If you are craving a warm, comforting bowl that tastes like all your favorite stuffed peppers packed into a hearty soup, you are going to love this Slow Cooker Stuffed Pepper Soup Recipe. This dish effortlessly combines tender ground beef, sweet bell peppers, and tomato goodness with just the right hint of spices and rice, making it the ultimate soul-soothing meal for any day of the week. Whether you’re cozying up on a chilly evening or looking for a fuss-free dinner idea, this soup is pure, satisfying magic simmered to perfection.
Ingredients You’ll Need
The beauty of this Slow Cooker Stuffed Pepper Soup Recipe lies in its simplicity and how each ingredient plays a crucial role in delivering incredible layers of flavor and satisfying textures. From the fresh crunch of bell peppers to the richness of beef and the subtle sweetness of tomatoes, every component blends beautifully to create something truly special.
- Avocado oil: A healthy cooking oil that browns the beef nicely without overpowering other flavors.
- Ground beef: Provides hearty protein and a savory base that makes the soup filling and comforting.
- Green or red bell peppers: Adds sweetness, vibrant color, and a fresh bite to balance the richness.
- Onion: Offers an aromatic foundation that deepens the soup’s flavor profile.
- Tomato sauce: Gives the soup a lovely, thick tomato base packed with tangy sweetness.
- Diced tomatoes: Adds chunky texture and bursts of bright tomato flavor throughout.
- Beef or chicken stock: Creates a flavorful broth that brings all ingredients together perfectly.
- Coconut sugar: (Optional) Introduces a subtle natural sweetness that balances acidity without sacrificing Whole30 compliance if omitted.
- Garlic powder: Layers in warm, savory notes that complement the beef and peppers.
- Ground black pepper: Adds a mild kick and depth to the seasoning.
- Fine sea salt: Enhances every flavor in the soup, ensuring nothing tastes flat.
- Paprika: Brings a gentle smokiness and rich color to the dish.
- White rice, uncooked: Absorbs all the wonderful flavors while adding a pleasant body and slight bite.
- Scallions, sliced: Perfect for a fresh, crunchy garnish that brightens each spoonful.
- Cheddar cheese, shredded (optional): Melts beautifully into the soup for an indulgent, creamy finish.
How to Make Slow Cooker Stuffed Pepper Soup Recipe
Step 1: Brown the Beef
Start by heating the avocado oil in a pan or your slow cooker insert if it’s safe to do so. Add the ground beef and cook over medium heat, breaking it up with a spoon, until it is no longer pink—this usually takes about 6 to 8 minutes. After browning, carefully drain off all but about a teaspoon of the fat to keep the soup flavorful without being greasy.
Step 2: Combine Ingredients
Transfer the nicely browned beef into your slow cooker. Toss in the chopped bell peppers and onion next—they will soften and release their wonderful aromas as the soup simmers. Add the tomato sauce, diced tomatoes, stock of choice, coconut sugar if you’re using it, garlic powder, black pepper, sea salt, and paprika. Stir everything together to combine these delicious ingredients well.
Step 3: Add the Rice
This next tip is key: sprinkle the uncooked white rice evenly on top of the mixture but don’t stir it in. This technique allows the rice to cook perfectly, absorbing flavors without sticking all together in clumps. Then simply close the lid of your slow cooker and get ready for the magic to happen.
Step 4: Slow Cook
Set your slow cooker on high and let it cook for 4 to 6 hours. After about 4 hours, start checking the rice to ensure it’s tender but still holds its shape. This slow cooking method melds flavors beautifully and gives the rice time to develop a satisfying texture.
Step 5: Season and Serve
Once the rice is cooked, give your soup a final taste and adjust the seasonings if needed—sometimes a pinch more salt or pepper makes all the difference. Ladle it into bowls and garnish with sliced scallions and shredded cheddar cheese, if you like. These additions add freshness and creaminess, bringing your Slow Cooker Stuffed Pepper Soup Recipe to an exciting finish.
How to Serve Slow Cooker Stuffed Pepper Soup Recipe
Garnishes
To elevate your soup, add a handful of sliced scallions for a crisp, bright pop that balances the rich flavors. A sprinkle of shredded cheddar cheese melts delightfully into hot servings, adding a creamy, indulgent touch that everyone will love. For a little more zing, a dollop of sour cream or a few fresh herbs like parsley make a perfect finishing flourish.
Side Dishes
This hearty soup stands well on its own, but pairing it with some crusty bread or warm garlic rolls takes the meal up a notch. A simple green salad with a vinegar-based dressing can provide a refreshing contrast to the soup’s deep, savory notes. For a fun twist, serve alongside roasted vegetables or a light coleslaw for crunch and color.
Creative Ways to Present
For a cozy dinner party, serve the soup in mini bread bowls or individual crock pots to keep it hot and charming. Layer in bowls with additional toppings like avocado slices, crispy bacon bits, or a sprinkle of smoked paprika. You could even jazz up your presentation by offering toppings buffet-style so everyone can customize their soup experience.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Stuffed Pepper Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making for an even tastier meal the next day. Just be sure to stir well before reheating as the rice may settle.
