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There’s nothing quite like coming home to a warm bowl of Crockpot Stuffed Pepper Soup after a long day. This easy slow cooker recipe has all the cozy flavors of classic stuffed peppers—savory ground beef, tender bell peppers, a rich tomato broth, and hearty rice—but with a fraction of the work. Brown the beef, let your slow cooker do the rest, and dinner is ready when you are.
If you love hearty ground beef soups, be sure to try my Stuffed Pepper Soup, Hamburger Soup, Cheeseburger Soup, and Beef and Tomato Macaroni Soup next.
✨ Before You Begin
✨ Brown the beef well. Let the ground beef develop deep golden-brown color before transferring it to the slow cooker. Those caramelized bits add rich, savory flavor that makes the soup taste like it simmered all day.
✨ Use mostly green bell peppers. Green bell peppers give the soup its classic stuffed pepper flavor, while adding one red bell pepper brings a touch of natural sweetness and color.
✨ Cook the rice separately. Stirring cooked rice into the soup during the last few minutes of cooking keeps it from becoming mushy and gives you much better leftovers.
✨ Don’t skip the Better Than Bouillon. It adds incredible beefy depth and makes the broth taste much richer than beef broth alone.
✨ Taste before serving. Better Than Bouillon and Worcestershire sauce both add salt, so give the soup a final taste and adjust the seasoning just before serving for the best flavor.
Ingredients + Key Notes
Ground beef: I recommend using 80/20 ground beef for the richest flavor. Browning it before it goes into the slow cooker creates a deeper, heartier soup than simply adding raw beef.
Bell peppers: A combination of green and red bell peppers gives this soup the classic stuffed pepper flavor with just a touch of natural sweetness. Green peppers are traditional, while the red pepper brightens both the flavor and color.
Onion and garlic: Yellow onion and fresh garlic build a flavorful base that complements the beef and tomato broth. Sautéing them first mellows their flavor and adds extra depth.
Tomatoes: Tomato sauce creates a smooth, rich broth while diced tomatoes add texture and little bursts of tomato flavor in every bite.
Beef broth + Better Than Bouillon: This combination gives the soup a rich, slow-simmered flavor without hours on the stovetop. If using regular beef broth, choose a low-sodium variety so you can adjust the seasoning to taste.
Worcestershire sauce: Just a tablespoon adds savory umami and enhances the beef without overpowering the soup.
Italian seasoning and paprika: Italian seasoning brings classic herb flavor, while a touch of sweet paprika adds warmth and richness without making the soup spicy.
Brown sugar: A small amount balances the acidity of the tomatoes and rounds out the overall flavor. The soup won’t taste sweet.
Rice: Cook the rice separately and stir it in during the last few minutes of cooking, or spoon it into each bowl before serving. This keeps the rice from becoming overly soft and makes leftovers much better.
🥣 How to Make Crockpot Stuffed Pepper Soup
Brown the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 7–8 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Brown the beef: Add the ground beef, Morton kosher salt, black pepper, Italian seasoning, and sweet paprika. Cook, breaking up the meat with a wooden spoon, until it’s nicely browned and beginning to develop deeper color in spots. Drain any excess grease.
Prepare the broth: Dissolve the Better Than Bouillon Beef Base in ½ cup of boiling water, stirring until completely dissolved.
Fill the slow cooker: Transfer the beef mixture to a 6- to 7-quart slow cooker. Add the chopped bell peppers, brown sugar, tomato sauce, diced tomatoes with their juices, beef broth, dissolved Better Than Bouillon, and Worcestershire sauce. Stir well to combine.
Cook low and slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the peppers are tender and the flavors have melded together.
Add the rice: Stir the cooked rice into the soup during the last 15–20 minutes of cooking, just until heated through. If you plan to have leftovers, keep the rice separate and spoon it into each bowl before ladling the soup over the top.
Serve and enjoy: Taste the soup and adjust the seasoning with additional salt and pepper, if needed. Ladle into bowls and serve hot. If you’d like, garnish with chopped fresh parsley or a sprinkle of shredded mozzarella for a delicious stuffed pepper-inspired finish.
⭐ Pro Tips
⭐ Brown the beef for the best flavor. Don’t rush this step. Let the beef develop deep brown color before transferring it to the slow cooker. Those caramelized bits add rich, savory flavor that makes a noticeable difference.
⭐ Use low-sodium beef broth. Since Better Than Bouillon and Worcestershire sauce both add seasoning, starting with low-sodium broth lets you control the final salt level.
