If You Need Comfort, This Crockpot Stuffed Pepper Soup Has Your Back
Okay, I have to admit – the first time I made this Crockpot Stuffed Pepper Soup, I was not exactly aiming for culinary greatness. I just stared into my fridge, eyed some half-wilted peppers, and said, ‘Hey, why not?’ No lie, I was in my pajamas at 3pm and barely had the get-up-and-go to chop an onion. But then… something magic happened. Suddenly my kitchen smelled like those cozy autumn nights when my mom used to make her famous stuffed peppers (which, by the way, she still claims take ‘no time at all’, but I’m pretty sure she just blocks out the pepper stuffing chaos).
Anyway, if you’ve ever wrestled a pepper while filling it only to watch half your rice fall out, you’re not alone. This soup? Total game changer. And—less pepper drama! But, honestly, whether it’s a Tuesday night and I’m hungry or a Sunday afternoon and I just want something simmering, I end up making this way more than I’d admit.
Why You'll Love This Crockpot Stuffed Pepper Soup
I make this when I want something hearty but not fussy (picture: hair in a messy bun, socks that don’t match, total bliss). My family goes absolutely bananas for it—especially if I let it get all thick and stew-y. You know, sometimes my peppers are getting wrinkly and sad, but, hey, this soup saves them. Plus, it’s pretty forgiving; not much you can mess up—except one time I forgot the rice, and well, let’s just say it turned into more of a chili (still ate it).
Oh! And if you’re the type who gets all nervous about undercooking rice or ground beef (I do, occasionally), the crockpot does all the hard work—no judgement if you peek and stir every hour though. Just means you care.
Gathering What You Need (And a Few Swaps That Work)
- 1 pound ground beef (or turkey for a lighter version—my Aunt Joan swears by chicken, but it’s not my fave)
- 3 bell peppers, any color (Red is prettiest; green is usually on sale. Sometimes I use frozen peppers if I’m in a hurry, works fine!)
- 1 medium yellow onion, chopped (Red onions are totally fine. Or even, and this is a bit wild, a shallot if you’ve got nothing else.)
- 3 cloves garlic, minced (I’ve legit just used garlic powder before.)
- 1 can (28 oz) crushed tomatoes (No brand loyalty here, though my grandma swears by Red Gold, I just grab what’s cheapest.)
- 1 can (15 oz) tomato sauce (Or skip if you like it chunkier; you do you!)
- 4 cups beef broth (Chicken or even veggie broth works if you’re cleaning out the pantry)
- 1 cup cooked rice (Or barley, or even leftover quinoa—I know, wild right? If you add uncooked, just bump up the broth & cover your bases)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt & pepper, to taste (I just go by vibes here, honestly)
- Optional: splash of Worcestershire sauce (I forget this half the time. Still good.)
- Optional: shredded cheddar or mozzarella for topping (not traditional, but my kids slap it on everything)
How I Make Crockpot Stuffed Pepper Soup (With a Few Tangents)
- If you’re feeling energetic (big if), brown the ground beef in a large skillet over medium heat. Toss in the onions for a few min so they get translucent. Drain the fat. But really, I’ve just thrown it all in raw on my lazy days. Tastes nearly the same, maybe a little more ‘rustic’?
- Chop the peppers (science doesn’t care about perfect uniformity, I promise) and dump into the crockpot.
- Add your crushed tomatoes, tomato sauce, garlic, broth, beef (or whatever you used), seasonings, and a great big pinch of salt and pepper. Also, if you’re using uncooked rice, put it in now. If it’s cooked, wait till closer to the end (like, last 30 min).
- Give everything a stir. If it looks a bit, um, chunky or watery? No worries. The magic happens over time.
- Pop on the lid. Let it cook on low for about 6-7 hours, or high for 3-4ish. Honestly, it’s very forgiving. Once your peppers are tender and the flavors taste married (does soup get married? who’s to say), you’re good.
- If you haven’t already, stir in your cooked rice about 30 min before you want to eat. That’s when I usually sneak a spoonful just to ‘test it’ (read: burn my tongue).
- Ladle into bowls. Top with cheese if that’s your thing—my toddler just dunks bread and skips the spoon sometimes, so it’s really a whatever-goes occasion.
