If you’ve ever loved the comforting combo of stuffed peppers but wished it could be easier to make and even cozier in a bowl, then you are going to adore this Slow Cooker Stuffed Pepper Soup Recipe. It perfectly captures all those rich, savory flavors of classic stuffed peppers but transforms them into a warm, hearty soup that you can let simmer all day with minimal effort. This soup strikes that wonderful balance of tender ground beef, vibrant bell peppers, and tender rice soaking in a flavorful tomato and broth base, making it one of those meals you’ll find yourself craving on chilly nights or anytime you want a little taste of home.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together beautifully to create layers of flavor and texture. Each item plays a key role: from the rich ground beef that adds heartiness to the bright bell peppers giving the soup its cheerful color and fresh bite. The tomato sauce and diced tomatoes bring tang and depth, while the rice adds a subtle chewiness that makes this dish truly satisfying.
- 1 teaspoon avocado oil: Use this for a subtle, healthy fat that helps brown the beef without overwhelming flavors.
- 1 lb. ground beef: Provides hearty protein and soaks up all the delicious spices and tomatoey juices.
- 2 green or red bell peppers, chopped: These add crunch, sweetness, and a beautiful color contrast.
- 1 onion, chopped: Essential for a savory base and aromatic foundation.
- 1 (15 oz.) can tomato sauce: Brings rich, smooth tomato flavor that makes the broth luscious.
- 1 (15 oz.) can diced tomatoes: Adds fresh, slightly chunky texture to complement the smooth sauce.
- 3 cups beef or chicken stock: The flavorful liquid backbone that tenderizes the rice and blends all ingredients.
- 1 tablespoon coconut sugar (optional): Balances the acidity for a subtle sweetness; can be omitted for Whole30.
- 1 teaspoon garlic powder: Gives that unmistakable savory punch without the fuss of fresh garlic.
- 1 teaspoon ground black pepper: For a touch of warmth and depth.
- 1 teaspoon fine sea salt: Enhances all the natural flavors throughout the soup.
- 1 teaspoon paprika: Adds a gentle smokiness to round out the taste profile.
- 1/4 cup white rice, uncooked: Hearty grains that absorb the flavorful broth and add substance.
- Scallions, sliced: Fresh, zesty garnish that brightens every spoonful.
- Cheddar cheese, shredded (optional): A melty, savory topping that turns every bite into comfort food heaven.
How to Make Slow Cooker Stuffed Pepper Soup Recipe
Step 1: Brown the Beef
Start by heating the avocado oil in a pan over medium heat or directly in your slow cooker insert if it’s safe to do so. Add the ground beef and cook it until it’s no longer pink, breaking it into small pieces as it browns. This step is crucial because it builds the base flavor and gives the soup that delicious meaty richness. Once browned, drain off most of the excess fat, leaving just a teaspoon to keep things moist and flavorful.
Step 2: Combine Ingredients in the Slow Cooker
Transfer your perfectly browned beef to the slow cooker. Now, add the chopped bell peppers and onion—they will soften and sweeten as they cook over time. Pour in the tomato sauce, diced tomatoes, and your choice of beef or chicken stock. Next, sprinkle in the coconut sugar if using, garlic powder, ground black pepper, fine sea salt, and paprika. Give everything a good stir to incorporate those gorgeous spices throughout the mixture.
Step 3: Add the Rice
Instead of stirring the rice into the soup mixture, sprinkle it evenly on top. This little detail helps the rice cook evenly in the steam that builds inside the slow cooker, preventing it from becoming mushy. It also allows you to monitor its cooking progress more easily by peeking through the lid when the time’s nearly up.
Step 4: Slow Cook to Perfection
Seal the slow cooker with its lid and set it to cook on high for about 4 to 6 hours. Around the 4-hour mark, check the rice for doneness—you’re looking for tender grains that have soaked up just enough broth without falling apart. This gentle cooking process melds all the savory flavors together beautifully and turns the dish into a soul-satisfying bowl of comfort.
Step 5: Season and Serve
Once the rice is cooked to perfection, give the soup a taste and tweak the seasonings if needed—maybe a pinch more salt or pepper depending on your preferences. Ladle the soup into bowls and garnish generously with sliced scallions for that fresh, green crunch. If you’re feeling indulgent, sprinkle shredded cheddar cheese on top so it melts luxuriously into the piping hot soup.
How to Serve Slow Cooker Stuffed Pepper Soup Recipe
Garnishes
Adding bright scallions is a simple touch that really elevates the soup with a fresh oniony snap. For an extra layer of indulgence, melted cheddar cheese brings creamy richness that contrasts beautifully with the broth’s tart tomato base. A dollop of sour cream or a sprinkle of fresh herbs like parsley or cilantro can also add wonderful coolness and color.
Side Dishes
This soup is filling on its own, but pairing it with crusty bread or garlic toast makes for a delightful and complete meal. A crisp green salad with a light vinaigrette offers a refreshing counterpoint to the richness of the soup. For a heartier spread, roasted vegetables or a simple baked potato work wonders alongside the stew-like qualities of this dish.
