Description
This Crockpot Stuffed Pepper Soup captures all the comforting flavors of classic stuffed peppers in a warm, hearty soup perfect for easy meal prep. Ground beef, bell peppers, tomatoes, and rice simmer together with savory herbs in a slow cooker, making it a delicious and effortless weeknight dinner.
Ingredients
Scale
Main Ingredients
- ½ tbsp olive oil
- 1 lb. ground beef (can substitute 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 (can use brown rice, quinoa, or cauliflower rice)
- Chopped fresh parsley for garnish
Instructions
- Brown the Meat: Heat olive oil in a large skillet over medium heat. Add the ground beef and break it up with a spoon. Cook until browned and fully cooked through.
- Sauté Vegetables: Add chopped onions, green and red bell peppers, minced garlic, salt, and pepper to the skillet. Cook for a few minutes until the vegetables soften and flavors meld. Alternatively, skip this step and add vegetables directly to the Crockpot.
- Combine Ingredients in Crockpot: Transfer the sautéed beef and vegetables to the Crockpot. Add dried oregano, dried thyme, fire roasted diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
- Slow Cook the Soup: Cover and cook on low for 6-8 hours, or on high for 3-4 hours to allow flavors to fully develop.
- Cook the Rice: While the soup cooks, prepare rice according to package instructions. You will need about 1 to 1½ cups of cooked rice.
- Finish the Soup: When the Crockpot cooking time is done, stir the cooked rice into the soup until evenly mixed.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley before serving. Enjoy warm.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner version.
- If short on time, add raw onions and peppers directly to the Crockpot, skipping the sauté step.
- Swap white rice with brown rice, quinoa, or cauliflower rice for a different texture or health preference.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Adjust seasoning to taste, especially salt and pepper, before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: stuffed pepper soup, crockpot soup, slow cooker recipe, ground beef soup, easy dinner, comforting soup, bell pepper soup, stuffed pepper flavors, family meal