Freezing
This soup freezes wonderfully if you want to make it well in advance. Cool it completely and transfer into freezer-safe containers, leaving space at the top for expansion. It will keep its flavor and texture for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems too thick, as rice continues to absorb liquid after cooling. Microwave works fine too—just cover and heat in intervals, stirring in between to warm evenly.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken makes a lighter alternative that still tastes amazing. You might want to brown it a little more gently as it can cook faster and dry out more easily.
Is this recipe Whole30 compliant?
Yes, you can make this Slow Cooker Stuffed Pepper Soup Recipe Whole30-friendly by omitting the coconut sugar and ensuring your stock has no added sugars or preservatives.
Can I add other vegetables to this soup?
Definitely! Feel free to throw in diced zucchini, mushrooms, or even corn to add more variety and nutrition. Just add them along with the peppers and onions in step 2.
What if I don’t have a slow cooker?
No worries! You can make this on the stovetop by browning the beef and softening veggies, then simmering everything with broth and rice until tender—usually about 25 minutes. It’s a quicker method with just as much flavor.
How spicy is this soup?
This recipe is mild and comforting, but you can easily add some heat with a pinch of cayenne or red pepper flakes when adding spices. It’s great for adjusting to your preferred spice level.
Final Thoughts
There is something truly special about a Slow Cooker Stuffed Pepper Soup Recipe that feels like a warm hug in a bowl. It’s simple to prepare, packs incredible flavor, and makes enough to feed your family or keep for leftovers. I encourage you to try this recipe, savor the cozy flavors, and make it your own with your favorite toppings and twists. You won’t regret adding this gem to your recipe collection.
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Slow Cooker Stuffed Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Stuffed Pepper Soup is a hearty, flavorful dish that combines the taste of classic stuffed peppers in a comforting soup form. Ground beef, bell peppers, onions, tomatoes, and rice are slow-cooked together with savory seasonings, making a delicious and easy-to-prepare meal perfect for cozy dinners. Optional garnishes like scallions and cheddar cheese add extra brightness and richness.
Ingredients
Soup Ingredients
- 1 teaspoon avocado oil
- 1 lb. ground beef
- 2 green or red bell peppers, chopped
- 1 onion, chopped
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can diced tomatoes
- 3 cups beef or chicken stock
- 1 tablespoon coconut sugar (omit for Whole30)
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1/4 cup white rice, uncooked
Garnishes (optional)
- Scallions, sliced
- Cheddar cheese, shredded
Instructions
- Brown the Beef: Heat avocado oil in a pan or in the slow cooker insert (if safe) over medium heat. Add ground beef and cook for about 6-8 minutes, breaking it up as it cooks until it is no longer pink. Drain off excess oil, leaving about 1 teaspoon in the pan.
- Combine Ingredients: Transfer the browned ground beef into the slow cooker. Add chopped bell peppers, chopped onion, canned tomato sauce, diced tomatoes, beef or chicken stock, coconut sugar (optional), garlic powder, black pepper, sea salt, and paprika. Stir gently to combine all ingredients.
- Add the Rice: Evenly sprinkle the uncooked white rice on top of the soup mixture without stirring it in. This allows the rice to cook evenly during the slow cooking process. Close the slow cooker lid securely.
- Slow Cook: Cook the soup on high for 4 to 6 hours. After about 4 hours, check the rice for doneness to ensure it is tender but not overcooked. Continue cooking if necessary.
- Season and Serve: Once the rice is fully cooked, taste the soup and adjust seasonings such as salt and pepper as desired. Serve the soup hot, garnished with sliced scallions and optional shredded cheddar cheese for extra flavor and texture.
- Optional Instant Pot Method: Use the sauté function to brown the ground beef first. Then add onions and peppers and cook for about 5 minutes to soften. Turn off sauté mode, add the remaining ingredients (except garnishes), stir, and cook on manual high pressure for 10 minutes with a 5-minute natural pressure release. After releasing any remaining pressure, serve garnished as desired.
- Optional Stovetop Method: In a large pot, brown the ground beef and drain any excess oil. Add the peppers and onions and cook for about 5 minutes until softened. Add the rest of the ingredients and let the soup simmer for about 25 minutes, or until the rice and vegetables are tender. Add extra broth if needed and serve immediately with garnishes.
Notes
- For a Whole30 compliant version, omit the coconut sugar.
- You can substitute the ground beef with ground turkey or chicken for a lighter option.
- Using different colored bell peppers (green, red, yellow) adds extra sweetness and color variation to the soup.
- Adjust the rice quantity or cooking time if you prefer softer or firmer rice in the soup.
- Cheddar cheese is optional; for a dairy-free version, skip the cheese or use a dairy-free alternative.
- The soup can be made ahead and reheated; rice may absorb more liquid when refrigerated, so add broth or water when reheating if necessary.
