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!
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.
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.
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.
- Add the uncooked Minute Brand rice and stir.
- Replace the lid and cook for 20 minutes more on HIGH.
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)
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 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.
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
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Slow Cooker Stuffed Pepper Soup
If you loved stuffed peppers then stuffed pepper soup is up your alley! Great topped with cheese along with breadsticks, makes a hearty meal.
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Servings: 6
Calories: 227kcal
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
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)
- Use soy crumbles instead of beef or leave it out.
- Vegetarian broth
- Skip the cheese topping.
- 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
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What would the cooking time be if you made on the stovetop instead of the crockpot?
Should I drain the canned tomatoes before adding them to the crockpot?
no 🙂
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!
Really good recipe, next time the only thing I will add is some bay leaves.
Awesome! Had the family over without telling what kind of soup. They all raved how good. I served it salad an crescent rolls..
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.
Can I add beans?
I don’t see why not.
Is the cooking time the same if you double the size of the recipe?
Yes, that should be plenty of time for it.
Perfect soup for a crisp autumn day!
Hi! Can you use cauliflower rice instead?
Yes, if you like the taste of it!
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?
I’m not a fan of instant rice. Any suggestions on how to substitute, long grain, basmati or brown & wild rice instead?
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.
I do not like minute rice either and I cook rice works great.