drshelution: Stuffed Green Pepper Soup

If you love Stuffed Green Peppers then you will love this soup.

This soup if full of favor.  The taste of Stuffed Green Peppers but the convenience of a soup.  This is a wonderful soup for the slow cooker.  

  • Need a quick meal and have leftover rice … this is a great go to meal.  
  • Tired of chili, but want the comfort of a hearty soup… give this a try.


  • 1 lb lean ground beef
  • 1 cup chopped onions
  • 1 can of Red Gold tomatoes with roasted garlic and onions
  • 16 to 32 oz of beef broth — use less for thicker soup, more for liquidy. 
  • 8 oz. tomato sauce 
  • 1/2 t basil
  • 1/2 t oregano 
  • 1 cloves of garlic
  • 2 cups chopped green peppers 
  • 1 cup cooked rice
  • Salt & pepper to season hamburger 

Green Pepper Soup ingredients


  1. Brown beef 
  2. Drain any grease from beef
  3. In slow cooker add beef, cooked rice, onion, tomatoes, green peppers and seasonings including garlic. 
  4. Stir together
  5. Add tomato sauce and beef broth
  6. Cook on low for 2 to 4 hours depends on how tender you like your peppers. (I prefer crunchy peppers I cooked for 2 hours)

Note: If you cook the rice and beef the cook time is allow the seasonings and vegetables time to get tender.  

However my sister said, when she is pressed for time she put everything in the slow cooker raw but the green peppers. This requires longer cook time 8 hours but it is a true slow cook meal.  She adds the green pepper in the end, she is like me we prefer crunchy green peppers in the soup.



White Bean Chili

New and improved “White Bean Chili”

Rating  –  

Would I make it again – Yes

Now that the weather is changing and football season is here. How about a big pot of chili.  Hmm,  I need something new and improved, something different.  I got it,  how about “White Bean Chili”. 

Don’t get scared, it has meat for you carnivores. The original recipe called for ground chicken or ground turkey.  I did a blend and had 1 pound of each.  I have also seen white bean chili recipes with sausage.  Since I am trying to eat more healthy, I opted for the turkey and chicken and skipped the sausage.

white bean chili

Here are some “simple tips” for making this chili.

  • Brown your ground meat before adding to the crock pot.
  • Use “White Chili packet seasoning
  • Use white pepper.
  • Use tomato paste in the tube — “you only need 2 T”


If you prefer chicken breast that ok too.  My sister uses dry beans  so she cooks her chicken breast and bean together in the crock pot.  Me I was lazy I used canned. When the meat is done she shreds the chicken and then add the other ingredients.  



2 tablespoons vegetable oil

2 pounds ground turkey or ground chicken

1 medium onion, finely chopped

1 tablespoon minced garlic

1 teaspoon kosher salt

1 ½ cups chicken broth

1 tablespoon tomato paste

1 yellow bell pepper, chopped

1 teaspoon black pepper

1 package white chili mix

1 teaspoon cumin

½ teaspoon tabasco or “I use chopped jalapeño instead “

1 4-ounce chopped green chilies drained

1 19-ounce can great northern beans drained


  1. In large skillet, over medium heat, warm oil and add turkey, onion, garlic, and salt and cook until the turkey is cooked through, breaking up the turkey as it cooks. Drain any remaining juices from pan; set aside. (Do not skip … precooking turkey; putting in the slow cooker raw results in a watery unappetizing chili.)


  1. In slow cooker, combine the broth and tomato paste and mix well.  Add the turkey mixture to crock, then add all remaining ingredients, except for the chilies and beans. Stir well to combine.

3. Cover and cook on low for 7 hours.

4. Stir well, then cook 1 hour more.

Slow Cooker 6 Must Have Features

6 Must have Slow Cooker Features

Are you shopping for a “Slow Cooker”? Check out these 6 must have features. Having the right features can change your entire attitude about using a slow cooker.  A good “Slow Cooker” will save you time and money.  Check out my Spaghetti Meat Sauce recipe .  The great thing about this recipe is I have enough meat sauce for dinner and enough to freeze for later. The added bonus of the 5 quart size.


Timer that turns off cooker after 20 hours.

  • Having a programmable timer is a great safety feature in the event that you forget to shut it off.

Settings that with High, Low and Warm.

  • Cooking time can vary between high and low.  This is a great feature when time is a factor.  I also enjoy having the warm option when eating time can vary with guests.

Holds at least 5 Quarts.

  • Even with a 2 person family having at least 5 quarts is a must.  I would much rather freeze or have leftovers than taking the risk of not having enough.

Oval design that can accommodate large and odd shape items.

  • My first slow cooker was the tall upright design however I found it difficult to use with large chickens or roast.  Since I have started experimenting with different recipes which may call for a variety of ingredients I prefer the oval design.

Removable dishwasher-safe ceramic insert with a lip.

  • The reason I started using the slow cooker I wanted simple recipes with minmum cleanup. Having the ceramic insert either sprayed with cooking spray or a cooking liner makes cleanup a breeze.

Glass Lid

  • Yes I know a watched pot never boils, that why I enjoy the glass lid with the lip so I can peek inside and not losing valuable heat.

Slow Cooker Recipe – Spaghetti Meat Sauce

Slow Cooker Recipe: Spaghetti Meat Sauce



Spaghetti Meat Sauce

Spaghetti Meat Sauce

  • 2 lb. Ground Chuck
  • 1 lb. Italian sausage
  • 1 cup chopped onions
  • 1 cup chopped green peppers
  • 1 cup chopped mushrooms
  • 2 cloves garlic, minced
  • 2 (1-lb.) cans tomatoes, chopped
  • 1 (8-oz.) can tomato sauce
  • 1 (12-oz.) can tomato paste
  • 1 cup beef broth
  • 2 Tablespoons dried parsley
  • 2 Tablespoons brown sugar
  • 1 dried oregano leaves
  • 1 dried basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • Break up pieces of meat with a fork and mix together.
  • Combine meat in a slow cooker with remaining ingredients.  Cover and cook on low 6 to 8 hours.
  • Serve over hot spaghetti, noodles, or pasta.