This Crock Pot Stuffed Pepper Soup is simple to make and packed with stuffed pepper flavor. It only takes a few minutes of prep, so you can have a hearty and comforting soup ready to eat in no time with the help of your slow cooker!
Stuffed peppers are a popular comfort food throughout most of the world. A stuffed pepper is typically a green bell pepper. Then, it is filled with rice and ground meat, then baked in the oven.
This slow cooker stuffed pepper soup takes all of the comforting flavors of stuffed peppers and packs them into an easy-to-make soup!
This soup has a tomato base, which helps to give it a rich flavor. The cooked rice and ground beef are simmered right in the soup. So soak up all of the garden's fresh flavors that come from the bell peppers and dried herbs.
The result is a hearty slow cooker stuffed pepper soup with rice. That will keep you full and satisfied on a cold winter day!
Why You’ll Love This Recipe
- It's made with simple ingredients that are easy to find.
- A satisfying meal that's easy to assemble and prepare for a busy weeknight.
- The deconstructed stuffed pepper flavor is warm and comforting.
- It's a budget-friendly soup that makes a large batch that freezes well!
Ingredients You’ll Need
- Lean Ground Beef - This beef is high in protein and adds beefy flavor and texture without adding additional fat.
- Soup Vegetables - A mix of red and green bell peppers along with onion helps flavor the soup and gives it a fresh garden taste.
- Canned Tomato Sauce - Makes up the tomato-flavored soup base that pairs well with the flavor of peppers and ground beef.
- Rotel - Adds additional tomato flavor and a kick of heat from the green chilies.
- Worcestershire Sauce - Adds a salty umami flavor throughout that compliments the flavor of the beef.
- Brown Sugar - Adds a contrasting sweet flavor that balances the dish
- Beef Broth - Mixed with water, beef broth enhances the beefy flavor and helps thin out the soup.
- Dried Seasonings - A mix of salt, pepper, basil, oregano, parsley, mustard powder, and paprika is used to give the soup a balanced taste and flavor.
- Cooked Rice - This gets added to the soup. Add a satisfying starchy carb that pairs well with the beef and peppers.
How To Make Stuffed Pepper Soup In The Crock Pot
Cook the beef and onions: Add the ground beef and chopped onions to a large skillet. Cook over medium heat until the beef is cooked and the onions softened. This should take about 5-7 minutes. Drain any excess fat and add it to the bottom of a 6-qt slow cooker.
Assemble the soup base: To the ground beef and onions, add the bell peppers, tomato sauce, Rotel tomatoes, Worcestershire sauce, brown sugar, beef broth, water, black pepper, salt, basil, oregano, parsley, mustard powder, and paprika. Mix until well combined.
Slow cook the soup: Add the lid to cover and cook on HIGH for 2½-3½ hours or on low for 6-8 hours. The peppers will be soft and tender when it's cooked through.
Add the rice: When there are 15 minutes left of cooking time, stir in the cooked rice and mix until fully combined. Slow cook for an additional 15 minutes before serving hot. Enjoy!
Recipe Tips
- The ground beef must be cooked BEFORE adding to the crock pot, as slow-cooked ground beef will provide an oily texture.
- Rice must also be cooked before adding it to the crock pot as it will not get hot enough to cook the rice and may also become sticky.
- I like to use a mix of red and green bell peppers for color, but you can use all of one color if that's what you have on hand.
- The ground beef must be cooked BEFORE adding to the crock pot, as slow-cooked ground beef will provide an oily texture.
- Rice must also be cooked before adding it to the crock pot as it will not get hot enough to cook the rice and may also become sticky.
- I like to use a mix of red and green bell peppers for color, but you can use all of one color if that's what you have on hand.
- If you want your soup less chunky, feel free to give it a quick blend with an immersion blender before serving.
- Stovetop Instructions: This soup can also be made on the stovetop by cooking it in a large pot over medium-high heat. Once the beef is cooked and the vegetables are softened, stir in the tomato sauce, Rotel tomatoes, Worcestershire sauce, brown sugar, beef broth, water, black pepper, salt, basil, oregano, parsley, mustard powder, and paprika. Bring the soup to a boil, then reduce the heat to low and simmer for 20-30 minutes. Stir in the cooked rice and serve hot.
