I love stuffed peppers. I love soup. I love my Crock-Pot. Put all three of those things together and it’s the most perfect dinner!! <3
I prepped everything the night before so I could throw everything into the Crock-Pot and head off to work. My mother had made stuffed pepper soup recently and that inspired me to make this! I had also come across a recipe for stuffed peppers on Everyday Sarah Jane’s blog recently (the college friend who inspired me to blog!!) and that also got my wheels turning! Check out her stuffed peppers, too!! 🙂
Meals that cook while you are at work are my favorite kind of meal. That gives me plenty of time when I get home to catch up with my boyfriend and catch up on my TV shows (haha) without having to worry about cooking!
Let’s get to this soup!! It got rave reviews here at home — amazing with a crusty baguette from Whole Foods that was still warm when I chose it in the store!
The spinach in this recipe was leftover from dinner last night and I didn’t want it to go to waste. Not necessary, but def delish in here and a good way to get your iron! My mother uses eggplant in her soup — I’ll have to try that next time!
Stuffed Pepper & Veggie Soup
- 3 bell peppers of your choice, cut into bite-sized pieces (I used red, orange, and green)
- 1 medium sized zucchini, cut into bite-sized pieces
- 1 pint of cherry tomatoes, halved
- 6 oz. frozen spinach, thawed and drained
- 1/4 c. fresh basil leaves, cut into strips
- 1/2 white onion, minced
- 5 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- 1 lb. extra lean beef or ground turkey (I used 95% lean beef)
- 1 15oz. can no-sodium added tomato sauce
- 1 14.5 can diced tomatoes with garlic and onion
- 2 tbsp. Italian seasoning, divided
- 4 c. beef broth
- 1 c. cooked brown rice (I used brown but you can use white or wild if you prefer)
~ Let’s start with the beef/turkey. In a large saute pan, warm some olive oil over medium heat. Add the onions and cook them for about 5 minutes or until they are softened. Add the garlic, 1 tbsp. of the Italian seasoning, and the red pepper flakes. Allow to saute for one minute. Mix in the ground beef/turkey and cook it until no longer pink. Allow to cool and set aside.
~ Cut up all of the veggies and place them into a gallon-sized freezer or Ziploc bag. I put the peppers, zucchini, tomatoes, frozen spinach, and basil in this bag.
~ Cook your rice according to package directions and set aside to cool.
~ Place the beef/turkey in a container and put it in the fridge next to the prepped veggies. Place the rice in another bag or container and place in fridge as well.
~ In the morning, pour the tomato sauce, canned diced tomatoes and beef broth into the Crock-Pot. Add the other 1tbsp. of Italian seasoning, the beef/turkey, and the chopped veggies.
~ Set your Crock-Pot to low to cook for 7 hours.
~ After 7 hours, add the cooked rice. Set the Crock-Pot for another 1/2 hr and allow the flavors to meld together and the rice to get nice and warm.
~ Ladle into bowls, top with grated cheese, grab a hunk of bread and savor this. Amazing. 🙂 <3