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Slow Cooker Deconstructed Stuffed Pepper Soup

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Slow Cooker Deconstructed Stuffed Pepper Soup

Course: Dinner, Lunch, Soup, Soup/Stew
Cuisine: American
Keyword: beef, dairy-free, gluten-free, slow-cooker
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g
Fiber: 5-10g
Servings: 5 servings
Calories: 362kcal


  • 1 lb Lean Ground Beef
  • 1 Yellow Onion (medium, diced)
  • 2 Red Bell Pepper (large, diced)
  • 2 Garlic (cloves, roughly chopped)
  • 1 tbsp Italian Seasoning
  • 3 1/2 cups Tomato Sauce
  • 1/2 cup Wild Rice (dry)
  • 4 cups Beef Broth


  • Place all of the ingredients in the slow cooker and stir the mixture, making sure to loosen the meat. Cover and cook for four hours on high or six hours on low setting.
  • Divide between bowls and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days. Freeze individual portions for up to three months.
  • Serving Size

    One serving is equal to approximately two cups.
  • Freezer Meal

    Place all the ingredients, except for the broth, in a bag. Seal it and place it flat in the freezer. When ready to eat, let it thaw overnight in the refrigerator or take it out of the freezer at least one hour before cooking. Put the contents in the slow cooker, add the broth, cover and cook for four hours on high or six hours on low.
  • Additional Toppings

    Parmesan and/or mozzarella cheese. Fresh parsley, chives, basil and/or cilantro.


Calories: 362kcal | Carbohydrates: 27g | Protein: 23g | Fat: 19g | Cholesterol: 64mg | Sodium: 477mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2252IU | Vitamin C: 73mg | Calcium: 63mg | Iron: 5mg

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It may not be easy, but the solutions are simple and I’m here to help you bust all of your holiday excuses.

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