I reimagined Crockpot Stuffed Peppers by adding a surprising pantry ingredient that gives the soup a clever twist.

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I never thought a bowl could echo a whole stuffed pepper until I tasted the deep, beefy notes of ground beef folded with bright bell peppers in a way that felt almost magical. The Crockpot Stuffed Peppers vibe is there without the faff, just this satisfying tug between sweet pepper bursts and savory richness.

It kept surprising me with little pockets of flavor, and I kept finding reasons to come back for another spoon even while telling myself I was done. If you like food that surprises and sticks with you, you’ll want to try this.

Ingredients

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Ground beef: Adds hearty protein and fat, it’s what makes the soup so rich.
Bell peppers: Sweet, crisp peppers bring vitamin C, fiber and bright color.
Diced tomatoes: Acidic tomatoes add tang, umami and vitamin A, keeps it lively.
Long grain rice: Absorbs broth, adds carbs and body, makes soup filling.
Onion and garlic: Build the flavor base, add mild sweetness and aroma.
Beef broth: Deepens the savory base, supplies minerals and richer mouthfeel.
Cheddar cheese (optional): Melts creamy and salty, adds calcium and a little fat.

Ingredient Quantities

1 lb ground beef 80/20 works well

1 medium yellow onion finely chopped

2 cloves garlic minced

3 bell peppers (mix of red green and yellow) seeded and diced about 3 cups

1 (28 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

4 cups beef broth

1/2 cup uncooked long grain white rice

1 tablespoon Worcestershire sauce

1 teaspoon Italian seasoning

1 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon olive oil

Optional: 1 cup shredded cheddar cheese for serving

Optional: chopped fresh parsley or green onions for garnish

How to Make this

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1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the finely chopped yellow onion and cook about 3 minutes until soft, then add the 2 minced garlic cloves and cook 30 seconds more.

2. Add 1 pound ground beef to the skillet, break it up and brown it with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon Italian seasoning and 1 tablespoon Worcestershire sauce; cook until no pink remains, draining excess fat if there’s a lot (you can leave a little for flavor).

3. Stir in the diced bell peppers (about 3 cups) and cook 2 to 3 minutes just to soften them a bit.

4. Transfer the beef, onion, garlic and peppers to the slow cooker.

5. Add 1 (28 ounce) can diced tomatoes with their juices, 1 (15 ounce) can tomato sauce, 4 cups beef broth and 1/2 cup uncooked long grain white rice to the slow cooker; stir everything to combine.

6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the rice is tender and flavors are melded.

7. Taste and adjust seasoning, adding more salt or pepper if needed; if the soup is too thin, remove the lid and cook on high 15 to 30 minutes to reduce, or stir in a little cooked rice to thicken.

8. Let the soup sit a few minutes before serving, then ladle into bowls and top with optional 1 cup shredded cheddar cheese and chopped fresh parsley or green onions if you like.

Equipment Needed

1. Large skillet (12 inch) for browning the beef and softening the onions and peppers
2. Slow cooker or crock pot, at least 4 quart, for the long simmer
3. Chef knife for chopping the onion and peppers and mincing garlic
4. Cutting board
5. Wooden spoon or heatproof spatula for stirring and breaking up the meat
6. Measuring cups and measuring spoons for rice, broth and seasonings
7. Can opener for the diced tomatoes and tomato sauce
8. Ladle for serving and a slotted spoon or tongs to help lift meat and drain excess fat if needed

FAQ

Q: Can I make this soup ahead or freeze it? A: Yes. Refrigerate up to 3-4 days, freeze up to 3 months. If freezing, leave out the rice and add freshly cooked rice when you reheat it, otherwise the rice turns mushy.

Q: Do I need to brown the beef first? A: It's best to brown the ground beef with the onion and garlic in olive oil for more flavor and to drain excess fat, but you can skip it in a hurry. Browning really boosts the final taste.

Q: How do I keep the rice from getting mushy? A: Use long grain rice and add it during the last 30-45 minutes on high or the last 45-60 minutes on low, or cook the rice separately and stir it in right before serving. Minute rice or parboiled rice cooks faster so adjust timing.

Q: My soup is too thin or too thick, what can I do? A: Too thin – simmer with the lid off for 20-30 minutes or stir in a tablespoon of tomato paste. Too thick – add a splash of beef broth or water until you get the texture you want, or thin with a little extra tomato sauce.

Q: Can I swap ingredients for dietary needs? A: Yep. Use ground turkey or plant based beef for lighter or vegetarian options, low sodium broth if you want less salt, or cauliflower rice for low carb (add near the end so it doesnt get soggy).

