I created a Slow Cooker Stuffed Peppers recipe that layers seasoned beef, rice, and bell peppers in one pot with a clever shortcut that will make you curious to read on.

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I never thought a soup could taste like a stuffed pepper until I threw ground beef and chopped bell peppers into my slow cooker. This Slow Cooker Stuffed Green Pepper Soup started as a lazy weeknight test and became my go to because it tastes bold without trying too hard.

It’s like a messy version of a classic that somehow feels new, the kind of bowl you cant stop tasting while you stir. When friends ask what I made I call it Stuffed Bell Pepper Soup Recipe Crock Pot and watch them want the recipe.

Ingredients

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Ground beef or turkey: big protein boost, fills you up, gives rich savory flavor.
Bell peppers: colorful, vitamin C rich, add crunchy sweetness and bright peppery bite.
Yellow onion: adds sweet, caramelized depth when cooked, plus soluble fiber.
Garlic: pungent aroma, immune friendly compounds, small spicy kick.
Diced tomatoes: tangy tomato flavor, lycopene antioxidant, keeps broth bright.
Long grain white rice: absorbs flavors, gives starchy comfort and carbs for energy.
Broth: savory liquid base, hydrates, adds saltiness, can be low sodium for health.
Sharp cheddar: melty, adds creamy salty tang, optional indulgence on top.

Ingredient Quantities

1 lb ground beef or turkey, your choice

1 tbsp olive oil (optional)

1 medium yellow onion, diced

3 bell peppers, assorted colors, seeded and chopped

3 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, undrained

1 (15 oz) can tomato sauce

1 tbsp tomato paste (optional)

4 cups beef broth or low sodium chicken broth

1/2 cup uncooked long grain white rice

1 tbsp Worcestershire sauce

1 tsp Italian seasoning

1 tsp salt, or to taste

1/2 tsp freshly ground black pepper

1 bay leaf (optional)

Shredded sharp cheddar cheese for serving (optional)

Chopped fresh parsley or green onions for garnish (optional)

How to Make this

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1. Heat a large skillet over medium-high and add 1 tbsp olive oil if using, then brown 1 lb ground beef or turkey, breaking it up with a spoon; season with 1 tsp salt and 1/2 tsp pepper, cook until no pink, then drain off excess fat if needed.

2. In the same skillet add the diced medium yellow onion and chopped bell peppers, cook about 4-5 minutes till softened, stir in 3 minced garlic cloves for the last 30 seconds; if using 1 tbsp tomato paste stir it in now and cook a minute to deepen flavor.

3. Transfer the browned meat and sautéed veggies to the slow cooker. Add the 1
4.5 oz can diced tomatoes (undrained) and the 15 oz can tomato sauce.

4. Pour in 4 cups beef broth or low sodium chicken broth, then stir in 1/2 cup uncooked long grain white rice, 1 tbsp Worcestershire sauce, 1 tsp Italian seasoning, and add 1 bay leaf if using. Give everything a good stir to combine.

5. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until the rice is tender and the flavors have melded. If you can, stir once about halfway through to check seasoning and rice doneness.

6. Taste and adjust seasoning with more salt or pepper if needed, remove and discard the bay leaf. If the soup seems too thin cook uncovered on HIGH for 15-20 minutes to reduce, or stir in a little extra tomato paste for body; if too thick add a splash more broth.

7. Ladle into bowls and top with shredded sharp cheddar cheese if you want, sprinkle chopped fresh parsley or sliced green onions for a bright finish.

8. Leftovers keep well: cool, refrigerate up to 3-4 days or freeze up to 3 months. Reheat gently on stove or in microwave, adding a little broth if the rice has soaked up too much liquid.

Equipment Needed

1. Large skillet (12-inch), for browning the meat and sautéing the veggies
2. Slow cooker (4 to 6 quart), to finish the soup low and slow
3. Cutting board, for dicing the onion and chopping peppers
4. Chef’s knife, sharp for clean, quick chopping
5. Wooden spoon or heatproof spatula, to break up meat and stir (dont use plastic on high heat)
6. Measuring cups and spoons, for broth, rice and seasonings
7. Can opener, for the diced tomatoes and tomato sauce
8. Ladle and soup bowls, for serving (plus a cheese grater if you want fresh shredded cheddar)

FAQ

Q: Can I use ground turkey instead of beef, will it change the taste or cooking? A: Yes, turkey works fine, it's leaner so it won't have as much beefy flavor. Brown it first with a little olive oil for more flavor, drain any excess liquid, and maybe add a pinch more salt or a splash of Worcestershire to boost umami.

Q: When should I add the rice so it doesn't turn mushy? A: For best texture add uncooked long grain rice in the last 45 to 60 minutes on low or last 30 minutes on high. If you add it at the very start it can get mushy after a long cook. Or use pre-cooked rice and stir it in at the end.

Q: Do I have to brown the meat and sauté the onion first? A: No, you don't have to, but browning the meat and softening the onion in a skillet first gives a lot more flavor. If you're short on time skip it, just expect a milder taste.

Q: My soup is too thin or too thick, how do I fix it? A: Too thin, simmer with the lid off on high for 15-30 minutes to reduce, or stir in a little tomato paste. Too thick, add a splash of broth or water. To thicken quickly make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, stir into soup and cook 10 minutes.

Q: How long can I store leftovers and can I freeze it? A: Fridge for 3 to 4 days in an airtight container. Freeze up to 2 to 3 months. If frozen, thaw overnight in the fridge then reheat slowly on the stove. Note rice can change texture after freezing, it might be a bit softer.

