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Home » Beef » Slow Cooker Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup

by Sarah Olson on September 4, 2020 | Updated November 26, 2020 21 Comments

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collage of photos of stuffed pepper soup

Love stuffed peppers? Try this stuffed pepper soup that is easily made in the slow cooker. Filled with bell peppers, tomatoes, and beef, wonderful topped with cheese.

We love easy soup recipes that are hearty enough to be a meal. Try my broccoli cheese soup or chicken noodle soup next!

close up of stuffed pepper soup in the slow cooker with wooden spoon in it.

Have you ever made 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 with mozzarella cheese for even more flavor.

Cans of food, vegetables, minute rice, beef and seasonings in front of a slow cooker

How to make stuffed pepper soup:

  • Ground beef – cooked and crumbled
  • Bell peppers – I use green and red
  • Yellow onion
  • Garlic
  • Fire-roasted tomatoes
  • Tomato sauce
  • Chicken broth – I prefer chicken broth for recipes for it tastes less tinny than beef, though you can use beef broth if desired.
  • Seasonings – oregano, basil, salt and pepper.
  • Minute brand rice – WAIT TO ADD until the end of the cooking time.
diced bell peppers, onion, garlic, seasonings, broth, ground beef, cans of tomatoes on wooden table.

How long do I cook this?

  • Place the lid on the slow cooker
  • Cook on HIGH for 4 hours or LOW for 8 hours. Now to add and cook the rice.
2 photos side by side. Unstirred ingredeints for soup and stirred soup before cooking in the slow cooker.
  • Add the uncooked Minute Brand rice and stir.
  • Replace the lid and cook for 20 minutes more on HIGH.
Minute rice being sprinkled over hot soup

Can I use a different kind of meat?

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
  • Chicken breasts (put in raw and shred before serving)
Finished cooking stuffed pepper soup with cheese and breadsticks on the side.

Can I make this Vegan?

  • Use soy crumbles instead of beef or leave it out.
  • Vegetarian broth
  • Skip the cheese topping.
close up of beefy stuffed pepper soup in a slow cooker

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 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.
3 bowls of stuffed peppers soup. 2 with cheese on top.

More recipes with bell peppers:

  • Slow Cooker Chicken with Bell Peppers and Onions
  • Slow Cooker Salsa Beef Fajitas
  • Slow Cooker Beer Brats
  • Slow Cooker Taco Meatloaf Stuffed Peppers
  • Slow Cooker Pepper Steak

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

stuffed pepper soup done cooking in slow cooker

Slow Cooker Stuffed Pepper Soup

5 from 13 votes
If you loved stuffed peppers then stuffed pepper soup is up your alley! Great topped with cheese along with breadsticks, makes a hearty meal.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: stuffed pepper soup
Prep Time: 15 minutes
Cook Time: 8 hours 20 minutes
Total Time: 9 hours
Servings: 6
Calories: 227kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker Size: 4 quart or larger

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
  • 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
US Customary – Metric

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:

Recipe Notes:

 
Can I use a different kind of meat?
This recipe is versatile, use your favorite meat in this such as:
  • Ground sausage such as Jimmy Dean
  • Ground turkey
  • Chicken breasts (put in raw and shred before serving)
 
Can I make this vegan?
  • Use soy crumbles instead of beef or leave it out.
  • Vegetarian broth
  • Skip the cheese topping.
 
How do I make this into a freezer meal?
 
  • 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:

Calories: 227kcal | Carbohydrates: 20g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1113mg | Potassium: 862mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1081IU | Vitamin C: 65mg | Calcium: 70mg | Iron: 4mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, Ground Beef, Soups Tagged With: bell peppers, crockpot, ground beef, slow cooker, stuffed peppers

    Comments

    1. Denise says

      March 1, 2021 at 9:18 am

      What is a serving size?

      Reply
      • Sarah Olson says

        March 1, 2021 at 12:20 pm

        1/6 of the recipe. I do not figure out amounts for you.

        Reply
    2. Anonymous says

      February 1, 2021 at 1:42 pm

      5 stars
      It was awesome! Very easy and tasty !
      Thanks so much!!

      Reply
    3. Briana says

      December 31, 2020 at 11:45 am

      What would the cooking time be if you made on the stovetop instead of the crockpot?

      Reply
    4. LuJean Holst says

      October 28, 2020 at 11:12 am

      Should I drain the canned tomatoes before adding them to the crockpot?

      Reply
      • Sarah Olson says

        October 28, 2020 at 11:12 am

        no 🙂

        Reply
    5. Susan says

      October 22, 2020 at 10:54 am

      5 stars
      I had five people come for dinner and told them prior if it’s no good I’ll order pizza. It was awesome, only a little bit left over. I served the soup with salad and crescent rolls. I will definitely make this again and again. Thank you!

      Reply
    6. Pam says

      October 19, 2020 at 12:28 am

      Really good recipe, next time the only thing I will add is some bay leaves.

      Reply
    7. Susan Shipley says

      October 16, 2020 at 9:34 am

      5 stars
      Awesome! Had the family over without telling what kind of soup. They all raved how good. I served it salad an crescent rolls..

      Reply
    8. Susan Shipley says

      October 13, 2020 at 12:30 pm

      Hello. Can I make this a day ahead? If so, should I cook on high or low to reheat and how much time? Once heated I will add the minute rice 20 minutes before serving. Your recipe looks awesome. I’m going serve with salad and crescent rolls. Thanks so much for sharing.

      Reply
    9. Ashley Freeman says

      October 10, 2020 at 1:00 pm

      Can I add beans?

      Reply
      • Sarah Olson says

        October 10, 2020 at 1:03 pm

        I don’t see why not.

        Reply
    10. Anonymous says

      October 4, 2020 at 5:13 pm

      Is the cooking time the same if you double the size of the recipe?

      Reply
      • Sarah Olson says

        October 4, 2020 at 5:49 pm

        Yes, that should be plenty of time for it.

        Reply
    11. Sally says

      September 19, 2020 at 4:49 pm

      5 stars
      Perfect soup for a crisp autumn day!

      Reply
    12. Stacy says

      September 11, 2020 at 3:25 pm

      Hi! Can you use cauliflower rice instead?

      Reply
      • Sarah Olson says

        September 11, 2020 at 4:16 pm

        Yes, if you like the taste of it!

        Reply
    13. J says

      September 6, 2020 at 9:22 pm

      Hi,

      Great looking recipe! I know your slow cooker allows you to put in a desired time, but mine does not. So can I cook the soup on high for 4 hours, add the rice, & then restart the 4 hours on high but only keep it on for 20 mins?

      Reply
    14. Mary Ralph says

      September 5, 2020 at 8:45 am

      I’m not a fan of instant rice. Any suggestions on how to substitute, long grain, basmati or brown & wild rice instead?

      Reply
      • Sarah Olson says

        September 5, 2020 at 8:47 am

        Hi Mary, I don’t recommend adding uncooked standard rice to the slow cooker. I would add leftover rice or cook a small amount of rice and add it to this soup.

        Reply
      • Cheryl says

        September 5, 2020 at 3:00 pm

        I do not like minute rice either and I cook rice works great.

        Reply

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