. Crockpot Stuffed Pepper Soup

This crockpot stuffed pepper soup brings all the cozy flavors of stuffed bell peppers into a simple, hands-off slow cooker meal. You’ll get a rich tomato and beef broth filled with tender bell peppers, onions, and garlic, rounded out with cooked rice for a warm, family-friendly soup that makes about 8 hearty servings.

If you’ve ever loved stuffed bell peppers but want an easier option, this crockpot stuffed pepper soup is your new go-to. It’s an easy slow cooker recipe that delivers all the classic flavors without standing over the stove. You just brown the beef and onions, toss everything into the crockpot, and let it simmer low and slow. When it’s ready, you stir in cooked rice for just the right texture. Perfect for busy weeknights or those days when you want satisfying leftovers.

Here’s what you can expect from this recipe:

• A bright and comforting tomato-beef broth packed with chunks of bell pepper, onion, and garlic.
• A mostly hands-off slow cooker method that cooks on LOW for 5½ to 6 hours and serves about 8 people.
• The rice is cooked separately and stirred in at the end, so it stays fluffy and doesn’t turn mushy in the soup.
• Simple swaps and storage ideas so you can make it lighter, vegetarian, or prep ahead for busy days.

What Makes This Recipe Great

• Super easy: just brown the beef, mix everything in your crockpot, and walk away. If you love set-it-and-forget-it soups, try Crockpot Lasagna Soup.
• Comfort food at its finest: all the familiar tastes of stuffed peppers but in a cozy, spoonable soup.
• Feeds a crowd: makes enough to serve about 8, great for family dinners or meal prep.
• Flexible recipe: swap proteins, peppers, or rice to fit your family’s tastes—or try our Beef & Cauliflower Rice Keto Stuffed Peppers for a low-carb spin.

Ingredients You’ll Need

• 1 pound lean ground beef
• 1 medium yellow onion, diced
• 1 large green bell pepper, chopped
• 1 large red bell pepper, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 4 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup uncooked long-grain white rice
• 2 cups water (for cooking the rice)
• 2 tablespoons chopped parsley for garnish

Slow Cooker Cooking Instructions

1. Heat a skillet over medium-high heat and brown 1 pound lean ground beef with the diced onion until the meat loses its pink color and the onion is soft; drain off excess fat.
2. Transfer the browned beef and onion to the slow cooker.
3. Add the chopped green and red bell peppers, minced garlic, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper to the slow cooker and stir to combine.
4. Cover the slow cooker and cook on LOW for 5 1/2 to 6 hours.
5. About 30 minutes before serving, combine 1 cup uncooked long-grain white rice with 2 cups water in a pot, bring to a boil, cover, reduce heat, and simmer until tender (about 18 minutes); fluff with a fork.
6. Stir 2 1/2 to 3 cups of the cooked rice into the soup, adjusting amount for desired thickness.
7. Let the soup sit about 5 minutes after adding the rice.
   

   

8. Sprinkle with chopped parsley.

Tips for Maximum Flavor

• Don’t skip browning the beef and onion first—it adds depth of flavor and keeps the soup from tasting flat. Plus, draining the fat keeps it from being greasy.
• Always cook the rice separately to avoid mushy grains soaking up too much broth during the long crockpot cook time—unlike sturdier grains like barley, which hold up well in slow-cooked soups (see our Hearty Crockpot Beef Barley Soup).
• If you prefer a thicker, stew-like soup, add the full 2 1/2 to 3 cups of rice. For a lighter, brothier soup, toss in less.
• Always taste at the end: sometimes you might want an extra pinch of salt or a splash more Worcestershire sauce, especially if using low-sodium broth.
• Stick to the LOW heat setting for best texture—cooking it on HIGH could make the peppers too soft or mushy.

Easy Swaps and Add-Ins

• Swap the beef for ground turkey or chicken if you want a lighter protein option that still tastes great.
• Use cooked brown rice instead of white for a nuttier flavor and a bit firmer texture—just remember it won’t be as soft.
• For a vegetarian crockpot stuffed pepper soup, ditch the meat and swap in vegetable broth. Add a can of rinsed beans, like kidney or cannellini, for plant-based protein that fills you up.
• Want a cheesy touch? Stir shredded cheddar into the hot soup or sprinkle it on top of each bowl right before serving—and for an extra cozy pairing, serve it with Green Onion Zucchini Cheddar Quick Bread.
• Love a little heat? Toss in some red pepper flakes or finely diced jalapeño peppers along with the bell peppers for a spicy kick.

Storing, Freezing, and Reheating

• Refrigerate leftovers in an airtight container for 3–4 days. Remember, the rice keeps soaking up broth, so the soup thickens when chilled. Add a splash of broth or water when reheating to loosen it up.
• Freeze cooled soup in airtight containers for up to 3 months. If you can, freeze the soup without the rice and cook fresh rice when thawing and reheating to keep the texture just right. For another freezer-friendly option, see our Beef Chili Recipe.
• Reheat gently over low to medium heat on the stove or in the microwave. Add a little broth or water if it’s thickened. Thaw in the fridge overnight if frozen before warming up. For a cozy bowl that reheats beautifully, try Greek Healing Soup.
• For make-ahead convenience, prepare everything through the slow cooker step, then cool and refrigerate for up to 24 hours. Cook and add the rice right before serving.

Common Questions Answered

• Can I cook this on HIGH in the slow cooker? You can, but cut the time down to about 3–4 hours. Just watch the peppers and meat so they don’t get mushy.
• Can I use brown rice instead of white? Absolutely! Make sure it’s already cooked brown rice, then stir it in at the end. Uncooked brown rice takes longer and changes the soup’s liquid balance.
• Is this recipe freezer-friendly? Yes! For the best texture, freeze the soup without rice and add freshly cooked rice when you reheat.
• How do I make it vegetarian? Skip the ground beef, swap in vegetable broth, and add a can of beans or extra veggies to keep it hearty. For another satisfying meatless option, try our Summer Corn and Zucchini Chowder.
• Can I make this on the stovetop? Definitely. Brown the beef and onion, add the rest of the ingredients (except rice), and simmer for 30–45 minutes until the peppers are tender. Stir in cooked rice at the end.