Crock Pot Stuffed Pepper Soup Recipe

I turned my love for Slow Cooker Stuffed Peppers into a soup that hits like a full dinner in a bowl, so keep scrolling if you want the recipe.

I’m obsessed with this Crock Pot Stuffed Peppers vibe because it tastes like the best parts of a messy weeknight mashed into one bowl. I love the way browned ground beef and chopped bell peppers still feel substantial in a spoon, not watered down.

It’s loud, tomatoey, a little tangy, and somehow both simple and serious. And the kind of Slow Cooker Soup you can spoon while pretending you’re elegant.

But I’m not pretending. I just want that melty cheese on top and a second bowl before anyone notices.

Pure, honest actual food. No frills.

Worth every spoonful, trust me.

Ingredients

• Ground beef: hearty protein, gives chew and meaty comfort.
• Olive oil: keeps things from sticking, adds a mellow fat.
• Yellow onion: sweet base note, melts into the broth.
• Bell peppers: bright crunch and color, slightly sweet when cooked.
• Garlic: punchy aroma, warms the whole pot.
• Diced tomatoes: juicy body and tang, keeps it saucy.
• Tomato sauce: smooth tomato backbone, makes it cozy.
• Tomato paste: deep tomato punch, tightens the sauce.
• Beef broth: savory liquid base, adds real beefiness.
• White rice: fills you up, soaks up all the juices.
• Worcestershire sauce: umami boost, kind of savory magic.
• Italian seasoning: herby hint, nothing fussy.
• Dried basil: subtle sweet herb note, pairs with tomatoes.
• Granulated sugar: balances acidity, keeps it round.
• Salt: wakes flavors up, don’t skip it.
• Black pepper: gentle heat and a little bite.
• Cheddar garnish: melty, salty finish, totally optional but fun.
• Fresh parsley: bright green pop, makes it look cared for.
• Green onions: sharp, crisp garnish, adds freshness.

Ingredient Quantities

• 1 pound ground beef (lean, about 85% lean)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 bell peppers (mix of red, green and/or yellow), seeded and chopped, about 3 cups
• 3 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes, with juices
• 1 (15 ounce) can tomato sauce
• 2 tablespoons tomato paste
• 4 cups beef broth (low sodium if you prefer)
• 1 cup uncooked long grain white rice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon granulated sugar (cuts acidity)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• Optional garnish: shredded cheddar cheese and chopped fresh parsley or green onions

How to Make this

1. Heat the olive oil in a large skillet over medium-high heat, add the ground beef and brown it, breaking it up with a spoon, cook until no longer pink; drain excess fat if there’s a lot.

2. Add the diced onion to the skillet with the beef and sauté 3 to 4 minutes until softened, then stir in the minced garlic and cook 30 seconds until fragrant.

3. Stir in the chopped bell peppers and cook another 2 to 3 minutes to slightly soften them, then transfer the beef, onions, garlic and peppers to your crock pot.

4. To the crock pot add the diced tomatoes with juices, tomato sauce, tomato paste, beef broth, uncooked long grain white rice, Worcestershire sauce, Italian seasoning, dried basil, granulated sugar, salt and black pepper; give everything a good stir so the tomato paste is well mixed in.

5. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, or until the rice is tender and the peppers are cooked through; cooking times vary a little by slow cooker so check the rice around the shorter time.

6. Taste and adjust seasoning with more salt, pepper or a pinch more sugar if the tomatoes taste too acidic; if soup is too thick, stir in up to 1 cup additional beef broth or water and reheat a few minutes.

7. If you prefer a creamier bowl, stir in a splash of milk or a couple tablespoons of cream at the end and warm through, but this is optional.

8. Ladle soup into bowls and top with shredded cheddar cheese and chopped fresh parsley or green onions if you like, serve hot with crusty bread or crackers for dipping.

Equipment Needed

1. Large skillet or frying pan (for browning the beef)
2. Slow cooker (crock pot)
3. Cutting board
4. Chef knife or big kitchen knife
5. Wooden spoon or sturdy spatula (for breaking up and stirring beef)
6. Measuring cups and measuring spoons
7. Can opener (for tomatoes and sauce)
8. Colander or slotted spoon (to drain excess fat if needed)
9. Ladle (for serving the soup)
10. Box grater or small hand grater (for shredding cheddar)

FAQ

Crock Pot Stuffed Pepper Soup Recipe Substitutions and Variations

• 1 pound ground beef: swap for ground turkey or chicken for a leaner soup, or use crumbled plant based beef for vegetarian friendly version (browning time about same).
• 1 cup uncooked long grain white rice: use quick cook brown rice or quinoa for more fiber but add 10 to 20 minutes to cook time and maybe a little extra liquid.
• 4 cups beef broth: you can use chicken broth or low sodium vegetable broth if you want a lighter or vegetarian option, just taste for salt before serving.
• 1 (15 ounce) can tomato sauce plus 2 tablespoons tomato paste: replace with one 28 ounce can crushed tomatoes plus 1 tablespoon tomato paste if you like chunkier texture, or use tomato puree for a smoother finish and reduce added water slightly.

Pro Tips

1. Brown the beef well, then pat it a bit with paper towels before adding the onions, otherwise the soup can end up a little greasy; also, don’t overcrowd the pan when you brown it, or you’ll steam the meat not sear it.

2. Rinse the rice once or twice under cold water to get rid of extra starch, it helps keep the grains from getting mushy after long slow cooking, and if the liquid looks low near the end stir in up to a cup more broth not all at once.

3. If your tomatoes taste too sharp add a teaspoon more sugar or a splash of balsamic vinegar, but add small amounts and taste, you can always add more but you cant take it away.

4. For brighter pepper flavor, toss half the peppers in at the start and stir the other half in the last 30 to 45 minutes, that way you get both soft, melded peppers and some with a little snap left.