If you’ve ever loved a comforting, hearty meal that fills the home with warmth and invites everyone to gather around the table, then you are going to adore this Slow Cooker Stuffed Pepper Soup Recipe. It’s like your favorite stuffed peppers transformed into a cozy, slurp-worthy soup that combines savory ground beef, vibrant bell peppers, tender rice, and a rich tomato base simmered to perfection. Easy to prepare and packed with layers of flavor, this dish is a true weeknight hero that brings comfort and satisfaction in every spoonful.
Ingredients You’ll Need
The beauty of this Slow Cooker Stuffed Pepper Soup Recipe lies in its simplicity, using familiar ingredients that not only boost flavor but also contribute delightful colors and textures. Each element plays a crucial role, from the rich ground beef that forms the heart of the soup to the peppers that brighten every bite.
- 1 teaspoon avocado oil: For browning the beef with a mild, healthy fat that won’t overpower the dish.
- 1 lb ground beef: Provides savory depth and protein, making the soup hearty and fulfilling.
- 2 green or red bell peppers, chopped: Adds freshness, vibrant color, and a subtle sweetness.
- 1 onion, chopped: Brings natural sweetness and aromatic flavor that forms the soup base.
- 1 (15 oz.) can tomato sauce: Creates a rich and smooth texture, enveloping all the ingredients.
- 1 (15 oz.) can diced tomatoes: Offers bursts of juicy tomato flavor and a bit of acidity.
- 3 cups beef or chicken stock: The flavorful liquid that ties everything together and ensures a comforting broth.
- 1 tablespoon coconut sugar (omit for Whole30): Balances acidity with a touch of natural sweetness.
- 1 teaspoon garlic powder: Delivers warm, mellow garlic notes without any chopping.
- 1 teaspoon ground black pepper: Adds a subtle kick and depth to the seasoning.
- 1 teaspoon fine sea salt: Essential to bring out all the flavors in the soup.
- 1 teaspoon paprika: Gives a smoky hint and enhances color.
- 1/4 cup white rice, uncooked: Thickens the soup naturally with tender grains that soak up the flavorful broth.
- Scallions, sliced: Bright and fresh garnish that adds a crisp bite.
- Cheddar cheese, shredded (optional): A melty, creamy topping that takes the soup to a whole new level.
How to Make Slow Cooker Stuffed Pepper Soup Recipe
Step 1: Brown the Beef
Start by heating your avocado oil in a pan or the slow cooker insert if it’s safe for stovetop use. Add the ground beef and cook it over medium heat, breaking it apart with a spoon until it’s no longer pink—this usually takes about 6-8 minutes. Don’t rush this step because browning the meat creates those rich, savory flavors that form the soup’s foundation. Once cooked, drain off any excess fat, leaving just about a teaspoon to keep the dish moist.
Step 2: Combine Ingredients
Transfer your beautifully browned beef to the slow cooker and add in the chopped bell peppers, onion, tomato sauce, diced tomatoes, and stock. Sprinkle in the coconut sugar, garlic powder, black pepper, sea salt, and paprika. Stir everything together gently to combine but keep the rice aside for now.
Step 3: Add the Rice
Here’s a little trick: sprinkle the uncooked rice evenly over the top of the mixture without stirring it in. Placing the rice on top allows it to cook gradually from the steam and heat, preventing it from turning mushy. This method helps create perfect, tender grains that soak up all those amazing flavors.
Step 4: Slow Cook
Close the slow cooker lid and cook the soup on high for 4 to 6 hours. Start checking the rice at around the 4-hour mark to ensure it has softened and is cooked through. This slow, gentle cooking lets all the flavors marry beautifully while making the soup rich and satisfying.
Step 5: Season and Serve
Once the rice is tender, give the soup a taste and adjust the seasoning as needed—perhaps a pinch more salt or pepper, depending on your preference. Ladle the hot soup into bowls, then scatter sliced scallions on top for a fresh, sharp bite. If you’re feeling indulgent, sprinkle shredded cheddar cheese for that melty, comforting finish.
How to Serve Slow Cooker Stuffed Pepper Soup Recipe
Garnishes
Sliced scallions add a pop of fresh green and a subtle sharpness that contrasts beautifully with the rich, savory soup. A little shredded cheddar cheese melts into delicious pockets of creaminess, while a dollop of sour cream or a sprinkle of fresh parsley can also elevate the presentation and flavor even more.
Side Dishes
This soup stands well on its own thanks to its hearty ingredients, but pairing it with some crunchy garlic bread or a warm, buttery biscuit can create a cozy, complete meal. A crisp side salad with a light vinaigrette also balances the richness wonderfully for those who want a refreshing contrast.