⭐ Keep the rice separate for leftovers. Rice continues to absorb liquid as it sits. If you expect leftovers, store the cooked rice separately and add it to each bowl just before serving to keep the soup from becoming too thick.
⭐ Dice the peppers into bite-sized pieces. Smaller pieces become perfectly tender as they cook and make it easier to get a little beef, pepper, and broth in every spoonful.
⭐ Let the soup rest for 10 minutes before serving. After cooking, turn off the slow cooker and let the soup sit for a few minutes. The flavors settle, and the broth thickens slightly for an even better bowl of soup.
⭐ Freeze without the rice. If you’re planning to freeze the soup, leave the rice out and add freshly cooked rice after reheating. The texture will be much better than freezing the rice in the soup.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. If possible, store the rice separately to keep it from absorbing too much broth.
Reheating: Warm the soup gently on the stovetop over medium-low heat or microwave individual portions until heated through. If the soup has thickened in the refrigerator, stir in a splash of beef broth or water to reach your desired consistency.
Freezing: For the best texture, freeze the soup without the rice. Let it cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, then stir in freshly cooked rice just before serving.
Make-Ahead: Brown the ground beef, onion, and garlic up to one day in advance and refrigerate until you’re ready to cook. The next morning, add everything except the rice to the slow cooker and let it cook as directed. Stir in the cooked rice during the last 15–20 minutes before serving.
What to Serve With Crockpot Stuffed Pepper Soup
Fresh + Crisp Sides: Balance the rich, hearty soup with a crisp House Salad, 1905 Salad, Caesar Salad, or KFC Coleslaw.
Cozy Breads: Nothing beats warm bread for soaking up the flavorful tomato broth. Serve it with Beer Bread, Dutch Oven Bread, No-Roll Butter Swim Biscuits, or Bisquick Biscuits.
Sweet Finishes: End your meal with an easy homemade dessert like Apple Crisp, Peach Cobbler, Best Chocolate Chip Cookies, or Cherry Delight.
Frequently Asked Questions
◆ Can I cook the rice in the slow cooker instead?
I don’t recommend it. Rice continues to absorb liquid as it cooks and sits, which can leave the soup overly thick and the rice mushy. Cooking the rice separately and stirring it in just before serving gives you the best texture and makes leftovers much better.
◆ Can I make this with ground turkey?
Absolutely! Ground turkey is a great lighter alternative to ground beef. Since it’s leaner, you may want to add an extra teaspoon of olive oil when browning the meat for the best flavor.
◆ Can I freeze Crockpot Stuffed Pepper Soup?
Yes! For the best texture, freeze the soup without the rice. Let it cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently on the stovetop or in the microwave, and stir in freshly cooked rice before serving.
◆ Can I use only green bell peppers?
Yes. Traditional stuffed peppers are usually made with green bell peppers, so using all green peppers gives the soup the most classic flavor. I like adding one red bell pepper for a touch of sweetness and color, but it’s completely optional.
◆ Can I prep this ahead of time?
Yes! Brown the beef, onion, and garlic the night before, then refrigerate them. The next morning, add everything except the rice to the slow cooker and start cooking. Stir in the cooked rice just before serving.
◆ What toppings are good on stuffed pepper soup?
This soup is delicious topped with shredded mozzarella, a mozzarella-cheddar blend, grated Parmesan, fresh parsley, or even a little chopped basil. Serve it with crusty bread or garlic bread for a complete comfort-food meal.
Still have questions? Leave them in the comments below, and I’ll be happy to help!
More Yummy Soups
- Beer Cheese Soup
- Crack Chicken Noodle Soup
- Crack Potato Soup
- Cheeseburger Soup
- Easy Cream of Broccoli Soup
- Chicken Florentine Soup
- Busy Day Soup
- Beef Noodle Soup
- Ham and Bean Soup
- Italian Sausage Soup
- Black Eyed Pea Soup
- Turkey Carcass Soup
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Crockpot Stuffed Pepper Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 tablespoon garlic, minced
- 2 pounds ground beef
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoon Italian seasoning
- 1/2 teaspoon sweet paprika
- 3-4 large mixed bell peppers chopped
- 2 tablespoons brown sugar
- 15 ounces tomato sauce
- 28 ounces diced tomatoes, with juices
- 32 ounces beef broth
- 1 heaping tablespoon Better Than Bouillon Beef Base drissolved boiling water in 1/2 cup
- 1 tablespoon Worcestershire sauce
- 2 cups raw rice, cooked per package instructions
Instructions
- Brown the aromatics: Heat the olive oil (2 tablespoons) in a large skillet over medium heat. Add the diced onion (1 medium) and cook for 7–8 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic (1 tablespoon) and cook for about 30 seconds, just until fragrant.
