- in a large crock pot. Stir until well mixed.
  • 3
    Cover and cook on high 4 -5 hours or low for 8-10 hours.
  • 4
    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.
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