I have always loved my Mom’s recipe for Stuffed Bell Peppers and this Slow Cooker Stuffed Bell Pepper Soup combines all of the flavors of my mom’s bell peppers in a wonderful, hearty, hands-off soup in the slow cooker. Although I have always loved stuffed bell peppers as a child, the peel from the bell peppers has always been a texture I just can’t handle. Once the peel cooks it becomes tough and just tastes like plastic in my mouth. Eck! In this Slow Cooker Stuffed Bell Pepper Soup, I peeled all of my bell peppers so that you get the wonderful taste of the stuffed bell pepper without the plastic texture of the cooked bell pepper peeling. That’s a win in my book! Of course you don’t have to go to that trouble if the bell pepper peeling doesn’t bother you the way it bothers me.
Let’s get started making this Slow Cooker Stuffed Bell Pepper Soup.
Let’s get started on these bell peppers first. I used two large, green bell peppers for my Slow Cooker Stuffed Bell Pepper Soup. Start out by washing them well with warm water, and then place on a cutting board.
Once the bell peppers have been washed, cut the tops off with the stem and remove the seeds and membranes from the inside of the peppers. Slice each of the bell peppers into four large halves.
Cut each of the large slices of bell pepper into chunks and then use the sharp edge of a knife to slice just under the peeling of the pepper and peel it off just as you would if you were peeling an apple.
Place the chunks of bell pepper into a five quart or larger slow cooker.
Pour one family sized can of Tomato Soup over the bell peppers in the slow cooker.
Now let’s get started cooking the ground beef. I browned two pounds of ground beef in a large skillet until cooked through, and then drained the grease off. Use a wooden spoon or spatula to break apart the meat while it cooks by chopping up and down into the meat with the spatula.
Once the ground beef is cooked and the grease has been drained, pour the ground beef into the slow cooker with the bell peppers and tomato soup.
Add in three cups of Original Vegetable V8 Juice and two cups of chicken broth.
Add in 1/2 teaspoon of salt, garlic salt, ground black pepper, and basil. Stir the soup well and give it a taste. Add more seasonings if needed.
Stir the Stuffed Bell Pepper Soup well and give it a taste. Add more seasonings if needed.
Dice two shallots and add them to the Stuffed Bell Pepper Soup. You could use sweet, yellow onion but I prefer the taste of these little shallots.
Once the diced shallots have been added to the soup, you are ready to start cooking!
Place the lid on your slow cooker and cook on low for six hours or high four hours.
About fifteen minutes before the Slow Cooker Stuffed Bell Pepper Soup is finished cooking, place some long grain rice on the stove to cook.
I use white rice because I dislike the texture of brown rice. Just cook the rice according to package directions.
Once the rice is cooked, stir it into the cooked Slow Cooker Stuffed Bell Pepper Soup and serve!
Happy eating my friends!
Slow Cooker Stuffed Bell Pepper Soup
All of the flavors of a delicious stuffed bell pepper, made in the slow cooker.
- 2 lbs ground beef cooked and fat drained off
- 2 green bell peppers peeled and diced
- 1 family sized can tomato soup
- 3 cups Original V8 Vegetable Juice
- 2 cups chicken broth
- 2 dry cups long grain rice
- 1/2 tsp dried basil flakes
- 1/4 tsp salt
- 1/2 tsp garlic salt
- 1/2 tsp ground black pepper
- 2 shallots diced
Cook the ground beef, drain the fat, and pour into a 5 qt or larger slow cooker.
Wash and remove the tops and stems of both peppers and remove the seeds and membranes. Cut peppers into chunks and peel off the peeling as you would an apple. Place the bell pepper in the slow cooker.
Add in all other ingredients EXCEPT the rice. Stir well, place the lid on the slow cooker, and cook on low 6 hours or high 4 hours.
About 15 minutes before the soup is finished cooking, cook 2 cups of long grain rice according to package directions. Stir the rice into the cooked soup, serve hot, and enjoy!
Shared at Meal Plan Monday
Shared at Whatcha Crockin’