Crock Pot Stuffed Pepper Soup Recipe

There are some meals that just scream comfort, wrapping you up in a warm hug on a chilly evening, and this Crock Pot Stuffed Pepper Soup is definitively one of them. I still remember the first time I decided to try converting the classic, often labour-intensive, stuffed peppers into an easy slow cooker soup. Honestly, I was skeptical. Could soup really capture that unique, satisfying flavour profile? The answer was a resounding YES. The aroma filled the house for hours, a tantalizing promise of the deliciousness to come. When dinner time rolled around, my family gathered, spoons poised. The verdict? Utterly devoured. Even my pickiest eater, who usually eyes bell peppers with suspicion, asked for seconds! It has since become a staple in our fall and winter rotation. It delivers all the hearty, savoury goodness of traditional stuffed peppers – the seasoned ground beef, the tender peppers and onions, the rich tomato broth, the fluffy rice – but with a fraction of the effort. Letting the slow cooker do the heavy lifting means I get to enjoy more family time and less time hovering over the stove. It’s a win-win, transforming a classic dish into an accessible weeknight hero or a perfect dish for a relaxed weekend gathering. The melding of flavours over the long, slow cooking time creates a depth that’s simply magical. If you love stuffed peppers but crave an easier way to enjoy those flavours, this soup is your answer.

Ingredients

This recipe yields a generous batch, perfect for feeding a crowd or ensuring delicious leftovers. Here’s what you’ll need:

• Ground Beef: 1.5 lbs lean ground beef (85/15 or 90/10 recommended for less grease)
• Onion: 1 large yellow onion, chopped (about 1.5 cups)
• Bell Peppers: 3 large bell peppers, assorted colors (green, red, yellow, orange), seeded and chopped (about 3-4 cups)
• Garlic: 4-6 cloves garlic, minced (about 1.5 – 2 tablespoons)
• Diced Tomatoes: 1 can (28 ounces) diced tomatoes, undrained (use fire-roasted for extra flavour)
• Tomato Sauce: 1 can (15 ounces) tomato sauce
• Beef Broth: 6 cups low-sodium beef broth (or beef stock)
• Worcestershire Sauce: 2 tablespoons
• Italian Seasoning: 1 tablespoon dried Italian seasoning
• Paprika: 1 teaspoon smoked paprika (adds a lovely depth)
• Salt: 1.5 teaspoons kosher salt (adjust to taste, especially considering broth sodium)
• Black Pepper: 1 teaspoon freshly ground black pepper
• Bay Leaf: 1 bay leaf
• Long-Grain White Rice: 1.5 cups, uncooked (rinsed thoroughly)
• Optional Toppings: Shredded cheese (cheddar, Monterey Jack, or mozzarella), sour cream or plain Greek yogurt, chopped fresh parsley or cilantro, crushed red pepper flakes.

(Ingredient Notes & Potential Substitutions Below)

Ingredient Deep Dive & Variations

Understanding your ingredients and potential swaps can elevate your soup game and cater to dietary needs or pantry availability.

• The Meat: Lean ground beef is classic, but don’t hesitate to substitute! Ground turkey or ground chicken works beautifully for a lighter version (ensure you brown it well). Ground Italian sausage (mild or hot) adds a fantastic layer of flavour – you might reduce the added Italian seasoning slightly if using sausage. For a plant-based version, use crumbled plant-based ground or a mix of lentils and finely chopped mushrooms, sautéed well before adding to the crock pot.
• The Peppers: Any colour bell pepper works! Green peppers offer a slightly more traditional, earthy flavour, while red, yellow, and orange peppers are sweeter. Using a mix provides visual appeal and a balanced flavour profile. Poblano peppers can be added (alongside bell peppers) for a mild heat and smoky flavour.
• The Aromatics (Onion & Garlic): Yellow or white onions are standard. Shallots can offer a milder flavour. Don’t skimp on the garlic – it’s crucial for depth. Use fresh whenever possible for the best taste. Garlic powder can be substituted in a pinch (use about 1.5 teaspoons).
• The Tomatoes: Undrained diced tomatoes add texture and liquid. Fire-roasted diced tomatoes are highly recommended for a subtle smokiness. Crushed tomatoes can be used for a thicker soup base. Tomato sauce adds richness and body. Tomato paste (about 2-3 tablespoons, sautéed with the beef) can intensify the tomato flavour even further.
• The Liquid Gold (Broth): Low-sodium beef broth allows you better control over the saltiness. Vegetable broth is a perfect substitute for a vegetarian/vegan version. Chicken broth can also work if it’s what you have on hand, though beef offers a richer depth that complements the peppers and meat.
• The Flavour Enhancers: Worcestershire sauce adds umami depth (use a vegan version if needed). Italian seasoning is a convenient blend, but you can create your own mix with dried oregano, basil, thyme, and marjoram. Smoked paprika is a game-changer, differentiating it from regular paprika. A bay leaf subtly infuses the broth during cooking (remember to remove it!). Soy sauce or tamari can be used as an alternative umami source to Worcestershire.
• The Rice: Long-grain white rice is standard and cooks relatively predictably in the soup. Brown rice can be used for added fibre and nutrients, but it requires a longer cooking time; consider adding it earlier or using pre-cooked brown rice near the end. Quinoa is another great gluten-free option, adding protein (add it during the last hour or so). For a low-carb version, omit the rice entirely and stir in cooked cauliflower rice just before serving. Rinsing the rice removes excess starch, preventing the soup from becoming overly thick or gummy.
• Spice Level: This recipe is mild. To add heat, include a pinch (or more) of crushed red pepper flakes with the seasonings, add a diced jalapeño (with or without seeds) along with the bell peppers, or serve with hot sauce on the side.

