Meaty Slow Cooker Stuffed Pepper Soup is a satisfying meal in a bowl. It has all the flavor of stuffed peppers, without all the work!
You can also make this easy soup in a dutch oven on the stove top. Use my tips in the recipe card!
Aimee’s Recipe Notes
- Taste- all the classic stuffed pepper flavors, ground beef, tomatoes, peppers, and rice in a comforting bowl of soup.
- Prep Note- chop the onion and peppers ahead of time and keep in fridge until ready to use. I buy them on sale, and dice and freeze for slow cooker recipes.
- Difficulty- slow cooker recipe is easy, just set it and forget it.
- Serving suggestions- serve with a slice of easy artisan bread or dinner rolls.
Ingredients for Stuffed Pepper Soup
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Lean ground beef – Ground turkey, ground chicken would work great too.
- Green bell peppers – Green bell peppers have a distinctive flavor that’s different from other varieties—a little more bite! If you’re not a fan, feel free to substitute another color.
- Diced tomatoes – You’ll need the tomatoes and the juices, so don’t drain them off. Fresh tomatoes would work too. Swap for rotel tomatoes and get a spicy kick.
- Tomato sauce and paste – These add even more tomato flavor and create a rich, thick texture for the broth.
- Beef broth – Although you could use chicken or vegetable broth, I think beef broth has more depth.
- White rice – This makes the soup heartier and it thickens it up a bit thanks to its starchiness. I like to use jasmine rice, but really, any rice you like (even cauliflower rice!) will work.
- Shredded mozzarella cheese – While optional, it’s hard to resist melty mozzarella on top!
Slow Cooker Directions
Brown the Beef: Cook the beef in a skillet until it’s no longer pink, breaking it into crumbles as it cooks. Drain off the grease.
Assemble: Transfer the beef to the slow cooker and stir in the onion, peppers, garlic, diced tomatoes, tomato sauce, broth, tomato paste, seasonings, and Worcestershire sauce. Give everything a stir until fully blended.
Cook: Turn the slow cooker to low and cook for 5 hours. Stir in the rice and cook an hour more, until the rice is tender.
Serve: Divide into bowls and garnish with parsley and mozzarella, if you’re using it.
Tips and Tricks
- If you want your soup a little bit faster, you can make it on the stovetop. I have instructions for this in the recipe card below.
- Store leftover stuffed pepper soup in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you reheat it, you’ll notice it’s thicker. I like this, but if you want to thin it out, just add water until it reaches your desired consistency.
- Add red pepper flakes or a pinch of cayenne for a spicy soup.
- If you prefer a creamier texture, you can serve this stuffed pepper soup with a dollop of sour cream and stir it in before enjoying.
- I love pairing this soup with Garlic Bread or Olive Garden Breadsticks for dipping.
More Satisfying Soup Recipes
Pin this now to find it later
-
In a large skillet, brown the ground beef until no pink remains. Once cooked and crumbled, drain the grease and add the browned beef to the bottom of a large slow cooker.
-
Add the onion, peppers, garlic, diced tomatoes, tomato sauce, beef broth, tomato paste, oregano, basil, salt, pepper, and Worcestershire sauce. Give everything a stir until fully blended.
-
Turn the slow cooker on to low heat and cook for 5 hours. After 5 hours, add in the white rice and cook an additional hour until the rice is softened in texture.
-
Ladle soup into a bowl and top with fresh parsley and shredded cheese if desired.
- Soup can also be made in a large dutch oven. After draining grease, add the same ingredients as you would the crockpot. Cook on low for one hour, stirring occasionally. Add in the rice and cook on low until soft (at least 30 minutes).
- I prefer using Jasmine rice, but Banza chickpea rice works great too. You could also keep it low carb and use cauliflower rice.
- Store leftovers in the refrigerator for up to 3 days. Reheat on the stovetop (or microwave) until warm.
