Crockpot Stuffed Pepper Soup

This Crockpot Stuffed Pepper Soup takes all the flavors of classic stuffed peppers and turns them into a hearty, cozy bowl of comfort. It’s loaded with tender ground beef, rice, bell peppers, tomatoes, and warm seasonings, all simmered low and slow for maximum flavor.

Try my crockpot potato soup and crockpot Mississippi pot roast next!

this recipe!

Crockpot recipes make life so much easier. You toss everything in, go about your day, and come home to dinner already done. The house smells amazing and all that’s left to do is grab a bowl. This stuffed pepper soup is cozy, hearty, and the kind of meal that practically cooks itself. Dump & Go recipes are my favorite!

Ingredients You’ll Need

1 pound ground beef
  1 medium onion, diced
  3 cloves garlic, minced
  3 bell peppers (any color), chopped
  1 can (28 ounces) crushed tomatoes
  1 can (15 ounces) fired roasted diced tomatoes
  6 cups beef broth
  1 tablespoon Worcestershire sauce
  1 teaspoon dried oregano
  1 teaspoon dried basil
  2 teaspoons salt
  ½ teaspoon black pepper
  1 cup uncooked long-grain rice (white or brown)
Chopped fresh parsley and/or shredded mozzarella cheese for garnish

Step by Step Instructions

STEP ONE – In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is softened, about 5 to 7 minutes. Drain excess grease.

STEP TWO – Transfer the beef and onion mixture to the crockpot. Add garlic, chopped bell peppers, crushed tomatoes, diced tomatoes, broth, Worcestershire sauce, oregano, basil, salt, and black pepper. Stir to combine.

STEP THREE – Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

STEP FOUR – Stir in the uncooked rice during the last 40 minutes to 1 hour of cooking time (adjust depending on your rice type (white rice cooks faster, brown rice takes longer). Stir occasionally to prevent sticking.

STEP FIVE – Once rice is tender, taste and adjust seasonings as needed.

STEP SIX – Serve hot, garnished with fresh parsley or shredded cheese.

Can I make this soup ahead of time?
Yes. You can prepare the beef and vegetables the night before, store them in the fridge, then dump everything into the crockpot in the morning. If making the full soup ahead, cook without the rice and add freshly cooked rice when reheating to prevent the soup from becoming too mushy.

What’s the best rice to use in stuffed pepper soup?
Long-grain white rice is the most classic because it cooks quickly and holds its shape. Brown rice works too, but it takes longer to cook, so plan to add it at least an hour before serving. For a low-carb option, stir in cooked cauliflower rice just before serving.

Can I freeze stuffed pepper soup?
Yes. For best results, freeze without rice to avoid it becoming mushy. Cool the soup completely, transfer to airtight containers, and freeze for up to 3 months. Reheat gently and stir in fresh rice when serving.

Storage Instructions

Let the soup cool completely, then transfer it to airtight containers. It will keep in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over medium heat or in the microwave until hot. If the soup thickens after storing, stir in a little water or broth when reheating to bring it back to the right consistency.