Our crockpot stuffed pepper soup has all the wonderful flavors of traditional stuffed peppers made in an easy crockpot soup recipe!
I love this soup! It has that yummy combination of sweet and savory flavors that I’m absolutely crazy about. It’s like a delicious bowl of deconstructed stuffed peppers with a wonderful broth. Look at how hearty this soup is. It’s meaty and has lots of yummy peppers and tomatoes.
If you’re looking for more delicious crockpot soups, I hope you’ll try my crockpot chicken noodle soup, crockpot chicken and dumplings, and crockpot potato soup next!
Crockpot Stuffed Pepper Soup Ingredients
- Oil: You can use any neutral flavor oil.
- Ground Beef: I like 80/20 ground beef. If you’d like to lighten the soup up, use ground turkey, ground chicken, or leaner ground beef.
- Onion: I used yellow onion, white onion will work as well. I like to mince my onions so that I don’t get a big chunk in my finished soup.
- Salt + Pepper
- Italian Seasoning: I like McCormick’s perfect pinch Italian seasoning.
- Bell Peppers: I like to use a mix of colors with the bell peppers. I used red, orange, and yellow pepper. I like to chop my peppers small enough so I get a few in each spoonful of soup.
- Brown Sugar: If you’d like a less sweet version you can simply cut down the brown sugar or omit it altogether.
- Tomato Sauce:
- Diced Tomatoes: Add the juices from the can, too.
- Beef Broth: I start with a low-sodium broth so I can control the overall sodium better in the recipe.
- Rice: I like to use long-grain white rice. The rice is cooked separately and then added to the soup.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Leftovers can be kept in the fridge (in sealed containers) for up to four days.
- Can You Freeze This? Yes! The texture of the rice will change but if you don’t mind that, it will last six months in your freezer
- Make-Ahead Tips: You can make this slow cooker stuffed pepper soup a day or 2 ahead of serving. Just add the rice when you’re ready to serve and heat it back up.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
Any type of bread for dunking is perfect! Beer bread, practically no-knead bread, Lion House rolls, no-roll butter swim biscuits, garlic and herb Parker house rolls, or Bisquick biscuits.
How To Make Crockpot Stuffed Pepper Soup
- Saute the onions.
- Add beef, salt, and pepper and cook until there is no pink in the beef. Drain and discard fat.
- Pour onion/beef mixture into crockpot.
- Add all the rest of the ingredients to the crockpot, except rice.
- Cover and cook.
- Add rice and continue to cook on high until heated through.
***See the full instructions below.
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
Our crock pot stuffed pepper soup has all the wonderful flavors of traditional stuffed peppers made in an easy crock pot soup recipe!
Servings: 12 Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 pounds ground beef
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 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 tablespoon Worcestershire sauce
- 2 cups raw rice, cooked per package instructions
Instructions
- In a large skillet heat the olive oil (2 tablespoons) over medium heat. Add the onion (1 medium) and sauté for 7-8 minutes or until it's translucent.
- Add the beef (2 pounds), salt (2 teaspoons), pepper (1 teaspoon), and Italian seasoning (1 tablespoon) then cook until the meat is no longer pink. Drain fat.
- Pour the cooked meat mixture into a crockpot. Add all the rest of the ingredients, except the rice. Cover and cook on low for 6-8 hours or 3-4 hours on high.
- Add cooked rice to the crockpot and cook, covered on high for 15-20 minutes just to heat rice and serve!
Fans Also Made:
Nutrition
Calories: 122kcal | Carbohydrates: 11g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Cholesterol: 53mg | Sodium: 1002mg | Potassium: 565mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1160IU | Vitamin C: 47.3mg | Calcium: 49mg | Iron: 2.8mg
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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 🙂