Instructions

Follow these simple steps for a foolproof, flavour-packed Crock Pot Stuffed Pepper Soup:

1. Brown the Beef: Place a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until browned, crumbling it as it cooks. Drain off any excess grease thoroughly.
   • Why brown? This step develops flavour (Maillard reaction) and renders fat, preventing a greasy soup. Don’t overcrowd the pan; brown in batches if necessary.
2. Sauté Aromatics: Add the chopped onion and chopped bell peppers to the skillet with the browned beef (or add a touch of oil if you drained all the fat). Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent, and the peppers have slightly softened.
   • Why sauté? This softens the vegetables and begins to release their natural sweetness, building another layer of flavour.
3. Add Garlic: Stir in the minced garlic and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Transfer to Crock Pot: Carefully transfer the cooked beef, onion, pepper, and garlic mixture to the basin of your slow cooker (a 6-quart or larger model is recommended).
5. Add Liquids and Seasonings: Pour the undrained diced tomatoes, tomato sauce, and beef broth into the slow cooker. Stir in the Worcestershire sauce, Italian seasoning, smoked paprika, salt, and black pepper. Add the bay leaf. Stir everything together gently to combine.
6. Slow Cook: Secure the lid on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer cooking time on low allows the flavours to meld more deeply. The soup is ready when the vegetables are tender.
7. Cook the Rice: About 30-40 minutes before the soup’s cooking time is complete (if cooking on HIGH) or 45-60 minutes (if cooking on LOW), stir in the rinsed, uncooked long-grain white rice. Ensure the rice is submerged in the liquid. Replace the lid and continue cooking until the rice is tender.
   • Alternative Rice Method: Some prefer to cook the rice separately according to package directions and add it to individual bowls when serving. This prevents the rice from potentially overcooking or absorbing too much liquid, especially if you plan on having leftovers. If you choose this method, you might need slightly less broth in the initial soup base, or simply enjoy a slightly brothier soup.
8. Final Steps: Once the rice is tender, remove the bay leaf from the soup and discard it. Taste the soup and adjust seasonings if necessary – add more salt, pepper, or Italian seasoning to your preference.
9. Serve: Ladle the hot soup into bowls and garnish with your favourite toppings.

Nutrition Facts

• Servings: Approximately 6-8 servings
• Calories per Serving: Estimated 350-450 calories per serving (This is an estimate and can vary significantly based on the leanness of the beef, amount of rice, specific brands of ingredients used, and serving size).

Disclaimer: The provided nutritional information is an estimate only, calculated using generic ingredient data. For precise nutritional values, it’s recommended to use a nutritional calculator with your specific ingredients and measurements. This soup generally provides a good source of protein from the beef, vitamins (especially Vitamin C from the peppers and Vitamin A from tomatoes), and carbohydrates from the rice. Using lean ground beef, low-sodium broth, and potentially brown rice can enhance its health profile.

Preparation Time

Understanding the time commitment helps plan your cooking schedule effectively.

• Prep Time: Approximately 20-25 minutes (includes chopping vegetables and browning the beef)
• Cook Time:
  • LOW Setting: 6-8 hours (plus 45-60 minutes after adding rice)
  • HIGH Setting: 3-4 hours (plus 30-40 minutes after adding rice)
• Total Time (using Low setting): Approximately 7 hours to 9 hours
• Total Time (using High setting): Approximately 4 hours to 5 hours

The hands-on time is minimal, mostly concentrated at the beginning. The slow cooker handles the rest, making it ideal for busy days.

How to Serve

Serving this soup is almost as enjoyable as making it! Here are some ideas to make it a complete and satisfying meal:

• Classic Toppings:
  • Cheese: A generous sprinkle of shredded cheese is almost mandatory! Cheddar, Monterey Jack, Colby Jack, mozzarella, or even a dollop of cream cheese stirred in work wonderfully. Let it melt slightly into the hot soup.
  • Creaminess: A dollop of sour cream or plain Greek yogurt adds a cool, tangy counterpoint to the rich soup.
  • Fresh Herbs: Chopped fresh parsley or cilantro brightens the flavours and adds a pop of green colour.
  • Heat: A dash of hot sauce or a pinch of crushed red pepper flakes for those who like it spicy.
• On the Side:
  • Bread: Essential for soaking up every last drop of the delicious broth!
    • Crusty bread (like a baguette or sourdough)
    • Warm dinner rolls
    • Garlic bread or garlic knots
    • Cornbread muffins
  • Salad: A simple side salad with a light vinaigrette provides a fresh contrast.
    • Mixed greens with cucumber and tomato
    • Caesar salad
• Presentation:
  • Serve in deep, comforting bowls.
  • Garnish just before serving to keep toppings fresh and vibrant.
  • Consider setting up a “toppings bar” if serving guests, allowing everyone to customize their bowl.

