Let your Crock-Pot turn classic stuffed peppers into a hearty and wholesome soup.
It wasn’t until a few years ago that I finally started to enjoy eating bell peppers in something other than fajitas. Of course, that applies primarily to red, yellow, and orange peppers—I still find the green ones too strong unless heavily sautéed or stir-fried. Anyway, I’ve been experimenting with stuffed peppers over the past year, so I always have a few in my freezer for quick and easy meals. Then I came across this recipe for Crock-Pot stuffed pepper soup, something I never considered making until recently.
I was intrigued by the idea of turning a stuffed pepper into soup. After all, if stuffed cabbage rolls could be transformed into soup, I figured, why not? And I’m glad I tried it because—wow—talk about delicious! It’s savory, tangy, and loaded with a rich, beef-forward flavor. Plus, the rice adds a chewy texture while also thickening the soup.
To me, this soup is the ideal dinner. With only 10 minutes of preparation, you can set it and forget it for about six hours while the Crock-Pot does the cooking for you. Low, slow cooking gives the many flavors a chance to marry, creating that heavenly aroma and flavor. Just think how great it will be when everyone gets home after a long day at work, school, or play, and they all let out their oohs and aahs over the smell of what’s cooking!
Make it your own—easy flavor swaps
One of my favorite ways to change the flavor profile of this soup is by substituting the ground beef with another type of meat. For example, if you want to keep things lean, ground turkey or chicken are great options. And for an even richer taste, try lamb or chorizo. You can also make a vegetarian version of this recipe with beans (your choice), lentils, or plant-based “meat.” If you decide to go the vegetarian route, don’t forget to switch from beef broth to vegetable broth.
A variety of other vegetables work great in Crock-Pot stuffed pepper soup, including mushrooms, zucchini, yellow squash, corn, spinach, kale, and leeks. If you want to add a bit of heat, try diced tomatoes with chilies, some crushed red peppers, or a few drops of hot sauce. I recommend balancing the heat with a bit of brown sugar or coconut sugar. Simple swaps like these give your soup a whole new spin!
How do I store leftovers?
Allow leftover Crock-Pot stuffed pepper soup to cool to room temperature, then store it in an airtight container in the refrigerator. It should stay fresh for up to 4 days. Once chilled, you can freeze leftovers in freezer-safe containers or zippered bags for up to 3 months. Defrost the frozen soup in the refrigerator overnight, then gently reheat it on the stove or in a microwave.
Serving suggestions
Crock-Pot stuffed pepper soup simply isn’t complete without a bread or roll for dipping. Since this soup evokes “chili” vibes, serve it with Honey Cornbread—this Sweet Potato Cornbread is also a fantastic option. Good old-fashioned Potato Rolls are equally dip-worthy, and if you have the time, this Focaccia Recipe is worth a try.
I also like to serve a cold side dish. Something simple like a Cucumber Salad or Green Salad pairs nicely. For a tangy twist, try Vinegar Coleslaw or Chopped Kale Salad—both offer a bright, refreshing contrast with the richness of the soup.
Ingredients
- 16 ounces lean ground beef
- 1 small onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 can diced tomatoes (14 1/2 ounces) with juices
- 1 can tomato sauce (15 ounces)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 3/4 teaspoon garlic salt
- 4 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 3 cups beef broth
- 2 cups cooked white rice
- Fresh parsley chopped, for garnish
- Shredded mozzarella cheese for garnish
Instructions
- In a skillet over medium heat, brown the lean ground beef until it is no longer pink. Drain excess fat.
- Add the diced onion and both bell peppers to the skillet. Sauté for about 3 minutes until they start to soften.
- Transfer the beef and vegetables to your Crock-Pot. Stir in the diced tomatoes, tomato sauce, oregano, Italian seasoning, garlic salt, Worcestershire sauce, black pepper, and beef broth.
- Cover and cook on low heat for 6 hours so the flavors meld together.
- About 30 minutes before serving, stir in the cooked white rice and let it heat through. Adjust seasonings if needed.
- Ladle the soup into bowls and garnish with a sprinkle of fresh parsley or cheese if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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