Crock Pot Stuffed Pepper Soup

Stuffed peppers are a family favorite meal, but they require so much work! This Crock Pot Stuffed Pepper Soup has all of the same flavors that we know and love, but is way easier to make.

This stuffed pepper soup recipe, made right in the crock pot, combines flavorful ground beef, tomato sauce, onions, rice, and, of course, peppers to make a hearty, low-hassle soup the whole family loves. We top ours with cheese, so it’s just like stuffed peppers. Everyone gets so excited when this is on the dinner menu, and I love the ease of not having to de-seed and stuff a tray full of peppers!

If you like this unconventional soup recipe, you will love my Crock Pot Lasagna Soup, Crock Pot Cheeseburger Soup, and Crock Pot Chicken Pot Pie Soup!

Ingredients

• Ground Beef: Stuffed peppers are a hearty meal, thanks to the ground beef. It is important to brown the beef before adding it to the soup because uncooked beef will taste mushy and make the soup greasy.
• Onion: Diced yellow onion is sweeter and a little more mellow than other onions. However, you can use a white onion or red onion for this recipe as well.
• Green and Red Bell Peppers: You can’t have stuffed pepper soup without peppers! I like to use a mix of sweet red bell peppers and zesty green bell peppers, but feel free to use yellow or orange peppers if you prefer.
• Tomato Sauce: Add some acidity and create a slightly thicker soup base with two cans of tomato sauce. 
• Tomatoes with Green Chilies: Give this soup a spicy kick with a can of Rotel diced tomatoes with green chilies. Use the whole can, including the juice, to get all of the flavor.
• Brown Sugar: Sweeten the soup with a little bit of brown sugar to help balance out the flavors.
• Beef Broth and Worcestershire Sauce: This combination creates the umami base for this dish. It's tangy, savory, and a little salty. Since this stuffed pepper soup uses ground beef, beef broth is the obvious choice. However, you could also use chicken broth if you prefer.
• Seasonings: Season the soup with dried basil, oregano, parsley, paprika, mustard powder, pepper, and salt. These spices will elevate the flavor and complement each other nicely.
• White Rice: The final step of this recipe is to stir in fully cooked rice. You don’t want to cook the rice in the soup as it will soak up too much of the broth. Plus, the crock pot won’t get hot enough on low to cook the rice properly. It will turn out to be a gummy mess.

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

Variations

• Use Minute Rice: If you don’t have time to make rice separately, try using Minute Rice. It is parboiled rice, so it takes less time to cook. Toss in the Minute Rice at the end of the cooking cycle and set the crock pot to high for 20 minutes. It’s an easy way to incorporate the rice without any extra work!
• Make It Vegetarian: Make this crock pot stuffed green pepper soup vegetarian with a few simple alterations. Use vegetable broth instead of beef broth, and use a plant-based “meat” instead of ground beef. You could also add more vegetables like corn, mushrooms, squash, or beans.
• Switch Out the Meat: Experiment with different ground meats to change the flavor of the soup. Use ground turkey or chicken instead of red meat, or make the soup with chicken breasts. You can also use different flavors of ground sausage. Chorizo is a spicy pork sausage that tastes amazing in stuffed peppers.

Storage Directions 

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. 
• Freezing: You can freeze this recipe, but if you intend to freeze it, do NOT add the rice directly to the soup. The rice will continue to absorb liquid as it cools and then again when you thaw and reheat it. This will result in mushy rice when you heat your leftovers. Either freeze the rice separately or make a new batch. Thaw frozen leftovers for 24 hours in the refrigerator before heating.
• Reheating: Reheat the crock pot green pepper soup in the microwave at 60-second intervals, stirring occasionally, until it is heated through. You can also reheat the leftovers in the crock pot on high for 2-3 hours.
• Make Ahead: Cut down on your day of prep work and cook the rice and ground beef the day before. Promptly store cooked meat and rice in the refrigerator in an airtight container to avoid compromising food safety. 

Serving Suggestions

There’s nothing better than a hot bowl of soup that tastes delicious but doesn’t require you to stand at the stove all day. This crock pot stuffed green pepper soup is full of flavor and pairs so well with many different dishes. It’s an excellent meal on its own or with a few vegetable side dishes. The whole family will devour this soup!

• Make this soup even more like stuffed peppers and add shredded cheese on top. If you add it immediately after serving it from the slow cooker, the cheese will melt into the soup. You can also add sour cream, cilantro, or avocado on top.
• Make it a total slow cooker meal, and make this slow cooker white rice. Keep the rice separate and add it directly to your soup bowl to make freezing leftovers easier.
• Name a better pairing than soup and bread. You can make garlic bread using a store-bought loaf, or make a batch of crock pot cornbread, or slow cooker focaccia.
• Serve this delicious soup with a side of crock pot roasted potatoes, crock pot corn casserole, or crock pot corn on the cob for a well-balanced meal.

More Crock Pot Soup Recipes

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