Slow Cooker Stuffed Pepper Soup
Slow Cooker Stuffed Pepper Soup is a comforting, hearty soup made with ground beef, bell peppers, tomatoes, and rice, all simmered to perfection in a slow cooker. It captures the flavors of classic stuffed peppers but in an easy, one-pot soup. Perfect for cozy nights or meal prep, this recipe is simple, satisfying, and full of wholesome ingredients.
Equipment
- Large skillet (for browning meat)
- Slow cooker (Crockpot)
- Ladle
- Measuring Cups and Spoons
Ingredients
- 1 lb ground beef or ground turkey for a leaner option
- 1 medium onion diced
- 2 cloves garlic minced
- 3 bell peppers red, green, or yellow, diced
- 1 can 14.5 oz diced tomatoes, undrained
- 1 can 15 oz tomato sauce
- 4 cups beef broth or chicken broth
- 1/2 cup uncooked rice white or brown
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional garnish: chopped parsley or shredded cheese
Instructions
- Step 1: Brown the Ground Beef
- In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the meat is cooked through and the onion is softened (about 5-7 minutes).
- Drain any excess fat and transfer the mixture to the slow cooker.
- Step 2: Add the Ingredients to the Slow Cooker
- Add the diced bell peppers, diced tomatoes (with juice), tomato sauce, beef broth, rice, Worcestershire sauce, Italian seasoning, salt, and black pepper to the slow cooker.
- Stir everything to combine.
- Step 3: Cook the Soup
- Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the bell peppers are tender and the rice is fully cooked.
- Step 4: Serve and Enjoy
- Once done, give the soup a good stir. Taste and adjust seasonings as needed.
- Ladle into bowls and garnish with chopped parsley or a sprinkle of shredded cheese if desired.
Video
Notes
- Make it Gluten-Free: Ensure your Worcestershire sauce is gluten-free, or substitute with tamari for a gluten-free option.
- Add Extra Veggies: You can add extra vegetables like zucchini or carrots for more nutrition and flavor.
- Rice Options: For best texture, use long-grain white or brown rice. If using minute rice, add it during the last hour of cooking to prevent it from becoming mushy.
- Leftovers and Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 3 months.
- Reheating: Reheat on the stovetop over low heat or in the microwave. You may need to add a little broth, as the rice will absorb liquid while sitting.