Stuffed Pepper Soup

Stuffed Pepper Soup by

Jasmin Queen


Serves 4


  • 1 lb. ground beef
  • 1 (15 oz.) can tomato sauce
  • 1 (14.5 oz.) can diced tomatoes
  • 3 cups beef broth
  • 1 cup rice, cooked
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1 bay leaf
  • salt and pepper, to taste
  • hollowed out peppers, for serving


  1. Brown the beef in a large skillet, drain, and set aside.
  2. Sauté the onions until softened and season with salt and pepper.
  3. Place the beef and onions in a slow cooker. Add tomato sauce, diced tomatoes, beef broth, rice, and bell peppers.
  4. Season with oregano and basil. Add the bay leaf.
  5. Cover the slow cooker and cook on high for 3 hours or low for 6 hours.
  6. When done, ladle the soup into hollowed-out peppers.

A hearty soup with everything you love about a stuffed pepper.