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Slow Cooker Stuffed Pepper Soup Recipe | Easy Crockpot Dinner
Allison Bryant

Slow Cooker Stuffed Pepper Soup

Experience the nostalgic comfort of classic stuffed peppers in a convenient, deconstructed soup form. This slow cooker recipe combines lean ground beef, vibrant bell peppers, and a robust, triple-layered tomato broth for a soul-warming dinner. It is perfect for busy weeknights, offering a fiber-rich and hearty meal that requires minimal effort while delivering deep, savory flavors. Easily adaptable for low-carb diets by swapping rice for cauliflower rice, this soup is truly a modern kitchen game-changer.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 2 cups bell peppers, chopped
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tbsp tomato paste
  • 4 cups beef broth (halal certified)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 cup cooked white rice (or cauliflower rice for low-carb)
  • Salt and pepper to taste

Method
 

  1. In a large skillet over medium-high heat, brown the lean ground beef until fully cooked, then drain any excess fat.
  2. Transfer the cooked ground beef to the slow cooker.
  3. Add the diced bell peppers, onion, garlic, diced tomatoes, tomato sauce, and tomato paste to the slow cooker.
  4. Stir in the beef broth, onion powder, and garlic powder until well combined.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
  6. Stir in the cooked rice (or cauliflower rice) during the last 30 minutes of cooking to heat through.
  7. Season with salt and pepper to taste before serving.

Notes

For a low-carb or keto-friendly version, substitute white rice with riced cauliflower added in the final 30 minutes of cooking. You can also experiment with quinoa or black rice for extra fiber and texture. Store leftovers in an airtight container in the refrigerator for up to 4 days.