Stuffed Pepper Soup
Stuffed Pepper Soup is everything we love about classic stuffed peppers but in cozy, spoonable form that simmers in the slow cooker until tender and deeply flavorful.
Ground beef, bell peppers, tomatoes, broth, garlic, and rice cook low and slow to create a hearty, satisfying bowl.
You get all the classic flavors without the hassle of stuffing peppers or turning on the oven. This is the kind of dinner you can prep in minutes and let the Crockpot do the rest. It’s perfect for days when you just need something easy and filling. Whether you’re planning ahead or winging it at the last minute, this recipe fits right in.
Crockpot Stuffed Pepper Soup Recipe Highlights
- Great way to enjoy stuffed peppers without the prep
- Made entirely in the slow cooker for hands-off cooking
- Flexible with swaps like ground turkey, brown rice, or cauliflower rice
- Freezes beautifully for easy make-ahead meals
- Hearty, filling, and full of cozy fall flavor
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BEEF – I use lean 90/10 ground beef so there’s less grease to deal with and more flavor that stays in the soup. If you’re looking to switch it up, ground turkey, chicken, or even Italian sausage all work well here.
ONION AND GARLIC – These go in with the beef as it cooks and help build a deeper, savory flavor from the start. No need to cook them separately — the slow cooker will take care of the rest.
TOMATOES – I use canned diced tomatoes for convenience, and a spoonful of tomato paste to give the broth a richer, slightly thicker texture. Just stir the paste into the tomatoes before adding the rest of the liquid so it blends smoothly.
BROTH – I go with low-sodium beef broth so the soup doesn’t end up overly salty. It adds that classic, savory flavor that makes this feel like true comfort food.
SEASONINGS – A mix of Italian seasoning and smoked paprika gives the soup its warmth and depth, while Worcestershire sauce adds that little something extra to round everything out.
BELL PEPPERS – I like to use all three colors (red, yellow, and green) for a mix of sweet and slightly bitter flavors. Plus, it just looks more fun and reminds me of traditional stuffed peppers.
RICE – Long grain white rice goes in about 30 minutes before the soup is done so it doesn’t get too soft. You can use brown rice, but it’ll take longer. Cauliflower rice works too — just stir it in at the very end.
TOPPINGS – Mozzarella cheese melts right into the hot soup and adds a little creamy comfort. A sprinkle of fresh parsley gives it a nice pop of color before serving.
How To Make Stuffed Pepper Soup (Crockpot)
Please check the printable recipe card below for more detailed instructions.
- Brown the beef in a skillet, drain, and transfer to the slow cooker.
- Add onion, garlic, tomatoes, tomato paste, broth, Worcestershire, and spices.
- Stir in bell peppers, season with salt and pepper, and cook on low for 5 to 6 hours.
- Add rice 30 minutes before serving.
- Cook until tender, then top with mozzarella and parsley.
Leftovers and Storage
STORE – Transfer the leftover Stuffed Pepper Soup to an airtight container and refrigerate for up to 5 days. The flavors deepen as it sits, though the rice will continue to soften.
FREEZE – For best results, freeze the Stuffed Pepper Soup before adding the rice. Let the base cool completely, then portion it into freezer-safe containers or bags and freeze for up to 1 month. Thaw overnight in the fridge and stir in freshly cooked rice after reheating.
REHEAT – Warm the soup on the stovetop over medium heat, stirring occasionally. If it has thickened in the fridge, add a splash of broth or water to loosen the texture. For smaller portions, microwave in short bursts, stirring in between.
MAKE AHEAD – Chop the vegetables and brown the beef the night before. Store the uncooked ingredients together in a sealed container or directly in your slow cooker insert if it fits in the fridge. In the morning, just place the insert in the cooker and start your day.
More Easy Crockpot Soups and Chilis
Serving Suggestions
3-INGREDIENT BREAD – This no-knead loaf is crusty on the outside, tender on the inside, and made for dipping into soup. It’s quick to prep and budget-friendly, perfect for busy days.
