Crockpot Stuffed Pepper Soup – Easy Comfort in a Bowl

Crockpot Stuffed Pepper Soup (Easy Comfort)

Chef Emma here, and I need to tell you about the winter evening that this soup became my family’s ultimate comfort food. It was one of those bitterly cold January nights when everyone came home frozen and hungry, and I desperately wanted to serve something warm and filling without spending hours in the kitchen. I had been craving stuffed peppers—those wonderful bell peppers filled with seasoned beef and rice—but the thought of all that stuffing and baking felt overwhelming after a long day.

That’s when inspiration struck: what if I took all those beloved stuffed pepper flavors—the ground beef, bell peppers, rice, and tomato sauce—and transformed them into a hearty soup that could simmer away in my crockpot all day? I tossed everything into the slow cooker that morning, set it on low, and walked away. When I came home eight hours later, the house smelled absolutely incredible, and when I lifted that lid to reveal steaming, colorful soup packed with tender vegetables and flavorful beef, I knew I’d created something magical.

This crockpot stuffed pepper soup has become our ultimate cold-weather comfort meal and weeknight lifesaver. It delivers all the flavors we love about traditional stuffed peppers—savory beef, sweet bell peppers, tangy tomatoes, and fluffy rice—but in an easy, hands-off soup that practically makes itself. Whether you’re a fan of set-it-and-forget-it crockpot recipes, need simple recipes with ground beef, or searching for satisfying lazy dinners that warm you from the inside out, this soup is about to become your new favorite.

Summary

Crockpot Stuffed Pepper Soup features browned ground beef, diced bell peppers (red and green), onions, garlic, tomatoes, beef broth, and rice slow-cooked together with Italian seasonings until tender and flavorful. This dinner recipe takes 15 minutes of prep and 6-8 hours on low in the crockpot.

Perfect for busy weeknights, meal prep, or feeding a crowd, this soup serves 6-8 people and costs approximately $12-15 to make. It’s naturally gluten-free, freezer-friendly, and gets better with time, making it ideal for meals that you can enjoy all week long.

Equipment

You’ll need just basic kitchen tools:

• 6-quart slow cooker or crockpot – Essential for this recipe
• Large skillet – For browning ground beef
• Sharp knife and cutting board – For chopping vegetables
• Wooden spoon or spatula – For cooking and stirring
• Measuring cups and spoons – For accurate amounts
• Ladle – For serving

Ingredients

For the Soup:

• 1½ pounds ground beef (80/20 or 85/15)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• 1½ cups cooked white or brown rice (from about ½ cup uncooked)
• 1 tablespoon brown sugar (optional, to balance acidity)

For Serving (Optional):

• Shredded mozzarella or cheddar cheese
• Sour cream or Greek yogurt
• Fresh chopped parsley or basil
• Crusty bread or garlic bread

Optional Add-Ins:

• 1 can (15 oz) diced tomatoes with green chilies (like Rotel)
• 1 cup frozen corn kernels
• 1 teaspoon red pepper flakes (for heat)
• 1 yellow or orange bell pepper (for color)

Crockpot Stuffed Pepper Soup

All the flavors of classic stuffed peppers in an easy crockpot soup! Ground beef, bell peppers, rice, and tomatoes slow-cooked until tender and delicious.

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Servings: 8 servings

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• For the Soup:
• – 1½ pounds ground beef 80/20 or 85/15
• – 1 large yellow onion diced
• – 4 cloves garlic minced
• – 1 large red bell pepper diced
• – 1 large green bell pepper diced
• – 1 can 28 oz crushed tomatoes
• – 1 can 15 oz tomato sauce
• – 4 cups beef broth
• – 1 tablespoon Worcestershire sauce
• – 2 teaspoons Italian seasoning
• – 1 teaspoon dried oregano
• – 1 teaspoon salt
• – ½ teaspoon black pepper
• – ½ teaspoon smoked paprika optional
• – 1½ cups cooked white or brown rice
• – 1 tablespoon brown sugar optional
• For Serving Optional:
• – Shredded mozzarella or cheddar cheese
• – Sour cream or Greek yogurt
• – Fresh chopped parsley or basil
• – Crusty bread
• Optional Add-Ins:
• – 1 can 15 oz diced tomatoes with green chilies
• – 1 cup frozen corn
• – 1 teaspoon red pepper flakes
• – 1 yellow or orange bell pepper

See also  Grilled Chicken Thighs with Herb-Roasted Sweet Potatoes – Juicy & Flavorful

Equipment

• – 6-quart slow cooker or crockpot
• – Large skillet
• Sharp knife and cutting board
• Wooden spoon or spatula
• – Measuring cups and spoons
• – Ladle

