Love stuffed peppers? Try this stuffed pepper soup recipe for the crock pot. Filled with red and green bell peppers, diced tomatoes, and ground beef, and served with a sprinkle of mozzarella cheese.
We love easy soup recipes that are hearty enough to be a meal. Try my broccoli cheese soup, chicken noodle soup, Taco Soup or Bloody Mary Soup next!
Have you ever made traditional stuffed peppers? Then you know how good the tomato, beef, and bell pepper flavor is together. This is a great easy healthy recipe that you will love. We top each bowl of crockpot stuffed pepper soup with mozzarella cheese for even more flavor.
Recipe Ingredients
- ground beef – cooked and crumbled lean ground beef.
- bell peppers – I use green bell pepper and red.
- yellow onions – Sweet yellow onion is my favorite for crockpot stuffed pepper soup
- Garlic – Add Italian flavor.
- Fire-roasted tomatoes – Don’t skip finding fire-roasted diced tomatoes; they add a slightly charred flavor to the soup.
- tomato sauce – To add a thick tomato base, tomato sauce (not tomato paste) makes for a perfect hearty stuffed pepper soup.
- chicken broth – I prefer chicken broth for recipes for it tastes less tinny than beef broth, though you can use beef broth if desired.
- Seasonings – oregano, basil, salt, and black pepper. You can use Italian seasoning if that’s what you have on hand.
- Minute brand rice – WAIT TO ADD the uncooked instant rice until the end of the cooking time. Do not add raw rice to this recipe, though you can add one cup of cooked rice instead of minute brand. You can use white rice or brown rice.
Step-by-Step Directions
StepOne – Gather your ingredients. Brown the beef and chop the onion, garlic and red and green bell peppers.
StepTwo – Add everything to the crock pot (except the instant rice).
StepThree – Stir everything well. Cook on HIGH for 4 hours or LOW for 8 hours. Do not open the lid during cooking time.
Step Four – Add the uncooked rice (Minute Brand) and stir. Replace the lid and cook for 20 minutes more on HIGH. Using Minute brand rice makes for easy stuffed pepper soup. Serve topped with mozzarella cheese and crusty bread.
Recipe FAQs
Instant rice (or Minute Brand) is rice that has been parboiled and then dried again. The slow cooker does not get hot enough, fast enough for regular long grain rice to cook properly; that’s why we use instant rice. You can choose to use cooked rice (that is cooked separately) if that’s all you have.
Use soy crumbles instead of beef, or leave it out. Use vegetable broth and skip the cheese topping.
Ground beef is a great choice for this soup though you can choose another meat of your choice and make this soup to your liking. Try another meat such as one of these: Ground sausage such as Jimmy Dean, ground turkey, ground chicken or chicken breasts (put in raw and shred before serving).
Slow cooker stuffed pepper soup lasts about three days in the fridge or a month in the freezer if stored in an airtight container.
Yes, you can green bell pepper soup by using all green bell peppers. The taste will be the same.
All you need is a generous amount of sharp cheddar or mozzarella cheese for topping and crusty bread or breadsticks.
How do I make this a freezer meal?
- Add everything except the rice to a Gallon size freezer bag.
- Squeeze out the excessive air.
- Freeze for up to a month.
- Thaw in the fridge for 24 hours before ready to put in the slow cooker.
- Cook according to the directions in the recipe card below; add Minute brand rice at the end of the cooking time.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, instagram, pinterest and Youtube.
Slow Cooker Stuffed Pepper Soup Recipe
If you loved stuffed peppers then stuffed pepper soup is up your alley! Great topped with cheese along with breadsticks, makes a hearty meal.
Print
Pine
Missed
Share by Text
Services: 6
calories: 227calories
Instructions:
-
Add everything to the slow cooker EXCEPT THE RICE. Stir.
-
Place the lid on the slow cooker.
-
Cook on HIGH for 4 hours or LOW for 8 hours.
-
When the cooking time is done add the uncooked minute rice. Stir.
-
Replace the lid and cook on HIGH for 20 minutes more.
-
Stir and serve.
-
Serve topped with mozzarella cheese if desired.
Prevent your screen from going dark
How to Video:
Recipe Notes:
To make vegan: use soy crumbles instead of beef or leave it out, vegetable broth and skip the cheese topping.
For green pepper soup, simply use 2 green bell peppers instead of the red.
How do I make this into a freezer meal?
- Add everything except the rice to a Gallon size bag.
- Squeeze out the excessive air.
- Freeze for up to a month.
- Thaw in the fridge 24 hours before ready to put in the slow cooker.
- Cook according to directions in the recipe card below, add Minute brand rice at the end of the cooking time.
Nutrition Information:
calories: 227calories | Carbohydrates: 20g | protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1113mg | Potassium: 862mg | fiber: 3g | Sugar: 9g | Vitamin A: 1081UI | Vitamin C: 65mg | Calcium: 70mg | Iron: 4mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More recipes with bell peppers:
