If you’re a fan of stuffed peppers but not the effort it takes to make them, this Slow Cooker Stuffed Pepper Soup is exactly what you need! This recipe is a fuss-free take on the classic dish that’s easy to whip up any day of the week. With perfectly seasoned ground beef, colorful bell peppers, a rich tomato-based broth, and hearty white rice, it’s everything you love about stuffed peppers in bowl form!
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If you’ve been around for a while, you may have noticed I have a bit of an obsession with my crockpot.
Being able to throw everything into the slow cooker in the morning makes dinnertime so much easier and less stressful, especially on busy weeknights when the kids have a bunch of different things going on.
This crockpot stuffed pepper soup is one of my favorite recipes, not only because of how easy it is to make, but also because it offers a complete meal in a bowl!
For more hearty slow cooker soups, check out my creamy chicken noodle soup, this savory 15 bean soup, and this easy to make cabbage roll soup next.
Ingredients
- Ground Beef: Feel free to use any ground beef you’d like - 90/10, 85/15, or 80/20 will all work.
- Onion: I used one small yellow onion, but you can use the equivalent in white or sweet onions instead.
- Bell Peppers: I used one red bell pepper and one green bell pepper, but feel free to use all green if you want to make stuffed green pepper soup for more of a color contrast with the red broth. You can even use yellow or orange peppers if you’d like!
- Canned Tomatoes: You’ll need a can of diced tomatoes and a can of tomato sauce.
- Seasonings and Flavorings: A combination of salt, pepper, Italian seasoning, and Worcestershire sauce add flavor to the soup.
- Beef Broth: I recommend using low-sodium broth and adjusting the salt to taste so that the soup doesn’t become overly salty.
- Cooked Rice: I used white rice, but feel free to use brown instead if preferred. You can also use quinoa or cauliflower rice if that’s what you’ve got on hand.
- Mozzarella Cheese: I recommend shredding your own for the best melt. Feel free to omit the cheese or use another type like provolone, Monterey jack, or cheddar.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Replace the beef with a plant-based ground meat, cooked or canned lentils, or black beans. Then, swap the beef broth for vegetable broth and use a vegan Worcestershire sauce.
- Dairy-Free: Omit the mozzarella or use vegan cheese shreds to make this stuffed bell pepper soup dairy-free.
- Gluten-Free: Simply use gluten-free Worcestershire sauce and ensure the beef broth you are using is gluten-free.
- With Different Meat: Swap the ground beef for ground turkey, ground chicken, or ground sausage to change things up.
How to Make Stuffed Pepper Soup in the Crock Pot
To get started making stuffed pepper soup in a crockpot, chop the onion and the peppers and gather the rest of the ingredients.
Step 1: Brown the beef. Add the ground beef and onion to a skillet and season with salt, pepper, and Italian seasoning. Cook over medium heat until the meat is browned and fully cooked and the onion has softened.
Step 2: Add ingredients to the slow cooker. Drain the beef and onion mixture and add it to your slow cooker along with the bell peppers, diced tomatoes, tomato sauce, and Worcestershire sauce.
Step 3: Stir and cook. Add the beef broth and stir until everything is well combined. Cook on low for 6-7 hours or high for 3-4 hours.
Step 4: Make and add the rice. Cook the rice according to package directions around 20 minutes before you’re ready to eat. Stir it in and allow it to sit for about 5 minutes to thicken the soup. Enjoy as is or top each serving with mozzarella cheese.
Expert Tips
- Drain the grease: Be sure to drain the ground beef before adding it to the slow cooker to prevent the soup from becoming greasy.
- Try frozen peppers: If you’ve got a bag of frozen pepper strips on hand, feel free to use 2 cups of the strips in place of the fresh bell peppers. There’s no need to thaw them first.
- Wait to add the rice: Stir in the cooked rice just before serving to keep it from becoming mushy or absorbing too much broth.
Storage Directions
- Refrigeration: Allow the soup to cool completely and store in an airtight container in the fridge for up to 4 days. If you’re meal prepping the soup or planning on having leftovers, store the soup and the rice separately so that the rice doesn’t absorb too much broth.
- Reheating: Reheat the soup on the stovetop or in the microwave until warmed through.
- Freezing: The soup can be frozen without the rice for up to 3 months in a freezer-safe container or zip top bag. Allow it to thaw overnight in the fridge before reheating. Add cooked rice before serving.
Serving Suggestions
- Keep it simple and enjoy a bowl of this stuffed pepper soup with some crusty bread or homemade cornbread.
- Try a side salad like this easy spring salad or this watermelon feta salad for a fresh and light pairing.
- Finish with a sweet treat! Serve some chocolate cherry dump cake or lemon ricotta cookies for dessert.
Recipe FAQs
If the peppers are still firm, continue to cook the soup on high for 30-60 minutes before adding the rice. This can happen if the soup either hasn’t cooked long enough or the lid was opened during cooking. Opening the lid releases heat and extends the cooking time. Keeping the lid closed ensures the peppers soften properly.
If you find the soup is too brothy for your liking, leave the lid off and continue cooking it on high for 15–20 minutes. This allows some of the liquid to evaporate and helps thicken the soup slightly. Stirring in the cooked rice just before serving will also absorb some of the extra broth.
More Delicious Slow Cooker Dinners
Slow Cooker Stuffed Pepper Soup
Ingredients
- 1 lb ground beef
- 1 small onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon Worcestershire sauce
- 4 cups beef broth
- 1 cup cooked white rice
- 1 cup shredded mozzarella cheese for serving (optional)
Instructions
- In a large skillet over medium heat, brown the ground beef with the chopped onion, salt, pepper, and Italian seasoning until the beef is fully cooked and the onion is tender.
- Drain excess grease, then transfer the mixture to the slow cooker.
- Add the chopped red and green bell peppers, diced tomatoes (with juices), tomato sauce, Worcestershire sauce, and beef broth to the slow cooker and stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the peppers are tender and flavors are well blended.
- About 20 minutes before serving, cook the white rice separately according to package directions.
- Just before serving, stir the cooked rice into the soup and let it sit for 5 minutes to thicken slightly.
- Ladle into bowls and top each serving with shredded mozzarella cheese, if desired.
Notes
- When the beef is done cooking, make sure you drain it so that the excess grease does not end up in the soup.
- Keep the lid on during cooking to avoid heat from escaping, which can prevent the peppers from softening properly.
- Leftovers will keep for up to 4 days when stored in an airtight container in the refrigerator.
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