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A bowl of slow cooker stuffed pepper soup topped with melted cheese.

Slow Cooker Stuffed Pepper Soup

This Slow Cooker Stuffed Pepper Soup features all the familiar flavors of the classic dish in a simple, one-pot meal. With seasoned ground beef, tender bell peppers, a tasty tomato broth, and fluffy white rice, it’s a hearty, satisfying meal that's perfect for busy days.
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Course: Main Course, Soup
Cuisine: American
Keyword: slow cooker stuffed pepper soup, stuffed bell pepper soup, stuffed pepper soup
Prep Time: 15 minutes
Cook Time: 6 hours
Cook with Rice: 5 minutes
Total Time: 6 hours 20 minutes
Servings: 6 servings (about 10 cups)
Calories: 339kcal
Author: Karen

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.

Nutrition

Calories: 339kcal | Carbohydrates: 18g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1532mg | Potassium: 776mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1217IU | Vitamin C: 54mg | Calcium: 167mg | Iron: 4mg
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