Slow Cooker Stuffed Pepper Soup is a hearty meal packed with protein and veggies. It tastes like a classic stuffed pepper, but without all the work!

Is Stuffed Pepper Soup gluten free?

This take on stuffed peppers is not only gluten free, but it’s also grain free. It’s packed full of veggies and uses cauliflower rice in place of traditional rice.

How do you make Easy Stuffed Pepper Soup?

• Start by browning your meat with diced onion.
• While your meat is browning, dice up your bell peppers (I use what I have on hand and the ones that look like they are running out of life)

• After your meat is cooked through, you’re ready to assemble your ingredients in the slow cooker.
• Start by adding in the meat/onion mixture, diced peppers and cauliflower rice (no need to steam or thaw it out, throw it in frozen).

• Next, add in diced tomatoes, rotel, tomato sauce, broth (I prefer chicken broth), oregano & crushed red pepper.
• Give everything a good stir to combine and mix together.

• Cover and cook on low for 6-8 hours.
• Serve hot! I eat it as is, but it’s also delicious with a sprinkle of cheese!

This soup freezes really well. I typically freeze half of it to eat later on. It would also work really well to portion out and freeze individually and then pull it out for a healthy and fast lunch during the week!

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Slow Cooker Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup is a hearty meal packed with protein and veggies. It tastes like a classic stuffed pepper, but without all the work!

Course Soup

Cuisine American

Prep Time 10 minutes

Ingredients

• 1 lb ground turkey beef or sausage work too
• 1 onion diced
• 3 bell peppers diced
• 1 can petite diced tomatoes
• 1 can rotel
• 8 oz tomato sauce
• 4 cups broth chicken, beef or vegetable
• 1/2 tsp oregano
• 1 tsp crushed red pepper
• 12 oz cauliflower rice frozen

Instructions

1. Saute ground turkey and onion. 

   Add meat mixture, peppers and cauliflower rice to slow cooker. 

   Add remaining ingredients and stir well. 

   Cover and cook on low for 6-8 hours. 

   Serve hot.