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Hearty crockpot stuffed pepper soup is the perfect remedy for cold winter days. It’s a cozy, comfort-filled meal loaded with ground beef, tender rice, bell peppers, and fire-roasted tomatoes that always leaves you warm and satisfied. This slow cooker recipe is ideal for busy weekdays when you need hands-off cooking with just 15 minutes of prep time. It’s just as great for cozy nights in, football Sundays, or building up a freezer stash for easy meals later.
Pin this recipe for later!
Pin ItI make crockpot stuffed peppers all the time, or whip up the Instant Pot version of this stuffed pepper soup recipe. They’re easy, flexible, and you get everything you need in one fell swoop. This slow-cooker stuffed pepper soup recipe just makes it cozier. I brown the ground beef with onions, garlic, and plenty of bell peppers to build that classic stuffed-pepper flavor before everything simmers low and slow while I move on to other things. The rice gets stirred in at the end so it stays tender but not mushy, and the whole thing turns into a hearty, comforting bowl that feels like a shortcut version of the original. I usually make it on busy weekdays and pack up leftovers for easy lunches or quick dinners.
Tips for Beginners
- Add the cooked rice at the very end. So it stays tender instead of turning mushy. I stir it in right before serving and adjust the amount based on how hearty I want the soup.
- Cut the bell peppers into even pieces. This ensures they cook at the same rate. This keeps them soft but not soggy and gives every spoonful a balanced bite.
- If the soup tastes a bit thin. Let it simmer uncovered for about 10 minutes to reduce and concentrate the flavors, or stir in an extra ½ cup of tomato sauce for more body.
- If your soup turns out thicker than you’d like. Simply add a splash of broth until it reaches the consistency you enjoy.
Crockpot Stuffed Pepper Soup
Equipment
- 1 6 Qt. Crock-Pot Cook
Ingredients
- ½ tbsp olive oil
- 1 lb. ground beef swap in ground turkey or ground chicken
- ½ large yellow onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 can fired roasted diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 can beef broth (14.5 oz)
- 1 cup long grain white rice cooked, use brown rice, quinoa, or cauliflower rice
- chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add in the ground beef and break it up with a spoon. Cook until browned.½ tbsp olive oil, 1 lb. ground beef
- Add in the onions, bell peppers, garlic, salt, and pepper. Cook for a couple minutes to blend the flavors. Then add to the Crock Pot. Alternatively, skip cooking the onion and bell peppers and add them along with the seasoning directly to the Crock Pot.½ large yellow onion, 1 green bell pepper, 1 red bell pepper, 3 cloves garlic, ½ tsp salt, ¼ tsp pepper
- Stir in the oregano, thyme, diced tomatoes, tomato sauce, and beef broth.½ tsp dried oregano, ½ tsp dried thyme, 1 can fired roasted diced tomatoes, 1 can tomato sauce, 1 can beef broth
- Cook on low for 6-8 hours or on high for 3-4 hours.
- While the soup is cooking, cook the rice according to package directions.
- Stir 1 to 1½ cups of cooked rice into the soup.1 cup long grain white rice
- Top with fresh parsley before serving.chopped fresh parsley
Becky’s Tips
- Extra veggie boost: Stir in diced zucchini, mushrooms, or spinach during the last 30 minutes for added color and nutrition.
- Spicy version: Add red pepper flakes, a pinch of cayenne, or diced jalapeños for a little heat.
- Smoky flavor: Add a pinch of smoked paprika to deepen the flavor without overpowering the soup.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Stuffed Pepper Soup Step by Step
Gather all the ingredients together.
Brown the beef: Heat ½ tbsp olive oil in a large skillet over medium heat. Add 1 lb. ground beef and break it up with a spoon, cooking until browned.
Sauté the vegetables: Add ½ large chopped yellow onion, 1 chopped green bell pepper, 1 chopped red bell pepper, 3 minced garlic cloves, ½ tsp salt, and ¼ tsp black pepper to the skillet. Cook for a couple of minutes to blend the flavors, then transfer everything to the Crock Pot. (Note: if you prefer, skip sautéing the onion and bell peppers and add them raw to the Crockpot along with the seasoning.)
Combine the soup base: Stir in ½ tsp dried oregano, ½ tsp dried thyme, one 14.5-oz can fire-roasted diced tomatoes, one 8-oz can tomato sauce, and one 14.5-oz can beef broth.
Slow cook: Cook on low for 6–8 hours or on high for 3–4 hours.
Prep the rice: While the soup cooks, prepare 1 cup cooked long-grain white rice according to package directions.
Stir in the rice: Stir 1-1½ cups of the cooked rice into the soup just before serving.
Garnish and serve: Top with chopped fresh parsley and serve warm. Enjoy!
How to Store and Reheat
Store leftover stuffed pepper soup in an airtight container in the fridge for up to 4 days. The rice will continue to absorb liquid as it sits, so you may need to add a splash of broth when reheating. Warm the soup on the stovetop over medium heat or in the microwave in 45–60 second intervals, stirring between each round.
For longer storage, freeze the soup without the rice for up to 3 months to maintain the best texture. Thaw in the fridge overnight, reheat as usual, and stir in freshly cooked rice just before serving.
Serving Suggestions
I usually ladle this crockpot stuffed pepper soup into big bowls and pair it with something cozy on the side. My kids love dipping grilled cheese into it. I love crusty bread, garlic bread, or buttery dinner rolls, which are my go-tos for dipping. If I’m craving something extra comforting, I top each bowl with shredded mozzarella or Parmesan, or even a small dollop of sour cream.
