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Crockpot Stuffed Pepper Soup 1

Crockpot Stuffed Pepper Soup

This hearty Crockpot Stuffed Pepper Soup captures all the flavors of traditional stuffed peppers in a convenient, soul-warming soup. With ground beef, colorful bell peppers, and rice simmering in a savory tomato broth, it's the perfect set-it-and-forget-it meal for busy weeknights or lazy weekends.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 320 kcal

Equipment

  • Crockpot/Slow Cooker
  • Large Skillet
  • Cutting Board
  • Sharp Knife

Ingredients
  

  • 1½ pounds lean ground beef
  • 1 large onion diced (about 1 cup)
  • 3 bell peppers diced (preferably a mix of red, green, and yellow)
  • 3 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cups beef broth low-sodium preferred
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 cup uncooked long-grain white rice
  • salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish
  • shredded cheese for serving (optional)

Instructions
 

  • In a large skillet over medium-high heat, brown the ground beef until no longer pink, about 5-7 minutes. Break it up with a wooden spoon as it cooks. Drain excess fat.
  • While the beef is browning, dice your onion and bell peppers into approximately ½-inch pieces. Mince the garlic.
  • Transfer the browned beef to your slow cooker. Add the diced onions, bell peppers, minced garlic, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, dried oregano, dried basil, dried thyme, and bay leaf. Stir gently to combine.
  • Cover and cook on high for 3 hours or on low for 6-7 hours.
  • After the initial cooking period, add the uncooked rice to the crockpot, stir well, and continue cooking for an additional 30-45 minutes on high (or 1 hour on low) until the rice is tender.
  • Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
  • Ladle the hot soup into bowls, garnish with fresh chopped parsley and a sprinkle of shredded cheese if desired.

Notes

Storage Tips: Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. The flavors actually improve after 24 hours.
Substitutions:
- Ground turkey or chicken can replace beef for a leaner option
- Brown rice or cauliflower rice for a lower-carb alternative (adjust cooking time accordingly)
- Vegetable broth instead of beef broth for a lighter flavor profile
- Fire-roasted tomatoes for an extra smoky depth
Serving Suggestions: Pair with crusty bread, a simple side salad, or garlic bread for a complete meal.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 24gFat: 10gSaturated Fat: 4gSodium: 580mgFiber: 4gSugar: 8g
Keyword Stuffed Pepper Soup, Crockpot Soup, Slow Cooker Recipe, Ground Beef Soup, Bell Pepper Recipe
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