Let's Chat About Cozy Crockpot Stuffed Pepper Soup
So picture this: one of those Wednesdays where dinner is the very last thing on your mind (and your brain's already clocked out for the day). That's always when I reach for my trusty Crockpot and make this Stuffed Pepper Soup. It's like, no matter how chaotic things get, this soup pretty much sorts itself out—just toss everything in and let it do its thing. Honestly, there's something about the smell of peppers and tomatoes wafting through the house that reminds me of my mom's kitchen growing up. She used to call this “low-maintenance comfort”—I thought she made it up until I realized she just never liked the mess of actual stuffed peppers, ha!
Why You'll Love This (Well, I sure do!)
I make this when the weather just starts getting bossy and cold, or when I’ve got those stray peppers left from some random taco night (because, who can ever just buy one?). My family basically hovers in the kitchen the minute they smell it bubbling away—my husband has even started calling it "magic pepper stew," but honestly, he's terrible at naming food. The best part is, you can sneak in loads of veggies and no one ever complains, except that one time I tried it with zucchini and, well, let's not talk about that disaster. Also, gotta admit, sometimes crockpot recipes just turn into weird mush, but this one's always hearty and chunky, exactly what I want after a long slog of a day.
What You'll Need (And What You Can Swap)
- 1 pound lean ground beef (I’ve tossed in ground turkey instead, or even lentils for a veggie version—the beef is classic though)
- 1 small onion, diced (I sometimes skip this if I’m racing against the clock, but it really does add flavor)
- 3-4 bell peppers, chopped (any color—go wild! My grandma always said green was “the only real pepper,” but red is sweeter. Whatever they had at Aldi’s, honestly)
- 3 cups beef broth (chicken or veggie broth works in a pinch—just use what’s on hand)
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 tablespoon Worcestershire sauce (I accidentally used soy sauce one time; actually, it wasn’t half bad)
- 1 teaspoon Italian seasoning (sometimes I just wing it with oregano and basil, you do you)
- Salt & pepper to taste
- ¾ cup cooked rice (white, brown, even leftover takeout rice—seriously, it all ends up tasting great)
How I Throw It Together (Trust Me, It’s Simple)
- Heat up a skillet and brown the ground beef. Yes, you can dump it straight in the crockpot raw if you’re feeling rebellious, but I think it tastes better (and less greasy) browned up first. Drain off the fat (I learned that the hard way—nobody wants oil slick soup).
- In goes the beef, onion, peppers, broth, diced tomatoes, tomato sauce, Worcestershire, Italian seasoning, and a sprinkle of salt and pepper into your crockpot. Give it all a good stir, even though it looks like tomato chaos at this point (it’ll come together, I promise).
- Cook on low for about 6–8 hours, or on high for 3–4 hours if you’re short on patience—or if, like me, you forget to start it till lunchtime. The peppers should be tender and your kitchen will smell absolutely glorious by now.
- Add the cooked rice about 20–30 minutes before serving. If you plop it in right at the start, it turns into mush. (Don’t ask how I know.) This is the bit where I sneak a spoonful or two, and, on second thought, maybe just stir well and call it taste-testing.
- Give it a good mix, taste for salt, sprinkle some fresh parsley if you’re feeling fancy (usually I’m not, but once in a while I like to show off for myself).
Stuff I Learned Along the Way
- If it looks too thick, add a splash more broth or even water—nobody’s judging.
- Forgot to cook the rice? Just toss in quick-cooking or frozen rice towards the end, or, honestly, serve over crusty bread instead. (Carbs are carbs—and delicious.)
- One time I let this sit on "keep warm" for three hours by mistake. Actually, the flavors got even better, so don't stress it.
Variations I’ve Tried (Some Better Than Others)
- Spicy Kick: Add a diced jalapeño. My husband loved it; my kids, not so much.
- Quinoa over Rice: Gives it a nutty chew; honestly, I prefer rice but go wild.
- No Meat: Lentils or canned black beans—totally changed the vibe, but still hearty!
- That Zucchini Attempt: Nope. Too watery, and the texture was odd. Maybe don't.
Do You Actually Need a Crockpot?
Well, yes, it’s called Crockpot Soup, but in a pinch, a heavy soup pot on low does the trick (I forgot mine at a friend’s once, used my big old Dutch oven, worked fine—just stir more often so it doesn’t stick).
Storing Leftovers—Not That You’ll Have Much
Okay, so this technically keeps for about 3 days in the fridge, and freezes like a champ. In reality, my family usually polishes it off in about 24 hours, but on the off chance you have extra, just store in a big airtight container. Heads-up: the rice soaks up broth as it sits, so add a bit of water or stock when reheating so it's not concrete-like (speaking from experience!).
How We Serve It (And What You Might Like)
I always sprinkle a little shredded cheddar on top—cheese is life—and sometimes serve with garlic bread (my sister likes crackers, I think she's nuts but to each their own). Honestly, the best is just a huge ladleful in a big bowl in cozy socks. Traditions, right?
Real Life Pro Tips (aka, Things I Messed Up)
- Don’t put the rice in at the beginning or it will basically disappear—it’s soup, not glue!
- Browning the beef really does save the texture; I tried skipping it once, and ended up with a weirdly fatty result.
- Chop the peppers larger than you think you should; otherwise they just vanish into the sauce (learned that the hard way).
FAQ—Because Folks Really Do Ask
- Can I double this? Sure can, just watch your crockpot capacity (“overflowing tomato lava” is not fun to clean up, trust me).
- Is this gluten-free? Yep, if you stick with rice. Not if you serve it with a loaf of bread (which, honestly, I usually do anyway).
- Can I use uncooked rice? You can, but you'll need way extra broth and, honestly, it kinda messes with the veggie texture. Pre-cooked works better.
- What if I only have frozen peppers? Use them! I’ve done that lots, especially in winter, and it’s just as tasty. Maybe drain off some extra liquid first if they seem watery.
- Can you make this on the stove? Yup; just simmer everything (except the rice) for about 40 minutes. Add your rice near the end. Easy as pie—well, actually easier than pie, I still can't get pie crust right.
Oh, and by the way, if you somehow manage to under-season it, more cheese on top fixes everything. That’s just science.
Ingredients
- 1 lb lean ground beef
- 2 cups cooked white rice
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 bell peppers (red, green, yellow), diced
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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1In a skillet over medium heat, brown the ground beef with chopped onion until meat is fully cooked. Drain excess fat if needed.
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2Transfer the browned meat and onion to the crockpot. Add in minced garlic, diced bell peppers, diced tomatoes, tomato sauce, and beef broth.
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3Season with oregano, basil, salt, and black pepper. Stir to combine all ingredients.
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4Cover and cook on low for 6 hours, or until peppers are tender and flavors have melded.
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5Stir in the cooked rice about 15 minutes before serving. Taste and adjust seasoning if needed.
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6Ladle soup into bowls and serve hot. Garnish with fresh herbs or shredded cheese if desired.
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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