Dinner

Crockpot Stuffed Pepper Soup Recipe

ByThomas Greene January 3, 2026January 3, 2026

Introduction

This Crockpot Stuffed Pepper Soup captures all the comforting flavors of a classic stuffed pepper in an easy, hearty soup. Perfect for busy days, it’s a warm, satisfying meal that combines ground beef, bell peppers, tomatoes, and rice in a rich broth.

A white bowl filled with a thick stew-like dish, featuring many layers of small brown cooked ground meat pieces, mixed with soft red and green diced bell peppers, translucent cooked onions, and white grains of rice all submerged in a rich, reddish tomato-based broth. The stew is topped with small bits of chopped green herbs scattered across the surface. A gold spoon is partly dipped into the stew on the right side of the bowl. The bowl is set on a white marbled surface with a blurred wooden bowl of chopped green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ tbsp olive oil
1 lb. ground beef (swap in ground turkey or ground chicken)
½ large yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
½ tsp salt
¼ tsp pepper
½ tsp dried oregano
½ tsp dried thyme
1 can fire-roasted diced tomatoes (14.5 oz)
1 can tomato sauce (8 oz)
1 can beef broth (14.5 oz)
1 cup long grain white rice, cooked (or brown rice, quinoa, cauliflower rice)
Chopped fresh parsley, for garnish

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it up with a spoon. Cook until browned and no longer pink.
Step 2: Add the chopped onion, green and red bell peppers, minced garlic, salt, and pepper to the skillet. Cook for a few minutes until the vegetables soften and flavors blend. Alternatively, you can skip this sauté step and add the veggies and seasonings directly to the Crockpot.
Step 3: Transfer the cooked beef and vegetable mixture to the Crockpot. Stir in dried oregano, dried thyme, fire-roasted diced tomatoes, tomato sauce, and beef broth.
Step 4: Set the Crockpot to cook on low for 6–8 hours or on high for 3–4 hours.
Step 5: While the soup cooks, prepare the rice according to package instructions.
Step 6: Before serving, stir 1 to 1½ cups of cooked rice into the soup to add body and texture.
Step 7: Ladle the soup into bowls and garnish with chopped fresh parsley.

Tips & Variations

For a lighter option, substitute ground turkey or chicken for the beef.
Use cauliflower rice to keep the soup low-carb and gluten-free.
If you prefer a thicker soup, add the rice early in the last hour of cooking to allow it to absorb more liquid.
Adding a splash of balsamic vinegar at the end can enhance the tomato flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup thickens too much. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.