There’s something about Crock Pot Stuffed Pepper Soup that feels like a warm hug after a long day. Maybe it’s the comforting blend of beef, rice, and peppers, or maybe it’s because the slow cooker does all the work while your home fills with that savory, “Mom’s been cooking all day” aroma. Whatever the reason, this soup has become a family favorite in my house—and for good reason.
As a busy mom of three (and a Texas girl who believes in hearty meals that bring everyone to the table), I’m always looking for recipes that are both wholesome and simple. This one hits that sweet spot beautifully—packed with flavor, cozy as can be, and made with everyday pantry staples.
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Why You’ll Love This Crock Pot Stuffed Pepper Soup
If stuffed peppers are your love language, this soup version is the cozy cousin who shows up in sweatpants and brings dessert. It’s hearty, flavorful, and has all the comforting elements of the classic—without the extra fuss of stuffing individual peppers.
Here’s why this one deserves a spot in your meal rotation:
- Minimal prep—just brown, dump, and let your slow cooker work its magic.
- Perfect for busy weekdays or lazy weekends.
- Freezer-friendly and reheats beautifully.
- Naturally gluten-free (just check your broth label).
It’s everything we love about homemade comfort food, with zero stress attached.
What Does Crock Pot Stuffed Pepper Soup Taste Like?
Imagine the sweetness of bell peppers mingling with savory ground beef, tender rice, and tangy diced tomatoes—all simmering together into one big bowl of happiness. The Italian seasoning ties it all together, creating a balanced flavor that’s both homey and satisfying.
It’s hearty enough to stand on its own, but I’ll be honest—I’ve been known to serve it with a warm slice of crusty bread (because every good soup deserves a carb buddy).
Ingredients You’ll Need for Crock Pot Stuffed Pepper Soup
Main Ingredients:
- 1 lb ground beef (or turkey if you prefer leaner)
- 1 medium onion, diced
- 3 medium bell peppers, diced (use red, yellow, and green for a pop of color)
- 1 cup uncooked rice (quinoa works too!)
- 1 can (28 oz) diced tomatoes
- 4 cups beef broth
- 2 tsp Italian seasoning
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Fresh herbs
How to Make Crock Pot Stuffed Pepper Soup
There’s something downright magical about letting your slow cooker do all the heavy lifting while you go about your day. This Crock Pot Stuffed Pepper Soup is one of those “dump and go” dinners that taste like you’ve been standing over the stove for hours—but really, your Crock Pot did all the work.
Below, I’m walking you through each step with extra detail and tips from my kitchen to yours. Whether you’re a first-time slow cooker user or a seasoned soup lover, these step-by-step instructions will help you create the perfect cozy meal your family will beg for again and again.
Step 1: Brown the Meat and Onion
Start by heating a large skillet over medium heat. Add 1 pound of ground beef (or turkey if you prefer a lighter version) and 1 diced onion.
- Cook until the meat is fully browned and the onion turns soft and translucent—this usually takes around 7 to 10 minutes.
- Break up the meat as it cooks, making sure it’s evenly browned and crumbly.
- Once done, carefully drain off any excess grease. This keeps your soup light and flavorful instead of oily.
Pro Tip: If you like a deeper flavor, let the meat get a little brown and crispy around the edges before draining it. That extra caramelization adds a delicious richness to your Crock Pot Stuffed Pepper Soup.
If you love hearty, beef-forward soups, you might also enjoy my Crockpot Vegetable Beef Soup—it’s another slow cooker favorite that pairs beautifully with crusty bread or biscuits.
Step 2: Load Up the Crock Pot
Now comes the easy part—assembling your soup! Transfer the cooked beef and onion mixture into your Crock Pot (a 6-quart size works best).
Then, add the following ingredients directly to the pot:
- 3 diced bell peppers (use a mix of red, green, and yellow for color and a touch of sweetness)
- 1 cup of uncooked rice (long-grain white or jasmine rice works beautifully; you can also use quinoa for a nutty flavor)
- 1 can (28 oz) of diced tomatoes
- 4 cups of beef broth
- 2 teaspoons of Italian seasoning
- Salt and black pepper to taste
Give everything a good stir to combine all the ingredients evenly. You’ll notice the mixture looks a little thin at this stage—but don’t worry! As the rice cooks, it will absorb the flavorful broth and thicken the soup into that classic stuffed pepper texture we all love.
Tip: If you prefer a little kick, toss in a pinch of crushed red pepper flakes or a dash of paprika. It adds just enough warmth to balance the sweetness of the bell peppers.
Step 3: Slow Cook to Flavorful Perfection
Cover your Crock Pot with the lid and set it to your desired cooking time:
- Low setting: 6–8 hours
- High setting: 3–4 hours
The slow cooking process allows the flavors to deepen and mingle, giving your soup that “simmered all day” richness without any extra effort.
During cooking, your kitchen will smell absolutely divine—a mix of tomatoes, peppers, and herbs that will have everyone asking, “What’s for dinner?”
Note: If you’re home while it cooks, give it a stir about halfway through. This helps the rice cook evenly and keeps anything from sticking to the bottom.
If you’re a fan of warm, family-style comfort meals, check out my Crockpot Cowboy Soup. It’s another slow cooker favorite packed with hearty ingredients and classic flavor.
Step 4: Check for Doneness
You’ll know your Crock Pot Stuffed Pepper Soup is ready when:
- The rice is tender but not mushy.
- The bell peppers are soft and flavorful.
