Easy Recipes
Ingredient Spotlight

Slow Cooker Stuffed Pepper Soup

Hey there, fellow foodies! Today, I’m thrilled to share with you a hearty and comforting dish that’s perfect for cozy nights in or family gatherings – Slow Cooker Stuffed Pepper Soup. Bursting with flavors from lean ground beef, colorful bell peppers, aromatic herbs, and savory broth, this soup is a true crowd-pleaser that will warm both your heart and your belly. So, let’s gather our ingredients, fire up the slow cooker, and embark on a culinary journey filled with deliciousness and warmth!

Recipe: Slow Cooker Stuffed Pepper Soup


  • 1 pound lean ground beef
  • 1 (15 oz.) can tomato sauce
  • 1 (14.5 oz.) can diced tomatoes with garlic and onions
  • 3 cups beef broth
  • 1 cup cooked rice
  • 1 yellow onion, finely chopped
  • 1 green bell pepper, seeds removed, chopped
  • 1 red bell pepper, seeds removed, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • Kosher salt and freshly ground pepper, to taste


  1. Brown the Ground Beef:
    • In a large pan or skillet over medium-high heat, brown the lean ground beef until fully cooked. Drain excess fat, leaving about 2 tablespoons in the skillet. Set the beef aside.
  2. Sauté the Onions:
    • Return the skillet to heat and sauté the finely chopped onions until softened and translucent. Season with salt and pepper to taste.
  3. Combine Ingredients in Slow Cooker:
    • Transfer the cooked ground beef and sautéed onions to the slow cooker.
    • Add in the tomato sauce, diced tomatoes, beef broth, cooked rice, chopped bell peppers, dried oregano, dried basil, and bay leaf.
  4. Cook in Slow Cooker:
    • Cover the slow cooker and cook on high for 3 hours or on low for 6-8 hours, allowing the flavors to meld together and the soup to become rich and aromatic.
  5. Adjust Seasoning and Serve:
    • Taste the soup and adjust seasoning with additional salt and pepper, if necessary.
    • Ladle the hot Slow Cooker Stuffed Pepper Soup into serving bowls and serve with crusty bread or a side salad for a complete meal.

FAQs (Frequently Asked Questions):

  1. Can I use ground turkey instead of ground beef?
    • Yes, absolutely! Ground turkey can be substituted for ground beef in this recipe for a leaner option without compromising on flavor.
  2. Can I freeze leftovers?
    • Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
  3. What type of rice is best to use?
    • Any type of cooked rice works well in this recipe, including white rice, brown rice, or even wild rice for added texture and nuttiness.
  4. Can I add other vegetables to the soup?
    • Absolutely! Feel free to customize the soup by adding in additional vegetables such as carrots, celery, or zucchini for extra flavor and nutrients.


  1. Use Colorful Bell Peppers: For a visually appealing soup, use a mix of green, red, and yellow bell peppers. Not only do they add vibrant color, but they also bring a variety of flavors to the dish.
  2. Cook Rice Separately: To prevent the rice from becoming mushy, it’s best to cook it separately and add it to the soup during the last hour of cooking.
  3. Adjust Seasoning Gradually: Remember to taste the soup before adding additional seasoning. The flavors will intensify as the soup cooks, so it’s best to adjust the seasoning gradually to avoid over-seasoning.
  4. Remove Bay Leaf Before Serving: Don’t forget to remove the bay leaf from the soup before serving. While it adds wonderful flavor during cooking, it’s not meant to be eaten.

With this Slow Cooker Stuffed Pepper Soup recipe, you’ll create a comforting and satisfying meal that’s sure to become a favorite in your household. So, grab your slow cooker and let’s get cooking!

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