There’s nothing quite like the comforting flavors of classic stuffed bell peppers transformed into a warm, hearty, and incredibly easy soup. This Slow Cooker Stuffed Pepper Soup is my go-to cozy meal for chilly evenings, lazy Sundays, or hectic weeknights. It’s a hands-off, set-it-and-forget-it wonder packed with protein, vegetables, and satisfying rice — just like grandma’s stuffed peppers, but in a simpler, crowd-pleasing, one-pot version.

Whether you’re cooking for your family, prepping freezer-friendly meals, or hosting a casual gathering, this recipe will quickly become a staple on your dinner table.

❤️ Why You’ll Love This Stuffed Pepper Soup

✅ Incredibly easy — minimal chopping, no babysitting a pot
✅ Deep, rich flavor — slow-cooked perfection
✅ Meal-prep friendly — make once, eat all week
✅ Freezer-friendly — great for batch cooking
✅ Customizable — adapt the meat, veggies, or grains
✅ Family-approved — classic flavors everyone knows and loves

🌟 Ingredient Spotlights

Let’s take a closer look at the wholesome ingredients powering this comforting soup:

• Ground Meat (1.5 lbs lean ground beef, 85/15 or 90/10 recommended):
  Brings protein and rich flavor. Substitute with ground turkey, chicken, pork, or even a plant-based alternative for a vegetarian twist.
• Yellow Onion (1 large, finely chopped):
  Provides sweetness and aromatic depth.
• Bell Peppers (3–4 assorted colors, chopped, about 4 cups):
  Packed with vitamin C and antioxidants, they add color and sweet pepper flavor that defines the dish.
• Garlic (4–6 cloves, minced):
  Essential for savory backbone and complexity.
• Canned Petite Diced Tomatoes (28 oz can, undrained):
  Forms a flavorful tomato base with bright acidity.
• Tomato Sauce (15 oz can):
  Richens the broth with a smooth, slightly sweet tomato flavor.
• Beef Broth (4–6 cups, low-sodium):
  Provides a hearty, beefy backbone. Sub vegetable broth if needed.
• Worcestershire Sauce (2 tbsp):
  Adds savory umami depth reminiscent of traditional stuffed pepper filling.
• Italian Seasoning (1 tbsp):
  Balances the flavors with oregano, basil, thyme.
• Smoked Paprika (1 tsp):
  A subtle smoky note enhancing the roasted-pepper profile.
• Kosher Salt (1 tsp, or to taste):
  Essential for seasoning.
• Black Pepper (½ tsp, freshly ground):
  Adds a gentle spice.
• Bay Leaf (1, optional):
  Infuses subtle herbal depth while simmering.
• Uncooked Long-Grain White Rice (1 cup):
  Adds bulk and texture to the soup. Substitute with brown rice, quinoa, or even cauliflower rice for a low-carb option.
• Olive Oil (1 tbsp):
  For browning the meat, if desired.
• Optional Toppings:
  Shredded cheese, sour cream, Greek yogurt, fresh herbs, red pepper flakes for heat, crusty bread or cornbread on the side.

🔄 Substitutions and Variations

Pro Tip: A teaspoon of tomato paste added with the garlic will boost the umami even further.

🥣 How to Make Slow Cooker Stuffed Pepper Soup

Let’s break it down step by step so it’s impossible to mess up:

🔪 Step 1: Brown the Meat (Optional but Highly Recommended)

1️⃣ Heat Oil: In a large skillet over medium-high heat, warm 1 tbsp olive oil until shimmering.

2️⃣ Cook Onions: Add chopped yellow onion. Sauté 3–5 minutes until soft and translucent.

3️⃣ Add Ground Meat: Stir in the ground beef (or your chosen meat), breaking it up with a spoon.

4️⃣ Brown: Cook until fully browned, about 7–10 minutes.

5️⃣ Add Garlic: Stir in minced garlic, cooking for another minute until fragrant.

6️⃣ Drain: Spoon out or drain excess fat carefully to avoid a greasy soup.

7️⃣ Transfer to Slow Cooker: Move the browned meat, onions, and garlic to a minimum 6-quart slow cooker insert.

Pro Tip: Deglaze the skillet with a splash of broth or wine to collect browned bits (“fond”), then add that to the slow cooker for extra flavor.

🫑 Step 2: Combine Everything

8️⃣ Add to the slow cooker:

• Chopped bell peppers
• Diced tomatoes (with juice)
• Tomato sauce
• 4 cups of beef broth (save the rest for later if needed)
• Worcestershire sauce
• Italian seasoning
• Smoked paprika
• Kosher salt
• Black pepper
• Bay leaf (if using)

9️⃣ Stir Well: Combine thoroughly, breaking up the meat if you added it raw.

