We had so many green peppers in the garden this year! I was stuffing them like crazy! At work we have stuff Pepper Soup on the menu all the time. I thought I’d give it a try in the slowcooker. I have made Stuffed Pepper Soup before with vegetarian soy crumbles and you can most definitely do that with this recipe. 

This is a perfect fall dish for the crisp weather this time of year and a good way to use those heirloom green peppers from the garden. 

This recipe yields: 12 serving

Prep time: 15 minutes

Ingredients:

1 pound spicy sausage

1 pound extras lean ground beef (93/7)

32 ounce canned no added salt tomato sauce

1 (10 ounce can) rotel (undrained)

1 can diced tomatoes (undrained)

1 quart of low sodium spicy v8

1 quart of water   

2 cups of diced green peppers

1/2 cup diced yellow onion

1 small jalapeño, diced

2 cups of uncooked brown rice 

1/4 cup brown sugar 

1 teaspoon ground pepper

1 teaspoon kosher salt

2 teaspoon penzeys beef base

Directions: 

1. In a large nonstick pan brown the beef and sausage over medium heat. Make sure no pink meat remains. Drain the meat to remove excess fat. 

2. While the meat cooks prep and pour all other ingredients into a 6 quart slowcooker. Once meat is done dump the meat into the slow cooker and stir. Set the soup on low for 8 hours. Stir occasionally. 

Enjoy! Goes well with cornbread!