Crockpot Stuffed Pepper Soup

Stuffed Pepper Soup is a thick and easy soup full of flavors and colors. This hearty bowl of soup All the delicious flavors of traditional stuffed peppers but without all the fuss.

Crock Pot Stuffed Pepper Soup Recipe

But the green ones are cheaper and more abundant because they don’t have to ripen as long, so these are the ones that get used when making stuffed peppers.

Stuffed bell peppers are a hearty and delicious meal but all the cooking and then stuffing and then baking tends to be labor intensive.

This slow cooker stuffed pepper soup is an easy meal to prep and the crock pot does all the work. And… Why not make it in soup form?

No need to cook the white rice beforehand. Think of how this awesome recipe will help you on busy nights?

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Ingredients Needed

Bell Peppers – I like the green ones but you can use any combination of sweet peppers.

Ground Beef – Lean ground beef is best but sub with turkey or pork if desired.

Diced Tomatoes – Don’t drain them. You can also use tomato sauce.

Onion – A sweet onion works best.

Garlic – Fresh or minced garlic gives better flavor.

Rice – Use uncooked rice for best results. Don’t use instant rice as the texture is not the same.

Broth – Beef broth or vegetable broth.

Spices – thyme, salt, and black pepper.

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How to Make Stuffed Pepper Soup

First: In a large skillet, heat olive oil over medium heat. Cook onion until soft. Add garlic and thyme, and cook for an additional minute.

Second: Remove and place in the crock pot bowl. In the same saucepan, brown the meat or ground beef. Drain fat if desired. Place beef in a crock pot bowl with onions.

Third: Add to the crockpot the tomatoes, broth, green peppers, water, and sauce. Stir to combine. Cook on low for 4 hours.

Fourth: Add rice. Stir to combine. Cook and additional 30 minutes. Season with salt and pepper to taste. Enjoy while warm.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Which Bell Peppers do I use?

Bell peppers in a variety of colors make the soup not only better, but prettier to look at.

Green bell peppers tend to be stronger in flavor and a little on the zesty side. Red, yellow, and orange bell peppers are sweeter.

I like to use 2 green and 1 yellow to balance each other out. Plus this allows the red in the tomatoes to 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!

How long does it last?

This soup will keep in the refrigerator in an airtight container for up to 5 days. If you are planning on making a big batch and portioning it out, I would recommend leaving the rice out as it tends to puff up.

This makes excellent leftovers for easy lunches the next day and only gets better with time.

Can you freeze it?

You can freeze this soup for up to 3 months in freezer safe containers. Again, I would make it without the rice and freeze.

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!

Can I use another meat besides beef?

Feel free to use ground chicken, ground turkey, or ground sausage. If you want to make it vegan, use plant based meat substitute crumbles and vegetable broth.

Can I make this on the stove top?

You can make this in one pot on the stove top. You might need to adjust your cooking time based on your schedule

• Brown the onions and ground beef in a large pot. Drain if desired.
• To the pot, add the peppers, tomatoes, spices, broth, and juice. Bring to a boil and simmer for 20 minutes.
• When about ready to serve, add the rice and cook for another 20 minutes. Enjoy with crusty bread or a salad.

Looking for more slow cooker meals? Check out this huge list of ideas!

Tips for No Leftovers

• use tomato juice for more liquid in your soup if you cook with rice
• try ground beef, ground turkey, or even ground sausage
• try different flavors of diced tomatoes like fire roasted, Italian style, or chili ready tomatoes
• works great with brown rice and chicken broth too
• add Italian seasoning instead of just thyme if you like that
• use a pressure cooker to keep this a one pot meal
• leave out rice to keep it low carb or keto
• add cheese to make it richer
• a dash of Worcestershire sauce adds more savory flavor
• add more or less rice to make it thicker or thinner
• serve it with a hunk of crusty bread
• add black beans and corn for a southwest twist

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This easy stuffed pepper soup is a great recipe for a weeknight meal or for a chilly weekend afternoon. I love stuffed peppers so I make a batch and save for healthy lunches all week long! Bring on Soup Season!!

More Easy Soup Recipes

• Stuffed Cabbage Roll Soup
• Ham and Potato Soup
• Vegetarian Stuffed Shells
• Sausage Peppers and Onions

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