Slow Cooker Stuffed Pepper Soup
Slow cooker stuffed pepper soup is made with sausage, bell peppers, Rotel, rice, and cheddar. This is an easy crockpot dinner for busy days!
Equipment
Ingredients
- 1 pound hot breakfast sausage
- 1 medium onion (chopped)
- 2 bell peppers (chopped)
- 2 cloves garlic (minced)
- 3 ounces tomato paste
- 28 ounces canned Rotel (undrained)
- 8 ounces canned tomato sauce
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- ⅔ cup minute rice (uncooked)
- 1 cup shredded sharp cheddar cheese
Instructions
- Brown the breakfast sausage in a skillet; drain grease.
- Add all ingredients except the rice and cheese to a 7-quart slow cooker. Cover and cook on low for 6–8 hours total.
- During the last 30 minutes of cooking, stir in the minute rice. Check before serving; if still firm, cook for another 10–15 minutes.
- Serve bowls of soup garnished with shredded cheddar cheese.
Notes
- Use uncooked instant rice, such as Minute Rice; regular uncooked rice isn’t a direct substitute.
- Add the rice during the last 30 minutes of cooking so it doesn’t get mushy.
- If the rice is still firm, cover and cook for another 10–15 minutes.
- Drain the browned sausage well before adding it to the slow cooker.
- Don’t drain the Rotel; the liquid helps form the soup base.
- Leftovers will thicken as the rice absorbs broth; add a splash of broth when reheating.
- For the best freezer texture, freeze the soup without the rice and add rice after reheating.
Nutrition Facts
Calories: 418kcalCarbohydrates: 24gProtein: 20gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 76mgSodium: 1881mgPotassium: 856mgFiber: 4gSugar: 10gVitamin A: 2027IUVitamin C: 71mgCalcium: 210mgIron: 4mg
