{Katie’s Kitchen} Crock Pot Stuffed Pepper Soup

Brought to you by Catoctin Mountain Orchard

One of my favorite soups! I have made this a few times before, trying out different recipes each time and this one was my favorite. Always so comforting and delicious– especially on a rainy day, like we’ve been having quite often this summer.

This recipe is also great to save and put in containers to eat later!

Start by browning your ground beef and cooking your onions in a skillet on the stove top over medium heat. Drain the beef and onions and then put them in your crock pot. Then you’re going to add the rest of your ingredients!n One can diced tomatoes with the juice,2 cups of green and red peppers chopped, 3 cups of beef broth, dried basil, dried oregano, and 1 cup of cooked rice. You can use white or brown rice. Cover and cook on low for 6 hours. 

You do want to watch it and make sure it isn’t getting to thick from the rice soaking up all the juice. You might even want to add the rice towards the end!

That’s it! An easy meal to toss into the crock pot and let cook all day with little prep.


  • 1 lb extra-lean ground beef
  • 1 c onion diced
  • 14-1/2 oz can Red Gold diced tomatoes with Roasted Garlic and Onions
  • 2 c green peppers and/or red peppers chopped
  • 15 oz can Red Gold tomato sauce
  • 3 c beef broth
  • 1/2 t dried basil
  • 1/2 t dried oregano
  • 1 c cooked rice