Method

 

1. Heat large skillet over medium-high heat. Add ground beef and diced onion, breaking up meat as it cooks. Cook 7-9 minutes until browned. Add garlic and cook 1 minute more. Drain excess fat.
2. Season beef mixture with salt, pepper, Italian seasoning, oregano, and smoked paprika if using. Stir well.
3. Transfer seasoned beef and onion to 6-quart slow cooker. Spread evenly.
4. Add diced red and green bell peppers, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and brown sugar if using to crockpot. Stir thoroughly.
5. Place lid on crockpot. Cook on LOW 6-8 hours or HIGH 3-4 hours until peppers are tender.
6. About 20-30 minutes before serving, stir in cooked rice. Replace lid and let rice heat through.
7. Taste and adjust seasonings. Add more salt, pepper, or sugar if needed.
8. Ladle into bowls. Top with shredded cheese, sour cream, and fresh herbs. Serve with crusty bread!

Notes

– Brown beef first for best flavor
– Add rice in last 20-30 minutes to prevent mushiness
– Can add rice to individual bowls instead
– Soup tastes better the next day
– Freeze without rice for up to 3 months
– Use mix of red and green peppers for best flavor
– Add more broth for thinner soup

Directions

Step 1: Brown the Ground Beef

Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with your spoon as it cooks. Cook for 7-9 minutes until the beef is browned and no longer pink, and the onions are softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant. Drain any excess fat if needed. This browning step adds deep, caramelized flavor to the soup.

Step 2: Season the Beef

Season the cooked beef mixture with salt, black pepper, Italian seasoning, dried oregano, and smoked paprika if using. Stir well to coat everything evenly with the spices. The seasonings will bloom in the heat, releasing their aromatic oils.

Step 3: Transfer to Crockpot

Transfer the seasoned beef and onion mixture to your 6-quart slow cooker. Spread it out evenly across the bottom.

Step 4: Add the Vegetables and Liquids

Add the diced red bell pepper, diced green bell pepper, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and brown sugar if using to the crockpot. Stir everything together thoroughly, making sure the beef is broken up and distributed evenly throughout the liquid.

Step 5: Set It and Forget It

Place the lid on the crockpot. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The soup is done when the bell peppers are tender and the flavors have melded together beautifully. Your home will smell incredible!

Step 6: Add the Rice

About 20-30 minutes before serving, stir in the cooked rice. Replace the lid and let the rice heat through. If you prefer your rice less mushy, add it just 10 minutes before serving. Some people prefer to cook the rice separately and add it to individual bowls when serving, which keeps the rice from getting too soft.

Step 7: Taste and Adjust

Remove the lid and give the soup a good stir. Taste and adjust seasonings—add more salt, pepper, or a pinch of sugar if the tomatoes are too acidic. The soup should be savory, slightly sweet, and perfectly balanced.

Step 8: Serve and Enjoy

Ladle the hot soup into bowls. Top each serving with shredded cheese (which will melt beautifully into the hot soup), a dollop of sour cream, and fresh chopped parsley or basil. Serve with crusty bread for dipping and enjoy the comfort!

Tips and Variations

Chef Emma’s Pro Tips:

• Brown the beef first: Don’t skip this step—it adds incredible depth of flavor
• Use quality broth: Good beef broth makes a huge difference in the final taste
• Add rice at the end: Cooked rice added in the last 20-30 minutes prevents mushiness
• Make it ahead: This soup tastes even better the next day as flavors meld
• Freeze without rice: For best texture, freeze the soup without rice and add fresh rice when reheating
• Adjust thickness: Add more broth for thinner soup, or let it cook uncovered for thicker
• Fresh peppers matter: Use a mix of red and green peppers for the best flavor and color

Delicious Variations:

• Cheesy Stuffed Pepper Soup: Stir in 1 cup cream cheese or Velveeta in the last 30 minutes
• Spicy Version: Add diced jalapeños, red pepper flakes, or hot sauce
• Italian Style: Add Italian sausage with the beef and extra oregano and basil
• Cauliflower Rice: Use cauliflower rice instead of regular rice for low-carb option
• Quinoa Swap: Replace rice with cooked quinoa for extra protein
• Vegetarian: Omit beef and use vegetable broth, add extra beans and vegetables
• Mexican Twist: Add cumin, chili powder, corn, and black beans; top with avocado
• Cabbage Addition: Add 2 cups shredded cabbage for extra vegetables and nutrition
• Turkey Version: Use ground turkey instead of beef for leaner option

Serving Suggestions:

• Crusty Italian bread or garlic bread
• Cornbread or corn muffins
• Simple side salad with vinaigrette
• Grilled cheese sandwiches for dipping
• Oyster crackers or saltines
• Tortilla chips for scooping

Storage and Freezing:

• Refrigerator: Store in airtight containers for up to 5 days
• Freezer: Freeze without rice for up to 3 months
• Freezing tip: Portion into individual servings for easy reheating
• Reheating: Reheat on stovetop or in microwave, adding a splash of broth if needed
• Make ahead: This is perfect for Sunday meal prep—freeze in portions for quick lunches
• Rice storage: Keep leftover rice separate and add to soup when reheating for best texture

Nutrition Facts

Note: Nutrition facts are estimates based on standard ingredients. Values will vary based on specific brands and optional toppings.

