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Slow Cooker Stuffed Pepper Soup

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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.

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

  1. In a skillet over medium heat, brown the ground beef. Drain any excess fat and transfer to a slow cooker.
  2. 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.
  3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender and flavors meld.
  4. About 20–30 minutes before serving, stir in the cooked rice. Continue cooking until heated through.
  5. 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

Find it online: https://thefamilycooking.com/slow-cooker-stuffed-pepper-soup/