If you’re searching for a cozy, satisfying meal that captures all the heartwarming flavors of classic stuffed peppers in a comforting bowl, this Slow Cooker Stuffed Pepper Soup Recipe is exactly what you need. It’s a delicious blend of seasoned ground beef, vibrant bell peppers, hearty rice, and rich tomato broth all simmered low and slow to create the perfect stew-like soup. Each spoonful bursts with comforting textures and bold tastes that make it feel like a hug on a chilly day, and it’s simple enough to whip up on a busy weeknight or a relaxed weekend.
Ingredients You’ll Need
Keeping the ingredient list straightforward yet full of flavor is key to this recipe. Each element plays an important role, whether it’s building the soup’s hearty texture, adding vibrant pops of color, or delivering those signature savory notes.
- 1 teaspoon avocado oil: Provides a subtle, healthy fat for browning the beef without overpowering flavors.
- 1 lb. ground beef: The protein-packed base that brings rich, meaty goodness to every bite.
- 2 green or red bell peppers, chopped: Adds crispness and a sweet, fresh flavor that balances the savory broth.
- 1 onion, chopped: Infuses the soup with depth and a mild sweetness once slow-cooked.
- 1 (15 oz.) can tomato sauce: Contributes a smooth, tangy foundation that envelops the ingredients.
- 1 (15 oz.) can diced tomatoes: Offers texture and a burst of bright, juicy tomato flavor.
- 3 cups beef or chicken stock: The soul of the soup; it’s what makes it rich and comforting without being heavy.
- 1 tablespoon coconut sugar (omit for Whole30): A touch of sweetness to balance the acidity of the tomatoes.
- 1 teaspoon garlic powder: Adds a warm, aromatic kick that enhances the savory layers.
- 1 teaspoon ground black pepper: Brings mild heat and complexity to the overall flavor.
- 1 teaspoon fine sea salt: Essential for tying all the tastes together perfectly.
- 1 teaspoon paprika: Lends a smoky, earthy hint that rounds out the seasoning.
- 1/4 cup white rice, uncooked: Absorbs the broth to become tender and comforting, creating the classic stuffed pepper feel.
- Scallions, sliced: For a fresh, crisp garnish that livens up each serving.
- Cheddar cheese, shredded (optional): Adds a melty, creamy richness that’s pure indulgence if you choose to include it.
How to Make Slow Cooker Stuffed Pepper Soup Recipe
Step 1: Brown the Beef
Start by heating avocado oil over medium heat, either in a pan or directly in your slow cooker insert if it’s safe to do so. Add the ground beef and cook it while breaking it up with a spatula until it’s no longer pink, about 6 to 8 minutes. This step develops a deeper flavor base by caramelizing the meat and makes sure any excess fat is trimmed down by draining most of the oil, leaving just a teaspoon behind for flavor.
Step 2: Combine Ingredients
Transfer your beautifully browned beef into the slow cooker. Then add the chopped bell peppers, onion, tomato sauce, diced tomatoes, your choice of beef or chicken stock, coconut sugar if you’re using it, garlic powder, black pepper, sea salt, and paprika. Give everything a good stir to bring all these vibrant ingredients together so the flavors meld as they cook low and slow.
Step 3: Add the Rice
Sprinkle the uncooked white rice evenly over the top of the mixture — don’t stir it in! Keeping the rice on top helps it absorb the perfect amount of broth as it cooks without clumping up. Then simply close the slow cooker lid to seal in that wonderful, simmering magic.
Step 4: Slow Cook to Perfection
Set your slow cooker to high and let it work its magic for 4 to 6 hours. Check on the rice at the 4-hour mark to see if it’s tender. This long, gentle cooking time lets all the flavors fully develop and the rice become that wonderfully soft texture you want without turning mushy.
Step 5: Season and Serve
Once the rice is perfectly cooked, taste your soup and adjust the seasoning if needed. Serve it up hot, garnished with fresh scallions and a sprinkle of shredded cheddar cheese if you like a little extra indulgence in your bowl. This final touch adds a lovely contrast in both texture and flavor.
How to Serve Slow Cooker Stuffed Pepper Soup Recipe
Garnishes
Freshly sliced scallions are my go-to because they add a touch of mild oniony brightness that wakes up each spoonful. If you’re feeling indulgent, a handful of shredded cheddar cheese melts beautifully into this soup and brings a creamy comfort that’ll have everyone asking for seconds.
Side Dishes
A warm crusty bread or soft dinner roll pairs wonderfully with this Slow Cooker Stuffed Pepper Soup Recipe — perfect for dipping and soaking up that luscious broth. Alternatively, a crisp green salad offers a refreshing counterpoint that balances the hearty richness of the soup.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out mini bell peppers for an eye-catching presentation that echoes the stuffed pepper inspiration. You could also ladle it over a bed of cooked quinoa or serve it as a thicker stew alongside a dollop of sour cream and some fresh herbs for a cozy, elevated meal.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge for up to 4 days when stored in an airtight container. The flavors actually deepen overnight, making your leftovers just as delicious, if not more so, as when freshly made.
