Slow Cooker Stuffed Pepper Soup Recipe

I can’t wait to share my Slow Cooker Stuffed Peppers soup that brings savory beef, tender rice, and bright bell peppers together into an irresistibly flavorful bowl.

I never thought a soup could feel like a surprise party in a bowl, but my Slow Cooker Stuffed Pepper Soup does. I use ground beef and colorful bell peppers to keep it anchored, somehow the flavors get deep and a little wild.

Folks always ask if it’s the Stuffed Bell Pepper Soup Recipe Crock Pot or some other family fave, and I laugh because it’s familiar but also kind of mischievous. Spoonfuls hit with that stuffed pepper vibe yet still leave you wondering what made it so good.

If you like curious comfort, try letting The Magical Slow Cooker work its thing.

Ingredients

• Packed ground beef: packed with protein and iron gives the soup savory richness and bite
• Bell peppers: colorful, add vitamin C fiber and a sweet peppery flavor
• Long grain white rice: soaks up broth, stretches the meal and adds comforting carbs
• Diced tomatoes: bring acidity and tomato sweetness plus extra vitamins and juicy liquid
• Beef broth: deep beef flavor boosts the savory base and supplies cooking liquid
• Onion and garlic: onion gives sweetness garlic gives bite they add aromatic depth
• Worcestershire and herbs: Worcestershire adds umami tang oregano basil and thyme add warmth
• Cheddar cheese: melty sharp cheddar adds creamy richness and a salty finish
• Fresh parsley: bright parsley adds fresh color and a mild herbal lift

Ingredient Quantities

• 1 pound lean ground beef
• 1 tablespoon olive oil optional
• 1 medium yellow onion, diced
• 3 medium bell peppers assorted colors, seeded and diced
• 2 to 3 cloves garlic, minced
• 1 can 14.5 ounce diced tomatoes undrained
• 1 can 15 ounce tomato sauce
• 4 cups beef broth
• 1 cup long grain white rice uncooked
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Optional shredded cheddar cheese for serving
• Optional chopped fresh parsley for garnish

How to Make this

1. Heat the olive oil in a large skillet over medium-high heat, add the ground beef and cook, breaking it up with a spoon until mostly browned; add the diced onion about halfway through and the garlic in the last 30 seconds, season with salt and pepper. If your beef is really lean you can skip the oil. Drain off excess fat.

2. Transfer the beef, onion and garlic to the slow cooker.

3. Add the diced bell peppers, undrained diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, oregano, basil, thyme, bay leaf and uncooked rice to the slow cooker; give it a good stir so everything’s mixed.

4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the rice is tender and the peppers are soft. If you hate mushy rice add the rice in the last 1 to 2 hours instead.

5. About 30 minutes before it’s done stir, remove any foam, taste and adjust salt and pepper. If the soup is too thick add more beef broth or hot water; if too thin, remove the lid and let it cook on high 15 to 30 minutes to reduce.

6. Pull out and discard the bay leaf, give it one last stir and if you want more depth add a little extra Worcestershire or a small splash of vinegar or lemon juice to brighten it up.

7. Ladle into bowls and top with shredded cheddar and chopped parsley if using. The cheese melts best if you sprinkle it on the hot soup and let it sit a minute.

8. Store leftovers in an airtight container with a little extra broth so the rice doesn’t soak everything up; refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove, add extra liquid as needed.

Equipment Needed

1. Large skillet (12 in) for browning the beef
2. Wooden spoon or sturdy spatula for breaking up meat and stirring
3. Chef’s knife and cutting board for dicing onion and peppers
4. Slow cooker (about 4 quart) for the long simmer
5. Measuring cups and spoons for rice, broth and seasonings
6. Can opener for the diced tomatoes and tomato sauce
7. Fine mesh strainer or slotted spoon to drain excess fat
8. Ladle plus bowls for serving and a cheese grater if you want shredded cheddar

FAQ

Slow Cooker Stuffed Pepper Soup Recipe Substitutions and Variations

• Ground beef → ground turkey or plant-based crumbles. Brown the same way, but add about 1 tsp olive oil since turkey is leaner, and taste for extra salt or seasoning.
• Long grain white rice → quinoa or brown rice. For quinoa, stir it in the last 25 to 30 minutes so it wont get mushy; for brown rice, add a bit more broth and cook longer.
• Beef broth → chicken broth or vegetable broth. Lighter flavor, but you can add 1 tsp soy sauce or a splash of Worcestershire to bring back some depth.
• Worcestershire sauce → 1 tsp soy sauce or tamari plus 1/2 tsp apple cider vinegar. Gives similar umami and tang if you dont have Worcestershire.

Pro Tips

– Brown the beef good so you get those little crispy bits for flavor, but dont over-salt since the broth and Worcestershire will add salt later; drain excess fat unless you actually like it richer and greasy.

– Control the rice timing: rinse it quick to remove extra starch if you want separate grains, and add the rice late (last 1–2 hours) if you hate mushy rice, or at the start if you want it creamier and stew-like.

– Watch the liquid near the end: taste and check texture about 30 minutes before done. If its too thin take the lid off and let it reduce on high, if its too thick add hot water or more broth a little at a time.

– Brighten and store smartly: a tiny splash of vinegar or lemon just before serving wakes up the flavors, and letting it rest a few minutes helps the rice absorb flavors. For leftovers keep a bit of extra broth in the container so the rice wont soak everything dry.