SOURDOUGH SANDWICH BREAD – The hearty and tangy flavors stand up well to the bold tomato broth. It’s a great way to turn the Stuffed Pepper Soup into a full meal.
AIR FRYER GARLIC BREAD – Crispy, buttery, and ready in minutes, this garlic bread adds crunch and bold flavor.
CLASSIC CORNBREAD – Sweet and crumbly cornbread offers a nice contrast to the savory soup. Serve warm with butter or crumble a little right into your bowl.
OATMEAL DINNER ROLLS – These soft, slightly sweet rolls are perfect for soaking up the broth. They freeze well too, so you can always have some on hand.
Recipe Success Tips
ADD RICE AT THE END – Stir the rice into the soup during the last 30 minutes of cooking. This keeps the grains tender and prevents them from turning mushy.
BROWN THE BEEF WELL – Let the ground beef develop deep color in the pan before transferring it to the slow cooker. That step adds rich flavor that builds the base of the soup.
DICE PEPPERS EVENLY – Cut the bell peppers into uniform pieces so they cook evenly. This helps them stay tender without falling apart.
USE FLAVORFUL BROTH – Choose a broth you’d happily sip on its own. A rich, well-seasoned broth gives the soup depth without needing extra salt later.
LEAVE SOME CHUNKS – Avoid breaking the beef into tiny crumbles. Leaving a few larger pieces gives the soup a heartier texture that mimics traditional stuffed peppers.
EXPERT TIP – If you’re making this soup ahead to freeze, leave the rice out and cook it fresh when you reheat. This simple step keeps the texture smooth and avoids soggy leftovers.
Commonly Asked Questions
Can I Make This Soup With Ground Turkey?
Yes, ground turkey is a great substitute for beef. It makes the Stuffed Pepper Soup a little lighter but still very flavorful.
Do I Need To Cook The Rice First?
No, the rice goes in raw. Just add it during the last 30 minutes so it cooks in the broth and soaks up the flavor.
What If I Don’t Have Tomato Paste?
You can skip it, but the soup won’t be quite as rich. A splash of tomato sauce or ketchup will add some similar depth.
Can I Make Stuffed Pepper Soup In An Instant Pot?
Yes, you can use the sauté function for the beef, then cook everything on high pressure for 10 minutes. Stir in the rice after pressure cooking and let it sit on warm until tender.
More Easy Ground Beef Crockpot Recipes
Taco Meat – Perfectly seasoned ground beef that simmers into tender, flavorful taco filling.
Crockpot Meatloaf – Classic comfort food made easy with a rich glaze and slow-cooked tenderness.
Swedish Meatballs – Juicy meatballs in a creamy, savory gravy with cozy, old-world flavor.
Slow Cooker Lasagna – Layers of noodles, cheese, and meat sauce slow cooked to saucy perfection.
Crockpot Salisbury Steak -Beef patties simmered in rich onion gravy for a hearty, homestyle dinner.
Stuffed Pepper Soup
Ingredients
- 1 pound ground beef lean recommend 90/10
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 1 14.5- ounce can diced tomatoes
- 1 tablespoon tomato paste
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 3 large bell peppers diced – yellow, red, green
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup long grain white rice uncooked
Optional
- Mozzarella cheese shredded, for topping
- parsley chopped, for topping
Instructions
- Brown the beef in a skillet, breaking it into chunks but keeping some larger pieces for texture. Drain any excess fat.
- Add the beef to the slow cooker with onion, garlic, diced tomatoes, tomato paste, beef broth, Worcestershire, and spices. Stir to combine.
- Add the diced bell peppers and season with salt and pepper. Cover and cook on low for 5 to 6 hours.
- Stir in the rice about 30 minutes before serving and continue cooking until tender. Top with mozzarella and parsley when ready to serve.
Equipment
Notes
SLOW COOKER TIMES
ON HIGH: 3 – 4 hoursON LOW: 5 – 6 hours
Slow Cooker times may vary.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.