Crock Pot Stuffed Pepper Soup Recipe

I turned Slow Cooker Stuffed Peppers into a rich stuffed pepper soup with one unexpected ingredient that gives it a depth you won’t guess.

I did not expect a slow cooker to flip my whole weeknight dinner routine, but this Crock Pot Soup did exactly that. Picture browned ground beef mingling with bright diced bell peppers so the peppers still snap a little when you spoon them up, it tastes like stuffed peppers in a bowl but somehow easier.

There are little surprises in the broth that make you keep tasting, wondering how something so simple gets so layered. I keep finding myself telling people about it but I dont quite know the best way to explain why it feels both familiar and new.

Ingredients

• Ground beef: Gives big protein and savory fat, makes soup hearty, can be rich.
• Bell peppers: Add vitamin C, fiber, bright color and slight sweet notes.
• Yellow onion: Brings sweetness when cooked, some fiber, depth of flavor.
• Garlic: Sharp punch of flavor, small health benefits, not very sweet.
• Diced tomatoes with juices: Tomatoes add acidity, umami, vitamin A and potassium.
• Beef broth: Deep meaty base, adds salt and umami, hydrates the rice.
• Rice: Starches give carbs and bulk, soaks up flavors, makes it filling.
• Tomato paste: Tomato paste boosts tomato flavor, concentrated, gives deeper sweetness.
• Worcestershire sauce: Worcestershire adds savory sweet umami, tiny tang, not much nutrition.
• Cheddar cheese and garnish: Melted cheddar adds tang and fat, parsley brightens and freshens.

Ingredient Quantities

• 1 lb ground beef
• 1 medium yellow onion, chopped
• 3 bell peppers, assorted colors, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with juices
• 1 (8 oz) can tomato sauce
• 2 tbsp tomato paste
• 4 cups beef broth
• 1/2 cup uncooked long grain white rice
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 1 bay leaf
• Shredded sharp cheddar cheese for serving
• Chopped fresh parsley or green onions for garnish

How to Make this

1. In a large skillet over medium high heat brown 1 pound ground beef with the chopped yellow onion and minced garlic, breaking the meat up as it cooks; season with 1 teaspoon salt and 1/2 teaspoon black pepper. Drain most of the fat but leave about a tablespoon for flavor, and scrape up any browned bits from the pan.

2. Stir the 2 tablespoons tomato paste into the beef and cook about 1 minute to deepen the flavor.

3. Transfer the beef mixture to the crock pot. Add the diced bell peppers, the 1
4.5 ounce can diced tomatoes with juices, the 8 ounce can tomato sauce, 4 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, 1 teaspoon sugar, and the bay leaf. Stir to combine.

4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the peppers are tender.

5. About one and a half hours before the end if cooking on low, or about 45 to 60 minutes before the end if cooking on high, stir in the uncooked 1/2 cup long grain white rice so it cooks through but doesnt get mushy.

6. When the rice is tender remove the bay leaf and taste, adjusting salt and pepper as needed; if it tastes too acidic add a pinch more sugar.

7. If the soup is thinner than you like, cook uncovered on high for 15 to 20 minutes to reduce, or transfer to a pot and simmer on the stove until it thickens.

8. Ladle into bowls and top with shredded sharp cheddar and chopped fresh parsley or green onions. Let it sit a minute so the cheese melts and the flavors settle.

Equipment Needed

1. Large skillet or frying pan for browning the beef
2. Wooden spoon or heatproof spatula to stir and scrape up the browned bits
3. Crock pot or slow cooker for the long simmer
4. Chef’s knife for chopping the onion and peppers
5. Cutting board, use a separate side for meat if you want
6. Measuring cups and spoons for the broth rice and seasonings
7. Can opener for the diced tomatoes and tomato sauce
8. Ladle, bowls and a cheese grater for serving

FAQ

Crock Pot Stuffed Pepper Soup Recipe Substitutions and Variations

• Ground beef: swap with 1 lb ground turkey or chicken for a leaner bowl, or use 1 lb mild Italian sausage for extra flavor, or try 1 lb plant based crumbles for a vegetarian version. If you use turkey add a bit more salt and brown it well.
• Uncooked long grain white rice: replace with 1/2 cup brown rice but either pre cook it or extend crock pot time, or use 1 cup quick cook rice added last 20 minutes, or stir in 1 1/2 cups riced cauliflower at the end for a low carb option.
• Beef broth: use equal parts chicken broth or vegetable broth for a milder profile, or low sodium versions and boost umami with extra Worcestershire sauce or a splash of soy sauce.
• Shredded sharp cheddar cheese: swap with Monterey Jack, Colby, or a Mexican blend for melty texture, or omit and finish with a dollop of sour cream for creaminess, or use lactose free cheese if needed.

Pro Tips

1) Don’t drain all the fat after browning the beef. Leaving a little fat adds flavor and helps the tomato paste cook up and get deeper tasting, so scrape the browned bits into the pot too.

2) For best rice texture either rinse it well first, or better yet cook the rice separately and add it when you serve. Slow cooker rice often turns gummy and it’ll freeze way better if you leave rice out until reheating.

3) Brighten the whole pot at the end with a small splash of vinegar or lemon juice if it tastes flat or too tomato-y, and always taste after the rice is done so you can salt correctly.

4) If you want more body fast, mash a cup of the soup or stir in a tablespoon of cornstarch mixed with cold water and simmer until thickened. Another easy trick is a spoonful of instant potato flakes for quick thickening without changing flavor.

5) Roast or char the bell peppers first or use a mix of colors for visual sweetness, and add fresh herbs or green onion at the end for a fresher finish; cheese melts better if you let bowls sit a minute before serving.