***

Crock Pot Stuffed Pepper Soup – Cozy, Easy & Family-Friendly

All the Comfort, None of the Fuss!

Hey there, friend! Let’s be real for a second: some days, you crave the deep, soul-warming comfort of a home-cooked meal, but the thought of actually *cooking* it feels like a monumental task. You want the flavors that make your family gather around the table with happy sighs, but you also want to, you know, actually enjoy your day without being chained to the stove.

If that resonates with you (and honestly, it resonates with me on a weekly basis), then you are in for the happiest of treats. This Crock Pot Stuffed Pepper Soup is about to become your new best friend. It captures every single bit of the cozy, nostalgic flavor of classic stuffed peppers—the savory meat, the sweet bell peppers, the tangy tomato sauce, the tender rice—but it all comes together in your trusty slow cooker with minimal effort. Think of it as stuffed peppers’ laid-back, super-chill cousin who shows up with all the good vibes and none of the drama. It’s the ultimate set-it-and-forget-it meal that delivers maximum flavor and comfort, making your kitchen smell incredible all day long. So, let’s dive in and get this cozy masterpiece started!

A Tale of Two Peppers

Print

This recipe has a special place in my heart because it’s a delicious evolution of a dish that once intimidated me! When I was first learning to cook, I was determined to master my grandma’s famous stuffed peppers. They were a thing of beauty—towering, vibrant, and filled with a savory-sweet mixture that was pure magic. But my first attempt? Let’s just say my peppers were a little… wobbly. They’d tip over in the pan, the rice wasn’t quite cooked through, and I’d always manage to burn my fingers while stuffing them.

One particularly hectic weeknight, staring at a counter full of pepper ingredients and a serious lack of time, I had a “why not?” moment. I chopped everything up, tossed it all into a pot with some broth, and let it simmer. The result? All the iconic flavor of my grandma’s labor of love, but in a simple, spoonable, hug-in-a-bowl form. My family devoured it and declared it an instant classic. It was a beautiful reminder that the heart of a recipe isn’t in its perfect structure, but in its ability to bring people together with fantastic flavor. This slow cooker version is that same spirit of kitchen joy, made even easier.

Your Flavor Lineup: Simple, Wholesome Ingredients

Here’s everything you’ll need to create this pot of comfort. I love this list because it’s mostly pantry staples and fresh veggies—nothing fussy! I’ve also included some of my favorite chef insights and swaps so you can make this soup your own.

• 1 lb ground beef or ground turkey: This is our hearty base. I often use an 85/15 blend for great flavor without being too greasy. For a lighter option, ground turkey is fantastic, and for a plant-based twist, lentils are a winner! (More on that in the variations!)
• 1 small onion, diced: The aromatic foundation. Yellow onions are my go-to for their balanced sweetness, but a sweet Vidalia onion would be lovely here, too.
• 2 bell peppers (any color), chopped: The star of the show! Using a mix of colors (like one red and one green) gives you the best flavor and a gorgeous, vibrant soup. Don’t be shy with these!
• 3 cups beef or chicken broth: This creates our flavorful broth. Beef broth gives a richer, deeper base, while chicken broth keeps it a tad lighter. Use low-sodium if you’re watching your salt intake.
• 1 (15 oz) can tomato sauce: This gives the soup its wonderfully thick and velvety tomato base. It’s the glue that holds all the flavors together.
• 1 (14.5 oz) can diced tomatoes: I love the little pops of texture and bright acidity these bring. Don’t drain them—that extra liquid is part of the magic!
• 1 cup cooked white rice: We’re adding this at the end to keep it perfectly tender. I use classic long-grain white rice, but you can use brown rice, cauliflower rice, or even small pasta.
• 1 teaspoon Italian seasoning: My little secret weapon! This dried herb blend is a perfect mix of oregano, basil, thyme, and rosemary—it adds an incredible depth of flavor with one shake.
• 1/2 teaspoon garlic powder: For that essential, savory garlic note that permeates the entire soup. You can use fresh minced garlic, but I find powder distributes more evenly in the slow cooker.
• Salt and pepper, to taste: Always season as you go, but I do my final taste-test at the end to get it just right.
• Optional for garnish: shredded cheese, chopped parsley: A sprinkle of sharp cheddar or melty Monterey Jack and a bit of fresh green parsley not only looks beautiful but adds another layer of flavor and freshness.

Let’s Make Some Magic: Step-by-Step Instructions

Okay, apron on? Let’s do this! This process is wonderfully straightforward, but I’ve tucked a few little chef hacks into each step to make it even more foolproof and flavorful.

1. Brown That Beef (and Onion)! Grab a large skillet and place it over medium heat. Add your ground beef and diced onion. Now, here’s my pro-tip: don’t just gray the meat—let it get a proper sear! Crumble it and resist the urge to stir constantly. Let it sit for a minute or two to develop those beautiful, browned, flavorful bits on the bottom of the pan. That’s pure flavor gold! Once the beef is fully cooked through, carefully drain off the excess fat. This little step makes for a much less greasy, more delicious soup.
2. The Big Dump (The Fun Part!). Transfer your beautifully browned beef and onion mixture right into the bowl of your crock pot. Now, simply add in your chopped bell peppers, broth, tomato sauce, and the entire can of diced tomatoes (juice and all!). Sprinkle in the Italian seasoning, garlic powder, and a good pinch of salt and pepper. Give everything a really good stir to combine. You’re already 90% done—see? I told you this was easy!
3. Slow Cook to Perfection. Pop the lid on your slow cooker. Now, you have a choice! If you’re leaving it for the day, set it to LOW for 6-8 hours. This low-and-slow method lets the flavors meld and deepen beautifully. If you’re in more of a hurry, you can cook it on HIGH for 3-4 hours. Either way, your house is going to smell absolutely incredible.
4. The Rice Rally! About 30 minutes before you’re ready to eat, stir in your cooked rice. This is a crucial timing tip! Adding the rice at the end prevents it from absorbing too much liquid and turning into a mushy, starchy mess. We want each grain to be distinct and tender. Giving it just this half-hour to warm through is the perfect amount of time.
5. The Final Flourish: Taste and Adjust. Lift the lid one last time. Give the soup a stir and take a careful taste. This is your moment! Does it need another pinch of salt? A crack of black pepper? Adjust the seasoning to your liking. Now, ladle it into bowls and get ready for the grand finale—the toppings!

