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–+ servings
slow cooker stuffed pepper soup

Slow Cooker Stuffed Pepper Soup

Kitchen Ready Betty
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!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dishes, Soups
Servings 8

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

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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.

Notes

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.
Store 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.
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