Slow Cooker Stuffed Pepper Soup

When you want all the comforting flavors of stuffed peppers but crave something cozy and easy for busy days, this slow cooker stuffed pepper soup hits the spot. It brings together tender bell peppers, savory ground beef, tomatoes, rice, and herbs in a rich broth. I rely on this when I need a weeknight dinner that satisfies everyone and lets the slow cooker do most of the work.

I first made this on a chilly fall evening when I was craving comfort food but did not want to stuff a dozen peppers. Now it is my go to on days when I know everyone will be asking for seconds.

Ingredients

• Ground beef: provides savory richness and protein Look for a lean blend for less fat to drain
• Small onion diced: gives sweetness and depth Choose a firm onion with tight skin for best results
• Bell peppers diced: add signature color and tender bite Go for a mix of red yellow or green for visual appeal
• Garlic minced: boosts the aroma and flavor Use fresh for best punch
• Canned diced tomatoes: create a chunky tomato bite Pick a brand with little or no added sugar
• Canned tomato sauce: brings a creamy tomato base Read the label for clean simple ingredients
• Beef broth: infuses deep flavor Use low sodium if you want more control over saltiness
• Cooked rice: bulks up the soup For best texture use day old or leftover rice so it does not get too mushy
• Dried oregano and dried basil: add that classic Italian herb vibe Rub the herbs between your fingers before adding to wake up the aroma
• Smoked paprika: lends subtle smokiness Opt for true smoked paprika when you can find it
• Salt and pepper to taste: round out all the savory notes Taste as you go so you do not overdo it
• Fresh parsley for garnish: offers brightness and a pop of color Pick fresh flat leaf for best flavor

Instructions

Brown the Beef:

Heat a skillet over medium heat and add the ground beef Break up the meat with the back of a spoon as you go and cook just until evenly browned You want it in fine crumbles for the best soup texture

Drain and Transfer:

Scoop the cooked beef out of the skillet and drain the fat Move the beef right into your slow cooker This layer adds a savory backbone to the soup

Add the Vegetables:

Dice the onion and bell peppers as evenly as possible They will cook down and add sweetness and dimension Drop them directly into the slow cooker along with the minced garlic No need to sauté first since the long cook will soften everything

Add the Tomato Base:

Pour the can of diced tomatoes with their juices the tomato sauce and beef broth over the beef and vegetables Stir to settle all the ingredients evenly in the crock

Season Everything:

Sprinkle in the oregano basil smoked paprika salt and pepper Stir very well so every spoonful of soup gets a little bit of each seasoning

Let it Cook:

Put the lid on and set your slow cooker to low for about six to eight hours or high for three to four hours The soup is finished when the vegetables are perfectly soft and the kitchen smells like stuffed peppers

Add the Rice:

About thirty minutes before serving stir in the cooked rice This is the secret to keeping the grains tender instead of mushy The rice will soak up flavor but stay intact

Serve and Enjoy:

Once everything is hot and the flavors have mingled taste and adjust salt or pepper as needed Ladle the soup into bowls and scatter parsley on top Serve with bread if you love dunking like I do

Bell peppers are my favorite part in every spoonful I love watching the colors mix with the bright tomato broth It reminds me of my mom letting me help stuff peppers as a kid Only this is so much easier

Storage Tips

This soup keeps well in a sealed container in the fridge for up to four days Leftovers develop even more flavor To freeze cool completely then portion into freezer safe containers and store for up to three months Thaw overnight in the fridge before reheating

Ingredient Substitutions

You can swap ground turkey or chicken for beef if that is what you have Brown them first just as you would the beef For a vegetarian version skip the meat and add two cans of drained beans such as pinto or kidney

Serving Suggestions

Serve in wide bowls with torn crusty bread or over a scoop of extra cooked rice Top with a handful of shredded cheese if you want a twist My family also loves a side salad with a sharp vinaigrette

Cultural and Seasonal Insight

Classic stuffed peppers are beloved across many cultures This soup version is extra comforting in the winter but I have made it for summer gatherings too since bell peppers are at their sweetest then

Seasonal Adaptations

Mix in summer corn kernels for bursts of sweetness Use fire roasted tomatoes for extra smoky notes Add a handful of chopped spinach just before serving for a veg boost

Success Stories

One winter I brought a pot of this soup to a neighbor recovering from surgery She still asks for the recipe every year because it tastes like a hug in a bowl Once you try it you will want to share leftovers too

Freezer Meal Conversion

Prepare all the ingredients except the rice and parsley and combine in a freezer bag Freeze flat Thaw and dump into the slow cooker and cook as usual stirring in the rice and parsley at the end

This soup brings all the best of stuffed peppers to your table with less work and maximum comfort. Enjoy a bowl and let it warm you and your loved ones any day of the week.

Recipe FAQs

→ Can I use other meats instead of ground beef?

Yes, ground turkey or chicken work well as alternatives and give a lighter flavor.

→ Should the rice be added uncooked?

Use cooked rice. Adding it later prevents it from becoming overly soft as the soup simmers.

→ Can I make this soup ahead of time?

Absolutely. This soup reheats well and the flavors deepen over time. Just stir before serving.

→ Is it possible to freeze leftovers?

Yes, let it cool fully, then freeze in airtight portions. Thaw and reheat gently for best texture.

→ How can I adjust the thickness?

Add more broth for a thinner consistency or simmer with the lid off to let the soup thicken.