Nutritional Highlights

This Crockpot Stuffed Pepper Soup is a nutritional powerhouse, delivering 21 grams of protein per serving while being packed with vegetables and staying under 300 calories! The ground beef provides complete protein with all essential amino acids, plus iron for healthy blood cells, zinc for immune function, and B vitamins (especially B12) for energy production and nervous system health.

The bell peppers are nutritional superstars—one serving provides over 100% of your daily vitamin C needs! Vitamin C supports immune health, collagen production for healthy skin, and acts as a powerful antioxidant. Red bell peppers also contain vitamin A and beta-carotene for eye health and vision. The tomatoes add lycopene, a powerful antioxidant linked to heart health and cancer prevention.

The rice contributes complex carbohydrates for sustained energy, while the onions and garlic provide beneficial sulfur compounds with anti-inflammatory and immune-boosting properties. At just 285 calories per generous serving, this soup is incredibly satisfying thanks to the high protein, fiber, and water content—perfect for anyone watching their weight while still wanting comfort food.

Dietitian Tips

• Boost vegetables: Add extra bell peppers, diced zucchini, or chopped spinach
• Increase fiber: Use brown rice instead of white rice for an extra 2g fiber per serving
• Choose lean beef: Use 90/10 or 93/7 ground beef to reduce saturated fat
• Reduce sodium: Use low-sodium beef broth and tomato products; reduce added salt
• Add beans: Stir in kidney beans or white beans for plant-based protein and fiber
• Make it filling: The high protein and fiber content makes this very satisfying despite being relatively low in calories
• Balance your meal: Pair with a simple side salad for additional vegetables

FAQs

Can I use uncooked rice in the crockpot?
You can, but it’s tricky—uncooked rice absorbs a lot of liquid and can become mushy. If you want to try it, add ¾ cup uncooked rice during the last 45-60 minutes of cooking on low and add an extra cup of broth. Cooked rice added at the end gives better texture.

Do I have to brown the beef first?
While you can skip this step and add raw ground beef directly to the crockpot, browning adds incredible depth of flavor and removes excess fat. It only takes 10 minutes and makes a big difference in the final taste.

Can I make this on the stovetop instead?
Yes! Brown the beef, add all ingredients except rice, and simmer covered for 30-40 minutes until peppers are tender. Add cooked rice during the last 10 minutes. It’s ready much faster but you lose the convenience of slow cooking.

Why is my soup watery?
If your soup is too thin, remove the lid during the last hour of cooking to let excess liquid evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes.

Can I use different colored bell peppers?
Absolutely! Yellow, orange, red, and green peppers all work wonderfully. Red, yellow, and orange peppers are sweeter, while green peppers have a slightly more bitter taste. A mix creates the best flavor and the most beautiful color.

Is this soup gluten-free?
Yes! This soup is naturally gluten-free. Just make sure your beef broth and Worcestershire sauce are labeled gluten-free (some brands contain malt vinegar with gluten).

Can I double the recipe?
Yes, but make sure you have a large enough slow cooker (7-8 quart). Don’t fill your crockpot more than ¾ full. You may need to add 1-2 hours to the cooking time for a full pot.

Conclusion

This Crockpot Stuffed Pepper Soup is comfort in a bowl—all the flavors you love about classic stuffed peppers in an easy, hands-off soup that simmers away while you go about your day. It’s the ultimate set-it-and-forget-it meal that makes busy weeknights manageable and fills your home with the most amazing aromas.

Whether you’re looking for reliable crockpot recipes that actually work, need budget-friendly recipes with ground beef that feed a crowd, or searching for satisfying lazy dinners that require minimal effort, this stuffed pepper soup delivers every single time. It’s the kind of dinner recipe that gets requested on repeat, freezes beautifully for future meals, and tastes even better as leftovers.

So grab that crockpot, toss in those simple ingredients, and walk away knowing that dinner is handled. When you come home to this steaming, colorful, flavorful soup, you’ll wonder why you ever spent time stuffing individual peppers. Here’s to easy comfort food that makes life better!

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