Crockpot Stuffed Pepper Soup
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Crockpot stuffed pepper soup has all the flavors of stuffed bell peppers in soup form! This hearty and comforting soup is easy to make thanks to the slow cooker. Plus, it’s inexpensive and nourishing the entire family will enjoy.
If you love the taste of stuffed peppers, then look no further than this delicious soup! Featuring simple ingredients like ground beef, tomatoes and rice, this soup is flavorful and hearty enough to be a meal on its own. So cozy and satisfying!
The best part? This crock pot stuffed pepper soup is easy to make. Just dump the ingredients and let the slow cooker do the work. Then come home to a meal that’s ready to serve! You can even freeze leftovers for an easy meal for a day when you don’t feel like cooking.
Here are the key ingredients to make crockpot stuffed pepper soup:
- Ground beef: Fresh ground beef is ideal. Extra lean is easier but you can use lean as well.
- Onion: A medium yellow or white onion is great.
- Garlic: Fresh minced garlic cloves are ideal. In a pinch, you can use garlic powder or granulated garlic.
- Tomatoes: Fresh beefsteak or roma tomatoes will work. Alternatively, use canned tomatoes.
- Tomato sauce: Any quality plain (unseasoned) tomato sauce will do.
- Bell peppers: The star of the show! Use red, orange, yellow and/or green bell peppers as you like, or a mix.
- Beef broth: A reduced sodium beef broth is recommended. You can also use chicken broth.
- Italian seasoning: This seasoning makes the soup flavorful. It’s just a mix of oregano, basil, thyme, rosemary, so use a bit of each as a substitute when you don’t have any.
- Rice (cooked): Add cooked white or brown rice for texture.
In terms of optional toppings, you can consider adding shredded cheddar cheese, chopped fresh parsley or green onions.
How to Make Crockpot Stuffed Pepper Soup
Making this soup is straightforward. Start by chopping the onion, garlic, bell peppers and tomatoes on a cutting board.
Then place a skillet on medium-high heat. Brown the ground beef for a few minutes, breaking up the clumps with a wooden spoon. Add the onion and garlic and fry for another minutes until softened slightly.
Now for the easy part. Dump everything into a 6-quart crockpot: the beef, vegetables, tomato sauce, broth, seasoning and rice. Put your slow cooker on a Low setting for 6 hours or High for 3 hours.
Taste and correct the salt and pepper to your liking. Then serve on its own or with toppings such as cheese, parsley or green onions.
Tips & Tricks
- Time Saver: If you’re in a hurry, skip the browning of the beef. Simply add everything to the slow cooker all at once. While the flavor will not be as robust, the soup will still be very good!
- Make It Keto: Need a low carb version of this soup? Use cauliflower rice or keto pasta instead of rice, adding it about 30 minutes before serving. Alternatively, you can omit the rice altogether.
- Saltiness: There can be a lot of salt between the broth, tomato sauce and cheese. Therefore, you may wish to use low-sodium broth and tomato sauce, adding salt as needed before serving.
Stuffed Pepper Soup Variations:
- Vegetarian Stuffed Pepper Soup: Skip the ground beef and load up this soup with diced potatoes and carrots for a vegetarian-friendly variation on this delicious recipe.
- Healthy Stuffed Pepper Soup: For less calories and fat, swap ground beef for ground turkey. This way, you’ll still get to enjoy a meaty and satisfying soup.
- Italian Stuffed Pepper Soup: Try an Italian-inspired take on this recipe by replacing ground beef with pancetta and adding fresh oregano, basil and rosemary to the pot.
This hearty soup is totally satisfying on its own, seasoned with salt and pepper and garnished with fresh parsley. If you like, you can jazz it up with shredded cheddar cheese or serve it with a slice of toast or a dinner roll. A smaller serving of this soup also makes an excellent appetizer for any main course.
Absolutely! This recipe can be made in the Instant Pot for similarly delicious results. Use the sauté function to cook the ground beef and add in your seasonings. Add the broth, diced peppers, tomato sauce and rice to the pot and combine well. Cook on high pressure for ten minutes, and allow the soup to sit until the pressure is released.
You can store this soup in an airtight container in the fridge for up to 3 days. It also freezes well for up to 4 months.
Stuffed pepper soup is a nutrient-dense dish loaded with vegetables. To make it as healthy as possible, use extra-lean ground beef, brown rice and use low-sodium broth and tomato sauce.
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Slow Cooker Stuffed Pepper Soup
- 1 pound ground beef, extra-lean recommended
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups tomatoes, diced
- 2 cups tomato sauce
- 3 cups bell peppers, any color, seeded, cored and chopped diced
- 2 cups beef broth, reduced sodium recommended
- 1 teaspoon soy sauce
- 2 teaspoons Italian seasoning, see note
- 1 cup cooked white rice, see note
- salt and pepper, to taste (see note)
- fresh parsley, chopped
- cheddar cheese, shredded
- Place a large skillet over medium-high heat. When hot add the ground beef. Let it brown undisturbed for one minute. Then stir with a wooden spoon breaking up the beef until lightly browned all over. Drain excess fat if needed and set aside.
- Keeping the pan on the heat, add the onions and garlic. Stir for 1-2 minutes until softened slightly, loosening the browned bits as you go.
- To the slow cooker, add the beef, onion, garlic, tomatoes, tomato sauce, bell peppers, broth, soy sauce, Italian seasoning and cooked rice.
- Cover and seal the crock pot lid. Cook on a Low setting for 6 hours.
- Remove the lid and taste the soup. Add salt and freshly ground black pepper to adjust the flavor to your liking.
- Ladle the soup into serving bowls. Garnish with optional parsley and cheese.
- Italian Seasoning: If you don’t have any, you can use 1 teaspoon dried oregano plus 1 teaspoon dried basil instead.
- Rice: You can easily substitute cooked brown rice, wild rice or other varieties.
- Make It Keto: Use cauliflower rice instead of white rice, and add the cauliflower rice to the crock pot 20 minutes before serving for the best texture. Alternatively, omit the rice entirely if you prefer.
- Storage: You can store this soup in an airtight container in the fridge for up to 4 days. It also freezes well.
Please read our nutrition disclaimer.