Slow Cooker Stuffed Pepper Soup Recipe

If you’re craving that classic comfort food vibe but want something warm, hearty, and oh-so-easy, I absolutely recommend trying this Slow Cooker Stuffed Pepper Soup Recipe. It’s like all your favorite stuffed pepper flavors got cozy in a bowl, simmered to perfection while you go about your day. Trust me, once you make this soup, it’ll be a staple in your winter rotation — it’s packed with ground beef, colorful bell peppers, tender rice, and a comforting tomato-beef broth that hits all the right spots.

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Ingredients You’ll Need

The beauty of this Slow Cooker Stuffed Pepper Soup Recipe is its simplicity—the ingredients come together so well, creating those classic flavors without any complicated steps. When you shop, look for fresh, vibrant bell peppers and good quality beef broth to lift the soup’s savoriness.

• Ground beef: I always go for lean ground beef to keep the soup hearty but not greasy.
• Onion: A medium yellow or white onion adds that essential depth and sweetness once it softens.
• Bell peppers: Choose a mix of colors—red, green, yellow—for eye-catching, flavorful pops in every spoonful.
• Beef broth: This is the foundation for the soup’s rich, meaty flavor, so a good quality broth makes a big difference.
• Petite diced tomatoes: They bring a touch of acidity and texture that keeps the soup lively.
• Tomato sauce: Thickens the broth and gives that classic stuffed pepper taste.
• Granulated garlic: Used twice here, it gently flavors the beef and intensifies the overall aroma.
• Parsley: Adds that fresh, herbal note without overpowering anything.
• Salt: Essential for balancing all the flavors.
• White rice: Cook it ahead of time and stir it in near the end for perfectly tender bites that soak up the broth.

Variations

One thing I love about this Slow Cooker Stuffed Pepper Soup Recipe is how easy it is to make it your own. I often experiment with adding different veggies or swapping rice types depending on what I have in the pantry, and it always turns out great.

• Swap out the beef: I’ve tried ground turkey for a lighter twist and it works wonderfully—just brown it the same way.
• Use brown rice or quinoa: For a nuttier texture and more nutrients, just adjust cooking times and add near the end like the white rice.
• Add beans: Throwing in a can of kidney or black beans boosts fiber and makes the soup even heartier.
• Spicy kick: When I want heat, a pinch of red pepper flakes or a dash of hot sauce kicks up the comfort factor nicely.

How to Make Slow Cooker Stuffed Pepper Soup Recipe

Step 1: Brown the Beef and Onions

This is a crucial step because browning your ground beef with a teaspoon of granulated garlic, salt, and pepper builds that deep flavor base for the soup. Once the beef is almost fully browned—not pink anymore—add your diced onions to the pan. Let them soften and get a little golden, which usually takes about 3-5 minutes. I’ve found that skipping this makes the soup taste less vibrant, so don’t rush this step!

Step 2: Add Ingredients to the Slow Cooker

Next, dump your browned beef and onions into the crockpot. Add the diced bell peppers, beef broth, petite diced tomatoes, tomato sauce, remaining teaspoon of granulated garlic, parsley, and salt. Give everything a good stir to combine all those flavors. This method lets them mingle and develop for hours while you do other things, so the longer you cook it (within reason!), the better it tastes.

Step 3: Cook Low and Slow

Set your slow cooker to low for 6 to 8 hours or high for 3 to 4 hours. I usually prefer low—it’s less likely to overcook and you get that rich, melded flavor throughout the soup. It’s amazing how those peppers soften without turning mushy, and the broth thickens perfectly. Resist the urge to lift the lid too often or stir a ton; just let it do its thing.

Step 4: Add Cooked Rice at the End

Five to ten minutes before serving, stir in your cooked white rice. This timing helps keep the rice from getting overly mushy but warms it through, soaking up just enough broth. If you prefer less rice for a lighter soup, use only one cup. I learned this trick after a few failed attempts with rice going soggy during the whole cook.

Pro Tips for Making Slow Cooker Stuffed Pepper Soup Recipe

How to Serve Slow Cooker Stuffed Pepper Soup Recipe

Garnishes

I usually top my bowl with a generous sprinkle of shredded cheddar cheese because it melts beautifully into the hot soup. A dollop of sour cream or Greek yogurt adds a cool creaminess contrast, and fresh parsley or chives on top always kick up the freshness. These small touches make it feel extra special without complicating things.

Side Dishes

While the soup is hearty on its own, I love serving it with crusty bread or garlic breadsticks to soak up every last bit of the broth. A simple green salad with vinaigrette brings a refreshing crispness and balances out the richness nicely.

Creative Ways to Present

For a party or special dinner, I’ve served this soup in hollowed-out mini bell peppers or bread bowls—such a fun twist! Garnished with colorful diced peppers and herbs, it becomes a real eye-catcher on the table that gets everyone excited.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge and usually get about 3-4 days of great flavor. The soup thickens up a bit as it chills, so sometimes I stir in a splash of broth or water when reheating to loosen it back up.

Freezing

This soup freezes nicely! I like to freeze it before adding the rice, because the rice can get mushy when frozen and reheated. Just thaw overnight in the fridge, cook your rice fresh, then stir it in when reheating for the best texture.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally until warmed through. If it seems thick, add a little broth or water. Microwave works fine too—just stir every minute to heat evenly. Adding fresh rice at this point if you froze it without rice keeps things tasting fresh.

FAQs

Final Thoughts

When I first tried this Slow Cooker Stuffed Pepper Soup Recipe, I was amazed at how all the classic flavors I love from stuffed peppers came through in a cozy, effortlessly easy soup. It’s become my go-to for cold days when I want something comforting without standing over the stove. I hope you enjoy it as much as my family does—give it a try soon and keep it in your rotation for a delicious meal that really feels like a warm hug in a bowl.

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