Creative Ways to Present
For a fun twist, try serving the soup in hollowed-out mini bell peppers or bread bowls—both make for a charming presentation that keeps the theme of stuffed peppers alive. You can also layer the soup with a sprinkling of crispy bacon bits or a swirl of pesto for an exciting flavor boost and eye-catching look.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Stuffed Pepper Soup Recipe tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 to 4 days. Make sure to cool it fully before refrigerating to keep the texture and taste fresh.
Freezing
If you need to save it for longer, this soup freezes beautifully. Transfer portions into freezer-safe containers or bags, leaving some space for expansion. It can be stored for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent the rice from sticking or clumping. Add a splash of broth or water if the soup has thickened too much in the fridge. Alternatively, microwave in safe containers using short bursts to evenly warm the soup without drying it out.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well in this Slow Cooker Stuffed Pepper Soup Recipe for a lighter protein option. Just be sure to adjust the cooking time to ensure it’s thoroughly cooked and keep an eye on seasoning as these meats are milder in flavor.
Is it okay to use brown rice instead of white rice?
You can swap in brown rice, but it requires a longer cooking time and more liquid. If you do this, add the brown rice at the beginning with the other ingredients and extend the cooking time accordingly to get tender grains.
Can I make this soup in an Instant Pot?
Yes! The Instant Pot method is a great option if you want the same flavors in less time. Brown the beef using the sauté function, soften the onions and peppers, then add all ingredients and cook on manual high pressure for about 10 minutes, followed by a natural release.
How can I make this recipe Whole30 compliant?
Simply omit the coconut sugar and ensure your stock and any added ingredients are Whole30 approved. This keeps the soup flavorful without breaking your dietary guidelines.
Can this soup be made vegetarian or vegan?
You can adapt this recipe by replacing the ground beef with a plant-based protein like lentils or crumbled tofu and using vegetable stock. Be sure to adjust seasonings and cooking times accordingly for the best results.
Final Thoughts
This Slow Cooker Stuffed Pepper Soup Recipe is a must-try if you love comforting meals that bring warmth and joy. It’s easy to make, incredibly satisfying, and full of comforting flavors that feel like a big, delicious hug in a bowl. Whether you are feeding family or prepping ahead for busy days, this soup is sure to become a beloved staple in your kitchen. Give it a go—you won’t regret it!
Print
Slow Cooker Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Stuffed Pepper Soup combines all the delicious flavors of stuffed peppers in a hearty, comforting soup form. Ground beef, bell peppers, onions, tomatoes, and rice slowly meld together with spices and broth for a nutritious, filling meal perfect for easy weeknight cooking or meal prep.
Ingredients
Main Ingredients
- 1 teaspoon avocado oil
- 1 lb. ground beef
- 2 green or red bell peppers, chopped
- 1 onion, chopped
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can diced tomatoes
- 3 cups beef or chicken stock
- 1 tablespoon coconut sugar (omit for Whole30)
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1/4 cup white rice, uncooked
Garnishes (Optional)
- Scallions, sliced
- Cheddar cheese, shredded
Instructions
- Brown the Beef: Heat the avocado oil in a pan over medium heat. Add the ground beef and cook until no longer pink, about 6-8 minutes, breaking up the meat as it cooks. Drain off all but 1 teaspoon of the oil.
- Combine Ingredients: Transfer the browned beef to the slow cooker. Add the chopped bell peppers, onion, tomato sauce, diced tomatoes, stock, coconut sugar (if using), garlic powder, ground black pepper, sea salt, and paprika. Stir to combine well.
- Add the Rice: Evenly sprinkle the uncooked white rice on top of the mixture in the slow cooker without stirring it in. Close the lid securely.
- Slow Cook: Cook on high for 4 to 6 hours. Begin checking for rice doneness at the 4-hour mark to ensure it is fully cooked and tender.
- Season and Serve: Once the rice is cooked, taste the soup and adjust seasonings as needed. Serve the soup hot, garnished with sliced scallions and optional shredded cheddar cheese.
- Alternate Instant Pot Method: Use the sauté function to brown the ground beef, then add onions and peppers to soften for about 5 minutes. Turn off sauté, add remaining ingredients, stir, and cook on manual high pressure for 10 minutes with a 5-minute natural release. Release remaining pressure and serve with garnish.
- Alternate Stovetop Method: In a large pot, brown the ground beef and drain excess oil. Cook peppers and onions for about 5 minutes until softened. Add all remaining ingredients, then simmer for about 25 minutes until the rice and vegetables are tender, adding broth as needed. Serve immediately.
Notes
- For a Whole30-compliant version, omit the coconut sugar.
- You can use either beef or chicken stock based on your preference.
- The rice is added on top in the slow cooker to prevent it from becoming overly mushy.
- Shredded cheddar cheese and scallions are optional but add great flavor and texture.
- Check rice doneness at 4 hours to avoid overcooking.
- Alternate cooking methods (Instant Pot or stovetop) can be used to reduce cooking time.
