If you’re looking for a cozy, comforting meal that practically makes itself, then this Slow Cooker Stuffed Pepper Soup Recipe is about to become your new best friend. Trust me, I absolutely love how this soup captures all the classic flavors of stuffed peppers but in a warm, hearty bowl that you can set and forget all day. Whether you’re coming home after a long day or just want a fuss-free dinner, this soup delivers big-time on taste and comfort. Stick around and I’ll share my tips to make this slow cooker stuffed pepper soup a total winner every single time.
Why You’ll Love This Recipe
- Hands-Off Comfort: Let your slow cooker do the work while you relax, making dinner stress-free.
- Classic Flavor, Easy Make: All the nostalgia of stuffed peppers without the hassle of stuffing each pepper.
- Flexible Ingredients: Use any bell pepper colors and adjust spices to your family’s taste perfectly.
- Great For Leftovers: This soup tastes even better the next day, making it perfect for meal prep.
Ingredients You’ll Need
The ingredients in this Slow Cooker Stuffed Pepper Soup Recipe are simple, fresh, and affordable — and they harmonize beautifully to create that classic stuffed pepper flavor in soup form. Keep an eye out for colorful bell peppers to brighten your bowl, and I always recommend cooking your rice ahead of time for perfect texture.
- Ground beef: Browning it first locks in flavor and gets rid of excess fat for a leaner soup.
- Onion: Adds that sweet, savory base flavor that pairs perfectly with the peppers.
- Bell peppers: I love using a mix of red, green, and yellow for visual appeal and varied sweetness.
- Beef broth: The rich foundation that ties everything together so well.
- Can of petite diced tomatoes: Gives chunks of tomato texture and fresh acidity to brighten the soup.
- Tomato sauce: Adds thickness and depth to the broth.
- Granulated garlic: You’ll see it’s divided in the recipe — it layers the flavor just right.
- Parsley: Fresh or dried, a touch enhances the savory profile without overpowering.
- Salt: Balances the flavors and brings everything together.
- Cooked white rice: Helps make the soup hearty and filling — I usually go light with 1 cup if I want it lighter.
Variations
This Slow Cooker Stuffed Pepper Soup Recipe is great as-is, but I love mixing it up depending on what I have on hand or my mood. Don’t hesitate to customize it — that’s the joy of slow cooker recipes.
- Vegetarian variation: Swap ground beef for cooked lentils or plant-based crumbles; I’ve tried it and the texture works surprisingly well.
- Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño when browning the beef for some heat — my family loves the extra zing.
- Rice alternatives: Quinoa or cauliflower rice work great too if you want a grain-free or protein-packed swap.
- Extra veggies: Sometimes I toss in chopped zucchini or mushrooms for an even heartier soup experience.
How to Make Slow Cooker Stuffed Pepper Soup Recipe
Step 1: Brown the Beef and Sauté the Onion
This is where the flavor starts building. Heat a skillet over medium-high heat and brown your ground beef with 1 teaspoon of granulated garlic, salt, and pepper to taste. I like to get a nice caramelization on the beef — it adds so much depth. When it’s almost cooked through, toss in the diced onions and let them soften for a couple of minutes. This trick gives the soup a richer base you’ll really notice later.
Step 2: Combine Ingredients in the Slow Cooker
Once your beef and onions are ready, transfer them into the slow cooker. Then add all your bell peppers, beef broth, diced tomatoes, tomato sauce, the remaining granulated garlic, parsley, and salt. Give it a good stir to mix everything evenly. This is where the magic happens — the slow cooker slowly melds all those flavors into one amazing soup.
Step 3: Let it Cook Low and Slow
Set your slow cooker to low for 6-8 hours or on high for 3-4 hours. I prefer the low and slow method because it lets all the flavors develop fully and makes the peppers beautifully tender but not mushy. You’ll want to keep the lid on and resist the urge to peek too often — trust me, patience pays off here.
Step 4: Add the Rice and Finish Cooking
About 5-10 minutes before serving, stir in the cooked rice. This timing keeps the rice from getting gummy or overcooked, and it warms it just right. If you like your rice a little firmer, use just 1 cup instead of 2, but I find 2 cups gives the soup a lovely, hearty texture. After stirring, let it heat through for those last few minutes.
Step 5: Serve and Enjoy
Ladle into bowls and get ready for hugs-in-a-bowl. This soup is great hot, and leftovers are a dream because the flavors deepen overnight.
Pro Tips for Making Slow Cooker Stuffed Pepper Soup Recipe
- Brown the Beef Thoroughly: Browning your ground beef well with a bit of seasoning upfront makes a huge flavor difference in the finished soup.
- Cook Rice Separately: I learned this the hard way—adding uncooked rice to the slow cooker leads to mushy results, so cook it beforehand for perfect texture.
- Don’t Skip the Garlic Layering: Dividing the granulated garlic adds complexity without overpowering—trust me, it’s worth the extra step.
- Avoid Over-Checking: Resist lifting the slow cooker lid too often, or you’ll lose heat and extend cooking time.
