Why You’ll Love This Recipe
Slow Cooker Stuffed Pepper Soup captures all the comforting flavors of classic stuffed peppers in a hearty, spoonable form. With tender ground beef, sweet bell peppers, tomatoes, and rice, this slow-cooked dish is both filling and easy to prepare. Perfect for busy weekdays, it delivers home-cooked flavor with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beefoniongarlicgreen bell pepperred bell pepperdiced tomatoescrushed tomatoesbeef brothuncooked white riceItalian seasoningpaprikasaltblack pepperolive oil
directions
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add diced onion and garlic to the skillet and sauté for 2-3 minutes until fragrant.
Transfer the beef mixture to your slow cooker.
Add diced green and red bell peppers, diced tomatoes, crushed tomatoes, beef broth, Italian seasoning, paprika, salt, and black pepper.
Stir to combine, then cover and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, stir in the uncooked rice.
Cover and cook until the rice is tender, about 25-30 minutes.
Taste and adjust seasoning as needed before serving.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 6-8 hours (low) or 3-4 hours (high) + 30 minutes for riceTotal time: 6.5 to 8.5 hours
Variations
Swap ground beef with ground turkey or chicken for a lighter option.
Use brown rice or quinoa instead of white rice for added fiber.
Add a dash of hot sauce or red pepper flakes for extra heat.
Include chopped spinach or kale for a boost of greens.
Top with shredded cheese or a dollop of sour cream before serving.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop until heated through.If the soup thickens in storage, add a splash of broth or water to loosen it up.Freeze for up to 3 months and thaw in the fridge overnight before reheating.
FAQs
Can I use pre-cooked rice?
Yes, stir it in during the last 10 minutes of cooking just to warm through.
Will the rice get mushy?
If cooked too long, yes. That’s why it’s best to add it near the end of the cooking time.
Can I make this soup vegetarian?
Absolutely—just omit the meat and use vegetable broth. Add beans for protein.
Can I prep this the night before?
Yes, brown the beef and prep the ingredients, then store in the fridge until ready to start the slow cooker.
What kind of rice works best?
Long-grain white rice is ideal, but jasmine or brown rice also work with adjusted cook times.
Can I use frozen peppers?
Yes, just add them straight to the slow cooker—no need to thaw.
Conclusion
Slow Cooker Stuffed Pepper Soup is a comforting, flavorful meal that’s as easy as it is satisfying. With simple ingredients and hands-off cooking, it’s perfect for families and meal preppers alike. Whether you enjoy it fresh or from the freezer, it’s a cozy bowl of home-cooked goodness every time.
Print
Slow Cooker Stuffed Pepper Soup
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Description
A hearty and flavorful soup that combines the classic taste of stuffed peppers with the ease of a slow cooker. Perfect for busy weeknights and comforting meals.
Ingredients
- 1 lb ground beef
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 onion, chopped
- 3 cups beef broth
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup cooked white rice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Transfer the beef to the slow cooker.
- Add chopped bell peppers, onion, beef broth, diced tomatoes, tomato sauce, cooked rice, garlic, oregano, basil, salt, and black pepper.
- Stir to combine all ingredients well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir before serving and adjust seasoning if needed.
Notes
- You can substitute ground turkey for a lighter option.
- Add crushed red pepper flakes for a spicy kick.
- This soup freezes well for up to 3 months.