All the flavors of classic stuffed peppers in a soup cooked low and slow in your Crock Pot. This slow cooker stuffed pepper soup is a hearty, delicious and easy weeknight meal.
If you love stuffed peppers, try my Italian Stuffed Peppers and my Easy Stuffed Pepper Pan.
The recipe for stuffed pepper soup is all pleasant and correct. The list of ingredients may be simple, but they create a soup packed with flavor that will satisfy your appetite.
This crock pot method is mostly hands-free, making it perfect for those busy days.
Walk in the door, warm up some bread, and you’re good to go!
Highlights in the recipe
- Easy preparation – Start this stuffed pepper soup in your Crock Pot in the morning with just minutes of prep.
- Simple ingredients – It requires a short list of easy-to-stock ingredients and is very budget-friendly.
- Excellent method – Dry and uncooked instant rice is added towards the end of the cooking time and cooks completely soft.
- supplier – Ground beef and rice turn this light soup into a hearty and satisfying meal.
Ingredient notes
- lean beef – Brown, season with a little salt and pepper and filter well. You can substitute ground turkey, if you like.
- meat soup – You can use low sodium chicken stock or beef broth.
- tomato sauce
- Canned diced tomatoes – not liquid.
- Diced hot pepper – I like to use red and green pepper for good flavor and color contrast.
- White onion cut into cubes
- minced garlic
- Dried oregano
- Freshly ground black pepper
- Rice – Uncooked dry instant rice, like Deka Rice.
- Grated mozzarella cheese – to finish the individual soup bowls with added cheese.
How to make stuffed pepper soup in a slow cooker
Before starting, cook the ground beef in a pan on the stove, break it up with a spoon. Season it with a little salt and pepper and then filter it well.
- Add everything except the rice and cheese to a 5 quart or larger slow cooker. Cover and cook on low for 6 to 8 hours.
- Remove the lid and add the uncooked rice and mix. Cover and cook for another 15 minutes or until the rice is soft.
- Serve with cheese and enjoy!
What is instant rice?
Instant rice is white rice that has been completely cooked and dried and cooks quickly to a soft and fluffy state. This is a great choice for adding dry to soups and stews, so you don’t have to cook the rice separately beforehand.
Can I use regular rice?
Definitely. If using regular long rice, it must be cooked separately and mixed into the soup Just before serving. If you add cooked rice earlier in the process, the rice will take on an unappealing mushy texture as it continues to cook and absorb additional liquid.
Storage tips
- refrigerator – Transfer the leftovers to an airtight container and refrigerate immediately. Leftover soups containing rice should be eaten within 2 or 3 days for best quality. Rice has a tendency to absorb liquid so add a little extra broth when reheating, as needed.
- freezer – Soups with rice are not the best candidates for freezing. Instead, omit the rice and transfer the soup to freezer-safe plastic bags. After thawing safely in the refrigerator, you can add the instant rice while heating the soup according to the recipe instructions.
Stuffed pepper soup to make ahead
To make a slow cooker stuffed pepper soup for future meals, omit the rice and store as above. When ready to serve, cook rice separately and heat the soup on the stove. Add as much rice as you like to each bowl and ladle the heated soup over the top. This allows you to control the ratio of soup to rice and the texture of the rice will be perfect!
Sign up for my free newsletter for all the latest recipes and join me Facebook, Instagram and Pinterest For more cooking inspiration!
Stuffed pepper soup in a slow cooker
All the flavors of classic stuffed peppers in a soup that cooks low and slow in your Crock Pot. This slow cooker stuffed pepper soup is a hearty, delicious and easy weeknight meal.
Component
- 1 pound lean beef
- ½ teaspoon Salt, or according to taste
- ½ teaspoon Freshly ground black pepper, or according to taste
- 32 ounces Low sodium chicken or beef broth
- 15 ounces tomato sauce
- 14.5 ounces Diced tomatoes
- 2 Peppers, Cut into cubes (variety of colors)
- ½ Goblet White onion cut into cubes
- 2 garlic cloves,, ground
- 1 teaspoon Dried oregano
- ¾ Goblet Dry white instant rice, Like Rice minutes
- Grated mozzarella cheese, to serve
Instructions
-
Place a non-stick pan on medium heat and add the ground beef. Season with salt and pepper, to taste. Cook while stirring to break up the beef until browned and cooked. Drain the fat and transfer the cooked beef to a 5 liter or larger slow cooker.
-
Add all other ingredients except the rice and cheese to the slow cooker with the cooked beef. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
-
Remove the cover and stir in the uncooked rice. Cover and cook for another 15 to 20 minutes on LOW or until the rice is soft. Taste and season with additional salt and pepper, if needed.
-
Ladle into bowls and serve with cheese.
Remarks
- refrigerator – Transfer the leftovers to an airtight container and refrigerate immediately. Leftover soups containing rice should be eaten within 2 or 3 days for best quality. Rice has a tendency to absorb liquid so add a little extra broth when reheating, as needed.
- freezer – Soups with rice are not the best candidates for freezing. Instead, omit the rice and transfer the soup to freezer-safe plastic bags. After thawing safely in the refrigerator, you can add the instant rice while heating the soup according to the recipe instructions.
Make instructions ahead
To make a slow cooker stuffed pepper soup for future meals, omit the rice and store as above. When ready to serve, cook rice separately and heat the soup on the stove. Add as much rice as you like to each bowl and ladle the heated soup over the top. This allows you to control the ratio of soup to rice and the texture of the rice will be perfect!
diet
Calories: 245 KKL · Carbohydrates: 21 G · protein: 21 G · Fat: 9 G · Saturated fat: 3 G · Polyunsaturated fat: 1 G · Unsaturated fat: 4 G · trans fat: 0.5 G · Cholesterol: 49 mg · sodium: 635 mg · potassium: 829 mg · fiber: 3 G · Sugar: 7 G · vitamin: 1636 IU · Vitamin C: 63 mg · calcium: 62 mg · iron: 4 mg
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to your ingredient labels at home.
This recipe was originally published on September 10, 2015. It has been updated with new text and photos.
This recipe is courtesy of Sarah Olson from The magical slow cooker There she shares simple and creative meal solutions that can all be made in your slow cooker. If you are busy and have a family to feed you need to know Sarah!