Bowls of Cozy: How to Serve It Up

Presentation is part of the fun! I love serving this soup in big, wide bowls so there’s plenty of room for all the good stuff. The final toppings are what take it from great to “can I have seconds, please?!” A generous handful of shredded cheese (cheddar, Monterey Jack, or even a spicy pepper jack) is a must—it gets all melty and wonderful. A sprinkle of fresh, chopped parsley or even a little basil adds a pop of color and freshness. For my friends who love a bit of creaminess, a dollop of sour cream or Greek yogurt is divine. And don’t forget a side of crusty bread or warm, buttered rolls for dipping into that incredible broth!

Make It Your Own: Delicious Recipe Variations

One of the best things about this soup is how adaptable it is. Play with it and see what your family loves!

• Cheeseburger Style: Stir in a cup of shredded cheddar cheese during the last 30 minutes of cooking and top with crispy, crumbled bacon and pickles.
• Spicy Kick: Add a diced jalapeño (seeds removed for less heat) with the bell peppers, and use a can of Rotel diced tomatoes with green chiles instead of plain tomatoes.
• Italian Twist: Use Italian sausage instead of ground beef and stir in a handful of fresh spinach during the last 10 minutes of cooking.
• Meat-Free Marvel: Swap the ground beef for two cups of cooked brown or green lentils. They hold their shape beautifully and are wonderfully hearty.
• Low-Carb/Paleo: Simply replace the white rice with cauliflower rice (add it frozen in the last 30 minutes) and ensure your broth is compliant.

Anna’s Chef Notes & Kitchen Stories

This recipe has been a work-in-progress for years, and it’s truly evolved with my family’s tastes. My youngest used to be suspicious of “green things,” so for a while, I’d pulse the bell peppers in the food processor until they were almost invisible—the flavor was still there, and he happily ate his soup! Now he chops them himself. Funny how that works, right?

I’ve also learned that this soup is one of the best meal prep heroes out there. It freezes incredibly well (just hold the rice if you’re freezing it, and add fresh when you reheat). I often double the batch and stash portions in the freezer for those “I have zero time to cook” days. It’s like giving your future self a delicious, warm hug.

Your Questions, Answered!

Over the years, I’ve gotten some great questions about this soup. Here are the most common ones to help you out!

• Can I use uncooked rice instead of cooked? I don’t recommend it. Uncooked white rice will soak up too much liquid and can become mushy before it’s fully cooked. If you must, use 1/3 cup of UNCOOKED long-grain rice and add an extra 1 cup of broth, but the texture is always better with pre-cooked rice added at the end.
• My soup is too thin! How can I thicken it? No problem! You have a couple of easy options. Make a quick slurry by mixing 2 tablespoons of cornstarch with 1/4 cup of cold water. Stir this into the soup, set the crock pot to HIGH, and let it cook uncovered for 15-20 minutes until thickened. Alternatively, you can mash some of the potatoes and peppers against the side of the pot with a fork to naturally thicken the broth.
• Can I make this on the stove instead? Absolutely! Follow the same steps: brown the beef and onions in a large Dutch oven or stockpot. Then, add all the remaining ingredients EXCEPT the rice. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes. Stir in the cooked rice and heat through.
• Why did my rice disappear/get mushy? This almost always happens if the rice is added too early. Remember, it only needs about 30 minutes to warm through. If you’re using leftover rice from the fridge, it’s already perfectly cooked and just needs to be reheated in the flavorful broth.

Nutritional Information*

*Please note: This is an estimate provided for informational purposes only. Actual values will vary based on specific ingredients used and any substitutions.

Per Serving (approximately 1.5 cups):

• Calories: ~340
• Fat: 14g
• Carbohydrates: 28g
• Protein: 24g
• Fiber: 3g
• Sodium: 720mg

Final Thoughts

At the end of the day, friend, this Crock Pot Stuffed Pepper Soup is everything I love about home cooking wrapped into one cozy bowl—simple ingredients, unfussy steps, and that big, comforting payoff that makes the whole house feel warmer. It’s the kind of recipe you can lean on during busy seasons, chilly evenings, or those nights when you just want something dependable and delicious without hovering over the stove.

What I adore most is how this soup brings everyone to the table with very little effort on your part. It’s hearty enough for the hungriest crowd, nostalgic enough to spark memories, and flexible enough to fit whatever leftovers or veggies you have hanging around. And honestly? There’s just something magical about lifting the lid of your slow cooker and being greeted by a pot of bubbling, tomatoey goodness that’s been quietly working for you all day.

Whether you serve it with crusty bread, melty cheese on top, or keep it simple and straight-from-the-ladle, I hope this soup brings your kitchen the same joy it brings mine. Here’s to cozy bowls, easy weeknights, and recipes that make life just a little more delicious. Enjoy every spoonful!