Crockpot Stuffed Pepper Soup

ByFoodarshia

Ever crave stuffed peppers but can’t be bothered with all that stuffing, baking, and waiting? Same. Enter Crockpot Stuffed Pepper Soup — all the hearty, cozy flavor of the classic dish but with basically zero effort. It’s warm, comforting, and one of those “dump it and forget it” meals that makes you look like you tried really hard (spoiler: you didn’t). 🍲

Why This Recipe is Awesome

This soup is a total comfort food upgrade. It’s got everything you love about stuffed peppers — savory beef, sweet bell peppers, tomato goodness, and rice — all simmered together until it tastes like home in a bowl. Plus, you literally toss everything into your slow cooker and walk away. No fancy chef moves, no stress.

It’s the perfect meal for when you want to feel productive while doing absolutely nothing. Bonus points: it makes amazing leftovers. (Somehow, it tastes even better the next day — the soup version of a fine wine, IMO.)

Course: Main Course / Soup
Cuisine: American Comfort
Difficulty: Easy
Servings: 6–8
Prep Time: 15 minutes
Cooking Time: 6 hours on low or 3 hours on high
Calories: ~300 per serving
Total Time: About 6 hours 15 minutes

Ingredients You’ll Need

  • 1 pound ground beef – or turkey if you’re feeling virtuous.
  • 3 bell peppers (any color) – red and yellow for sweetness, green for sass.
  • 1 medium onion, diced – because soup without onion is sadness.
  • 3 cloves garlic, minced – obviously.
  • 1 (15 oz) can tomato sauce – the base of all cozy soups.
  • 1 (14.5 oz) can diced tomatoes – adds chunkiness and flavor.
  • 4 cups beef broth – for that rich, hearty vibe.
  • 1 cup cooked rice – white or brown, your choice.
  • 1 teaspoon Italian seasoning – the secret to that homemade flavor.
  • Salt & pepper to taste – always taste before serving.
  • 1 tablespoon olive oil – helps brown the meat.
  • Optional toppings: shredded cheese, parsley, or crushed red pepper flakes for flair.

Step-by-Step Instructions

  1. Brown the meat. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain the extra grease (because no one likes oily soup).
  2. Load the crockpot. Toss in the browned meat, chopped peppers, onion, garlic, tomato sauce, diced tomatoes, beef broth, and seasonings.
  3. Stir and cover. Give everything a quick stir, then cover and cook on low for 6–7 hours or high for 3–4 hours.
  4. Add rice near the end. Stir in cooked rice during the last 30 minutes of cooking so it soaks up the flavor without turning mushy.
  5. Taste test. Add salt, pepper, or more seasoning if needed. (You’re the boss here.)
  6. Serve it up. Ladle into bowls and top with cheese or parsley for that restaurant-worthy finish.

Pro Tip: Want a thicker soup? Add a tablespoon of tomato paste halfway through. Want it thinner? Splash in extra broth. You’re basically the soup whisperer now.

Common Mistakes to Avoid

  • Adding raw rice too early. It’ll turn your soup into starchy sludge. Don’t do it.
  • Forgetting to brown the meat. I know, it’s a “dump meal,” but browning adds major flavor.
  • Over-seasoning early. Always taste at the end — soup flavors deepen over time.
  • Using low-quality broth. It’s literally the base of the soup. Go for the good stuff or homemade if you can.
  • Cooking on high too long. You’ll end up with mushy veggies — no one asked for bell pepper baby food.

Alternatives & Substitutions

  • Swap the protein: Ground turkey, chicken, or even plant-based beef alternatives work great.
  • Make it vegetarian: Skip the meat, double up on beans or lentils, and use veggie broth. Still delicious.
  • Low-carb version: Use cauliflower rice instead of regular rice — add it during the last 10 minutes.
  • Spice it up: Add crushed red pepper flakes or a splash of hot sauce if you like a little heat.
  • Add more veggies: Zucchini, corn, or spinach all play well here.

Personal Tip: I love adding a handful of shredded cheddar on top before serving — it melts into the soup and turns it into a cheesy dream. Try it once, and you’ll never skip it again.

FAQ (Frequently Asked Questions)

Can I cook the rice directly in the soup?
You can, but it’ll soak up a lot of broth and get mushy. Cook it separately and stir it in later for the best texture.

Can I freeze Crockpot Stuffed Pepper Soup?
Absolutely! It freezes like a champ. Just let it cool first, then freeze in portions for easy reheating.

Do I need to use a crockpot?
Nope. You can make it on the stovetop — just simmer for about 45 minutes to an hour until the peppers are tender.

Can I make this spicy?
Yes! Add diced jalapeños, chili flakes, or hot sauce to kick things up a notch.

What’s the best type of rice for this?
Long-grain white rice or jasmine rice works great. Brown rice adds a nutty flavor, but you’ll need to cook it separately first.

Can I use quinoa instead of rice?
Totally. It adds protein and holds up well in soups. You’ll feel fancy and healthy at the same time.

Can I add cheese directly into the soup?
You can, but it might make it thicker. Sprinkle it on top when serving instead for the perfect melty finish.

Final Thoughts

This Crockpot Stuffed Pepper Soup is the lazy cook’s love letter to cozy, homey flavors. It’s easy, hearty, and tastes like you spent hours slaving in the kitchen (even if you were watching Netflix the whole time).

So grab your slow cooker, chop a few veggies, and let it do all the work. The result? A big, warm bowl of comfort that even Grandma would approve of. Go ahead — serve it with crusty bread, a sprinkle of cheese, and a smug smile because you nailed dinner. 🍅🥄

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