How to Serve Slow Cooker Stuffed Pepper Soup Recipe
Garnishes
I love topping this soup with a sprinkle of shredded cheddar or Monterey Jack cheese—it melts beautifully and adds a creamy touch. Fresh parsley or a dollop of sour cream brightens it up and adds a cool contrast, especially if you add a spicy kick.
Side Dishes
Crusty bread or garlic bread is my go-to side to soak up all that flavorful broth. A simple green salad with a light vinaigrette keeps the meal balanced and fresh. Sometimes, I even serve it with cheesy garlic rolls for a total comfort-food feast.
Creative Ways to Present
For a fun twist when guests are over, I’ve ladled this soup into mini pumpkin bowls or hollowed-out bell peppers—making the presentation pop and impressing everyone. Adding a swirl of pesto or a drizzle of cream on top really elevates the look without extra fuss.
Make Ahead and Storage
Storing Leftovers
I cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days. I’ve found the flavors actually get better after resting overnight—perfect for making ahead during busy weeks.
Freezing
This soup freezes wonderfully and is a lifesaver when you need a quick meal. Freeze it before adding the rice, then cook up fresh rice when you reheat to avoid mushiness. I portion it in freezer-safe containers to grab single servings easily.
Reheating
Reheat gently on the stovetop or in the microwave. If the soup has thickened too much, just add a splash of beef broth or water to loosen it up. Stir in freshly cooked rice when reheating frozen soup to keep everything perfectly textured.
FAQs
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Can I make the Slow Cooker Stuffed Pepper Soup Recipe without ground beef?
Absolutely! You can substitute ground turkey, chicken, or even plant-based proteins like lentils or veggie crumbles to make the soup vegetarian or lighter. The flavors still come through nicely because of the bell peppers and tomato base.
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Should I use raw or cooked rice in the slow cooker?
It’s best to use cooked rice and add it toward the end of cooking. Adding raw rice to the slow cooker can make it mushy and overcooked since it needs less time than the rest of the ingredients.
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How long can I store leftovers? Can I freeze this soup?
You can refrigerate the soup for up to 4 days. It freezes well too — just freeze the soup without the rice and cook fresh rice when reheating to keep the best texture.
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Can I add more veggies to this Slow Cooker Stuffed Pepper Soup Recipe?
Definitely! Feel free to toss in mushrooms, zucchini, or even corn to stretch the soup and add more nutrition. Just chop them to similar sizes so they cook evenly.
Final Thoughts
I honestly can’t recommend this Slow Cooker Stuffed Pepper Soup Recipe enough — it’s become a staple in our household because it’s effortlessly delicious and so comforting on chilly nights. I love sharing recipes that feel like a warm hug in a bowl, and this one nails it every time. Give it a try soon and let me know how it turns out for you; I bet your family will go crazy for it just like mine does!
Print
Slow Cooker Stuffed Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Stuffed Pepper Soup offers a cozy twist on the classic stuffed pepper dish. Combining browned ground beef, vibrant diced bell peppers, cooked rice, and a rich tomato-beef broth, this hearty soup is perfect for comforting family meals. The slow cooker method allows the flavors to meld beautifully over several hours, resulting in a wholesome and flavorful bowl that’s simple to prepare and enjoy.
Ingredients
Main Ingredients
- 1 lb ground beef (browned and drained)
- 1 medium onion (diced)
- 3 bell peppers (diced, any colors)
- 2 cups beef broth
- 14.5 oz can petite diced tomatoes
- 14.5 oz can tomato sauce
- 2 teaspoons granulated garlic (divided)
- 1 teaspoon parsley
- 1/2 teaspoon salt
- Pepper to taste
- 2 cups white rice (cooked; use 1 cup if you prefer less rice)
Instructions
- Brown the Ground Beef: In a skillet over medium heat, brown the ground beef with 1 teaspoon of granulated garlic, salt, and pepper to taste. When the beef is almost fully cooked, add the diced onion and continue cooking until the onion softens and beef is fully browned. Drain excess fat.
- Combine Ingredients in Slow Cooker: Transfer the browned beef and onion mixture to the slow cooker. Add the diced bell peppers, beef broth, petite diced tomatoes, tomato sauce, remaining 1 teaspoon granulated garlic, parsley, and salt. Stir everything together gently to combine.
- Cook the Soup: Cover and cook the soup on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld and the peppers to soften.
- Add Cooked Rice: In the last 5-10 minutes of cooking, stir in the cooked white rice into the soup. Let it heat through thoroughly before serving.
- Serve Warm: Ladle the hot soup into bowls and serve immediately for a comforting meal inspired by stuffed peppers in soup form.
Notes
- This soup is a cozy and hearty alternative to traditional stuffed peppers, perfect for chilly days.
- You can customize the amount of rice based on your preference; using less rice will result in a brothier soup.
- Feel free to mix bell pepper colors for a vibrant presentation.
- Leftovers store well and flavors often improve overnight.
- If you prefer a spicier kick, consider adding red pepper flakes or hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
