Easy Crockpot Stuffed Pepper Soup with Sausage and Rice
A hearty slow cooker soup that captures all the classic stuffed pepper flavors in an easy one-pot meal. Tender bell peppers, savory pork sausage, and aromatic basil simmer in a rich tomato base, finished with fluffy rice. Perfect for busy weeknights when you want comfort food without the fuss of actually stuffing peppers. The long, slow cooking melds all the flavors beautifully while keeping the preparation minimal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound pork sausageground turkey1:1lean
lower fat option
- 4 medium bell peppers, diced
- 1 tablespoon sweet basil
- 28 ounces tomato sauce
- 29 ounces diced tomatoes
- 2 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 ½ ounces precooked ricecooked quinoa1:1gluten-freeprotein
more protein and nutrients
Instructions
- 1
Heat olive oil in medium skillet and brown the sausage completely
- 2
Add diced onions to skillet and saute until translucent
- 3
Stir in minced garlic briefly
- 4
Transfer sausage mixture to crockpot
- 5
Add bell peppers, basil, tomato sauce, diced tomatoes, chicken stock, salt, and pepper to crockpot
- 6
Cook on low for 6-8 hours or high for 3-4 hours
- 7
Heat rice according to package instructions
- 8
Stir cooked rice into soup and serve hot
Tips
Brown the sausage well for deeper flavor and better texture in the final soup.
Use a mix of colored bell peppers for more visual appeal and slightly varied flavors.
Add rice at the end to prevent it from becoming mushy during long cooking times.
Good to Know
Refrigerate leftovers up to 4 days in covered container
Can make completely ahead and refrigerate up to 3 days before reheating
Serve hot with crusty bread or crackers
Common Mistakes
Add rice only at the end to avoid mushy texture
Brown sausage completely to avoid greasy soup
Substitutions
Gluten-Free Swaps
more protein and nutrients
General Alternatives
FAQ
Can I use uncooked rice instead of precooked?
Yes, but add it in the last 30 minutes of cooking and add extra liquid as needed since raw rice will absorb more liquid.
What if I don't have a crockpot?
You can make this on the stovetop by simmering everything together for 45-60 minutes until peppers are tender.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 4 days. The flavors actually improve after a day of storage.