Crockpot stuffed pepper soup takes everything you love about classic stuffed peppers — ground beef, bell peppers, tomatoes, and rice — and turns it into a spoonable, slow-cooked soup. It skips the fussy step of stuffing and baking whole peppers, so you get the same comforting flavor with a fraction of the work. This recipe feeds a crowd, freezes well, and only needs about 15 minutes of hands-on prep.
The first time I made this soup, my oven had just died on a Sunday afternoon and I still needed to feed four hungry kids. I dumped browned beef, chopped peppers, and canned tomatoes into my slow cooker without much of a plan, and it came out so good that it replaced my old baked stuffed pepper recipe for good. I have made it dozens of times since, and I have picked up a few tricks along the way that make it turn out right every single time.
This recipe is for anyone who loves stuffed peppers but does not love hollowing out pepper shells or babysitting a pot on the stove. It is also a great option if you have picky eaters, since dicing the peppers small hides them better than a whole stuffed pepper ever could. Keep reading for the exact method, my personal tips, and answers to the questions people ask most.
Recipe Quick Facts
- Prep Time: 15 minutes
- Cook Time: 4 hours (on high) or 8 hours (on low)
- Total Time: 4 hours 15 minutes (on high)
- Servings: 8 servings
- Difficulty: Easy
Before You Get Started
- Brown the meat first. Do not skip this step, even though it adds a pan to wash. Browning the beef before it goes into the crockpot builds flavor that plain simmering cannot match.
- Dice the peppers small if you have picky eaters. I found that cutting the peppers into small, even pieces made my kids stop noticing them entirely once the tomatoes were mixed in.
- Keep the rice separate. Cook the rice on its own and add a scoop to each bowl right before serving. Rice cooked directly in the soup turns mushy and soaks up too much liquid.
- Use any color of bell pepper. Red, orange, yellow, and green all work here. I like a mix of red and orange because the color stays bright, but green works fine if that is what you have.
- Try a 50/50 beef and turkey blend. In my testing, the turkey took on the flavor of the beef almost completely, and the soup cost less to make and had a bit less fat.
- Do not skip the salt at the end. I learned this the hard way after my first batch tasted flat straight out of the crockpot. A pinch of salt right before serving wakes up all the other flavors.
Ingredients
- 1 ½ pounds ground beef (or ground turkey, or a 50/50 mix)
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced (optional)
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) tomato sauce, or 1 ½ cups crushed tomatoes
- 2 cups beef broth (or water)
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- Salt and black pepper, to taste
- 3 cups cooked white rice, for serving
Instructions
Step 1: Brown the Ground Beef
Heat a large skillet over medium-high heat, or use the sauté setting on a multi-cooker. Add the ground beef and cook for 6 to 8 minutes, breaking it apart as it browns. Drain off any excess fat before moving on (I learned this the hard way after my first batch turned out greasy and heavy).
Step 2: Add the Onion
Transfer the browned beef to the crockpot. Add the diced red onion and stir it in while the meat is still warm. The residual heat softens the onion slightly before the long cook time begins.
Step 3: Add the Bell Peppers and Seasonings
Add all the diced bell peppers to the crockpot along with the oregano and garlic salt. Stir everything together so the seasoning coats the meat and vegetables evenly.
Step 4: Add Tomatoes and Broth
Pour in the diced tomatoes, tomato sauce (or crushed tomatoes), and beef broth. Stir well to combine all the ingredients into one pot. In my kitchen, I always give this a longer stir than feels necessary, since the seasonings tend to settle at the bottom.
Step 5: Slow Cook
Cover the crockpot and cook on low for 8 hours or on high for 3 to 4 hours. The soup is done when the peppers are tender and the broth is fragrant and slightly thickened.
Step 6: Serve Over Rice
Scoop cooked rice into each bowl, then ladle the hot soup on top. Stir the rice into the soup right before eating so it does not overcook or turn mushy while sitting in the pot.
How To Make (Quick Reference)
- Brown the ground beef and drain the fat.
- Add the beef and diced onion to the crockpot.
- Stir in the diced bell peppers, oregano, and garlic salt.
- Pour in diced tomatoes, tomato sauce, and beef broth.
- Cover and cook on low for 8 hours or high for 3 to 4 hours.
- Cook rice separately.
- Scoop rice into bowls and ladle the soup over top.
- Season with salt and pepper right before serving.
Tips for Best Results
- Double the recipe for leftovers. This soup tastes even better the next day, since the flavors keep developing in the fridge, similar to chili.
- Use a mini food chopper for picky eaters. Finely chopping the peppers makes them blend into the tomato base so kids barely notice them.
- Keep a batch of cooked rice in the freezer. I always make extra rice on purpose so I can pull some out and reheat it whenever I make this soup.
- Do not add the rice to the pot. Adding rice directly to the crockpot causes it to soak up the broth and turn the soup thick and starchy instead of brothy.
- Taste before serving. In my testing, a soup that sits all day on low often needs an extra pinch of salt right at the end.
Ingredient Substitutions
| Original Ingredient | Substitute | Effect on Taste and Texture |
| Ground beef | Ground turkey | Lighter, slightly leaner; takes on the beef-like seasoning flavor well |
| Ground beef | 50/50 beef and turkey | Balanced flavor and fat content; my preferred everyday mix |
| Tomato sauce | Crushed tomatoes | Slightly chunkier texture; flavor stays nearly the same |
| Beef broth | Water | Lighter, less savory broth; works fine in a pinch |
| Red bell pepper | Green bell pepper | More bitter, slightly sharper flavor; still works well |
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep the rice stored separately so it does not turn mushy in the broth.
To reheat, warm the soup on the stovetop over medium heat for 5 to 7 minutes, or microwave individual bowls for 2 to 3 minutes, stirring halfway through. This soup also freezes well for up to 3 months; thaw it in the refrigerator overnight before reheating.
FAQs
Can I make crockpot stuffed pepper soup without browning the meat first?
You can, but I do not recommend it. Browning the beef before it goes into the crockpot builds deeper flavor and lets you drain excess fat. Skipping this step results in a greasier, blander soup.
Do I need to cook the rice separately for stuffed pepper soup?
Yes, cook the rice on its own and add it to each bowl when serving. Rice cooked directly in the crockpot absorbs too much broth and turns mushy over the long cook time.
Can I use frozen bell peppers instead of fresh?
Frozen bell peppers work fine in this recipe. Add them straight from frozen; they will soften fully during the slow cooking time without needing to thaw first.
Is crockpot stuffed pepper soup good for meal prep?
Yes, this soup is a great meal prep option. The flavor actually improves after a day in the refrigerator, and it reheats well for lunches throughout the week.
Can I make this soup on the stovetop instead of a crockpot?
Yes, simmer it in a large pot over low heat for about 45 minutes after browning the beef and adding the remaining ingredients. Stir occasionally until the peppers are tender.