- Brown the beef: Add the ground beef (2 pounds), Morton kosher salt (2 teaspoons), black pepper (1 teaspoon), Italian seasoning (2 teaspoons), and sweet paprika (½ teaspoon). Cook, breaking up the meat with a wooden spoon, until it is nicely browned and beginning to develop deeper color in spots, about 8–10 minutes. Drain any excess grease.
- Prepare the broth: In a small bowl or measuring cup, dissolve the Better Than Bouillon Beef Base (1 heaping tablespoon) in ½ cup boiling water, stirring until completely dissolved
- Slow cook the soup: Transfer the beef mixture to a 6- to 7-quart slow cooker. Add the chopped bell peppers (3–4 large), brown sugar (2 tablespoons), tomato sauce (15 ounces), diced tomatoes with their juices (28 ounces), beef broth (32 ounces), dissolved Better Than Bouillon, and Worcestershire sauce (1 tablespoon). Stir well to combine. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the peppers are tender and the flavors have blended.
- Add the rice: Stir the cooked rice (2 cups) into the soup during the last 15–20 minutes of cooking on HIGH, just until heated through.
- Serve: Taste and adjust the seasoning with additional salt and pepper, if needed. Ladle the soup into bowls and serve hot.
Fans Also Made:
Notes
- For the best leftovers: If you expect leftovers, keep the cooked rice separate and spoon it into each bowl before ladling the soup over the top. This prevents the rice from absorbing too much broth and keeps the soup's texture perfect when reheated.
Very good. Recipe is definitely a keeper. I did add garlic with the onion and later a bay leaf to the pot. Thanks very much. Also I like it that this makes enough for a crowd.
Thank you so much too, Diane! I’m so happy it was a hit 🙂
We definitely have the weather for this yummy looking soup right now. Almost 12:30pm MST, here in Alberta, Canada 🇨🇦, and it’s 28°F. And, we have 8″ of SNOW! Brrr! 😖
Noticed an “oops” in the recipe header. It reads Cook Time 1 hour 20 min, Total Time 1 hour 40 min.
When I read that, I asked myself why this was even made in the Crockpot!
Think this one’s gonna be a keeper!
Oops! Corrected now. Thanks for letting me know. This soup is really perfect for the weather there right now! I hope you enjoy 🙂
Can I use ground turkey instead of beef?
Hi Kim. You absolutely can!
This looks soooo good! Too hot in TX to try this now, but have it scheduled for this fall! I love stuffed peppers! Hubby has diabetes and for whatever reason rice shoots his blood sugar up, so I thought I would use quinoa. Although after much study we have figured out that a glass of red wine with a meal also keeps his blood sugar in check!!!!
Hi Gail. I love this soup! Hope you and hubby enjoy with a nice glass of red wine 🙂
No problem, Kathleen. I forgot to mention above that I used a 4 1/2 quart crock pot and it was literally filled to the brim with no room for the rice. Luckily, I prefer to add the rice to the bowl just before serving, so it was not a problem. But if anyone wants to follow the recipe as written, they should definitely use a larger pot. Also, after 4 hours on high, the peppers still had some crunch so I just let it cook for between 2 and 3 more hours (didn’t really time it).
This was so tasty! I decided to follow the recipe re: the sugar. It was not sweet at all, which I was worried about. (I just made sure not to pack it.). The Mister loved it as is but I couldn’t resist adding a bit of granulated garlic and red pepper flakes to my bowl. It was perfect! Thanks for another great recipe, Kathleen.
Yay! So glad it was a hit in your house! I love to hear what you thought about the “sweetness”. Thanks so much, as always Marianne, for taking your time to connect 😉
Hi. Do you include the whole can of tomatoes including the juice or do you strain the tomatoes then include in the dish?
Hi Heather. You include the juice of the tomatoes.
I’m going to make this this week. I’m a little iffy about the sugar so I’m not sure if I’ll cut back or omit it, but I can’t wait to try it. I’m sure it will be fabulous.
What is used for broth? Or does it make its own.
Thanks for your help.
Floyd
Hi Floyd! 32 ounces of beef broth. Sorry I forgot to add that to the list of ingredients! I’ve amended the recipe. Thanks so much for catching that for me 🙂
Looks very tasty and colorful! Pinned it.
Thanks Vicky. I hope you give it a try. I really appreciate you pinning 🙂