I was staring at a bag of bell peppers in my fridge that were starting to look a little sad, and I really didn’t feel like going through the whole stuffed pepper routine. You know the drill – hollowing them out, stuffing them, trying to keep them upright in the pan. It’s a lot of work for a Tuesday night.
Then it hit me – why not just throw everything into the slow cooker and make it a soup instead? All the same flavors, none of the fuss. I dumped everything in before work and came home to the most incredible smell filling my house.
My husband took one spoonful and declared it better than the actual stuffed peppers I used to make. Now this soup has become our cold weather comfort food, and I haven’t made traditional stuffed peppers since.
Recipe Tips for Success
Brown your ground beef first, even though it’s going in the slow cooker. This extra step adds so much more flavor than just throwing raw meat in with everything else.
Don’t add the rice until the last 30 minutes. If you put it in from the beginning, it’ll turn to mush and make your soup thick and gloppy.
Use a mix of different colored bell peppers if you can. It makes the soup prettier and gives you slightly different flavors from each pepper.
Save time by prepping your vegetables the night before. Everything can be chopped and stored in the fridge, then just dumped in the slow cooker the next morning.
What You’ll Need
This soup uses simple, everyday ingredients that most people keep on hand during soup season.
Ground beef gives you that hearty, filling base, but ground turkey works just as well if you prefer something lighter. Bell peppers are obviously the star here – any color works great.
Canned tomatoes and tomato sauce create the soup base, while beef broth adds depth and richness. The herbs and seasonings give you that classic stuffed pepper flavor.
Cooked rice makes it a complete meal in a bowl. You can use leftover rice or cook it fresh while the soup is simmering.
Ingredient FAQ
Can I use frozen bell peppers?
Fresh peppers work best because they hold their shape better during the long cooking time. Frozen ones tend to get mushy, but they’ll still taste good.
What’s the best rice to use?
Any cooked rice works fine. I usually use whatever leftover rice I have in the fridge, but white rice, brown rice, or even wild rice all taste great.
Can I skip browning the meat?
You could, but you’ll miss out on a lot of flavor. That browning step only takes a few minutes and makes a huge difference in the final taste.
What if I don’t have smoked paprika?
Regular paprika works fine, or you can just leave it out entirely. The soup will still be delicious without it.
How to Make Slow Cooker Stuffed Pepper Soup – Step by Step
1. Brown the ground beef
Heat a skillet over medium heat and cook your ground beef until it’s completely browned. Break it up with a spoon as it cooks so you don’t have big chunks.
2. Drain and transfer
Drain off any excess fat from the beef and transfer it to your slow cooker. This is your flavor base for the whole soup.
3. Add the vegetables
Dice your onion and bell peppers, then add them to the slow cooker along with the minced garlic. Don’t worry about cooking them first – they’ll soften perfectly in the slow cooker.
4. Add the tomato base
Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. This creates the soup base that everything else will cook in.
5. Season everything
Stir in the oregano, basil, smoked paprika, salt, and pepper. Give everything a good stir to make sure the seasonings are distributed evenly.
6. Let it cook
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The vegetables should be tender and the flavors should smell amazing.
7. Add the rice
About 30 minutes before you’re ready to eat, stir in your cooked rice. This gives it time to heat through without getting mushy.
8. Serve and enjoy
Ladle into bowls and garnish with fresh parsley if you want. Serve with some crusty bread for dipping.
Variations to Try
This basic recipe is perfect for customizing based on what you have or what your family likes.
Add some diced zucchini or mushrooms for extra vegetables. Corn kernels are delicious too and add a little sweetness.
Make it spicier by using hot Italian sausage instead of ground beef, or add some red pepper flakes when you season it.
For a healthier version, use ground turkey and add extra vegetables like carrots or celery. You could even make it completely vegetarian by skipping the meat and using vegetable broth.
Try different grains instead of rice – quinoa, barley, or even pasta work great. Just adjust the timing so they don’t overcook.
Storage and Freezing
This soup keeps beautifully in the refrigerator for up to 4 days. The flavors actually get better as it sits, so don’t be afraid to make a big batch.
It freezes well too, but I’d recommend freezing it before you add the rice. Cooked rice can get mushy when frozen and reheated.
When reheating, you might need to add a little extra broth because the rice will absorb more liquid as it sits.
Individual portions freeze great in freezer bags. Just thaw overnight and reheat in the microwave or on the stove.
Can I Make Substitutions?
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works great and makes the soup a little lighter. Season it the same way you would the beef.
What if I don’t have a slow cooker?
You can make this on the stovetop instead. Brown the meat, add everything except the rice, and simmer for about 45 minutes. Add the rice in the last 10 minutes.
Can I use instant rice?
Sure, but add it even later – maybe just 10 minutes before serving. Instant rice cooks much faster and can get mushy quickly.
What about using fresh tomatoes?
Canned tomatoes work better here because they break down nicely during the long cooking time. Fresh tomatoes might not give you the same rich base.
Exact Measurements
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 3 bell peppers, diced (any color)
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth (or vegetable broth for a lighter option)
- 1 cup cooked rice
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Frequently Asked Questions
How do I know when it’s done?
The vegetables should be tender when pierced with a fork, and the soup should smell amazing. Taste it and adjust the seasoning if needed.
Can I cook this on high instead of low?
Yes, just reduce the time to 3-4 hours on high. The low and slow method gives better flavor development, but high heat works when you’re short on time.
What if my soup is too thin?
Let it cook uncovered for the last hour to help some liquid evaporate. You can also mash some of the vegetables against the side of the pot to thicken it naturally.
Can I add cheese?
Absolutely! Shredded cheddar or mozzarella stirred in during the last few minutes makes it even more indulgent.
