Slow Cooker Stuffed Pepper Soup
54 Comments Nov 14, 2022
Updated Jul 18, 2024
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Love stuffed peppers? Try this stuffed pepper soup recipe for the crock pot. Filled with red and green bell peppers, diced tomatoes, and ground beef, and served with a sprinkle of mozzarella cheese.
We love easy soup recipes that are hearty enough to be a meal. Try my Slow Cooker Broccoli Cheese Soup, Slow Cooker Chicken Noodle Soup, Slow Cooker Taco Soup or Bloody Mary Soup next!
Table of Contents
Have you ever made traditional stuffed peppers? Then you know how good the tomato, beef, and bell pepper flavor is together. This is a great easy healthy recipe that you will love. We top each bowl of crockpot stuffed pepper soup with mozzarella cheese for even more flavor.
Recipe Ingredients
- Ground beef – cooked and crumbled lean ground beef.
- Bell peppers – I use green bell pepper and red.
- Yellow onion – Sweet yellow onion is my favorite for crockpot stuffed pepper soup
- Garlic – Add Italian flavor.
- Fire-roasted tomatoes – Don’t skip finding fire-roasted diced tomatoes; they add a slightly charred flavor to the soup.
- Tomato sauce – To add a thick tomato base, tomato sauce (not tomato paste) makes for a perfect hearty stuffed pepper soup.
- Chicken broth – I prefer chicken broth for recipes for it tastes less tinny than beef broth, though you can use beef broth if desired.
- Seasonings – oregano, basil, salt, and black pepper. You can use Italian seasoning if that’s what you have on hand.
- Minute brand rice – WAIT TO ADD the uncooked instant rice until the end of the cooking time. Do not add raw rice to this recipe, though you can add one cup of cooked rice instead of minute brand. You can use white rice or brown rice.
Step-by-Step Directions
Step One – Gather your ingredients. Brown the beef and chop the onion, garlic and red and green bell peppers.
Step Two – Add everything to the crock pot (except the instant rice).
Step Three – Stir everything well. Cook on HIGH for 4 hours or LOW for 8 hours. Do not open the lid during cooking time.
Step Four – Add the uncooked rice (Minute Brand) and stir. Replace the lid and cook for 20 minutes more on HIGH. Using Minute brand rice makes for easy stuffed pepper soup. Serve topped with mozzarella cheese and crusty bread.
Recipe FAQs
Instant rice (or Minute Brand) is rice that has been parboiled and then dried again. The slow cooker does not get hot enough, fast enough for regular long grain rice to cook properly; that’s why we use instant rice. You can choose to use cooked rice (that is cooked separately) if that’s all you have.
Use soy crumbles instead of beef, or leave it out. Use vegetable broth and skip the cheese topping.
Ground beef is a great choice for this soup though you can choose another meat of your choice and make this soup to your liking. Try another meat such as one of these: Ground sausage such as Jimmy Dean, ground turkey, ground chicken or chicken breasts (put in raw and shred before serving).
Slow cooker stuffed pepper soup lasts about three days in the fridge or a month in the freezer if stored in an airtight container.
Yes, you can green bell pepper soup by using all green bell peppers. The taste will be the same.
All you need is a generous amount of sharp cheddar or mozzarella cheese for topping and crusty bread or breadsticks.
How do I make this a freezer meal?
- Add everything except the rice to a Gallon size freezer bag.
- Squeeze out the excess air.
- Freeze for up to a month.
- Thaw in the fridge for 24 hours before ready to put in the slow cooker.
- Cook according to the directions in the recipe card below; add Minute brand rice at the end of the cooking time.
More recipes with bell peppers:
Slow Cooker Stuffed Pepper Soup Recipe
Equipment
Ingredients
- 1 lb. ground beef, browned and crumbled on the stovetop and drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 sweet yellow onion, diced
- 2 garlic cloves , minced
- 30 oz. chicken broth, (two-15-oz. cans) or about 4 cups
- 15 oz. can tomato sauce, (not paste, make sure it's sauce)
- 14.5 oz. can fire-roasted diced tomatoes, do not drain
- 1 tsp. oregano, can use Italian seasoning
- 1/2 tsp. dried basil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup uncooked Minute Brand Rice WAIT TO ADD, (Minute Rice is parboiled rice that is dried)
Optional topping:
- Mozzarella cheese
Instructions
- Add everything to the slow cooker EXCEPT THE RICE. Stir.
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- When the cooking time is done add the uncooked minute rice. Stir.
- Replace the lid and cook on HIGH for 20 minutes more.
- Stir and serve.
- Serve topped with mozzarella cheese if desired.
How to Video
Sarah’s Notes
- Add everything except the rice to a Gallon size bag.
- Squeeze out the excess air.
- Freeze for up to a month.
- Thaw in the fridge 24 hours before ready to put in the slow cooker.
- Cook according to directions in the recipe card below, add Minute brand rice at the end of the cooking time.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can I cook this on the stove
I’m sure there is a way, but I have not tested it. I apologize.
I made this with Jimmy Dean hot sausage. I actually forgot to use the rice, but the hubs said it was a keeper. Go figure… definitely going into my rotation!
What would be the cooking time if I were to cook this in an instant pot?
I’m unsure, I apologize. I do not test my recipes in an instant pot.
Truly enjoyed, made a couple minor modifications, used long grain brown rice and went meatless,,thanks for posting!!
Can I use Knorr spanish rice?
I have not tried, unsure how the rice would cook up in the slow cooker. If it says it’s parboiled rice, it should do fine.