Variations
- Spice it up: Add diced jalapenos, cayenne pepper, or red pepper flakes to the mixture for an extra kick of heat.
- Make it vegetarian: Omit the ground beef and double the number of vegetables. Use vegetable broth in place of beef broth.
- Add more protein: Stir in cooked diced chicken beans or tofu towards the end of cooking time.
- Add more vegetables: Other vegetables can be added to this soup, including diced carrots, celery, corn, peas, or diced potatoes.
- Make it creamy: Add a splash of half and half, heavy cream, or coconut milk towards the end of cooking time.
- Change up the rice: Cooked quinoa, barley, or farro can be used in place of rice.
- Use frozen peppers: If you don't have fresh peppers on hand, frozen peppers can be used instead. Just thaw them out before adding them to the crock pot.
- Use other ground meat: Ground turkey, chicken, pork, lamb, or sausage can be used in place of ground beef.
Storage
Storing: Cooled leftover stuffed pepper soup can be stored in an airtight container in the fridge for up to five days.
Freezing: This soup can be frozen for up to three months. To freeze, let the soup cool completely, then transfer it to freezer-safe containers, leaving ½-inch headspace. Label and date the containers, then place them in the freezer.
Reheating: Frozen soup can be thawed in the fridge overnight. Then reheat on the stove over medium heat until warmed.
FAQ
No, the peppers do not need to be pre-cooked. They will cook in a slow cooker until soft and tender.
Yes, the ground beef and rice must be cooked before adding it to the crock pot, as the beef needs to be drained before adding to the soup.
No, you can omit the rice if you'd like. Add other grains such as quinoa, barley, or farro in its place. You can also use riced cauliflower for a low-carb option.
More Crock Pot Soup Recipes
- Crock Pot Pasta Fagioli
- Crock Pot Baked Potato Soup
- Crock Pot Chicken Gnocchi Soup
- Crock-Pot Taco Soup
- Creamy Slow Cooker Spinach Tomato Sausage Tortellini Soup
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Crock Pot Stuffed Pepper Soup
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (chopped)
- 1 medium green bell pepper (chopped)
- 2 (15 oz) cans tomato sauce
- 1 (10 oz) can rotel tomatoes with green chilies (do not drain)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 4 cups low sodium beef broth
- 2 cups water
- 1 ½ teaspoons ground black pepper
- ½ teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon mustard powder
- 1 teaspoon paprika
- 1 ½ cups cooked white rice (fully cooked)
Instructions
- In a large skillet over medium heat, add ground beef and onions. Cook until beef is browned. About 5-7 minutes. Drain and add to a 6-quart slow cooker.
- Add bell peppers, tomato sauce, rotel tomatoes, Worcestershire sauce, brown sugar, beef broth, water, black pepper, salt, basil, oregano, parsley, mustard powder, and paprika. Mix until well combined.
- Cover and cook on high for 2½-3½ hours or on low for 6-8 hours. Cook until bell peppers are soft.
- Fifteen minutes before cook time is up, add cooked rice and mix until well combined. Cover and continue to cook for 15 minutes.
Notes
- Use fully cooked ground beef to avoid making the soup greasy. Cooking renders the excess fat and locks in the flavor of the beef, which makes for a better soup.
- Don’t cook rice in the soup. It will turn mushy and gummy.
- If you plan to freeze leftovers, don’t mix the rice directly into the soup. It will absorb too much of the broth and turn mushy when you reheat it.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Leah says
I loved this recipe and I'm definitely adding it to my favorites!!
Ryan Allen says
That makes me so happy to hear.
Liz says
This looks & sounds amazing. Can hardly wait to make it!
Ryan Allen says
I'm excited for you to try it! Enjoy and let me know how it turns out!
Kathy says
This soup is yummy! I have made it several times now and it has a special place in my heart. My dear sister was in the hospital most of last year, just watching her wither away the only thing I could do for her was feed her. I made this soup for the first time and she loved it, she wasn’t eating the hospital food. Every day I would heat it very hot then bundle it up so it was still warm when I got to the hospital. I wish I could say it saved her life, but at least I know she ate a little and it made her happy.
Ryan Allen says
This makes me so happy to hear. It is one of my family's favorite soups as well.
Jenna Luciani says
I made this tonight and although it tasted good it was extremely runny even after I added the rice, next time I’ll omit the extra 2 cups of water.