Some Notes From My Countless (Messy) Attempts
- I used to put raw rice in with everything at the start, but it sometimes gets mushy—add it late if you like more bite. Or cook it separately, then you’re safe!
- This soup definitely thickens as it sits (honestly, nearly turns into casserole by the next day, which I secretly love).
- Don’t be shy with herbs; sometimes I just shake the jar instead of measuring and hope for the best.
- If it’s too salty, just throw in a splash of cream and pretend it’s ‘intentional.’
If You Want To Change It Up, Here’s What I’ve Tried
- Ground turkey made it lighter, but my husband asked, ‘where’s the flavor?’ so I had to up the spices.
- Brown rice works fine, just needs longer to cook; on second thought, probably just use leftover takeout rice for less stress.
- I tried swapping lentils for the meat once… let’s just say it became more ‘hearty lentil stew,’ not that anyone minded, but just call it what it is.
- Added hot Italian sausage once—oh boy, talk about a spicy kick (highly recommend for cold days!)
Gadgets and Gizmos—But Don’t Sweat It If You’re Short a Crockpot
- Crockpot/slow cooker: Kind of essential for the no-fuss bit, but you can make it on the stove in a big pot, too—just simmer low and slow, stir more often
- Chopping board and a halfway sharp knife (mine is about as dull as my dad’s jokes, but gets the job done)
- Can opener (though I’ve been known to hack a can open, camping-style, in a pinch—don’t recommend unless desperate!)
Keeping Leftovers (When There Are Any)
This soup actually gets better overnight. But—real talk—it rarely survives till then in my house. Just toss leftovers in a container and into the fridge; they’ll keep for 3 days, maybe 4 (who am I kidding, 2 days, max). Reheat gently, maybe add a splash of broth if it’s a bit thick. It freezes too, but the rice softens up weird—I still eat it, though.
How I Like to Serve It (And a Side Road on Crusty Bread)
I always serve this with a big hunk of crusty bread, preferably with plenty of real butter (no margarine here, thanks). My sister dunks sour cream right in her bowl, and my kid just dumps in cheese until it’s basically pizza soup. If I’m feeling wild, a little fresh parsley on top looks fancy, but honestly, nobody notices.
The Things I Wish I Knew (Consider This My Soup Diary)
- I once tried rushing the beef browning step—ended up kinda rubbery, so now I (mostly) brown it if I’ve got 5 minutes more.
- Don’t skip tasting and adjusting salt at the end. Sometimes it’s bland. Soup needs love. I learned that the hard way.
Actual FAQ—Here’s What People Ask Me (More Than Once)
Can I use instant rice? Sure! Just toss it in at the very end, like last 15 minutes. It cooks fast, so don’t let it go all mushy or you’ll regret it.
Is this gluten-free? Umm, yep—assuming you stick to rice, not barley, and your broth isn’t hiding any sneaky wheat (check the label just in case though, because I once bought the wrong one and, oops!).
Can I double the recipe? Absolutely—but make sure your crockpot is (‘ahem’) big enough. I overloaded mine once and soup volcanoed all over. Don’t be like me.
What’s the best way to freeze this? Let it cool completely, ladle into containers, and freeze. Defrost in fridge overnight; the rice might break down a smidge, but if you’re like me and eat it half-frozen after a long day, who cares?
Can I make this vegetarian? Yup—just use lentils, extra veggies, and veggie broth! But FYI, it won’t taste exactly like the original, but maybe that’s okay.
By the way, if you need more slow cooker soup ideas, I get lots of inspiration from Budget Bytes (Beth has the best no-nonsense tips) and sometimes check Skinnytaste’s version when I want it lighter. Guess I’m in good company!
Ingredients
- 1 lb lean ground beef
- 2 cups cooked white rice
- 2 large bell peppers, diced
- 1 medium onion, chopped
- 3 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
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1In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat.
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2Transfer the cooked beef to the crockpot. Add diced bell peppers, chopped onion, minced garlic, diced tomatoes, tomato sauce, and beef broth.
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3Season with oregano, basil, salt, and pepper. Stir well to combine all ingredients.
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4Cover and cook on low for 6 hours, or until vegetables are tender and flavors are blended.
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5About 30 minutes before serving, stir in the cooked rice. Adjust seasoning if needed, then serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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