Slow Cooker Stuffed Pepper Soup Recipe

If you’re craving the comforting flavors of stuffed peppers but want something even easier and heartier, you’ll absolutely love this Slow Cooker Stuffed Pepper Soup Recipe. It’s like your favorite stuffed pepper casserole threw on a cozy soup outfit—rich, hearty, and packed with all the good stuff without any fuss. Trust me, once you try this, it might just become your go-to weeknight meal!

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Ingredients You’ll Need

Every ingredient in this Slow Cooker Stuffed Pepper Soup Recipe plays a delicious part. I like how the beef and bell peppers combine with beef broth and tomatoes to create a comforting base while the rice gives it that filling touch. Here’s what I recommend looking for when you shop:

• Ground Beef: Go for lean ground beef to keep it flavorful without too much grease.
• Onion: A medium yellow or white onion works well for that classic sweetness.
• Bell Peppers: Use any colors you like—red, green, yellow—for a vibrant, fresh taste.
• Beef Broth: Homemade adds richness, but store-bought works great too.
• Petite Diced Tomatoes: I love these for their tender size—they blend perfectly into the soup.
• Tomato Sauce: Adds body and that deep tomato flavor that ties everything together.
• Granulated Garlic: Divided use helps layer the garlic flavor just right.
• Parsley: Fresh or dried works; it brightens up the soup nicely.
• Salt: Adjust to taste but don’t skip—it enhances all other flavors.
• Cooked White Rice: I usually use 2 cups for heartiness but cut back if you prefer less rice.

Variations

I love how adaptable this Slow Cooker Stuffed Pepper Soup Recipe is! You can tweak it a ton to suit what you have on hand or what your taste buds are craving. Don’t be afraid to make it your own.

• Vegetarian Variation: Swap the ground beef for cooked lentils or beans to keep the protein and texture hearty.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a diced jalapeño for a subtle heat—I discovered this trick when I wanted more zip!
• Rice Alternatives: Try cooked quinoa or cauliflower rice for a low-carb twist that still feels satisfying.
• Cheesy Finish: Stir in shredded cheddar or sprinkle on some parmesan before serving to add a melty, savory dimension.

How to Make Slow Cooker Stuffed Pepper Soup Recipe

Step 1: Brown the Beef and Sauté the Onion

This is where all your savory flavor starts. Brown your ground beef with 1 teaspoon of granulated garlic, salt, and pepper to taste in a skillet over medium heat. Once the beef is mostly cooked, toss in the diced onion and let them soften together for a few minutes. This little sauté step deepens the taste—plus, you drain excess grease so your soup won’t be greasy.

Step 2: Combine Ingredients in the Slow Cooker

Once your beef and onions are ready, add them to the crockpot along with the diced bell peppers, beef broth, canned tomatoes, tomato sauce, remaining granulated garlic, parsley, and salt. Give everything a good stir to get those flavors mingling before you set the slow cooker to work its magic.

Step 3: Cook Low and Slow

Cook the soup on low for 6 to 8 hours or on high for 3 to 4 hours. The slow cooking allows the peppers to soften just right, and all the flavors to blend into one cozy, hearty soup. You’ll find your kitchen smelling amazing as it cooks.

Step 4: Stir in the Cooked Rice

About 5 to 10 minutes before serving, stir in the cooked white rice. This timing keeps the rice from getting mushy while warming it through perfectly. If you add the rice too soon, it can soak up too much moisture and change the texture.

Step 5: Serve and Enjoy!

Ladle your slow cooker stuffed pepper soup into bowls and get ready for the warm, rich tastes that remind you of home-cooked family dinners. It’s that simple but so satisfying.

How to Serve Slow Cooker Stuffed Pepper Soup Recipe

Garnishes

I love finishing this soup with a sprinkle of freshly chopped parsley or some shredded cheddar cheese to add creaminess. A dollop of sour cream or a few fresh basil leaves also bring a nice freshness that cuts through the richness.

Side Dishes

This soup stands strong on its own but pairs wonderfully with crusty bread or warm garlic rolls for dipping. A crisp green salad on the side makes it a well-rounded, hearty meal that my family always asks for again.

Creative Ways to Present

For a fun twist, I once served this soup in hollowed-out mini bell peppers as “soup bowls” for a party—it was a hit both for presentation and flavor! You could also top servings with crispy fried onion strings or a swirl of pesto for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually cool it quickly, then pop it in the fridge so the flavors stay fresh and the rice doesn’t soak up all the liquid.

Freezing

I’ve found this soup freezes well, but it’s best to freeze before adding the rice or with less rice added, as it can get mushy after thawing. Freeze in portions for easy defrosting during busy weeks.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if the soup thickened too much. Stir occasionally to distribute heat evenly and keep the rice tender.

FAQs

Final Thoughts

This Slow Cooker Stuffed Pepper Soup Recipe is honestly one of those dishes that feels like a warm hug on a chilly day. I love how simple it is to throw together in the morning, come back to an irresistible aroma, and then enjoy a wholesome, satisfying dinner with minimal effort. Whether you’re a busy parent, a weeknight warrior, or just love cozy meals, give this soup a try—you’ll be so glad you did!

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