Crock Pot Stuffed Pepper Soup
Stuffed pepper soup has all the hearty, delicious flavors of traditional stuffed peppers without any of the prep work! This easy slow cooker soup is loaded with ground beef, colorful bell peppers, rice, and tomatoes in a flavorful broth.
Traditional stuffed peppers are amazing, but let’s be real – all that cooking, stuffing, and baking takes forever. This soup gives you the same satisfying flavors in a fraction of the time, and the slow cooker does all the work for you!
The best part? You don’t even need to cook the rice beforehand. Just toss everything in the crockpot and come home to dinner that’s ready and waiting. Perfect for those busy nights when you want comfort food without the effort.
This yummy soup pairs perfectly with skillet cornbread or crusty garlic bread, and a salad for a complete meal.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Bell peppers – The green ones hold up the best in the soup and balance the flavor but use any color you like.
- Ground beef – Use lean ground beef or substitute ground turkey or ground pork. Italian sausage also tastes great in this.
- Diced tomatoes – Regular or roasted diced tomatoes. Just don’t drain them first. Substitute tomato sauce if needed.
- Rice – Use uncooked white rice for best results. I don’t recommend using minute or instant rice. The texture won’t be the same.
- Broth – Beef broth, beef stock, or vegetable broth will work.
- Spices – Thyme, salt, and black pepper are all you need.
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How To Make Bell Pepper Soup
- Heat the olive oil over medium heat. Add the onion, garlic, and spices and cook until soft. Remove and set aside. Add in the ground beef and cook until no longer pink. Drain fat.
- Add the ground beef, onions, tomatoes, bell peppers, broth, water, and sauce. Stir to combine.
- Cook on low for 4 hours. Fourth: Add rice. Stir to combine. Cook and additional 30 minutes.
- Add in the rice, stir to avoid clumping, and cook for an additional 30 minutes. Season with salt & pepper and enjoy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Store leftovers in the fridge for up to 5 days in an airtight container. Reheat leftovers in the microwave or on the stove top until heated through.
If you’re making a big batch ahead of time, I recommend leaving the rice out until you are ready to eat it. The rice can puff up and get mushy. Just cook the rice separately and stir it in when the soup is hot.
How To Freeze
Cook, cool completely, and freeze for up to 3 months. Just be sure to leave out the rice.
When reheating, add cooked rice when ready to eat. By the way, you can cook rice and freeze it too. Think of all the lunches you can prep in no time!
Best Bell Peppers To Use
With all the different colors, they make the soup pretty and delicious.
Green bell peppers are a little stronger in flavor and can be zesty. Red, yellow, and orange bell peppers tend to be sweeter.
I use 2 green and 1 colored one to balance each other out. Using yellow or orange means the red tomatoes really shine. My kids used to call this traffic light soup because of the red, yellow, and green colors. LOL!
Feel free to use the peppers that you love. Red bell peppers are my favorite.
Frequently Asked Questions
You can make this recipe with ground beef, ground turkey, ground chicken, and Italian sausage. This is also delicious with meat substitutes like crumbles.
You can make this on the stove top. In a large pot, brown the ground beef and onions. Drain. Add the remaining ingredients (minus the rice) and bring to a boil. Turn to low and simmer for 20 minutes. Add in the rice, cook for 20 minutes and serve.
Recipe Tips & Tricks
- Simple swaps – Substitute ground turkey, sausage, or chicken for beef. Use brown rice with chicken broth or swap for cauliflower rice.
- Boost flavors – Try fire-roasted, Italian, or chili-ready diced tomatoes. Swap thyme for Italian seasoning. Add Worcestershire sauce for extra savory flavor.
- Adjust consistency – Add tomato juice for more liquid if cooking with rice.
- Different twists – Use pressure cooker or Instant Pot for easier prep. Add black beans and corn for Southwest flair.
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This crockpot stuffed bell pepper soup is perfect for those cold nights when you need a bowl of warm soup!
Stuffed Bell Pepper Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic
- 2 teaspoons thyme
- 2 pounds ground beef
- 28 oz diced tomatoes
- 32 oz beef broth
- 15 ounces tomato sauce or tomato juice
- 2 cups water
- 3 bell peppers 2 green, 1 yellow
- 2 cups white rice uncooked
Instructions
- In a saucepan, heat oil over medium heat. Cook onion until soft. Add garlic and thyme, and cook for an additional minute. Remove and place in the crock pot bowl.
- In the same saucepan, brown the ground beef. Drain fat if desired. Place beef in a crock pot bowl with onions.
- Add to the crockpot the tomatoes, broth, peppers, water, and sauce. Stir to combine. Cook on low for 4-6 hours.
- Add rice. Stir to combine. Cook an additional 30 minutes. (Or just add rice 30 minutes before serving)
- Season with salt and pepper to your liking. Enjoy while warm. If saving for later, I would cook the rice and keep separate and add when ready to serve.
Notes
- Simple swaps – Substitute ground turkey, sausage, or chicken for beef. Use brown rice with chicken broth or swap for cauliflower rice.
- Boost flavors – Try fire-roasted, Italian, or chili-ready diced tomatoes. Swap thyme for Italian seasoning. Add Worcestershire sauce for extra savory flavor.
- Adjust consistency – Add tomato juice for more liquid if cooking with rice.
- Different twists – Use pressure cooker or Instant Pot for easier prep. Add black beans and corn for Southwest flair.
Nutrition
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