Slow Cooker Stuffed Pepper Soup

Our slow cooker stuffed pepper soup is a hearty, comforting meal that’s a slight twist on classic stuffed peppers. Packed with beef, bell peppers, and rice in a rich tomato and beef broth.

Our family loves stuffed peppers so this slow cooked stuffed pepper soup is a goto when I know I’ll be out or busy for most of the day. It’s a delicious version of stuffed peppers, or should we say, unstuffed peppers?

I know I can have a delicious and hearty soup ready to go by dinner time and just serve with a side salad and some crusty bread.

Slow Cooker Stuffed Pepper Soup Ingredients

• Ground beef: If you don’t like beef or cannot eat it you can also use ground chicken or ground turkey.
• Onion: We go for a yellow or white onion.
• Red bell pepper: Red pepper adds a bit of sweetness.
• Green bell peppers: Offer a slightly bitter, earthy taste, traditional in stuffed peppers.
• Beef broth: You can also use water and beef bouillon. We love better than bouillon for dairy free.
• Petite diced tomatoes: Don’t have a can? Use fresh diced tomatoes.
• Tomato sauce: Ensure there’s no seasonings added.
• Granulated garlic: We love granulated garlic, but you can use powdered in a pinch, just use a little less.
• Parsley: You can add fresh parsley at the end if preferred.
• Salt: You can salt to taste.
• White rice: Long grain rice is our preferred rice for stuffed pepper soup.

How to Make Stuffed Pepper Soup

Brown the beef with seasonings and the chopped onion.

Add all of the ingredients except the rice into the crockpot. Stir well to combine.

Cook on low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld together.

In the last 5-10 minutes of cooking, stir in the cooked rice and mix thoroughly.

Serve once the rice is warmed.

Recipe tips and notes

• Cut prep time by browning beef and then freezing. I love doing this so I can have use it for a quick weeknight dinner. Browning the meat adds a ton of flavor.
• For a lower-carb version, substitute rice with cauliflower rice and stir it in during the last 10 minutes.
• Brown rice can be used instead of white rice for added fiber.
• Add shredded cheese on top before serving for extra richness.

Storage and Reheating Tips

• Refrigerate: Store slightly cooled leftover stuffed pepper soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: Don’t add the rice. Let the soup cool before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and add rice when warming up.
• Reheat: Warm on the stovetop over medium heat until heated through, stirring occasionally. If the soup has thickened, add a splash of beef broth or water. You can also microwave until warm.