Slow Cooker Stuffed Bell Pepper Soup

Slow Cooker Stuffed Bell Pepper Soup has become one of my all-time favorite soups, and I bet it will be one of yours too! It has everything from beef and veggies to rice and cheese. It tastes exactly like a classic stuffed pepper. Plus, I make it in the slow cooker to give all the ingredients plenty of time to cook and become flavorful.

Traditional stuffed peppers are so delicious, and I really enjoy them. I like that I can prepare this soup and capture the essence of what makes them so good, but serve it in a whole new way. Not to mention, it makes a decent side batch, so I always have extra since I'm typically feeding two people.

If you like stuffed peppers, you will love these chorizo stuffed peppers and beef stuffed peppers.

Why You'll Love This Recipe

• It's a great mashup: This is the best combination of stuffed peppers and a hearty soup. The flavors work really well to create a one-of-a-kind and delicious mashup of two different foods.
• It's easy to adapt: I love that you can truly make this stuffed peppers soup your own. It's super easy to add, omit, or swap ingredients to suit your preferences.
• It's freezer-friendly: Whether you have extra leftovers or decide to make an extra batch, this soup freezes so well. When you thaw and reheat it, the texture and flavor are still dynamite.

Ingredients

These are the main pepper soup ingredients I use for this easy stuffed pepper soup recipe. You have everything from bell peppers to beef and cheese with the addition of broth as the base.

• Ground beef: I typically use 80% lean ground beef for most recipes, and this one is no exception. It has just the right amount of fat without feeling extra greasy or lean and dry. Feel free to use 90% lean if you want, but I don't find it to be as rich and tasty.
• Veggies: For this recipe, I use red and green bell peppers and onions. Feel free to use any two colors of bell pepper you like. You may even use two red or two green! Just a small yellow or white onion is perfect as well.
• Spices: Salt, pepper, garlic powder, and Italian seasoning add plenty of flavor to this recipe. Feel free to throw in others like paprika or onion powder for more savoriness, but I think those 4 spices are perfect.
• Worcestershire sauce: I feel like a splash of Worcestershire sauce takes this recipe for stuffed pepper soup to the next level. It's savory and almost meaty. It enhances the beef broth.
• Beef broth: I love the richness of beef broth in this soup, but vegetable broth would also work in a pinch. You may need to adjust the seasonings to ensure it has plenty of flavor.
• Rice: Cooked white rice is great in this recipe. Rice is tricky, so I choose to cook it separately. I haven't tried this with brown rice or any other variety, but feel free to change it up if you like.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Meatless. Use your favorite ground meat alternative, like Impossible Meat, or add beans or lentils instead to make this recipe vegetarian-friendly.
• Spicy. Turn up the heat by swapping the diced tomatoes for diced tomatoes with chiles, and add some dashes of your favorite hot sauce.
• Italian. Swap the rice for orzo pasta and the beef for ground Italian sausage to give it a Tuscan-inspired feel.

How to Make Stuffed Pepper Soup in the Crock Pot

Here are the instructions on how to make this stuffed pepper soup recipe. Prep is quick since all you have to do is cut your peppers and onions.

Step 1: Brown beef and onions. Cook the beef, onions, and spices in a skillet over medium heat until the beef is no longer pink and the onions are soft, and then drain the grease.

Step 2: Add everything except rice and cheese. Add the beef mixture, bell peppers, broth, tomato products, and Worcestershire to the slow cooker.

Step 3: Cook. Cover and set it to low for 6-7 hours or high for 3-4 hours.

Step 4: Add rice. Stir in the rice during the last 20 minutes of cooking time.

Step 5: Finish cooking and garnish. Allow it to finish cooking and add fresh parsley or cilantro as a garnish.

Step 6: Serve with cheese. Ladle into bowls and sprinkle on shredded mozzarella. Enjoy with a slice of air-fried garlic bread or plain Italian bread slices to dip in the soup or soak up extra broth.

If you love recipes where bell peppers are the star, you may also enjoy my bell pepper salad.

Storage Directions 

• Storing: Store leftover stuffed pepper soup in an airtight container for up to 4 days in the refrigerator. You may freeze it for up to 3 months. If you can, freeze it without the rice.
• Reheating: You may reheat a bowl of soup in the microwave for 2-3 minutes or in a saucepan over medium-low heat for 6-8 minutes.

Serving Suggestions

• Enjoy a classic grilled cheese sandwich or a chicken Caesar wrap as a fun twist on a traditional sandwich.
• Break up the richness with a cool and refreshing creamy cucumber salad on the side.
• Take your portion up a notch with some pickled habaneros for spice and acidity or Scotch Bonnet hot sauce for a kick.

Slow Cooker Stuffed Bell Pepper Soup

Karin and Ken

Slow Cooker Stuffed Bell Pepper Soup is full of tender veggies and beef in a rich and flavorful broth. It's like eating a stuffed pepper in a bowl with a spoon.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Other time 5 minutes mins

Total Time 6 hours hrs 20 minutes mins

Course Soup

Cuisine American

Servings 6 Servings

Calories 318 kcal

Ingredients

  

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• 1 pound ground beef
• 1 small onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 14.5-ounce can diced tomatoes
• 1 15-ounce can tomato sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 Tablespoon Worcestershire sauce
• 4 cups beef broth
• 1 cup cooked white rice
• 1 cup shredded mozzarella cheese for serving (optional)

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Instructions

 

• In a large skillet over medium heat, brown the ground beef with the chopped onion, salt, pepper, garlic powder and Italian seasoning until the beef is fully cooked and the onion is tender.
• Drain excess grease, then transfer the mixture to the slow cooker.
• Add the chopped red and green bell peppers, diced tomatoes (with juices), tomato sauce, Worcestershire sauce, and beef broth to the slow cooker and stir to combine.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the peppers are tender and flavors are well blended.
• About 20 minutes before serving, cook the white rice separately according to package directions.
• Just before serving, stir the cooked rice into the soup and let it sit for 5 minutes to thicken slightly.
• Ladle into bowls and top each serving with shredded mozzarella cheese, if desired.

Video

Notes

• Cook the rice separately and add it towards the end for best results, rather than cooking it in the soup.
• Store leftover soup in an airtight container in the fridge for up to 4 days.
• When you add the rice, don't add it too early, or it will become mushy since it's already fully cooked.

Nutrition

Calories: 318kcalCarbohydrates: 14gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 68mgSodium: 1191mgPotassium: 465mgFiber: 2gSugar: 3gVitamin A: 831IUVitamin C: 44mgCalcium: 139mgIron: 2mg

Keyword Stuffed Bell Pepper Soup, Stuffed Pepper Soup

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