Crock Pot Stuffed Pepper Soup

4.91 from 33 votes

Capture the flavor of stuffed peppers but leave out all of the work. Make this hearty and flavorful crock pot stuffed pepper soup for a simple but filling dinner the family will love.

Prep Time10

Cook Time3

Total Time3 10

Course: Soup

Cuisine: American

Servings:

Calories: 168kcal

Author: Ryan Allen

Equipment

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