- The broth has thickened slightly into a stew-like consistency.
Give the soup a good stir before serving—it helps redistribute the rice and ensures every spoonful is packed with all those rich, comforting flavors.
If the soup looks too thick for your liking, stir in an extra cup of broth or water to loosen it up. On the flip side, if it’s too thin, leave the lid off for the last 15–20 minutes of cooking to let it naturally thicken.
Step 5: Serve with Love
Ladle the hot soup into bowls and top it off with your favorite garnishes:
- A sprinkle of shredded cheese (cheddar or mozzarella both melt beautifully)
- A small dollop of sour cream for creaminess
- A few leaves of fresh parsley or basil for color and freshness
This soup is hearty enough to be a meal on its own, but it pairs perfectly with a slice of warm crusty bread or even a side salad.
If you’re looking for another cozy bowl of goodness, you’ll love my Cheesy Vegetable Chowder—it’s creamy, comforting, and packed with flavor, just like this one.
Step 6: Storing and Reheating Your Soup
Once your Crock Pot Stuffed Pepper Soup has cooled down, store it in airtight containers:
- In the refrigerator: up to 4 days
- In the freezer: up to 3 months
To reheat, simply thaw (if frozen) and warm it on the stove over medium heat. Add a splash of broth or water to thin it out if it becomes too thick—the rice tends to keep soaking up liquid as it sits.
Tip: This soup actually tastes even better the next day as the flavors continue to blend. It’s a great make-ahead meal for busy weeks!
Step 7: Optional Make-Ahead Version
If you like to meal prep, you can prep this entire recipe ahead of time:
- Brown the beef and onion, then let it cool.
- Combine all ingredients (except the broth) in a large freezer bag.
- Freeze flat for easy storage.
- When ready to cook, thaw overnight, add to your slow cooker with the broth, and cook as directed.
Having a freezer bag of Crock Pot Stuffed Pepper Soup ready to go is like giving your future self a big, warm hug on a busy day.
Final Thoughts
This Crock Pot Stuffed Pepper Soup isn’t just a recipe—it’s a weeknight lifesaver. You’ll love how easy it is to prepare, how hearty it feels, and how everyone at the table goes back for seconds.
If you adore this recipe, I’d also recommend trying my Slow Cooker Green Enchiladas Chicken Soup next—it’s just as cozy, with a fun Tex-Mex twist!
So go ahead—dust off that slow cooker, grab your peppers, and let your kitchen fill with the scent of slow-simmered comfort.
Tips and Tricks for Perfect Crock Pot Stuffed Pepper Soup
- Want it thicker? Let it sit uncovered for a few minutes before serving—it naturally thickens as it cools.
- Add extra broth when reheating leftovers; the rice keeps absorbing liquid.
- Meal prep magic: Freeze portions in single-serve containers for quick lunches.
- Make it lighter: Use ground turkey or even lentils for a vegetarian spin.
- Color bonus: Mix different bell pepper colors for a cheerful, vibrant look—because food should be as pretty as it is delicious!
Fun fact: This soup was my “save the day” dinner one hectic Monday when I forgot to defrost chicken. I tossed what I had into the slow cooker and by evening, my kitchen smelled like a warm Italian hug. My kids even asked for seconds—now that’s a win.
How to Store Crock Pot Stuffed Pepper Soup
Let the soup cool completely before transferring it to airtight containers.
- Fridge: Up to 4 days
- Freezer: Up to 3 months
Reheat on the stove or microwave, adding a splash of broth or water to loosen it up.
If you’re meal prepping, store rice separately and combine it when reheating to keep the texture perfect.
FAQs
Can I use cooked rice instead of uncooked?
Yes, but add it toward the end of cooking so it doesn’t get mushy.
Can I make this on the stovetop?
Absolutely. Simmer everything together for about 45 minutes until the peppers and rice are tender.
Is this soup freezer-friendly?
Very! Just thaw overnight in the fridge and reheat with a little extra broth.
More Cozy Soups You’ll Love
If you adore this recipe, try these next:
- Crockpot Vegetable Beef Soup
- Crockpot Cowboy Soup
- Slow Cooker Green Enchiladas Chicken Soup
- Cheesy Vegetable Chowder
Conclusion
This Crock Pot Stuffed Pepper Soup is the kind of meal that brings everyone running to the table—comforting, colorful, and full of flavor. Whether it’s a chilly fall evening or a busy weekday dinner, this easy slow cooker recipe guarantees smiles all around.
So grab your ladle and get cozy—your slow cooker’s about to make dinner magic happen.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Crock Pot Stuffed Pepper Soup – Easy Family Dinner
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
Description
A cozy, flavorful soup combining all the goodness of stuffed peppers into a comforting dish made in a slow cooker.
Ingredients
- 1 lb ground beef (or turkey)
- 1 medium onion, diceda
- 3 medium bell peppers, diced
- 1 cup uncooked rice
- 28 oz can diced tomatoes
- 4 cups beef broth
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Optional: shredded cheese, sour cream, fresh herbs
Instructions
1. In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft. Drain excess fat.
2. Transfer the beef mixture to your crock pot. Add chopped bell peppers, uncooked rice, diced tomatoes, beef broth, Italian seasoning, salt, and pepper.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
4. Once cooked, stir well and enjoy hot, garnished with cheese, sour cream, or fresh herbs.
Notes
This soup stores beautifully; cool before transferring to an airtight container. It will keep fresh in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, add a splash of broth or water if it becomes thick.