Q: Any tips for extra flavor or easy swaps? A: Add a splash of Worcestershire or a teaspoon of balsamic for depth, use a bay leaf while it cooks, and taste for salt since broths vary. Swap in low sodium broth, use frozen peppers if needed, or stir in a handful of spinach at the end for greens. Top with cheddar and parsley when serving.

Slow Cooker Stuffed Pepper Soup Recipe Substitutions and Variations

Ground beef or turkey: swap with ground pork for a richer flavor, ground chicken for a lighter soup, plant-based crumbles for a vegetarian version, or cooked brown/green lentils if you want extra fiber and a budget-friendly protein
Uncooked long grain white rice: use quinoa for more protein and nutty flavor, orzo or small pasta for a heartier texture, barley for chewiness, or cauliflower rice if you want a low-carb option (add cauliflower late so it doesn’t get mushy)
Bell peppers: frozen mixed peppers work great when fresh aren’t available, roasted red peppers from a jar for smoky sweetness, poblano or anaheim for milder heat, or roughly chopped carrots and zucchini if you want extra veg and texture
Worcestershire sauce: substitute soy sauce or tamari for salty umami, a splash of balsamic vinegar for tang plus depth, or a teaspoon of beef bouillon dissolved in a little water if you need that meaty boost

Pro Tips

1) Brown and season the meat good, but dont over salt up front. Let the meat get some deep brown bits on the pan those scrapings add big flavor when they go into the slow cooker. Drain most of the fat if its greasy but leave a tablespoon if you used turkey so it wont be dry.

2) Cook the tomato paste and garlic with the onions and peppers so it can caramelize a bit, that gives a richer tomato flavor than just dumping cans in. If you forget, a small splash of balsamic or a teaspoon of sugar at the end will help balance acidity.

3) Handle the rice carefully. To avoid mush either add the rice later in the cook (last 45 minutes on low or last 20 minutes on high) or cook rice separately and stir in when serving. Also rinsing the rice before adding cuts surface starch and helps it stay fluffy.

4) Think about liquid and freezing before you start. If you plan to freeze leftovers, leave the rice out and freeze the soup base by itself then add fresh rice when reheating, otherwise the rice will turn to mush. If the finished soup is thin, reduce it uncovered or stir in a tablespoon of tomato paste for body, if too thick just add a splash more broth.

5) Finish smartly to brighten flavors. Taste at the end and add a little acid like a squeeze of lemon or a teaspoon of vinegar, it wakes the whole pot up. Top with cheese and fresh parsley or green onions right before serving so they stay vibrant.

Slow Cooker Stuffed Pepper Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I created a Slow Cooker Stuffed Peppers recipe that layers seasoned beef, rice, and bell peppers in one pot with a clever shortcut that will make you curious to read on.

Servings

servings

Calories

327

kcal

Equipment: 1. Large skillet (12-inch), for browning the meat and sautéing the veggies
2. Slow cooker (4 to 6 quart), to finish the soup low and slow
3. Cutting board, for dicing the onion and chopping peppers
4. Chef’s knife, sharp for clean, quick chopping
5. Wooden spoon or heatproof spatula, to break up meat and stir (dont use plastic on high heat)
6. Measuring cups and spoons, for broth, rice and seasonings
7. Can opener, for the diced tomatoes and tomato sauce
8. Ladle and soup bowls, for serving (plus a cheese grater if you want fresh shredded cheddar)

Ingredients

1 lb ground beef or turkey, your choice
1 tbsp olive oil (optional)
1 medium yellow onion, diced
3 bell peppers, assorted colors, seeded and chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 tbsp tomato paste (optional)
4 cups beef broth or low sodium chicken broth
1/2 cup uncooked long grain white rice
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 tsp salt, or to taste
1/2 tsp freshly ground black pepper
1 bay leaf (optional)
Shredded sharp cheddar cheese for serving (optional)
Chopped fresh parsley or green onions for garnish (optional)

Directions

Heat a large skillet over medium-high and add 1 tbsp olive oil if using, then brown 1 lb ground beef or turkey, breaking it up with a spoon; season with 1 tsp salt and 1/2 tsp pepper, cook until no pink, then drain off excess fat if needed.
In the same skillet add the diced medium yellow onion and chopped bell peppers, cook about 4-5 minutes till softened, stir in 3 minced garlic cloves for the last 30 seconds; if using 1 tbsp tomato paste stir it in now and cook a minute to deepen flavor.
Transfer the browned meat and sautéed veggies to the slow cooker. Add the 1
5 oz can diced tomatoes (undrained) and the 15 oz can tomato sauce.
Pour in 4 cups beef broth or low sodium chicken broth, then stir in 1/2 cup uncooked long grain white rice, 1 tbsp Worcestershire sauce, 1 tsp Italian seasoning, and add 1 bay leaf if using. Give everything a good stir to combine.
Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until the rice is tender and the flavors have melded. If you can, stir once about halfway through to check seasoning and rice doneness.
Taste and adjust seasoning with more salt or pepper if needed, remove and discard the bay leaf. If the soup seems too thin cook uncovered on HIGH for 15-20 minutes to reduce, or stir in a little extra tomato paste for body; if too thick add a splash more broth.
Ladle into bowls and top with shredded sharp cheddar cheese if you want, sprinkle chopped fresh parsley or sliced green onions for a bright finish.
Leftovers keep well: cool, refrigerate up to 3-4 days or freeze up to 3 months. Reheat gently on stove or in microwave, adding a little broth if the rice has soaked up too much liquid.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.