Crockpot Stuffed Pepper Soup
Stuffed Pepper Soup is a hearty and easy soup full of flavor and color. A bowl of this soup has all the delicious flavors of traditional stuffed peppers but without all the fuss.
Crockpot Stuffed Pepper Soup Recipe
Stuffed bell peppers are a hearty and delicious meal but all the cooking and then stuffing and then baking tends to be labor intensive.
Get all the flavors without all the work. This slow cooker stuffed pepper soup is an easy meal to prep and the crock pot does everything!
No need to cook the rice beforehand. Think of how this awesome recipe will help you on busy nights?
More Easy Soup Recipes
- Stuffed Cabbage Roll Soup
- Ham and Potato Soup
- Busy Day Soup
- Vegetarian Stuffed Shells
- Sausage Peppers and Onions
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 white 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 instructions, please see the recipe card at the end of this post.
How long does it last?
This stuffed pepper 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 I 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!
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!
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 it on the stove top?
- 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 like these slow cooker hot dogs? 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 a different ground meat like ground beef, ground turkey, or even ground sausage.
- Use different flavors of diced tomatoes like fire roasted, Italian style, or chili ready tomatoes.
- This recipe works great with brown rice and chicken broth too.
- Add Italian seasoning instead of just thyme if you like.
- Use a pressure cooker or instant pot to keep this a one pot meal.
- Leave out rice or use cauliflower rice to keep it low carb or keto friendly.
- A dash of Worcestershire sauce adds more savory flavor.
- 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. Thanks!
This easy stuffed pepper soup is a great recipe for a weeknight meal or for cold winter days that the whole family will love. I love stuffed peppers so I make a batch and save for healthy lunches all week long! Bring on Soup Season!!
Slow Cooker Stuffed Pepper Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 2 teaspoons thyme
- 2 pounds ground beef
- 28 oz diced tomatoes
- 32 oz beef broth
- 15 ounces tomato sauce/juice
- 2 cups water
- 3 bell peppers 2 green, 1 yellow
- 2 cups 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
Nutrition
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