The soup was a huge suprise in terms of taste when I made my first batch. I was blown away with the burst of flavor I got while eating it in both my first and second helping! Seriously this is pure comfort food. I would say winter time is a prime time to serve this, but I think it can be a year round, quick, easy, flavorful and filling dish. If you like stuffed pepper, or grow your own and are looking for something different to use them in. This is it. Put in a crock pot and come home to an amazing soup.



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Category: Soups
Seasons:  All
Cuisine Type American


For 6 Person(s)


1 Pound Ground Beef or Turkey (browned first)
1 Chopped red onion
1 Chopped red bell pepper
1 Chopped green bell pepper
14 ounces (1 can) Unsalted Dice Tomatoes
14 ounces (1 can) Unsalted Tomato Sauce
2 Cups Unsalted Beef Stock
1 Teaspoon Oregano
1 Teaspoon Garlic Powder
1 Tablespoon Worcestershire Sauce (Reduced Sodium)
Cracked Black Pepper to taste
2 Cups Cooked white rice

Crockpot Stuff Pepper Soup Directions

  1. Place everything (except the rice in the crockpot).
    Let cook for 6 to 8 hours.
    Spoon into a bowl and top with a spoonful of cooked rice.

    *Notes, I like to take the cooked rice and mold it into a 1 cup measuring device and then place it in the middle of the soup for a visual.

    Lea & Perrins makes a reduced sodium version of their Worcestershire Sauce that is available at most supermarkets.

    Hunts make both Unsalted Tomato sauce and diced tomatoes in cans.

Recipe notes

Sodium By The Numbers

Ground Beef or Turkey =280mg
Onion =0mg
Bell Peppers =0mg
Unsalted dice tomatoes =65mg
Unsalted Tomato Sauce =50mg
Unsalted beef broth =140mg
Oregano =0mg
Garlic Powder =0mg
Worcestershire sauce (Reduced Sodium) =45mg
Pepper =0mg
White Rice =0mg

Recipe (Serving 6 ) sodium level = 580

Per serving = 96 mg

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