Stuffed Pepper Soup

27 July, 2020

Stuffed Pepper Soup

  • Author: Ruthy Kirwan


Swap out the ground beef for ground sausage, if you prefer. It adds a boost of flavor! I like to top my bowls with a spoonful of Greek yogurt, or a few tablespoons of grated parmesan cheese.




  • 2 pounds ground beef
  • 2 large colored peppers, deseeded and diced

  • 1 yellow onion, diced

  • 4 cloves garlic, minced

  • 3 tablespoons brown sugar

  • 14 ounces diced tomatoes

  • 3 cups beef broth


Crockpot Instructions:

Add all ingredients to crockpot and secure the lid. Cook on low for 4 hours, high for 2. Serve hot.

Instant Pot Instructions: Add all ingredients to the Instant Pot and secure the lid. Cook on High Pressure for 20 minutes with a natural pressure release.  


Prep for later: 

  1. Add all ingredients to a large sealable bag and label. Store for up to 3 months in the freezer, 5-7 days in the fridge.

You’ll need: 

1 bag with all ingredients included

Prepare from prepped: If frozen, thaw in the fridge overnight. Follow the instructions for the crockpot or Instant Pot as desired.

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