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Crockpot Stuffed Pepper Soup

ByRachel Oostdyk
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Crockpot Stuffed Pepper Soup has all the flavor of classic stuffed peppers: lean ground beef, red and green bell peppers, onion, and rice in a smoky tomato broth. If your family loves stuffed peppers but you don’t love hollowing them out and baking them, this is the easy soup version.

Bowl of crockpot stuffed pepper soup topped with rice and parsley, with the crockpot behind.

Browning the beef is the only stove work here. After about 15 minutes of browning and chopping, everything goes into the crockpot to simmer on low all afternoon. A splash of liquid smoke gives the tomato broth a light, smoky taste, a lot like the charred edges of a baked stuffed pepper, and the peppers turn soft but still hold their shape.

For more slow cooker soup recipes, be sure to also try my Slow Cooker Taco Soup, Italian Wedding Soup (Slow Cooker One-Pot), or Slow Cooker Butternut Squash Soup.

What You’ll Love About This Recipe

  • Made With Lean Beef: 93% lean ground beef keeps it lighter, and you drain off the fat before it goes in the pot.
  • No Peppers to Stuff: You get the same flavors without cutting, filling, and baking each pepper.
  • 15 Minutes of Prep: Brown the beef, dice a few vegetables, and the crockpot takes it from there.
  • Feeds a Crowd: One batch makes about 2½ quarts, enough for 8 bowls.
  • Pantry Staples: Canned tomatoes, broth, and dried oregano are probably already in your cupboard.

Ingredient Notes

Ground Beef: I use 93% lean ground beef. It still has plenty of flavor once it’s browned, and there’s very little grease to drain.

Beef Broth: The broth makes up most of the soup, so it’s worth picking a good one. I like Kettle & Fire Beef Broth, which is made from grass-fed beef bones with organic vegetables and herbs, and has no added sugar or preservatives.

Bell Peppers: I use one red and one green. The green tastes like a classic stuffed pepper, and the red adds sweetness and color.

Liquid Smoke: A little goes a long way. A full tablespoon gives a noticeable smoky flavor, so if you’re new to it, I’d start with 2 teaspoons and add the rest at the end if you want more.

Rice: Leftover rice or a microwave pouch of cooked white rice both work. I usually cook a pot while the soup finishes so it’s warm when everything is ready.

Recipe Variations

Ground Turkey: Swap in 1 pound of 93% lean ground turkey for an even lighter soup.

Brown or Cauliflower Rice: Stir in 2 cups cooked brown rice, or add 2 cups riced cauliflower for the last 30 minutes for a lower-carb bowl.

Add Some Heat: Stir in ½ teaspoon crushed red pepper flakes with the seasonings.

Cheesy Topping: Sprinkle 2 tablespoons shredded cheddar or mozzarella over each bowl, just like the cheese on top of a stuffed pepper.

Italian Style: Use 1 teaspoon Italian seasoning in place of the oregano and top each bowl with fresh basil.

Recipe Tips and Tricks

Dice the onion and peppers into pieces about ½ inch. Same-size pieces soften at the same rate, and they fit on a spoon with the beef and rice.

Let the beef get some brown color in the skillet instead of just cooking it until it’s gray. Those browned bits add flavor that the slow cooker can’t build on its own.

Drain the diced tomatoes before adding them. The extra juice thins out the broth and makes the soup taste watery.

Taste the soup before adding any more salt. The broth and tomato sauce both bring salt, so it may not need extra.

Use a 6-quart slow cooker or larger. This makes about 2½ quarts, and a smaller pot fills to the brim and can bubble over.

Frequently Asked Questions

Can I put raw ground beef in the crockpot?

I'd skip it. Raw ground beef cooks into big clumps in a slow cooker, and all the fat ends up floating in the soup instead of getting drained off.

Can I make it on the stovetop?

Yes. Brown the beef in a large pot or Dutch oven, add everything except the rice, and simmer on medium-low for about 30 minutes, until the peppers are tender. Then stir in the rice.

Do you have a recipe for regular stuffed peppers?

My Ground Chicken Stuffed Peppers are filled with ground chicken, rice, carrots, and marinara and topped with cheese.



Overhead bowl of stuffed pepper soup with rice, a spoon, and bell peppers.

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Bowl of crockpot stuffed pepper soup topped with rice and parsley, with the crockpot behind.

Crockpot Stuffed Pepper Soup

Crockpot Stuffed Pepper Soup has all the flavor of classic stuffed peppers: lean ground beef, red and green bell peppers, onion, and rice in a smoky tomato broth.
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Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8 servings
Author: Rachel Oostdyk

Ingredients

  • 3 Cups Beef Broth
  • 2 Cups Cooked White Rice
  • 1 Pound Ground Beef browned and drained
  • 1 Small Yellow Onion diced
  • 1 Red Bell Pepper diced
  • 1 Green Bell Pepper diced
  • 1 Can Tomato Sauce 14oz
  • 1 Can Diced Tomatoes drained (14oz)
  • 1 Tablespoon Liquid Smoke
  • ½ Tablespoon Brown Sugar
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Salt

Instructions

  • Place all ingredients in the crockpot, except for the rice. Gently stir ingredients.
  • Place the lid on the crockpot and cook on high for 4 hours or low for 6 hours.
  • Add the cooked rice to the pot, stir, and serve. Enjoy!

Notes

High Setting: To have it ready sooner, use HIGH and plan on about 4 hours instead of 6.
Storage: If you plan on leftovers, keep the rice in its own container and add it to each bowl as you serve. Rice left in the soup soaks up the broth and turns mushy. Covered and refrigerated, the soup stays good for 5 days.
Freezing: Freeze the soup without the rice for up to 3 months. Thaw it in the fridge overnight.
Reheating: Warm it on the stove over medium heat, adding a splash of broth if it has thickened.

The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data

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