Spicy Stuffed Pepper & Cabbage Soup with Kielbasa

(aka The Accidental Soup That Slaps)

This started as a “not soup” situation. The plan? Something stuffed pepper–inspired: warm, hearty, loaded with flavor, but scoopable—not slurpable. Then I added four cups of broth.

So yeah—it became Stuffed Pepper & Cabbage Soup.

But not just any soup. This is a spicy, cozy, real-food meal that somehow checks every box. It’s filling but not heavy, bold but not complicated, and spicy without overpowering. Think stuffed pepper meets cabbage roll, but tossed into a crockpot with brown rice and classic Johnsonville kielbasa. Then give it a solid kick of Lola’s Trinidad Scorpion hot sauce, and you’ve got something that actually makes you look forward to leftovers.

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Why You’ll Love This Stuffed Pepper & Cabbage Soup

Flavor-forward and super easy to make

Packed with whole ingredients—no processed junk

High in protein and fiber to keep you full

A true set-it-and-forget-it crockpot recipe

Customizable spice level to fit your mood

Ingredients

This recipe uses clean, real food ingredients that pack a punch. Here’s what you’ll need:

• 1 package Johnsonville Polish Kielbasa (12–14 oz), sliced

• 2 to 3 green bell peppers, chopped

• ½ head green cabbage, chopped

• 1 medium onion, diced

• 5 teaspoons minced garlic (or more if you’re feeling it)

• 1 cup brown rice, rinsed

• 4 cups beef broth (preferably low sodium)

• 3 teaspoons Worcestershire sauce

• 1 to 2 teaspoons Lola’s Trinidad Scorpion hot sauce (THE BEST)

• Salt and black pepper to taste

Instructions

1. Brown the kielbasa in a skillet over medium heat until just cooked through.

2. Add the browned sausage to your slow cooker, along with the bell peppers, cabbage, onion, garlic, rice, broth, Worcestershire, hot sauce, salt, and pepper.

3. Stir everything together and cover.

4. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the rice and cabbage are tender.

5. Taste, adjust seasoning or spice level if needed, and serve hot.

Store leftovers in the fridge for up to 4 days or freeze for later.

Nutrition Info (Approximate per 1 of 6 servings)

—Calories: 360

—Protein: 20g

—Carbohydrates: 30g

—Fiber: 5g

—Fat: 20g

—Sodium: 800–1000mg (depending on sausage and broth used)

Note: Nutritional values will vary depending on exact brands used.

Tips and Variations

To lower the carbs, swap brown rice for cauliflower rice and reduce broth to 3 cups.

Want a thicker soup? Leave the lid off for the last 30 minutes or stir in a bit of cooked rice at the end.

Add grated cheddar or parmesan on top before serving if you want a little richness.

Swap the hot sauce for a milder version or omit if you’re spice-sensitive.