Crockpot Stuffed Pepper Soup
All the flavor of stuffed peppers in a slow cooker soup — ground beef, bell peppers, rice, and tomatoes simmered together in beef broth. No stuffing, no assembly, no babysitting the oven.
Equipment
Ingredients
- 1 lb ground beef or ground turkey for lighter
- 1 small onion diced
- 2 cloves garlic minced
- 3 bell peppers chopped (mix of red, green, yellow for color)
- 1 14.5 oz diced tomatoes can
- 1 15 oz tomato sauce can
- 4 cups beef broth or chicken broth if using turkey
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika optional, for a little smokiness
- 1 cup uncooked rice white or brown
- Optional Toppings
- Shredded cheese
- Fresh parsley or cilantro
- Crusty bread on the side
Instructions
- Brown the ground beef (or turkey) in a skillet with onion and garlic until cooked through. Drain excess fat.
- Transfer meat mixture to your crockpot.
- Add bell peppers, diced tomatoes, tomato sauce, broth, and seasonings. Stir well.
- Cover and cook on low 6–7 hours or high 3–4 hours.
- About 30 minutes before serving, stir in the uncooked rice and let it cook until tender. (Or cook rice separately and stir in when serving for a firmer texture.)
- Ladle into bowls, sprinkle with shredded cheese, and serve with warm bread.
Notes
Add rice in the last 30-45 minutes on high — not at the beginning. For meal prep, keep rice separate and add at serving. Brown beef first for deeper flavor if time allows. Red and yellow peppers are sweeter and hold up better than green over a long cook. Freeze base soup without rice. Taste and adjust salt before serving.