Crockpot Stuffed Pepper Soup

Stuffed pepper soup in slow cooker with a ladle.

Crockpot Stuffed Pepper Soup

This easy Crockpot Stuffed Pepper Soup delivers all the comfort of classic stuffed peppers without any of the fussing. Brown the beef and veggies, toss everything in the slow cooker, and come back hours later to a hearty, flavorful dinner. Perfect for cozy nights when you want something satisfying without a lot of effort.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 4 15

Total Time 4 30

Servings

Calories 297kcal

Author Karly Campbell

Equipment

Slow Cooker

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.

Notes

You can decrease the beef broth to 3 cups and stir in 1 ½ cups cooked white rice during the last 10 minutes of cooking, if you don’t want to use Minute rice in this recipe.

This may seem like a decent amount of salt between the salt, broth, and soy sauce and you’re welcome to reduce it. But, keep in mind that rice is pretty bland and needs a fair bit of seasoning. There is also a whole pound of beef + 2 peppers in the soup, so we think the seasoning level here is pretty perfect as is. You can always reduce as you’re cooking and add to taste once the soup is cooked.

The rice will absorb some of the broth if you have leftovers. I usually add in some extra broth (or water) before reheating soup to thin it back out a bit. Totally optional, but if your soup seems thicker after storing, that’s why.

Nutrition