Why You’ll Love This Recipe
This slow cooker stuffed pepper soup is the ultimate in comfort food made easy. It requires minimal prep, simmers low and slow for deep flavor, and tastes just like traditional stuffed peppers in every spoonful. It’s filling, family-friendly, and great for feeding a crowd or freezing for later. Plus, it’s made in one pot with simple, wholesome ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef (or ground turkey)
- Bell peppers (any color, chopped)
- Onion (chopped)
- Garlic (minced)
- Diced tomatoes (canned)
- Tomato sauce
- Beef broth (or chicken/vegetable broth)
- Cooked white or brown rice
- Italian seasoning
- Salt
- Black pepper
- Crushed red pepper flakes (optional)
- Fresh parsley (optional, for garnish)
Directions
- Brown the beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and transfer to the slow cooker.
- Add ingredients to the slow cooker: Add chopped bell peppers, onion, garlic, diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, pepper, and red pepper flakes (if using).
- Slow cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender and flavors are well developed.
- Add the rice: About 20–30 minutes before serving, stir in cooked rice. Continue cooking until heated through.
- Serve: Ladle into bowls, garnish with fresh parsley if desired, and serve hot.
Servings and timing
This recipe serves 6 and takes approximately 6–8 hours on low or 3–4 hours on high, with about 20 minutes of prep time.
Variations
- Low-carb version: Omit the rice or substitute with cauliflower rice.
- Cheesy twist: Stir in shredded cheddar or top each bowl with cheese before serving.
- Spicy version: Add jalapeños or increase the red pepper flakes.
- Vegetarian option: Use plant-based ground meat or lentils and vegetable broth.
- Add beans: Mix in black beans or kidney beans for extra texture and protein.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally. Add a splash of broth or water if the soup has thickened too much.
You can also freeze the soup (without rice for best texture) for up to 3 months. Thaw overnight in the fridge and reheat as usual.
FAQs
Can I cook the rice in the soup?
Yes, but it may absorb more liquid and become softer. Add uncooked rice during the last hour of cooking and increase broth by 1–2 cups.
What kind of rice works best?
Cooked white, brown, or even wild rice all work well. Use what you prefer or have on hand.
Can I skip browning the beef?
It’s not recommended, as browning adds flavor and removes excess fat. However, in a pinch, you can add raw beef to the slow cooker and break it up as it cooks.
Can I use other proteins?
Yes, ground turkey, chicken, or sausage are great alternatives to beef.
How do I make it vegetarian?
Use vegetable broth and swap the meat for lentils, plant-based crumbles, or additional veggies.
Is this soup gluten-free?
Yes, as long as all ingredients (especially broth and seasonings) are certified gluten-free.
Can I use quinoa instead of rice?
Yes, cooked quinoa is a great high-protein alternative and holds up well in soup.
Will the peppers get too soft?
No, they’ll become tender but not mushy if cooked within the suggested time.
Can I make this on the stovetop?
Yes, simmer all ingredients (except rice) for about 30–40 minutes, then add cooked rice and heat through.
What toppings go well with this soup?
Try shredded cheese, sour cream, fresh herbs, or a dash of hot sauce for added flavor.
Conclusion
Slow cooker stuffed pepper soup is an easy, hearty, and delicious meal that brings all the classic comfort of stuffed peppers into a cozy, spoonable form. Perfect for chilly nights, busy days, or make-ahead meals, it’s a flavorful, family-friendly dish you’ll want to add to your regular dinner rotation. Just set it and let your slow cooker do the work.
PrintSlow Cooker Stuffed Pepper Soup
This slow cooker stuffed pepper soup combines all the cozy flavors of classic stuffed peppers—ground beef, bell peppers, tomatoes, and rice—into a hearty, comforting one-pot meal. It’s perfect for busy nights and easy to make ahead or freeze.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6–8 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 lb ground beef (or turkey)
- 2 bell peppers (any color), chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (or chicken/vegetable broth)
- 1 1/2 cups cooked rice (white or brown)
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium heat, brown the ground beef. Drain any excess fat and transfer to a slow cooker.
- Add chopped bell peppers, onion, garlic, diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, pepper, and red pepper flakes to the slow cooker. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender and flavors meld.
- About 20–30 minutes before serving, stir in the cooked rice. Continue cooking until heated through.
- Ladle into bowls, garnish with chopped parsley if desired, and serve hot.
Notes
- For a thicker soup, reduce the broth by 1 cup or let it simmer uncovered slightly at the end.
- Use cauliflower rice for a low-carb version.
- For added richness, stir in a handful of shredded cheese before serving.
- To freeze, omit the rice and add freshly cooked rice when reheating.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 55mg