⏰ Step 3: Slow Cook

🔒 Secure lid and cook:

• LOW for 6–8 hours
• HIGH for 3–4 hours

Longer, slower cooking yields more tender peppers and deeper flavor.

🍚 Step 4: Add the Rice

⏰ About 30–60 minutes before the soup is done:

1️⃣ Remove the bay leaf if used
2️⃣ Stir in uncooked rice, ensuring it is submerged
3️⃣ If the soup seems thick, add extra broth (up to 2 more cups)
4️⃣ Replace the lid and continue cooking until the rice is tender (30–60 min depending on setting)

Note: If using brown rice, add it about 1.5 hours before the soup is done on LOW (or 1 hour on HIGH).

🧂 Step 5: Finishing Touches

✅ Taste: Check seasoning — adjust salt, pepper, or Italian seasoning to your liking.

✅ Rest: Let the soup sit off the heat for 5–10 minutes to allow flavors to meld.

✅ Serve: Ladle into bowls and offer toppings such as:

• shredded cheddar or Monterey Jack
• sour cream or Greek yogurt
• fresh chopped parsley or cilantro
• red pepper flakes
• crusty bread or cornbread on the side

🍽 Serving Suggestions

This hearty soup is practically a meal by itself, but you can serve it with:

🥖 Crusty sourdough or a baguette for dunking
🫓 Homemade cornbread
🥗 A simple green salad
🧀 Cheese breadsticks
🍷 A glass of light red wine

🧊 Storage, Meal Prep, and Make-Ahead Tips

✅ Refrigerate: up to 4 days in airtight containers
✅ Freeze: up to 3 months — best before adding rice if possible
✅ Reheat: gently on stovetop or microwave, add broth if it thickens
✅ Batch Cooking: great for meal prep on Sundays

🔥 Advanced Pro Tips

✅ Roast the peppers under a broiler for 5–10 minutes before adding to the slow cooker for an incredible sweet-roasted flavor.

✅ Mix meats — half ground beef, half hot Italian sausage (casings removed) takes it next-level.

✅ Add a parmesan rind while cooking for a super savory boost.

✅ Sprinkle with fresh lemon juice before serving to brighten flavors.

✅ Sneak in extra veggies — chopped spinach or kale can go in the last 15 minutes of cooking.

✅ Use fire-roasted diced tomatoes instead of plain for a bolder flavor.

📋 Recipe Card

Slow Cooker Stuffed Pepper Soup

• Prep Time: 20 minutes
• Cook Time: 6–8 hours on LOW (or 3–4 hours on HIGH) plus rice
• Total Time: 4–9 hours depending on setting
• Yield: 8 hearty servings

Ingredients
✅ 1.5 lbs lean ground beef (or sub)
✅ 1 large yellow onion, chopped
✅ 3–4 bell peppers, chopped
✅ 4–6 garlic cloves, minced
✅ 1 (28 oz) can petite diced tomatoes, undrained
✅ 1 (15 oz) can tomato sauce
✅ 4–6 cups low-sodium beef broth
✅ 2 tbsp Worcestershire sauce
✅ 1 tbsp Italian seasoning
✅ 1 tsp smoked paprika
✅ 1 tsp kosher salt
✅ ½ tsp black pepper
✅ 1 bay leaf (optional)
✅ 1 cup uncooked long-grain white rice
✅ 1 tbsp olive oil (for browning)
✅ Optional toppings: cheese, sour cream, herbs

Instructions
1️⃣ Heat oil in skillet, sauté onion 3–5 min
2️⃣ Add ground meat, brown 7–10 min
3️⃣ Stir in garlic, cook 1 min
4️⃣ Drain fat, transfer to slow cooker
5️⃣ Add peppers, tomatoes, tomato sauce, 4 cups broth, Worcestershire, spices, bay leaf
6️⃣ Stir well
7️⃣ Cook LOW 6–8 hrs or HIGH 3–4 hrs
8️⃣ 30–60 min before finish, add rice, more broth if needed
9️⃣ Cook until rice tender
🔟 Taste and adjust
✅ Serve with toppings

⚖️ Nutrition Highlights (per generous serving)

✅ Calories: 350–450
✅ Protein: ~25g
✅ Carbs: ~40g
✅ Fat: ~12g
✅ Fiber: ~5g
✅ Vitamins: Excellent Vitamin C, iron, B vitamins

🙋 Frequently Asked Questions

Can I use cooked rice instead?
Yes — add 2–3 cups cooked rice in the last 15–20 min so it doesn’t get mushy.

Can I make this vegetarian?
Yes! Use lentils or plant-based crumbles and vegetable broth.

Can I freeze it?
Absolutely — but it’s best to freeze before adding rice, then stir fresh rice in when reheating.

Can I cook this in the Instant Pot?
Yes! Sauté the meat on Sauté mode, then pressure cook on High Pressure for 15 minutes, natural release 10 minutes, then stir in cooked rice at the end.