Q: How long should I cook it in the slow cooker? A: After browning, cook on low for 6-8 hours or on high for 3-4 hours. If you plan to add uncooked rice, add it near the end as noted earlier so it wont overcook.

Slow Cooker Stuffed Pepper Soup Recipe Substitutions and Variations

Ground beef: swap for ground turkey or chicken (leaner, you might add a little oil for flavor), Italian sausage for a bolder taste, or plant-based crumbles if you want vegetarian it’s a good stand-in.
Uncooked long grain white rice: use quick-cooking or instant rice and add near the end, or use 1/2 cup orzo or 1/3 cup quinoa but cut liquid a bit and watch doneness, or stir in 1 cup cooked rice just before serving.
Tomato sauce: replace with a 28 oz can crushed tomatoes or tomato puree, or use fire-roasted diced tomatoes for smokier flavor, or 1 cup tomato paste diluted with 1 cup water if you want thicker soup.
Beef broth: use chicken or vegetable broth for a lighter base, or 4 cups water plus 2 beef bouillon cubes, or low-sodium broth if you’re cutting salt.

Pro Tips

1) Dont skip a good sear on the beef, even if youre using a slow cooker later, searing gives browned bits that make the whole pot taste deeper. Let the meat get some color, scrape up the browned bits and stir them in, and only drain excessive fat if theres a lot — leaving a little improves mouthfeel.

2) Rice timing matters more than you think, rinsing the rice first cuts starch so it wont turn gluey. If you hate mush, use parboiled/converted rice or cook the rice separately and add it near the end, or reserve some extra cooked rice to stir in to thicken without overcooking.

3) Control thickness and concentration early, dont just add more salt to fix blandness. If it ends up thin, remove the lid in the last 20-30 minutes to reduce, or stir in a spoon of tomato paste or a slurry of cornstarch and water for a quick boost. And remember to taste near the end and brighten with a splash of vinegar or lemon juice, small amounts go a long way.

4) Layer flavor as you go, not all at once. Add a little extra Worcestershire or a pinch of smoked paprika for depth, adjust salt at the end, and finish with fresh herbs or a squeeze of acid and the cheese right before serving so those flavors pop.

Slow Cooker Stuffed Pepper Soup Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

I reimagined Crockpot Stuffed Peppers by adding a surprising pantry ingredient that gives the soup a clever twist.

Servings

servings

Calories

357

kcal

Equipment: 1. Large skillet (12 inch) for browning the beef and softening the onions and peppers
2. Slow cooker or crock pot, at least 4 quart, for the long simmer
3. Chef knife for chopping the onion and peppers and mincing garlic
4. Cutting board
5. Wooden spoon or heatproof spatula for stirring and breaking up the meat
6. Measuring cups and measuring spoons for rice, broth and seasonings
7. Can opener for the diced tomatoes and tomato sauce
8. Ladle for serving and a slotted spoon or tongs to help lift meat and drain excess fat if needed

Ingredients

1 lb ground beef 80/20 works well
1 medium yellow onion finely chopped
2 cloves garlic minced
3 bell peppers (mix of red green and yellow) seeded and diced about 3 cups
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
4 cups beef broth
1/2 cup uncooked long grain white rice
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Optional: 1 cup shredded cheddar cheese for serving
Optional: chopped fresh parsley or green onions for garnish

Directions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the finely chopped yellow onion and cook about 3 minutes until soft, then add the 2 minced garlic cloves and cook 30 seconds more.
Add 1 pound ground beef to the skillet, break it up and brown it with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon Italian seasoning and 1 tablespoon Worcestershire sauce; cook until no pink remains, draining excess fat if there's a lot (you can leave a little for flavor).
Stir in the diced bell peppers (about 3 cups) and cook 2 to 3 minutes just to soften them a bit.
Transfer the beef, onion, garlic and peppers to the slow cooker.
Add 1 (28 ounce) can diced tomatoes with their juices, 1 (15 ounce) can tomato sauce, 4 cups beef broth and 1/2 cup uncooked long grain white rice to the slow cooker; stir everything to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the rice is tender and flavors are melded.
Taste and adjust seasoning, adding more salt or pepper if needed; if the soup is too thin, remove the lid and cook on high 15 to 30 minutes to reduce, or stir in a little cooked rice to thicken.
Let the soup sit a few minutes before serving, then ladle into bowls and top with optional 1 cup shredded cheddar cheese and chopped fresh parsley or green onions if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.