Crock Pot Stuffed Pepper Soup

This Crock Pot Stuffed Pepper Soup is a hearty and savory recipe, which uses ground beef and bell peppers. It’s a classic, foolproof recipe, ready in about 8 hours and 15 minutes.

Crock Pot Stuffed Pepper Soup Ingredients

• 1 pound ground beef, browned and drained
• ½ onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can diced tomatoes (14 oz)
• 1 can tomato sauce (14 oz)
• 1 tsp oregano
• 1 tsp garlic salt
• 1 Tbsp Worcestershire sauce
• ½ tsp pepper
• 3 cups beef broth
• 2 cups white rice, cooked

How To Make Crock Pot Stuffed Pepper Soup

1. Combine base ingredients: Add browned ground beef, onion, both bell peppers, diced tomatoes, tomato sauce, oregano, garlic salt, Worcestershire sauce, pepper, and beef broth to the crock pot.
2. Slow cook the soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Serve with rice: When ready to serve, ladle the soup into bowls and top each with a scoop of cooked white rice.

Recipe Tips

• Can I use ground turkey instead of beef?
  Yes, ground turkey is a leaner alternative that works great in this recipe.
• How to prevent mushy rice:
  Keep the cooked rice separate and add it to each serving just before eating.
• Can I use brown rice?
  Yes, cooked brown rice adds a nutty flavor and extra fiber.
• How to make it spicier:
  Add crushed red pepper flakes or a dash of hot sauce.
• Can I freeze this soup?
  Yes, freeze without the rice and add fresh rice when reheating.

What To Serve With Stuffed Pepper Soup

This comforting soup pairs perfectly with these simple sides:

• Buttery garlic bread
• Cheddar biscuits
• Green salad with vinaigrette
• Roasted broccoli
• A dollop of sour cream on top

How To Store Stuffed Pepper Soup

Refrigerate:
Store the soup and rice separately in airtight containers for up to 4 days.

Freeze:
Freeze the soup without rice for up to 3 months. Add cooked rice after reheating.

Stuffed Pepper Soup Nutrition Facts

• Calories: 482 kcal
• Carbohydrates: 62g
• Protein: 21g
• Fat: 16g
• Saturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 54mg
• Sodium: 1609mg
• Potassium: 963mg
• Fiber: 4g
• Sugar: 9g
• Calcium: 89 mg
• Iron: 4 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook the rice in the crock pot too?
It’s best to cook the rice separately to avoid it becoming mushy.

Is this soup gluten-free?
Yes, if all ingredients (especially the Worcestershire sauce) are gluten-free.

Can I add cheese on top?
Absolutely! Shredded cheddar or a sprinkle of Parmesan is a delicious topping.

Can I use quinoa instead of rice?
Yes, cooked quinoa is a great high-protein alternative to rice.

Try More Recipes:

• Crock Pot Shrimp Gumbo Soup
• Crock Pot Senate Bean Soup
• Crock Pot Seafood Chowder

Crock Pot Stuffed Pepper Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

482

kcal

A cozy and flavorful slow cooker soup loaded with bell peppers, ground beef, and tomato-rich broth—topped with fluffy white rice.

Ingredients

• 1 pound ground beef, browned and drained
  

• ½ onion, diced
  

• 1 red bell pepper, diced
  

• 1 green bell pepper, diced
  

• 1 can diced tomatoes (14 oz)
  

• 1 can tomato sauce (14 oz)
  

• 1 tsp oregano
  

• 1 tsp garlic salt
  

• 1 Tbsp Worcestershire sauce
  

• ½ tsp pepper
  

• 3 cups beef broth
  

• 2 cups white rice, cooked
  

Directions

• Add all ingredients except rice to the crock pot.
  
• Cook on low for 6-8 hours or high for 3-4 hours.
  
• Serve hot with a spoonful of cooked rice on top.