Slow Cooker Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup is a cozy, hearty meal filled with ground beef, bell peppers, and rice simmered in a flavorful tomato broth. It’s everything you love about classic stuffed peppers, made easier in the slow cooker for a fuss free dinner.

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Shopping list:

• ground beef
• beef broth
• yellow onion
• red bell pepper
• green bell pepper
• tomato sauce
• petite diced tomatoes
• Worcestershire sauce
• brown sugar
• garlic
• oregano
• seasoned salt
• cooked white rice

Slow Cooker Stuffed Pepper Soup is a hearty, comforting meal that takes all the classic flavors of stuffed peppers and turns them into an easy, cozy soup. It starts with browned ground beef simmering in a flavorful mix of beef broth, tomato sauce, petite diced tomatoes, and Worcestershire sauce. Fresh bell peppers and onions add sweetness and texture, while garlic, oregano, seasoned salt, and a touch of brown sugar bring everything together for that perfect balance of savory and slightly sweet. The slow cooker does all the work, letting the flavors meld into a rich and satisfying soup that fills the kitchen with a delicious aroma.

Just before serving, the cooked white rice is stirred in, giving the soup that comforting, hearty texture you’d expect from stuffed peppers. It’s a budget friendly, family approved meal that’s great for busy weeknights, meal prep, or cozy weekends at home. Pair it with a slice of crusty bread or a side salad for a complete dinner everyone will love. This recipe captures everything you love about classic stuffed peppers, with none of the fuss of actually stuffing them!

Looking for more slow cooker soup recipes? Try my Slow Cooker Beef Barley Soup or Slow Cooker Creamy Chicken and Vegetable Soup!

Have some more bell peppers to use? Check out these Calico Beans or Sheet Pan Chicken Fajitas!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the refrigerator, allow the soup to cool completely before transferring it to airtight containers. It will stay fresh for up to 3 days in the fridge. If possible, store the rice separately from the soup to prevent it from soaking up too much liquid and becoming mushy, just combine when reheating.

• For the freezer, let the soup cool and portion it into freezer safe containers or heavy duty freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. Again, it’s best to freeze the soup and rice separately for the best texture. Thaw overnight in the refrigerator, then reheat gently on the stove or in the microwave until hot, stirring occasionally.

• Stovetop instructions: In a Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess grease, then add the chopped onion, green bell pepper, and red bell pepper. Sauté for 3-4 minutes until slightly softened. Stir in the garlic, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, brown sugar, oregano, and seasoned salt. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the peppers are tender and the flavors meld together. Stir in the cooked white rice just before serving and mix well.

• Instant Pot instructions: Turn the Instant Pot to Sauté mode and brown the ground beef until no longer pink. Drain any grease, then add the onion, bell peppers, and garlic. Cook for 2-3 minutes until slightly softened. Stir in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, brown sugar, oregano, and seasoned salt. Lock the lid and set the valve to Sealing. Pressure cook on High for 10 minutes, then allow a 10-minute natural release before carefully releasing the remaining pressure. Stir in the cooked white rice.

• You can swap the ground beef for ground turkey, chicken, or Italian sausage or leave out the meat entirely and add beans or lentils for a vegetarian version. Use chicken or vegetable broth instead of beef broth, and try brown rice, quinoa, or cauliflower rice in place of white rice. For extra flavor, fire-roasted tomatoes add a smoky depth, while a dash of hot sauce or red pepper flakes brings a touch of heat. You can also stir in vegetables like corn, zucchini, or mushrooms, or finish with shredded cheese. Or try liquid smoke, soy sauce or balsamic vinegar instead of Worcestershire. 

Our favorite kitchen equipment and supplies used with this recipe:

• Hamilton Beach 7 Quart Programmable Slow Cooker
• Meat Chopper
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Epicurean Kitchen Series Cutting Board
• AROMA Digital Rice Cooker

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

6 Hour

Total time

6 H & 15 M

Slow Cooker Stuffed Pepper Soup

Rich, savory, and full of homestyle flavor, this soup is the ultimate comfort food for chilly nights. Serve it with crusty bread or a sprinkle of cheese on top for a complete, satisfying meal the whole family will love.

Ingredients

• 1 pound ground beef, browned and drained
• 2 3/4 cups beef broth
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 - 15 ounce can tomato sauce
• 1 - 14.5 ounce can petite diced tomatoes
• 1 teaspoon Worcestershire sauce
• ½ tablespoon brown sugar
• 3 cloves minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon seasoned salt
• 2 cups cooked white rice

Instructions

1. Add all ingredients to the slow cooker except for the cooked rice. Gently stir to combine.
2. Cover with the lid and cook on high for 4 hours or low for 6 hours.
3. Stir in the cooked rice 5 minutes before serving.

Nutrition Facts

Calories

322

Fat

16 g

Sat. Fat

6 g

Carbs

27 g

Fiber

3 g

Net carbs

24 g

Sugar

8 g

Protein

18 g

Sodium

1139 mg

Cholesterol

54 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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