Crockpot Stuffed Pepper Soup
This crockpot stuffed pepper soup was originally published in January 2013. The post has been updated as of April 5, 2018 with new photos, text and improved recipe instructions!
Soooo I am totally aware that we are nearing the end of what is acceptably considered soup season.
And yet here I am squeezing in ONE more recipe because … soup!! And goodness do I love it so. <— I mean seriously, I can’t be the only one who eats soup all year round, right?? Where my soup people at???
ANYWAY. Today’s slow cooker stuffed pepper soup is one that has been languishing away in the archives of this site and was just desperately calling out for a bit of a revival. Because, side note, my parents make it all the time. And so do we.
So! Let’s discuss.
What we have here today is essentially a case of lazy man stuffed peppers – aka we get all the delicious flavors we know and love without ANY of the hassle.
We chop up a few veggies like onion and peppers (ummm obviously), brown some ground turkey in a skillet and then dump it all in a crockpot with some spices, tomato-y goodness and a can of black beans. Give it a stir, turn that sucker on and let it do it’s thing!
The flavors get really happy together while slowly simmering away in the crockpot and we are left with a soup that is completely delightful! And filling and perrrrfect for cold
winter errr spring days.
Easy, flavorful, healthy. AND makes for the most fantastic leftovers. <— Which is important business, yes?
So, let’s move along to a few tips & tricks for the recipe:
- Let’s talk substitutions. You can absolutely use something other than ground turkey – my dad loves to use ground beef, and I’ve also made this with both ground chicken and pork. So use whatever you like!
- I included the time to brown the ground turkey as part of the prep time for the recipe (and not the cook time). I figure this makes more sense with a crockpot dish, as the time in the slow cooker is completely hands off.
- Keep in mind that all crockpots are slightly different. This soup takes the full 8 hours in mine, in order for all the veggies to be nice and tender. But this may vary a bit for you.
- And finally, I love to serve this soup with a big ol’ green salad. The combo is SO GOOD.
Looking for more soup-y goodness of the hearty and cozy variety? Then be sure to check out this crockpot chicken, wild rice and butternut squash soup and / or this slow cooker creamy veggie and wild rice soup. Both excellent options as well!
Yield: about 4 to 6 servings
Crockpot Stuffed Pepper Soup
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Easy and healthy crockpot stuffed pepper soup! With all the flavors of classic stuffed peppers but none of the hassle! A dish that your whole family will love!
- 1 to 1 ¼ pounds ground turkey
- 1 small onion, diced
- 2 medium-large bell peppers (any color), chopped
- 1 (14 ounce) can diced fire-roasted tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon fine sea salt
- ½ teaspoon pepper
- 2 tablespoons light brown sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 ½ cups water
- about 2 cups cooked brown rice, for serving
- freshly shredded cheddar cheese, for serving (optional)
- chopped fresh parsley, for serving (optional)
- Set a large nonstick skillet over medium high heat. When hot, add in the ground turkey and cook for about 5 to 7 minutes, until no longer pink and cooked through. Drain off any fat, then add the cooked turkey to a crockpot.
- Add in the onion, peppers, diced tomatoes, tomato sauce, black beans, salt, pepper, brown sugar, basil, oregano and water. Stir to combine. Cover then cook on low for 6 to 8 hours, until the veggies are all tender.
- Just before serving, stir in the cooked brown rice.* Scoop into bowls, then garnish with some cheddar cheese and fresh parsley, if using!
*As this soup sits, the rice soaks up liquid (i.e. the soup will get thicker in consistency). You can add in additional water for leftovers OR just add the brown rice to individual bowls right before serving. Either works!
Adapted from What Megan’s Making.