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This Crockpot Stuffed Pepper Soup delivers all the flavors of classic stuffed peppers without the fuss of actually stuffing anything. Just brown the beef and veggies, toss everything in the slow cooker, and let it work its magic for a few hours. The result is a hearty, comforting soup that’s perfect for cozy weeknight dinners or lazy weekends.
Stuffed peppers without all the stuffing of peppers.
Stuffed peppers are great in theory, but let’s be real – they’re kind of a pain to make. The whole carefully-hollowing-out-peppers-and-filling-them thing? Not exactly what you want to deal with on a busy Tuesday, although our air fryer stuffed peppers do cut the cook time down!
My crockpot stuffed pepper soup though? Perfect for a busy day, all the same hearty flavors, and honestly just perfect for a chilly night when you want something cozy and warming.
I just made this the other night, along with my beer bread. We sat around the table, dipping hunks of bread, chatting about our day, and just generally vibing with all the cozy feels. Made for a pretty great weeknight and it took practically no work at all. So much easier than stuffing peppers and baking them.
3 Reasons You’ll Love This Recipe
It’s ridiculously simple. A quick sauté, then the slow cooker does all the work. No stuffing, no fussing, no complicated steps.
Pure comfort in a bowl. Tender beef, sweet bell peppers, and fluffy rice in a rich tomato broth – this is the kind of soup that feels like a hug.
Leftovers get even better. Make a big batch and enjoy easy lunches or dinners all week. The flavors just keep getting cozier.
Ingredient Notes:
Ground Beef – I like to use lean beef, but this recipe would work with ground turkey just as well.
Bell Peppers & Onion – I like a mix of red and green, but use whatever color you’ve got.
Rice – You’ll want to use instant or Minute rice for this recipe. It’s parcooked, which means it doesn’t soak up as much liquid and won’t take as long to cook.
Tomatoes – We’re using canned tomato sauce and canned diced tomatoes to keep things easy and still hearty.
Seasoning – You’ll need a splash of soy sauce (just trust), some Worcestershire sauce, a dash of hot sauce (it doesn’t make this spicy at all), Italian seasoning, oregano, and some salt and pepper.
Beef Broth – We use Better than Bouillon to make our broth, but a box or can of broth will work just as well.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Add the ground beef, peppers, and onions to a skillet and brown the beef, breaking it up as it cooks.
Add the beef and veggies to a crockpot along with the remaining ingredients, saving the rice for later.
About 30 minutes before you’re ready to eat, stir in the minute rice, cover, and continue cooking.
Once the rice is tender, give everything a good stir, taste, and add seasoning as needed.
Helpful Tip!
Make it Vegetarian!
Skip the beef and use vegetable broth instead of beef broth. Add cooked lentils just before serving or stir in some canned and drained black beans or pinto beans at the beginning of cooking.
Storage:
Fridge: Store in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave, adding extra liquid if needed.
Freezer: This soup freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating. The rice may soak up some of the broth, so just add more to suit your tastes when reheating.
More Crockpot Favorites:
Crockpot Stuffed Pepper Soup
Ingredients
- 1 pound ground beef
- 1 red bell pepper diced
- 1 green bell pepper diced
- ½ sweet onion diced
- 4 cloves garlic minced
- 14 ounces canned diced tomatoes
- 14 ounces canned tomato sauce
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1 teaspoon soy sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon cracked pepper
- Dash of hot sauce
- 3/4 cup Minute rice
Instructions
- Add the ground beef to a large skillet over medium heat and start crumbling the meat as it cooks.
- Once you’ve got the meat broken up a bit, add in the peppers, onion, and garlic and continue cooking until the beef is cooked through. Drain the grease and transfer the mixture to a 6 quart or larger slow cooker.
- Add the diced tomatoes (along with the liquid from the can), tomato sauce, beef broth, salt, Worcestershire sauce, soy sauce, Italian seasoning, oregano, and pepper. Stir to combine.
- Cover the slow cooker and cook on high for 3-4 hours or low for 7-8 hours.
- During the last 30 minutes of cooking, stir the Minute rice into the soup. Cook for 30 minutes, stir well, and taste. The rice should be tender. Adjust seasoning to suit your tastes.
- Serve hot.
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