Slow Cooker Stuffed Pepper Soup


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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!

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

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

diced bell peppers, onion, garlic, seasonings, broth, ground beef, cans of tomatoes on wooden table.

Step One – Gather your ingredients. Brown the beef and chop the onion, garlic and red and green bell peppers.

2 photos side by side. Unstirred ingredeints for soup and stirred soup before cooking in the slow cooker.

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.

Minute rice being sprinkled over hot soup

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.

Finished cooking stuffed pepper soup with cheese and breadsticks on the side.

Recipe FAQs

What is instant rice?

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.

Can I make this vegan or vegetarian?

Use soy crumbles instead of beef, or leave it out. Use vegetable broth and skip the cheese topping.

Can a different kind of meat besides ground beef?

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).

How long does it last?

Slow cooker stuffed pepper soup lasts about three days in the fridge or a month in the freezer if stored in an airtight container.

Can I make green pepper soup?

Yes, you can green bell pepper soup by using all green bell peppers. The taste will be the same.

How to serve crock pot stuffed peppers soup?

All you need is a generous amount of sharp cheddar or mozzarella cheese for topping and crusty bread or breadsticks.

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 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.
3 bowls of stuffed peppers soup. 2 with cheese on top.
stuffed pepper soup done cooking in slow cooker

Slow Cooker Stuffed Pepper Soup Recipe

4.88 from 25 votes
Prep Time: 15 minutes
Cook Time: 8 hours 20 minutes
Total Time: 9 hours
Servings: 6
If you loved stuffed peppers then stuffed pepper soup is up your alley! Great topped with cheese along with breadsticks, makes a hearty meal.

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

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)
To make vegan: use soy crumbles instead of beef or leave it out, vegetable broth and skip the cheese topping.
For green pepper soup, simply use 2 green bell peppers instead of the red.
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

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating




54 Comments

  1. Luke says:

    5 stars
    great recipe. I used venison meat but it still turned out great. I also like your venison chili recipe. thank you

  2. Virginia Mendoza says:

    5 stars
    Your Stuffed Pepper soup was so good I give two thumbs and my two pinkies.

  3. Briana says:

    5 stars
    Could you use tomato soup instead of sauce ?

    1. Sarah Olson says:

      Yes, I think that would work fine. They have a similar texure.

  4. Joe says:

    5 stars
    Very easy to make and delicious even my kids love it! Thanks!

  5. Cristen says:

    5 stars
    So good and easy! Didnโ€™t really make any modifications, if anything I would add a little more meat but definitely making again!

    1. Pam says:

      Made this for the first time tonight. So good. The only thing I would change is swapping out the minute rice for regular rice. Just didnโ€™t care for the texture.

  6. Chris says:

    5 stars
    Excellent!! My husband raved about it for days! I had 1/2 jar of leftover salsa in frig that I added to it with the tomatoes so that will be a repeat next time I make it!

  7. Denise says:

    What is a serving size?

    1. Sarah Olson says:

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

  8. Anonymous says:

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

  9. Briana says:

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

  10. LuJean Holst says:

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

    1. Sarah Olson says:

      no ๐Ÿ™‚