Slow Cooker Stuffed Pepper Soup Recipe

by Melissa Chichester

It doesn’t get much better than a bowl of warm soup on a cold winter day. Assemble this soup in advance to maximize the flavor.


  • 1 pound ground turkey
  • ½ onion, diced 2 tomatoes, diced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 clove garlic, diced
  • 15-ounce can organic tomato sauce
  • 3 cups low-sodium beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons Bragg Organic 24 Herbs and Spices Seasoning
  • 1 cup brown rice
  • Salt and pepper to taste
  • Bragg Nutritional Yeast to taste


The day before you plan on serving, add all ingredients to the slow cooker except for the rice and nutritional yeast. This allows the vegetables and meat to soak up the flavor of the herbs. Leave in the refrigerator for 24 hours or overnight.

Add the rice and cook on low for 5-6 hours. When ready to serve, sprinkle with nutritional yeast.

Makes 8-10 servings.