Slow Cooker Stuffed Pepper Soup Recipe

A bowl of stuffed pepper soup topped with shredded cheese and rice.

4.67 from 3 votes

Slow Cooker Stuffed Pepper Soup Recipe

Warm, hearty, and full of flavor — this slow cooker stuffed pepper soup has all the comforting taste of classic stuffed peppers made easy in your crockpot. Perfect for busy nights!

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

1 teaspoon olive oil
1 cup diced white onion approx. 1/2 an onion
1 pound lean ground beef I use 93/7 or 90/10
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
2 cloves garlic minced
1 medium red bell pepper diced
1 medium green bell pepper diced
15 ounce fire roasted tomato sauce
20 ounces Rotel diced tomatoes with green chilies see notes below
16 ounces beef broth up to 32 oz
2 cups cooked white rice divided

Instructions

To a large skillet over medium-high heat add the olive oil. Once hot, add the diced onion, season with salt, and saute until slightly translucent and fragrant.
1 teaspoon olive oil, 1 cup diced white onion
Add the ground beef to the onions. and season with salt, pepper, and Italian seasoning, breaking apart and browning the meat until cooked through. Drain any grease, if necessary.
1 pound lean ground beef, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning
Pour the ground beef into a 6 quart slow cooker and add the minced garlic, diced peppers, tomato sauce, Rotel, and two cups of beef broth.
2 cloves garlic, 1 medium red bell pepper, 1 medium green bell pepper, 15 ounce fire roasted tomato sauce, 20 ounces Rotel diced tomatoes with green chilies, 16 ounces beef broth
Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours. The peppers should be tender.
Once the cook time is up, stir in a cup of cooked white rice and replace the cover until it heats through.
2 cups cooked white rice
When ready to serve, ladle into bowls and top with additional rice, shredded cheddar or mozzarella.

Video

Notes

I used fire roasted tomato sauce because I like the flavor. "Regular" tomato sauce can also be used.
For the Rotel, I used one can of Original and one can of Fire Roasted. You need 20 ounces total of whichever you prefer.
You can use any cooked white rice - I used a packet of instant rice - you can use leftovers or separately cooked rice. I add one cup of rice to the soup and reserve one cup to use for topping.
If you prefer a more brothy soup, add up to 32 ounces (4 cups) of broth.
Red or orange bell peppers can be used for their sweetness to balance the more earthy green pepper.
Store leftovers covered in the fridge for up to 4 days.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition