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Crockpot Stuffed Pepper Soup

  • Author: Avery
  • Total Time: 6–8 hours
  • Yield: 6 servings 1x
  • Diet: Gluten-Free (if using gluten-free broth)

Description

This Crockpot Stuffed Pepper Soup has all the cozy, homey flavors of classic stuffed peppers, transformed into an easy, set‑it‑and‑forget‑it soup. It’s hearty from ground beef, tender peppers, and rice, with a rich tomatoey broth that simmers all day in your slow cooker. Perfect for busy weeknights, chilly evenings, or whenever you’re craving a bowl of comfort without a lot of fuss.

Ingredients

Scale
  • 1 pound ground beef (or ground turkey)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 bell peppers, chopped (any colors you like)
  • 1 can (15 oz / 425 g) diced tomatoes, with juices
  • 1 can (15 oz / 425 g) tomato sauce
  • 2 cups (480 ml) beef broth (or chicken/vegetable broth)
  • 1 cup cooked rice (white, brown, or quinoa)
  • 1 tablespoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup shredded cheese, for topping (optional – cheddar, mozzarella, or a blend)

Instructions

  1. In a large skillet over medium heat, add the ground beef (or turkey), chopped onion, and minced garlic.
  2. Cook, breaking up the meat with a spoon, until the meat is browned and cooked through and the onion is softened, 6–8 minutes.
  3. Drain off any excess fat from the skillet and discard.
  4. Transfer the cooked meat mixture to the crockpot/slow cooker.
  5. Add the chopped bell peppers, diced tomatoes (with juices), tomato sauce, beef broth, cooked rice (or quinoa), Italian seasoning, salt, and black pepper to the crockpot.
  6. Stir everything together until well combined, making sure the rice is evenly distributed.
  7. Cover the crockpot with the lid.
  8. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the peppers are tender and the flavors have melded.
  9. Taste and adjust seasoning with additional salt and pepper, if needed.
  10. Ladle the soup into bowls and, if desired, top with shredded cheese just before serving.

Notes

  • You can use any color bell peppers you like; a mix of red, yellow, and green adds great color and flavor.
  • If you plan to freeze the soup, consider adding the rice at serving time so it doesn’t absorb too much liquid in storage.
  • Adjust the thickness by adding more broth for a lighter soup or using less for a thicker, stew‑like bowl.
  • Taste your broth before adding extra salt—store‑bought broths and tomato products can already be quite salty.
  • For extra richness, stir in a splash of cream or half‑and‑half at the end of cooking.
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (on LOW) or 3–4 hours (on HIGH)
  • Category: Soup, Main Course
  • Method: Slow Cooker, Crockpot
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approximately 1/6 of recipe)
  • Calories: 320 kcal
  • Sugar: 7 g (approx.)
  • Sodium: 780 mg (approx., will vary with broth and added salt)
  • Fat: 12 g (approx.)
  • Saturated Fat: 5 g (approx.)
  • Unsaturated Fat: 6 g (approx.)
  • Trans Fat: 0 g (approx.)
  • Carbohydrates: 30 g (approx.)
  • Fiber: 4 g (approx.)
  • Protein: 22 g (approx.)
  • Cholesterol: 70 mg (approx.)

Keywords: crockpot stuffed pepper soup, slow cooker stuffed pepper soup, stuffed pepper soup with rice, easy weeknight soup, hearty slow cooker recipes

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Find it online: https://averyrecipes.com/crockpot-stuffed-pepper-soup/