There’s something incredibly comforting about a warm bowl of soup that tastes like a classic stuffed pepper, but with a cozy twist. This crock pot stuffed pepper soup brings all the flavors you love from the traditional stuffed peppers into a hearty, easy-to-make soup that you can set and forget.
If you’re craving a simple, filling meal that feels homemade but requires minimal hands-on time, this recipe is exactly what you need. With savory ground beef, sweet bell peppers, and a tomato-rich broth, it’s a perfect dish to enjoy on chilly evenings or whenever you want a satisfying one-pot meal.
Why You’ll Love This Recipe
- Easy to prepare—just toss ingredients in the crock pot and go.
- Comforting and hearty with classic stuffed pepper flavors.
- Perfect for meal prep or feeding a crowd with minimal effort.
- Gluten-free and adaptable for various dietary needs.
- Leftovers taste even better the next day.
Ingredients
Gather these simple ingredients to create your delicious crock pot stuffed pepper soup.
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 each red, green, and yellow bell peppers, diced (about 1 ½ cups total)
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 cup cooked white rice (optional, to serve or stir in)
- Fresh parsley for garnish
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Total Time: 6 hours 15 minutes
- Servings: 6
- Calories: Approximately 280 per serving
How to Make Crock Pot Stuffed Pepper Soup
- In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it up into crumbles as it cooks. Drain excess fat.
- Add diced onion, bell peppers, and minced garlic to the skillet and sauté for 3-4 minutes until softened and fragrant.
- Transfer the beef and vegetable mixture to your crock pot. Add crushed tomatoes, beef broth, water, oregano, basil, smoked paprika, salt, and pepper. Stir to combine everything evenly.
- Cover and cook on low for 6 hours or on high for 3 hours, allowing the flavors to meld and the soup to thicken slightly.
- About 15 minutes before serving, if you want a heartier soup, stir in the cooked white rice and let it warm through.
- Taste and adjust seasoning with extra salt or pepper if needed. Ladle into bowls and garnish with fresh parsley before serving.
Tips for the Best Results
- Use lean ground beef to reduce excess fat but keep the soup flavorful.
- Don’t skip sautéing the vegetables first—it brings out their natural sweetness and deepens the soup’s flavor.
- For a low-carb version, omit the rice or serve it on the side.
- Feel free to swap in ground turkey or chicken for a lighter protein option.
- Let the soup rest for 10 minutes after cooking to let the flavors develop even more.
Storage and Reheating
Store leftover crock pot stuffed pepper soup in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a freezer-safe container and keep for up to 3 months.
When reheating, warm the soup on the stovetop over medium heat or in the microwave until hot throughout. If frozen, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! Substitute the ground beef with plant-based crumbles or add extra beans and vegetables to keep it hearty and satisfying. Use vegetable broth instead of beef broth.
Is this soup spicy?
No, this recipe is mild. You can add crushed red pepper flakes or a dash of hot sauce if you like some heat.
Can I prepare this soup without a crock pot?
You can make it on the stovetop by simmering everything in a large pot for about 45 minutes until the vegetables are tender and flavors meld.
What sides go well with stuffed pepper soup?
Serve with crusty bread, a simple green salad, or cornbread to complete your comforting meal.
