Why You’ll Love This Stuffed Pepper Soup
This Slow Cooker Stuffed Pepper Soup is a comforting, all-in-one meal that delivers all the nostalgic flavors of classic stuffed peppers—without the fuss. It’s a weeknight dinner hero: dump, set, and forget, while your slow cooker does the heavy lifting.
Whether you’re meal prepping, feeding a crowd, or just craving something cozy, this soup is rich, nourishing, and full of color, texture, and slow-simmered flavor.
Ingredients You’ll Need
Each ingredient has been selected to optimize flavor, nutrition, and balance.
Main Ingredients
- Ground beef (lean) – rich in protein, adds depth
- Bell peppers (red, green, yellow) – vibrant color and sweetness
- Onion & garlic – foundational aromatics
- Crushed tomatoes + tomato sauce – for a rich, tangy base
- Beef broth (low sodium) – enhances the umami
- Cooked rice (white or brown) – comforting and filling
- Italian seasoning, paprika, black pepper – for warmth and spice
- Olive oil – healthy fat for sautéing
- Optional: Red pepper flakes or hot sauce – for a kick
Step-by-Step Cooking Instructions
1. Brown the Beef
In a skillet, heat olive oil over medium heat. Add ground beef, breaking it apart as it browns. Season with a pinch of salt and pepper. Once fully browned, drain excess fat.
2. Sauté the Aromatics
To the same pan, add onions and garlic. Sauté until soft and fragrant, about 3–4 minutes. This step builds the flavor before it even hits the slow cooker.
3. Assemble in the Slow Cooker
Transfer the cooked beef and aromatics to the slow cooker. Add diced bell peppers, crushed tomatoes, tomato sauce, broth, and seasonings. Stir well.
4. Slow Cook to Perfection
Set your slow cooker on:
- Low for 6–8 hours, or
- High for 3–4 hours
5. Stir in Cooked Rice
About 30 minutes before serving, stir in the cooked rice. This ensures it stays tender, not mushy.
6. Taste & Serve
Adjust salt or pepper to taste. Garnish with fresh parsley or a sprinkle of shredded cheese, if desired.
Expert Tips for the Best Results
- Use Day-Old Rice: This prevents sogginess in the soup.
- Don’t Overcrowd the Pot: Give space for ingredients to release and absorb flavor.
- Make it Low-Carb: Swap rice for cauliflower rice.
- Want Vegetarian? Use lentils or plant-based ground and vegetable broth.
- Freezer-Friendly: Freeze in individual portions after cooling for meal prep.
Storage and Reheating
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Cool completely, then freeze for up to 3 months.
- Reheat: Gently on the stove or microwave with a splash of broth to rehydrate.
Why This Recipe Works
This dish is more than just another slow cooker recipe—it’s a smart, balanced, nutrient-dense meal with complex flavors. Slow cooking allows ingredients to marry perfectly, creating a savory soup with all the comfort of traditional stuffed peppers, minus the time-consuming prep.
Pairing Suggestions
- Crusty garlic bread or cornbread
- Side salad with balsamic vinaigrette
- A glass of chilled iced tea or red wine for adults
Nutrition Snapshot (Per Serving, Approximate)
- Calories: 320
- Protein: 20g
- Carbs: 28g
- Fat: 14g
- Fiber: 4g
- Sugar: 7g
(Adjust according to your specific ingredients.)
Common Questions About Stuffed Pepper Soup
Can I cook the rice in the soup?
You can, but it may absorb too much liquid. It’s best to add already-cooked rice toward the end.
Can I make it in an Instant Pot?
Yes. Use the sauté setting for beef and aromatics, then pressure cook for 10 minutes with a quick release.
Can I freeze it with rice?
Yes, but the rice texture may change. For best results, freeze the soup without rice and add fresh when reheating.
Final Thoughts
This Slow Cooker Stuffed Pepper Soup is your shortcut to a nourishing dinner the whole family will love. It’s simple, freezer-friendly, budget-conscious, and customizable—a true staple for busy cooks who don’t want to sacrifice flavor.
