Crockpot Stuffed Pepper Soup Recipe
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.
- 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
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
- 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.
- 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.
- Add to Crock Pot: Transfer the cooked meat and vegetables into the Crock Pot.
- Add seasonings and liquids: Stir in dried oregano, dried thyme, fire roasted diced tomatoes, tomato sauce, and beef broth into the Crock Pot mixture.
- 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.
- Cook rice: While the soup is cooking, prepare the rice according to the package instructions.
- Add rice to soup: Once the soup has cooked, stir in 1 to 1½ cups of the cooked rice until evenly combined.
- 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
Find it online: https://kitchenbyclara.com/crockpot-stuffed-pepper-soup-recipe/
