Italian Stuffed Pepper Soup

Italian Stuffed Pepper Soup

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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.


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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

How to Make Italian Stuffed Pepper Soup


  1. In a large skillet cook sausage,onion, sweet peppers, and garlic over medium heat until browned and vegetables are tender. Drain fat off.
  2. In a 4 to 5 qt slow cooker combine meat mixture, beef stock packet, water, tomatoes, all vegetables, black peper and seasonings
  3. 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.
  4. Serve topped with cheese or cheeses

Printable Recipe Card

About Italian Stuffed Pepper Soup

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

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