Additional Tips for Success

Elevate your Crock Pot Stuffed Pepper Soup with these five handy tips:

1. Don’t Skip Browning the Beef: While technically you could put raw ground beef in the slow cooker, browning it first makes a world of difference. It develops deep, savoury flavours (thanks to the Maillard reaction) and allows you to drain off excess fat, preventing a greasy final product. Take the extra 10 minutes – it’s worth it!
2. Choose Peppers Wisely (and Chop Uniformly): Use a variety of bell pepper colours for visual appeal and a more complex, slightly sweeter flavour profile than using only green peppers. Chop the peppers and onions into relatively uniform, bite-sized pieces (around 1/2 inch). This ensures they cook evenly and provide a good texture in every spoonful.
3. Control the Rice Texture: Rice cooked directly in the slow cooker can sometimes become mushy if overcooked or if the lid is lifted frequently. For guaranteed perfect rice texture, cook it separately on the stovetop according to package directions. Add the cooked rice to individual bowls just before serving, or stir it into the finished soup right at the end. If cooking rice in the soup, add it only during the last 30-60 minutes (depending on your heat setting) and resist unnecessary stirring.
4. Taste and Adjust Seasoning Before Serving: Slow cooking melds flavours beautifully, but the final taste can depend on your specific ingredients (like the saltiness of your broth or tomatoes). Always taste the soup after the cooking is complete and before ladling it into bowls. Adjust salt, pepper, Italian seasoning, or even add a splash more Worcestershire or a pinch of sugar (to balance acidity) as needed to achieve your perfect flavour profile.
5. Embrace Leftovers (Storage Smarts): This soup is fantastic the next day as the flavours continue to meld! Cool the soup completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days. If you cooked the rice in the soup, be aware it will absorb more liquid upon standing, making the leftovers thicker. You may want to add a splash of beef broth or water when reheating to reach the desired consistency. For longer storage, freeze the soup (details in the FAQ).

FAQ: Crock Pot Stuffed Pepper Soup

Here are answers to some frequently asked questions about making this delicious soup:

1. Q: Can I make this soup vegetarian or vegan?
   • A: Absolutely! To make it vegetarian, simply omit the ground beef and use vegetable broth instead of beef broth. You can bulk it up by adding a can of rinsed lentils (brown or green work well, add them with the other canned goods) or sautéed mushrooms. For a vegan version, ensure you also use a vegan Worcestershire sauce substitute (like tamari or a specific vegan brand) and skip any dairy toppings like cheese or sour cream (use plant-based alternatives if desired).
2. Q: Can I use brown rice instead of white rice?
   • A: Yes, you can use brown rice for added fibre and a nuttier flavour. However, brown rice takes significantly longer to cook than white rice. You have two main options: 1) Add the uncooked brown rice much earlier, potentially with all the other ingredients at the beginning if cooking on low for the full 8 hours (check manufacturer’s cooking time suggestions), or 2) Cook the brown rice separately according to package directions and add it to the soup at the end or serve it in individual bowls. Cooking separately is generally the safer bet to ensure perfect texture.
3. Q: Can I freeze Crock Pot Stuffed Pepper Soup?
   • A: Yes, this soup freezes quite well! For best results, cool the soup completely first. Ladle it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. If possible, freeze the soup without the rice, as rice can become mushy upon thawing and reheating. Cook rice fresh when you plan to serve the thawed soup. If you must freeze it with the rice, be prepared for a softer rice texture. Label the containers with the date and contents. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
4. Q: My soup seems too thick/too thin. How can I adjust it?
   • A: Too thick: This often happens if the rice absorbed a lot of liquid, especially in leftovers. Simply stir in additional beef broth or water, a little at a time, until you reach your desired consistency while reheating. Too thin: If the soup seems watery (less common with the rice absorbing liquid), you can create a small slurry by whisking 1-2 tablespoons of cornstarch with an equal amount of cold water, then stirring it into the simmering soup for the last 10-15 minutes of cooking until it thickens slightly. Alternatively, mashing some of the cooked vegetables against the side of the crock pot can help thicken it naturally, or simply let it simmer with the lid slightly ajar for a short period (though be mindful of the rice).
5. Q: Can I prepare any ingredients ahead of time?
   • A: Yes, prepping ahead can make assembly even faster! You can chop the onions, bell peppers, and garlic the day before and store them in an airtight container in the refrigerator. You can also brown the ground beef, drain it, and store it in a separate container in the fridge. On cooking day, simply combine the prepped ingredients with the remaining canned goods and liquids in the slow cooker and turn it on! This makes it incredibly easy to start dinner in the morning before heading out.

Print