Crockpot Stuffed Pepper Soup Recipe

Introduction

This Crockpot Stuffed Pepper Soup is a comforting and hearty meal that brings all the flavors of a classic stuffed pepper into a warm, easy-to-make soup. Perfect for busy days, it’s packed with ground beef, peppers, tomatoes, and rice for a satisfying dinner.

Ingredients

• ½ tbsp olive oil
• 1 lb. ground beef (swap in ground turkey or ground chicken)
• ½ large yellow onion (chopped)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 3 cloves garlic (minced)
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 can fire roasted diced tomatoes (14.5 oz)
• 1 can tomato sauce (8 oz)
• 1 can beef broth (14.5 oz)
• 1 cup long grain white rice (cooked, or use brown rice, quinoa, or cauliflower rice)
• Chopped fresh parsley

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it up with a spoon. Cook until browned.
2. Step 2: Add the chopped onions, green and red bell peppers, minced garlic, salt, and pepper to the skillet. Cook for a couple of minutes until the vegetables soften and flavors blend. Transfer this mixture to the Crock Pot. Alternatively, you can skip sautéing and add the raw vegetables and seasonings directly to the Crock Pot.
3. Step 3: Stir in the dried oregano, dried thyme, fire roasted diced tomatoes, tomato sauce, and beef broth into the Crock Pot.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Step 5: While the soup is cooking, prepare your rice according to package directions.
6. Step 6: Once the soup has finished cooking, stir 1 to 1½ cups of cooked rice into the soup to add texture and heartiness.
7. Step 7: Serve the soup hot, garnished with chopped fresh parsley for a bright, fresh finish.

Tips & Variations

• For a lighter version, use ground turkey or chicken instead of beef.
• Use brown rice, quinoa, or cauliflower rice as a nutritious alternative to white rice.
• If you prefer a thicker soup, add more cooked rice or simmer uncovered for the last 30 minutes.
• Adding a dash of hot sauce or red pepper flakes can give the soup a nice, spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth or water if needed to loosen the soup. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a Crock Pot?

Yes, you can prepare this soup on the stovetop by simmering it in a large pot over low heat for about 1 to 1½ hours until the flavors meld together.

When should I add the rice?

Cook the rice separately while the soup simmers, then stir it in at the end just before serving to prevent it from getting mushy.

Crockpot Stuffed Pepper Soup Recipe

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4.9 from 222 reviews

This comforting Crockpot Stuffed Pepper Soup combines the classic flavors of stuffed peppers into a hearty, slow-cooked soup. Featuring ground beef, bell peppers, tomatoes, and rice, it’s a warm and satisfying meal that’s easy to prepare and perfect for any day of the week.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3.5 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• ½ tbsp olive oil
• 1 lb. ground beef (can substitute with ground turkey or ground chicken)
• ½ large yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced

Seasonings and Liquids

• ½ tsp salt
• ¼ tsp pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 can fire roasted diced tomatoes (14.5 oz)
• 1 can tomato sauce (8 oz)
• 1 can beef broth (14.5 oz)

Grains and Garnish

• 1 cup long grain white rice, cooked (alternatives: brown rice, quinoa, cauliflower rice)
• Chopped fresh parsley, for garnish

Instructions

1. Brown the meat: Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it up with a spoon. Cook until browned and fully cooked through.
2. Sauté vegetables: Add chopped onions, green and red bell peppers, minced garlic, salt, and pepper to the skillet. Cook for a few minutes until the vegetables soften and flavors meld. You may alternatively skip this step and add raw vegetables directly to the slow cooker.
3. Add to Crock Pot: Transfer the cooked meat and vegetables into the Crock Pot.
4. Add seasonings and liquids: Stir in dried oregano, dried thyme, fire roasted diced tomatoes, tomato sauce, and beef broth into the Crock Pot mixture.
5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing flavors to develop and meld together.
6. Cook rice: While the soup is cooking, prepare the rice according to the package instructions.
7. Add rice to soup: Once the soup has cooked, stir in 1 to 1½ cups of the cooked rice until evenly combined.
8. Serve and garnish: Ladle soup into bowls and top with chopped fresh parsley for a burst of freshness and color.

Notes

• You can swap ground beef for ground turkey or chicken for a leaner option.
• To save time, add chopped raw onions and peppers directly to the slow cooker instead of sautéing.
• Use brown rice, quinoa, or cauliflower rice as substitutes for white rice based on preference or dietary needs.
• Adjust seasoning to taste before serving, adding more salt or pepper if needed.
• Leftover soup stores well in the refrigerator for up to 3 days or freezes great for meal prep.

Keywords: crockpot soup, stuffed pepper soup, slow cooker recipe, ground beef soup, easy dinner, comfort food, healthy soup