Creative Ways to Present
If you’re serving this Slow Cooker Stuffed Pepper Soup Recipe at a casual dinner party, try offering toppings buffet style—cheddar cheese, scallions, sour cream, even some crushed tortilla chips for added texture. Alternatively, using colorful bowls that match the soup’s vibrant red and green hues can really make the meal feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Stuffed Pepper Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making it perfect for next-day lunches or easy dinners when you’re short on time but craving something hearty.
Freezing
You can freeze this soup in portions for up to 3 months. Be sure to cool it completely before transferring into freezer-safe containers or zip-top bags. Label them with the date so you can easily track freshness. When frozen, the rice may absorb some extra moisture, so you might want to add a splash of broth while reheating to restore the perfect consistency.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally. Adding a little extra broth or water helps loosen the texture if it has thickened too much. You can also warm it in the microwave in short bursts, stirring in between to heat evenly and maintain that comforting, homemade taste.
FAQs
Can I use a different type of meat in this Slow Cooker Stuffed Pepper Soup Recipe?
Absolutely! Ground turkey or chicken work well for a leaner version, though you may want to add a touch of olive oil to keep the dish moist and flavorful. You can also try a plant-based ground meat substitute if you prefer a vegetarian take.
Is there a way to make this soup Whole30 compliant?
Yes! Simply omit the coconut sugar and ensure your broth and canned tomatoes have no added sugars or preservatives. This will keep the soup hearty and flavorful while aligning with Whole30 guidelines.
Can I prepare this soup in an Instant Pot?
Definitely! Use the sauté function to brown the beef and soften the onions and peppers, then add all remaining ingredients except rice, which you should sprinkle on top. Cook on manual high pressure for about 10 minutes, letting the pressure release naturally for 5 minutes before releasing any remaining pressure.
What if I don’t have white rice on hand?
While white rice is recommended for cooking evenly in the slow cooker, you can also try brown rice, but it will require a longer cooking time and more liquid. Another option is to leave the rice out and serve the soup over cooked rice just before eating to maintain texture.
Can I make this soup spicier?
For sure! Add a pinch of red pepper flakes, a diced jalapeño with the bell peppers, or a splash of hot sauce to kick up the heat. Just be sure to adjust seasoning gradually to keep the balance of flavors right.
Final Thoughts
This Slow Cooker Stuffed Pepper Soup Recipe is one of those dishes you’ll want to keep in regular rotation. It’s effortlessly delicious, packed with wholesome ingredients, and hits that cozy comfort food spot like no other. Give it a try on your next meal prep day or when you simply crave a warm hug in a bowl—you won’t regret it!
Print
Slow Cooker Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Stuffed Pepper Soup is a comforting and hearty dish, combining ground beef, bell peppers, rice, tomatoes, and savory spices. Perfect for easy meal prep, it simmers slowly to develop rich flavors, topped with fresh scallions and optional cheddar cheese for added creaminess. Versatile with alternate Instant Pot and stovetop methods for convenience.
Ingredients
Main Ingredients
- 1 teaspoon avocado oil
- 1 lb. ground beef
- 2 green or red bell peppers, chopped
- 1 onion, chopped
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can diced tomatoes
- 3 cups beef or chicken stock
- 1 tablespoon coconut sugar (omit for Whole30)
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1/4 cup white rice, uncooked
Garnish
- Scallions, sliced
- Cheddar cheese, shredded (optional)
Instructions
- Brown the Beef: Heat avocado oil in a pan or the slow cooker insert over medium heat. Add ground beef and cook for 6–8 minutes, breaking it up until no longer pink. Drain off all but one teaspoon of oil.
- Combine Ingredients: Transfer the browned beef to the slow cooker. Add chopped bell peppers, onion, tomato sauce, diced tomatoes, stock, coconut sugar if using, garlic powder, black pepper, sea salt, and paprika. Mix everything well to combine.
- Add the Rice: Evenly sprinkle the uncooked white rice on top of the mixture in the slow cooker. Do not stir it in. Close the slow cooker lid securely.
- Slow Cook: Cook the soup on high for 4 to 6 hours. Check the rice doneness starting at 4 hours and continue cooking if needed until the rice is tender.
- Season and Serve: Taste the soup and adjust seasonings as desired. Serve hot, garnished with sliced scallions and optional shredded cheddar cheese for extra flavor.
- Alternate Instant Pot Method: Use the sauté function to brown the beef, then add onions and peppers to soften for about 5 minutes. Turn off sauté, add remaining ingredients, stir, and cook on manual high pressure for 10 minutes with a 5-minute natural release. Release any remaining pressure and serve garnished.
- Alternate Stovetop Method: Brown beef in a large pot, drain excess oil, then cook peppers and onions for 5 minutes until softened. Add all other ingredients and simmer for about 25 minutes or until rice and vegetables are tender, adding more broth if needed. Serve immediately.
Notes
- To make this recipe Whole30 compliant, omit the coconut sugar.
- You can substitute ground turkey or chicken for the beef if preferred.
- Adjust the spice levels by adding chili powder or cayenne pepper for some heat.
- Use gluten-free stock to make the recipe gluten-free.
- Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
