Savory and delicious, Slow Cooker Stuffed Pepper Soup is a warm cozy bowl of yum. With green and red bell peppers, ground beef, rice, tomatoes, and a TON of flavor, this robust, thick and hearty, nutritious soup is about to become your favorite version of stuffed peppers--especially when the slow cooker does all the work for you!
When it's dark before dinner time, it's definitely soup season--though I must admit this slow cooker stuffed pepper soup is one recipe that I make year round.
With its rich, enticing tomato-peppery aroma and bold, robust flavor, we simply can't wait for the colder months to enjoy it!
Just like Easy Stove Top Chili, this soup's perfectly seasoned, tomato based broth is thick, wholesome, and savory. Each delicious spoonful holds a hint of warm herbs and spices, and is packed with an abundance of protein and veggies.
Anyone who loves stuffed peppers or my super tasty Mexican Stuffed Peppers will absolutely savor this soup, which is very easy to make, thanks to the slow cooker.
You just can't beat that tomato, beef and bell pepper flavor combo--especially when those flavors meld and simmer to perfection over several hours--oh, the deliciousness🥰!
At the end of a busy day, this comforting, flavorful stuffed pepper soup will be waiting for you. Simply make the rice, add it to the pot and sprinkle on the cheese. Then grab a loaf of crusty bread, and dinner is done!
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👪Why you'll love it
| Easy stuffed pepper soup recipe- Whether you consider this a stuffed or unstuffed pepper recipe, there's no denying that great beef, tomato and pepper flavor. Plus this crockpot version is so much easier to make and serve than traditional stuffed peppers! Great for busy weeknights- The beauty of a slow cooker is that it works hard all day on dinner so that you don't have to! Simply add all the ingredients, minus the rice and cheese (you can even chop up the peppers the night before) and get ready for a fantastic homecooked dinner that will permeate your house with its wonderful aroma! Makes a lot and keeps well- With 8 generous servings, you'll most likely have leftovers. Luckily this soup holds up well for a few days in the fridge, and can be frozen for up to 3 months! |
🥘Ingredients
- ground beef- choose lean or extra lean for a healthier option
- firm, fresh bell peppers- I like a combination of red and green for color and flavor variety (red is sweeter than green)
- jalapeño- if you've been following me for a while, you know I love sneaking jalapeños into certain recipes for a little spicy kick; if this isn't for you, simply omit!
- tomato sauce- I like Hunt's for this recipe because it's thicker than most other brands
- petite diced tomatoes- we're using the juice too, so don't drain these before adding
- ground pepper, salt, garlic powder, onion powder, Italian seasoning- herbs and seasonings for the broth
- low sodium beef broth
- Worcestershire sauce- for added savoriness and flavor depth
- long grain rice- choose brown or white; this is the only ingredient that gets cooked separately
- shredded mozzarella cheese- optional topping just before serving
See recipe card for quantities.
🔪Instructions
- Step 1: Place ground beef in bottom of well greased or lined slow cooker.
- Step 2: Add chopped peppers.
- Step 3: Pour in diced tomatoes and juice and tomato sauce; sprinkle all seasonings on top.
- Step 4: Pour in beef broth and Worcestershire sauce. Cover and cook on low for 6-7 hours. Cook rice separately and add to slow cooker during last 15 minutes of cook time.
Hint: While this recipe can be cooked on high for 3-4 hours, cooking it on low for 6-7 hours creates a much more savory and rich tasting soup.
🥣Substitutions
- Meat - for a slightly different flavor profile, use ground sausage, turkey or chicken
- Vegetarian - omit the meat and add pinto and/or kidney beans (drained and rinsed) for protein
- Keto friendly - make the soup without the rice; if choosing this option, reduce the beef broth by 1 cup
📖Variations
- Spicy - dial up the heat by adding more jalapeños and 1 teaspoon cayenne pepper
- Mild - omit the jalapeños and use all red bell peppers (rather than green and red)
- Super cheesy - Add 1 cup shredded mozzarella to the crockpot 15 minutes before the end of cook time; top each serving with an additional ¼ cup cheese and 1 tablespoon freshly grated parmesan cheese
See Mexican Stuffed Peppers for a spicy oven baked stuffed pepper recipe.
🍽Equipment
- 6 quart slow cooker/crockpot
- cutting board and chef's knife
- measuring cups & measuring spoons
- can opener
- stirring spoon
- small bowl
- medium saucepan with lid (for rice)
- ladle
🍶Storage
Store Slow Cooker Stuffed Pepper Soup in the fridge for up to 3 days. Can be frozen for up to 3 months.
It's helpful to have extra low sodium beef broth on hand to slightly thin the broth when reheating.
💭Top tip
Don't overcook the rice! Follow the package directions, but take 1-2 minutes off of simmering time. That way, when you add it to the soup, it will absorb more of the flavor and broth. I prefer adding the rice to the crockpot during the last 15 minutes of cook time. There's ample broth in this recipe to account for rice absorption (including with leftovers), so the end result is a pleasing, chunky soup with enough broth in between!
🗨️FAQ
Yes, especially when you use extra lean ground beef, low sodium beef broth, and brown rice. This soup is packed full of protein and nutrients!
It's important to follow the measured seasonings recommendations, and please don't omit the Worcestershire sauce, which adds savoriness. Also choose fresh and firm peppers, which won't be as water logged and will cook better in the soup.
Generally yes, and the slow cooker is a very helpful tool in achieving this. Pay attention to cook times and settings though, because slow cooking or simmering for too long can cause ingredients to get too mushy, which will also change their flavor.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite desserts to serve with Slow Cooker Stuffed Pepper Soup:
📋Recipe
Slow Cooker Stuffed Pepper Soup
Equipment
- 6 quart slow cooker/crockpot
- cutting board and chef's knife
- measuring cups
- measuring spoons
- can opener
- stirring spoon
- small bowl
- medium saucepan with lid (for rice)
- ladle
Ingredients
- 1 lb lean ground beef uncooked
- 4 firm bell peppers diced; I use 2 red and 2 green
- 1 jalapeño sliced into rings
- 1 (15 oz.) can tomato sauce
- 1 (14.5 oz.) can petite diced tomatoes do not drain
- ½ teaspoon ground pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 quart low sodium beef broth
- ¼ cup Worcestershire sauce
- 2 cups cooked long grain rice 1 cup uncooked; see Top tip in above post about cooking the rice
- 8 oz shredded mozzarella cheese
Instructions
- Place uncooked ground beef in a well greased or lined slow cooker.
- Arrange diced peppers and sliced jalapeño on top.
- Add tomato sauce and diced tomatoes with juice; use a spoon to make sure sauce covers all the meat.
- Mix seasonings together in small bowl, then sprinkle over tomatoes.
- Pour beef broth and Worcestershire sauce over seasonings.
- Cover and cook on low for 6-7 hours.
- Prepare rice according to package directions (minus 2 minutes simmering time) to yield 2 cups. Add cooked rice to slow cooker during the last 15 minutes of cook time. Keep warm until ready to serve.
- Ladle soup into bowls; top each serving with ¼ cup shredded mozzarella cheese.
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