Freezing
Want to save some for later? Cool the soup completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It freezes nicely for up to 3 months — a perfect option for busy days when you need a comforting meal with zero hassle.
Reheating
When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop over medium heat, stirring occasionally until warmed through. If reheating from frozen, gently simmer and add a splash of broth or water if the rice has absorbed too much liquid to loosen the soup back up.
FAQs
Can I use ground turkey instead of beef in this Slow Cooker Stuffed Pepper Soup Recipe?
Absolutely! Ground turkey works well and will make the soup a bit leaner. Just brown it the same way and be mindful of seasoning since turkey can be milder in flavor.
Is it necessary to add rice, or can I use another grain?
Rice is traditional and gives that classic stuffed pepper texture, but you can definitely try small pasta like orzo or even quinoa for a gluten-free twist. Just adjust cooking times accordingly.
Can I make this recipe Whole30 compliant?
Yes! Simply omit the coconut sugar as noted, and double-check your broth to ensure it’s sugar and additive-free. The rest of the ingredients fit perfectly within Whole30 guidelines.
What if I don’t have a slow cooker? Can I make this on the stove?
Definitely! You can make this soup on the stovetop by browning the beef and cooking the veggies in a large pot, then adding all ingredients and simmering until the rice and peppers are tender – about 25 minutes. Just keep an eye on the liquid level.
Can I prepare this soup in an Instant Pot?
Yes, you can use the sauté function to brown the beef and soften the veggies, then switch to manual high pressure for 10 minutes with a natural release. It’s a quick alternative that still delivers amazing flavor.
Final Thoughts
This Slow Cooker Stuffed Pepper Soup Recipe is one of those feel-good meals that warms you right down to your soul. It’s easy to put together, packed with wholesome ingredients, and perfect for sharing at the dinner table or enjoying as comforting leftovers. I hope you give it a try soon — it might just become one of your new favorite recipes to cozy up with year-round.
Print
Slow Cooker Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Slow Cooker Stuffed Pepper Soup made with ground beef, bell peppers, tomatoes, and rice, simmered slowly to develop rich flavors. Perfect for an easy weeknight meal that delivers the classic stuffed pepper taste in soup form.
Ingredients
Main Ingredients
- 1 teaspoon avocado oil
- 1 lb. ground beef
- 2 green or red bell peppers, chopped
- 1 onion, chopped
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can diced tomatoes
- 3 cups beef or chicken stock
- 1 tablespoon coconut sugar (omit for Whole30)
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1/4 cup white rice, uncooked
For Garnish
- Scallions, sliced
- Cheddar cheese, shredded (optional)
Instructions
- Brown the Beef: Heat the avocado oil in a pan or slow cooker insert over medium heat. Add the ground beef and cook until it is no longer pink, about 6-8 minutes, breaking up the meat as it cooks. Drain off all but 1 teaspoon of oil.
- Combine Ingredients: Transfer the browned beef to the slow cooker. Add the chopped bell peppers, chopped onion, tomato sauce, diced tomatoes, beef or chicken stock, coconut sugar (if using), garlic powder, black pepper, sea salt, and paprika. Stir well to combine all ingredients.
- Add the Rice: Sprinkle the uncooked white rice evenly over the top of the mixture in the slow cooker without stirring it in. Close the lid securely.
- Slow Cook: Cook on the high setting for 4-6 hours. Begin checking for rice doneness after 4 hours to ensure it has cooked through and is tender.
- Season and Serve: Once the rice is cooked, taste the soup and adjust the seasonings if needed. Serve the soup hot, garnished with sliced scallions and optional shredded cheddar cheese for extra flavor.
- Optional Instant Pot Method: Use the sauté function to brown the beef first, then add onions and bell peppers to soften for about 5 minutes. Turn off sauté and add all remaining ingredients. Cook on manual high pressure for 10 minutes with a natural pressure release of 5 minutes. Release any remaining pressure and serve garnished as desired.
- Optional Stovetop Method: In a large pot, brown the ground beef and drain excess oil. Cook the peppers and onions for about 5 minutes until softened. Add all remaining ingredients and simmer for about 25 minutes or until rice and vegetables are tender. Add broth as needed to achieve desired consistency. Serve immediately with garnishes.
Notes
- You can omit the coconut sugar for a Whole30-compliant version.
- Use beef or chicken stock depending on preference.
- If cooking on stovetop, stir occasionally and add extra stock or water if soup becomes too thick.
- Shredded cheddar cheese is optional but adds a nice creamy texture when served.
- The recipe can be adapted for Instant Pot or stovetop cooking for faster preparation.
- Keep an eye on rice cooking times as they can vary, especially in slow cookers.
