stuffed pepper soup slow cooker recipe
The Best stuffed pepper soup slow cooker recipe
I make this stuffed pepper soup in the slow cooker at least once or twice a month, and more than that through the fall and winter. It is the recipe I hand out most often when somebody asks me for something easy.
You get the flavors of stuffed bell peppers, the beef, the onion, the peppers, the tomatoes, and the rice, except you dump it in the crock and walk away instead of stuffing anything. My kids eat it without picking it apart, which I cannot say for real stuffed peppers.
One of them leaves a few pepper pieces in the bowl and that is fine, the broth does the work. A single batch feeds my family dinner with a little left for lunches, and a double batch gets us through two nights, which is worth planning for on a busy week.
It works for a Sunday supper, a potluck, or a cold Tuesday when nobody wants to cook. I also feel good about what is in it.
There is a lot of bell pepper and onion in the pot, lean ground beef or ground turkey for protein, and brown rice to make it filling. Bell peppers are high in vitamin C and the tomatoes give you flavor without needing much salt.
It eats like a hearty meal but does not sit heavy, so you can still get up and finish the evening after dinner.
Slow Cooker Stuffed Pepper Soup
Everything you love about stuffed bell peppers, simmered in a slow cooker instead of baked in a shell. Ground beef, sweet bell peppers, and tomatoes cook down into a rich, brothy soup that finishes with tender rice and a melt of cheddar on top.
🥘Ingredients
For the Soup
For Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Stuffed Pepper Soup Works
This stuffed pepper soup gives you all the flavor of classic stuffed peppers without the fuss of stuffing each one, and the slow cooker does most of the work while you go about your day.
I make it for weeknights when things are busy, and it works just as well for family gatherings because it feeds a crowd and everyone can ladle it up however they like.
It is the kind of recipe I keep coming back to because it is simple, filling, and always gets eaten.
❓ Frequently Asked Questions About Slow Cooker Stuffed Pepper Soup
1. Do I have to brown the ground beef before it goes in the slow cooker?
It is not strictly required, but browning first is worth the extra 10 minutes. Raw ground beef added straight to the crock releases a lot of fat and leaves you with a greasy, duller-tasting broth. Cooking it in a skillet until no pink remains, then draining the fat before adding it to the pot, gives you a cleaner soup with deeper flavor.
2. Can I swap the ground beef for ground turkey or chicken?
Yes, and the method stays the same. Brown ground turkey or ground chicken in a skillet first, since both stay bland and pale if they cook only in the broth. If you use turkey, a little olive oil in the pan helps because it is leaner than beef. You may want to add an extra pinch of salt to taste at the end.
3. Can I use uncooked rice in the slow cooker?
It is better to cook the rice separately and stir it in at serving time. Long sits in the slow cooker turn rice mushy and soak up broth that the soup needs. If you want the rice flavor built in, add cooked rice in the last 15 to 20 minutes just to heat through, or spoon it into bowls first and ladle the soup over the top. Cauliflower rice works the same way if you prefer it.
4. How long does stuffed pepper soup keep, and can I freeze it?
Store leftovers in a sealed container in the refrigerator for three to four days. The soup freezes well for about two to three months, but freeze it without the rice if you can, since rice goes soft and gritty after thawing. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth or water if it has thickened.
5. How do I make it thicker without losing the flavor?
Let it cook uncovered for the last 30 minutes so some liquid cooks off, or mash a few of the diced tomatoes against the side of the pot to release their starch. A tablespoon of tomato paste stirred in near the end adds body and concentrates the pepper-and-tomato flavor. If you want it heartier, a handful of shredded cheese stirred in off the heat will thicken the broth slightly as it melts.
