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Slow Cooker Stuffed Pepper Soup Recipe

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This Slow Cooker Stuffed Pepper Soup brings all the rich flavors of classic stuffed peppers right into a comforting bowl of soup. With ground beef, bell peppers, tomatoes, and rice slow-cooked to perfection, it’s a hearty and easy meal perfect for busy days. Top it with mozzarella cheese and serve with breadsticks for a satisfying dinner that everyone will enjoy.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 20 minutes
  • Total Time: 9 hours
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Main Ingredients

  • 1 lb. ground beef, browned and crumbled on the stovetop and drained
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 sweet yellow onion, diced
  • 2 garlic cloves, minced
  • 30 oz. chicken broth (two 15-oz. cans) or about 4 cups
  • 15 oz. can tomato sauce (not paste)
  • 14.5 oz. can fire-roasted diced tomatoes, do not drain
  • 1 tsp. oregano (or Italian seasoning)
  • 1/2 tsp. dried basil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup uncooked Minute Brand rice (parboiled rice, add later)

Optional Topping

  • Mozzarella cheese, to taste

Instructions

  1. Prepare the Meat and Vegetables: Brown and crumble the ground beef on the stovetop and drain off excess grease. Dice the red and green bell peppers, onion, and mince the garlic cloves.
  2. Add Ingredients to Slow Cooker: Place the browned beef, diced peppers, onion, garlic, chicken broth, tomato sauce, fire-roasted diced tomatoes (with juice), oregano, dried basil, salt, and pepper into a 4-quart or larger slow cooker. Stir everything together to combine evenly.
  3. Cook in Slow Cooker: Secure the lid on the slow cooker. Cook the mixture on HIGH for 4 hours or LOW for 8 hours. This slow and gentle cooking melds all the flavors deeply.
  4. Add Rice and Continue Cooking: Once the initial cooking time is complete, stir in the uncooked Minute Brand rice. Replace the lid and continue cooking on HIGH for an additional 20 minutes until the rice is tender.
  5. Serve: Stir the soup well, then ladle into bowls. Top with mozzarella cheese if desired and serve with breadsticks or your favorite side.

Notes

  • This recipe is versatile—you can substitute the ground beef with ground sausage (e.g., Jimmy Dean), ground turkey, or raw chicken breasts (shred before serving) for variation.
  • To make it vegan, use soy crumbles instead of meat, vegetable broth instead of chicken broth, and skip the cheese topping.
  • For a green pepper version, replace the red bell pepper with an additional green bell pepper.
  • To make this a freezer meal: add all ingredients except the rice into a gallon-size freezer bag, remove excess air, and freeze for up to one month. Thaw in the refrigerator for 24 hours before cooking. Add Minute rice after cooking as directed.

Find it online: https://allcookedup.com/slow-cooker-stuffed-pepper-soup-recipe/