Crock-Pot Stuffed Pepper Soup

Crock-Pot Stuffed Pepper Soup


  1. 1 lb. grass-fed beef
  2. 1 15 oz. can Muir Glen tomato sauce
  3. 1 15 oz. can Muir Glen diced tomatoes
  4. 3 cups organic beef or chicken stock
  5. 2 green peppers, chopped
  6. 1 onion, chopped
  7. 2 tbsp organic coconut palm sugar (can sub brown sugar)
  8. 1 tsp garlic granules
  9. 1 tsp freshly ground pepper, more to taste
  10. 1 tsp Himalayan sea salt, more to taste
  11. 2 garlic cloves, minced
  12. 1/2 tbsp extra-virgin olive oil
  13. 1 tsp paprika


  1. In a pan sauté oil and garlic for 1 minute, add beef and cook until brown
  2. Add beef, chopped peppers, onion, tomato sauce, diced tomatoes, chicken/beef stock, sugar, and seasoning
  3. Let cook on high for 4-6 hours
  4. When you have 20 minutes or so left of cooking, add in cooked rice*
  5. Taste and adjust spices as desired
  1. *Or simply serve the rice on the side for others to help themselves

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