Slow Cooker Stuffed Pepper Soup With Tender Beef, Hearty Rice, And Sweet Bell Peppers In A Rich Tomato Broth

A Cozy, Nostalgic Take On Stuffed Peppers That Simmer Slowly And Fill The House With Comfort

There are certain meals that feel like home the second you smell them cooking, and this Slow Cooker Stuffed Pepper Soup is one of those recipes for me. Stuffed peppers were always one of those dishes that felt special but also a little fussy. You had to hollow out peppers, parboil them, mix fillings, bake them just right, and hope everything finished at the same time. This soup takes everything I love about that classic dinner and turns it into something warm, spoonable, and incredibly easy.

This is the kind of soup I make when I want dinner to take care of itself while I get other things done. I love dumping everything into the slow cooker, giving it one good stir, and letting the house slowly fill with the smell of tomatoes, peppers, and savory beef. It’s comforting without being heavy, hearty without being complicated, and it somehow tastes even better the next day.

Why This Soup Works So Well In A Slow Cooker

Stuffed pepper flavors actually thrive in a slow cooker. The bell peppers soften without losing their shape, the beef stays tender, and the rice cooks right in the broth, soaking up all that rich tomato flavor. There’s no separate pot for rice and no need to babysit the stove. Everything gently simmers together, creating that thick, hearty texture you see in the bowl.

I also love that this soup isn’t watery. It’s rich, chunky, and satisfying, with visible grains of rice, plenty of beef, and generous pieces of bell pepper in every spoonful. It eats like a meal, not like a starter.

A Little Personal Note About The Peppers

I always use a mix of green, red, and orange bell peppers here. Green peppers give you that slightly bitter, traditional stuffed pepper flavor, while the red and orange peppers add sweetness and color. That balance is what makes this soup taste like a true stuffed pepper, not just a tomato soup with vegetables thrown in.

If I’m honest, I usually dice my peppers a little larger than I think I should. I love being able to see and taste each pepper instead of having them melt away completely. It makes the soup feel rustic and homemade.

What Makes This Recipe So Reliable

This is one of those recipes I’ve made enough times that I don’t worry about it. It doesn’t break, it doesn’t overcook easily, and it forgives small timing changes. If the soup needs an extra splash of broth at the end, it handles it beautifully. If it thickens more than expected, it’s still delicious.

It’s also a great recipe for feeding people. I’ve served this to family members who swear they “don’t like soup,” and they always go back for seconds. There’s something about the familiar stuffed pepper flavor that wins people over.

Serving Suggestions And Toppings

I love this soup straight from the bowl, but toppings take it to another level. A small dollop of sour cream melts slightly into the hot broth and adds creaminess without overpowering the flavors. Shredded cheddar gives you that cheesy stuffed pepper vibe, and green onions add just a little freshness on top.

Sometimes I skip toppings altogether and serve it with warm bread or crackers on the side. Either way, it’s deeply satisfying.

Storage, Reheating, And Make-Ahead Tips

This soup stores beautifully. In fact, it’s even better the next day after the flavors have had more time to mingle. Store leftovers in an airtight container in the refrigerator for up to four days.

To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much, just add a splash of beef broth or water to loosen it back up.

This is also a fantastic make-ahead meal. I often make a full batch on Sunday and reheat portions throughout the week for easy lunches or dinners.

Slow Cooker Stuffed Pepper Soup Recipe

Ingredients

1½ pounds ground beef

1 medium yellow onion, finely diced

3 cloves garlic, minced

2 green bell peppers, diced

1 red bell pepper, diced

1 orange bell pepper, diced

1 (28-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes

1 (15-ounce) can tomato sauce

4 cups beef broth

¾ cup uncooked long-grain white rice

1 teaspoon salt

1 teaspoon paprika

1 teaspoon Italian seasoning

½ teaspoon black pepper

Optional For Serving

Sour cream

Shredded cheddar cheese

Sliced green onions

Instructions

1. In a skillet over medium heat, cook the ground beef until fully browned, breaking it into small pieces. Drain excess grease.

2. Transfer the cooked beef to the slow cooker.

3. Add the diced onion, garlic, green bell peppers, red bell pepper, and orange bell pepper.

4. Pour in the crushed tomatoes, diced tomatoes, tomato sauce, and beef broth.

5. Stir in the uncooked rice, salt, paprika, Italian seasoning, and black pepper until everything is evenly combined.

6. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the rice is tender and the peppers are soft.

7. Stir well before serving and adjust seasoning if needed.

This Slow Cooker Stuffed Pepper Soup is one of those recipes I come back to again and again. It’s comforting, dependable, and packed with familiar flavors that feel like a warm hug in a bowl. It’s the kind of meal that makes the house smell incredible and reminds you why slow cookers are such a gift on busy days.

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