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A top down shot of spoon resting in a bowl of soup with ground beef, rice, peppers, and topped with shredded cheese.
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4.96 from 41 votes

Slow Cooker Stuffed Pepper Soup

All the flavors of classic stuffed bell peppers in a soup that is cooked low and slow in your Crock Pot. This Slow Cooker Stuffed Pepper Soup is a hearty, delicious and EASY weeknight meal.
Prep Time15 minutes
Cook Time6 hours 15 minutes
Total Time6 hours 30 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 245kcal

Ingredients

  • 1 pound lean ground beef
  • ½ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 32 ounces low-sodium chicken or beef broth
  • 15 ounces tomato sauce
  • 14.5 ounces diced tomatoes
  • 2 bell peppers diced (a variety of colors)
  • ½ cup diced white onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ¾ cup dry white instant rice like Minute Rice
  • Shredded mozzarella cheese for serving

Instructions

  • Place a nonstick skillet over MEDIUM heat and add the ground beef. Season with salt and pepper, to taste. Cook, stirring to break up the beef, until browned and cooked through. Drain off the grease and transfer the cooked beef to a 5-quart or larger slow cooker.
  • Add all of the remaining ingredients except for the rice and cheese to the slow cooker with the cooked beef. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Remove the cover and stir in the uncooked instant rice. Cover and cook for an additional 15 to 20 minutes on LOW or until the rice is tender. Taste and season with additional salt and pepper, if needed.
  • Ladle into bowls and serve topped with cheese.

Notes

Storage
  • Refrigerator - Transfer leftovers to an airtight container and refrigerate promptly. Leftover soups that contain rice should be eaten within 2 or 3 days for the best quality. Rice has a tendency to soak up liquid so add a little additional broth when reheating, as needed.
  • Freezer - Soups with rice are not the best candidates for freezing. Instead, omit the rice and transfer the soup to freezer-safe plastic storage bags. After defrosting safely in the refrigerator, you can add the instant rice when reheating the soup as directed in the recipe.
Make Ahead Instructions
To make Slow Cooker Stuffed Pepper Soup for future meals, omit the rice and store as directed above. When ready to serve, cook rice separately and warm the soup through on the stove. Add as much rice as you'd like to each bowl and ladle the warmed soup over the top. This allows you to control the soup to rice ratio and the texture of the rice will be perfect!

Nutrition

Calories: 245kcal | Carbohydrates: 21g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 635mg | Potassium: 829mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1636IU | Vitamin C: 63mg | Calcium: 62mg | Iron: 4mg