Slow Cooker Stuffed Pepper Soup

by

Slow Cooker Stuffed Pepper Soup

Description

This Slow Cooker Stuffed Pepper Soup takes all the flavors of classic stuffed bell peppers—ground beef, sweet peppers, onions, and tangy tomatoes—and transforms them into a comforting, hearty soup. Perfect for busy weeknights, it’s easy to prep in the morning and come home to a warm, flavorful meal. It’s a low-effort, high-reward dish that’s kid-friendly, customizable, and freezer-friendly.

Ingredients

  • 1 lb (450 g) ground beef (or ground turkey for a leaner option)

  • 1 medium onion, diced

  • 3 bell peppers (any color), diced

  • 3 cloves garlic, minced

  • 1 can (14.5 oz / 410 g) diced tomatoes

  • 1 can (8 oz / 227 g) tomato sauce

  • 4 cups beef broth (or vegetable broth)

  • 1 tsp Italian seasoning

  • 1 tsp smoked paprika

  • ½ tsp crushed red pepper flakes (optional)

  • Salt and black pepper, to taste

  • 1 cup uncooked rice (white, brown, or wild)

  • 2 tbsp olive oil

Optional Garnishes:

  • Fresh parsley, chopped

  • Shredded cheese

  • Crusty bread

Instructions

  1. Brown the meat and aromatics:

    • In a skillet over medium heat, heat olive oil. Add diced onion and garlic; sauté until fragrant (2–3 minutes).

    • Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

  2. Prepare the slow cooker:

    • Transfer the cooked beef mixture to a 6-quart slow cooker.

    • Add diced bell peppers, diced tomatoes, tomato sauce, beef broth, Italian seasoning, smoked paprika, salt, and pepper. Stir to combine.

  3. Cook the soup:

    • Cover and cook on low for 6–7 hours or high for 3–4 hours.

  4. Add rice:

    • About 30–40 minutes before serving, stir in uncooked rice. Cover and cook until rice is tender.

  5. Final touches:

    • Taste and adjust seasoning.

    • Serve hot, garnished with fresh parsley or shredded cheese if desired.

Notes

  • Meat options: Use ground turkey or chicken for a lighter version.

  • Rice alternatives: Quinoa or cauliflower rice works for low-carb versions.

  • Make it vegetarian: Swap meat for lentils or plant-based crumbles and use vegetable broth.

  • Storage: Keeps well in the fridge for 3–4 days; freezes up to 3 months.

Tips

  • Sautéing the meat and onions first boosts flavor but can be skipped if short on time.

  • Add rice later to prevent overcooking and mushy texture.

  • For extra flavor, sprinkle a little Parmesan cheese on top when serving.

  • Customize spice level with extra crushed red pepper flakes or smoked paprika.

Servings

  • Makes 6–8 servings.

Nutritional Information (per serving, approximate)

  • Calories: 280 kcal

  • Protein: 18 g

  • Carbohydrates: 28 g

  • Dietary Fiber: 4 g

  • Sugars: 6 g

  • Fat: 11 g

  • Saturated Fat: 3 g

  • Sodium: 700 mg (varies depending on broth used)

Health Benefits

  • High in protein from beef and/or rice—supports muscle maintenance.

  • Rich in vitamins A and C from bell peppers.

  • Contains fiber from vegetables and rice—supports digestion.

  • Low sugar compared to canned sauces or premade soups.

  • Can be made gluten-free by using certified GF broth and rice.

Q&A

Q: Can I use frozen bell peppers?
A: Yes! Just add them directly to the slow cooker—freshness is ideal, but frozen works well.

Q: Can I prepare this soup the night before?
A: Absolutely! Assemble everything in the slow cooker insert, cover, and refrigerate overnight. Cook the next day, adding rice during the last 30–40 minutes.

Q: Can I make this soup spicy?
A: Yes, increase crushed red pepper flakes or add diced jalapeños when sautéing the onions.

Q: Can I cook this in an Instant Pot instead of a slow cooker?
A: Yes! Use the sauté function for the meat and veggies, then pressure cook for 15 minutes with natural release. Add rice at the end and cook using the sauté function until tender.

Leave a Comment