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Easy Crock Pot Stuffed Pepper Soup | Hearty Slow Cooker Dinner Recipe
Amanda Peterson

Easy Crock Pot Stuffed Pepper Soup

This comforting and hearty soup captures the classic flavor of stuffed peppers without the labor-intensive assembly. By slow-cooking lean ground beef with aromatic garlic, fire-roasted tomatoes, and vibrant bell peppers, you get a deeply savory, umami-rich broth. Adding parboiled rice at the end ensures the perfect texture, making this a stress-free, wholesome meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 15 oz can tomato sauce
  • 14.5 oz can fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup parboiled white rice

Method
 

  1. Brown the ground beef in a skillet over medium-high heat and drain the excess fat thoroughly.
  2. Dice the bell peppers and onions into uniform pieces and mince the garlic.
  3. In a slow cooker, combine the browned beef, peppers, onions, garlic, tomato sauce, and fire-roasted tomatoes.
  4. Add the oregano, basil, salt, pepper, and chicken broth, stirring well to combine.
  5. Cover and cook on low for 6 to 7 hours.
  6. Stir in the parboiled rice during the last 30 minutes of cooking until tender.

Notes

Ensure you drain the ground beef fat completely for a cleaner broth. The rice is added at the end to prevent it from becoming mushy during the long cook time. Store leftovers in an airtight container in the refrigerator for up to 4 days.