This Crockpot Stuffed Pepper Soup is the perfect one pot weeknight dinner! It’s easy, packed with veggies, beef, and rice, and is loved by everyone — kids included!
I absolutely love stuffed peppers. They taste delicious, they’re packed with carbs, protein, AND veggies, and they’re easy. You know what I love even more? This crockpot stuffed pepper soup. It’s still delicious, packed with nutritious ingredients, but it’s even easier!
What is stuffed pepper soup?
A stuffed pepper is a dish made with halved peppers that are filled with meat, vegetables, cheese, rice, and sauce. The peppers are stuffed with the cooked filling then baked until warm.
Stuffed pepper soup is simply a deconstructed stuffed pepper! It’s made with similar ingredients to my original stuffed peppers, but it’s made in one pot, the peppers are cooked into the filling, and it has more liquid added so it can be eaten with a spoon.
Ingredients
These ingredients are very similar to my cheesy stuffed peppers, but this soup is a one pot wonder that’s even easier to make!
- Ground Beef – the base of our soup! It’s important to use a lean ground beef, such as 93/7, because the raw beef is cooked directly in the slow cooker. If a higher fat content beef were to be used, you’d likely end up with a greasy soup.
- Onion – yellow onion is used in the recipe, but feel free to use white or red onion. Yellow and red onions will yield a sweeter flavor whereas white onion will have more of a “bite” to it.
- Bell Peppers: Green, Red, Orange, and Yellow – the star of the soup! Don’t dice them too finely or you’ll end up with a mushy texture. All four colors of bell peppers are called for in the original recipe to provide slightly different flavors and colors, but feel free to use whatever you have on hand. Red bell peppers are sweet, green bell peppers are slightly bitter, and orange and yellow fall somewhere in between.
- Garlic – provides a subtle, nutty flavor and *bonus* is loaded with good-for-you vitamins and minerals. Buy jarred minced garlic to save on prep time.
- Spices: Salt, Pepper, and Dried Basil – enhances the flavor of the other ingredients, provides just a hint of spice, and basil adds a sweet, earthiness that is perfect with bell peppers and tomatoes. The recipe calls for 1 teaspoon of salt, but I always add more at the end. Feel free to add additional seasonings, if preferred.
- Tomatoes – 1 (15 oz) can diced tomatoes is called for in the original recipe. Do NOT drain the can. The liquid from the can helps create the perfect soupy texture. The diced tomatoes also provide little bursts of juicy texture.
- Tomato Sauce – a cooked purée of unseasoned tomatoes which helps thicken the sauce slightly while also provides a rich tomato flavor and slight acidity. You’re looking for canned tomato sauce NOT pasta sauce.
- Condensed Tomato Soup – adds additional tomato flavor and a slight sweetness. 1 (10.75 oz) can is needed for this recipe.
- Beef Broth – provides a rich, flavorful base for our soup. Vegetable broth or chicken broth may be substituted if that’s all you have on hand. Water will work in a pinch, but won’t give a rich, depth of flavor and will likely require more seasonings.
- White Rice – it’s important to use a parboiled rice like Uncle Ben’s — anything that takes about 20 mins on the stove for the perfect texture. Instant rice will get mushy and non parboiled rice may take much longer and more liquid to cook. Stir in the rice uncooked!
- Cheddar Cheese – provides a sharp flavor, creamy texture, and also helps to thicken the soup. Don’t like cheddar? Try another cheese such as monterey-jack! Don’t use pre-shredded cheese; it contains an anti-caking agent which may make the soup grainy.
How to make
This is a true one pot wonder — the ground beef and white rice both get stirred in uncooked!
- Stir together raw ground beef, onion, peppers, garlic, basil, salt, pepper, diced tomatoes (with liquid), tomato sauce, condensed soup, and beef broth in a 6 quart crockpot.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Stir in uncooked rice, cover, and cook for an additional 1 – 1 1/2 hours on HIGH.
- Stir in the cheese, taste, and re-season if necessary, leave uncovered to cool and thicken slightly, then serve and enjoy!
Can you use a different meat?
Yes! Any ground meat will work fine; turkey, chicken, pork, etc. You could also mix and match. Be sure whatever meat you’re using is LEAN or you’ll end up with a greasy soup. You’ll need 2 pounds total.
Is crockpot stuffed pepper soup gluten-free?
Yes, but as always, be sure to check labels to verify that all the ingredients are certified gluten free!
What to serve with crockpot stuffed pepper soup
This soup is hearty enough to eat it as-is (with some crackers and a dollop of sour cream, please!), but if you’re looking to bulk it up, here are some of my favorite sides:
- Garlic Bread
- Cornbread
- Drop Biscuits
- Club Sandwich
- Air Fryer Grilled Cheese
- Pear, Blue Cheese, Candied Pecan Salad
- Fruit Salad
How to store
This soup is best served immediately (the rice might get a little too soft as it sits in the fridge), but leftovers are still delicious for up to 4 days when stored in an airtight container in the fridge. I do not recommend freezing this soup.
To enjoy again, heat in the microwave or on the stove until warm.
– Jennifer
Crockpot Stuffed Pepper Soup
Equipment for this recipe
Ingredients
- 2 pounds lean ground beef I used 93/7*
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 yellow bell pepper diced
- 1 tablespoon minced garlic
- 1 tablespoon dried basil
- 1 teaspoon salt plus more to taste
- 1 teaspoon pepper
- 1 (15 oz) can diced tomatoes don’t drain
- 1 (15 oz) can tomato sauce
- 1 (10.75 oz) can condensed tomato soup
- 1 (32 oz) carton beef broth
- 1 cup uncooked white rice use a parboiled rice like Uncle Ben’s (anything that takes about 20 mins on the stove)**
- 1 (8 oz) block cheddar cheese shredded
- Sour cream for serving
- Crackers for serving
Instructions
- Grease a 6 quart crockpot with cooking spray, then add in raw ground beef, onion, peppers, garlic, basil, salt, pepper, diced tomatoes (with liquid), tomato sauce, condensed soup, and beef broth.
- Stir to combine, breaking up the meat as you go, then cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Stir in uncooked rice, cover, and cook for an additional 1 - 1 1/2 hours on HIGH (even if you cooked on LOW before) or until the rice is cooked to your liking.
- Stir in the cheese, taste, and re-season if necessary, then leave uncovered to cool and thicken slightly.
- Serve with choice of toppings and enjoy!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.