Crockpot Stuffed Pepper Soup
I can’t think of a better way to celebrate cozy season than with a bowl of this hearty, wholesome, super satisfying crockpot stuffed pepper soup! After seeing how much you all loved my recent crockpot crack potato soup, crockpot cowboy soup, and crockpot Mexican street corn soup, I just knew I had to create another one for you to add into your meal plans this fall and winter.
So this one is made with browned ground beef, diced bell peppers, onions, and a tomato base that slowly simmers in the slow cooker until everything turns rich and flavorful.
The slow cooking lets the peppers soften perfectly and gives the broth that cozy, homemade depth you usually only get from simmering on the stove all day. Once it’s done, you’ll stir in cooked rice for that classic stuffed pepper feel — hearty, a little smoky from the liquid smoke, and full of those familiar sweet-and-savory flavors that make this dish so satisfying. Shall we make it together?!
Ingredients
I know many readers prefer a printable recipe card (I love how organized some of you are with your own recipe folders!), so you’ll find one at the bottom of this post. Don’t skip the next few sections though. I’m explaining more about the ingredients and their role in this recipe, sharing photos from the process, and giving extra ideas for variations and serving ideas, etc.
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Beef broth – the flavorful base that ties everything together.
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Cooked white rice – adds heartiness and makes the soup feel like a meal.
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Ground beef – classic stuffed pepper flavor in soup form.
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Yellow onion – builds flavor and a little sweetness as it cooks.
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Red bell pepper – adds color and a mild, sweet flavor.
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Green bell pepper – brings that signature stuffed pepper taste.
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Tomato sauce – creates a rich, savory broth.
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Diced tomatoes – add texture and a little acidity to balance the richness.
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Liquid smoke – gives a subtle smoky depth that makes this soup extra cozy.
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Brown sugar – just a touch to round out the acidity from the tomatoes.
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Minced garlic – adds bold, aromatic flavor.
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Dried oregano – brings a warm, herby note that complements the peppers.
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Salt – enhances all the flavors and keeps the soup balanced.
How To Make Crockpot Stuffed Pepper Soup
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Add all the ingredients to the crockpot — except for the rice — and give everything a gentle stir to combine.
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Cover with the lid and cook on high for 4 hours or low for 6 hours, until the peppers are tender and the flavors have come together.
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Stir in the cooked rice just before serving, then ladle it up and enjoy a cozy bowl of stuffed pepper goodness.
Storage
If you’re planning to store leftovers, don’t mix the rice into the whole pot, as it’ll soak up too much liquid and turn gummy (no one wants that). Instead, spoon the rice directly into each serving bowl or set aside the portion of soup you want to store before adding the rice. Keep leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Variations
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Swap the protein: Ground turkey, chicken, or even Italian sausage all work great if you want to mix things up.
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Make it low-carb: Skip the rice and add cauliflower rice instead — it soaks up the flavor without the extra starch.
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Add a little heat: Stir in red pepper flakes or a diced jalapeño for a kick.
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Go vegetarian: Use plant-based crumbles or lentils instead of beef and swap the broth for veggie stock.
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Cheesy twist: Sprinkle shredded mozzarella or cheddar on top right before serving for a stuffed pepper meets cheesy soup moment.
Tips for Success
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Brown the beef first: It adds flavor and keeps the soup from getting greasy. Totally worth the extra few minutes.
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Dice the veggies evenly: This helps them cook at the same rate and gives you a nice balance of peppers and beef in every bite.
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Use cooked rice: Uncooked rice will soak up too much liquid and mess with the texture, so make sure it’s cooked before you add it in.
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Adjust the seasoning at the end: Give it a quick taste before serving — a pinch of salt or an extra splash of broth can make all the difference.
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Add the rice last: Always stir in the rice just before serving to keep the texture perfect (and avoid the dreaded soggy rice situation).
Serving Ideas
This soup is one of those cozy dinners that’s just as good on a busy weeknight as it is on a lazy Sunday.
I love serving it with a side of crusty bread or garlic toast to soak up the tomato-rich broth. If you want to round it out a little more, add a simple green salad or roasted vegetables on the side.
For an extra comfort-food moment, top each bowl with a sprinkle of shredded cheese — mozzarella or cheddar both melt beautifully into the soup. And if you’re feeding little ones, serve it with crackers or rolls for dipping; it’s always a hit.
Crockpot Stuffed Pepper Soup
Ingredients
- 3 Cups Beef Broth
- 2 Cups Cooked White Rice
- 1 Pound Ground Beef browned and drained
- 1 Small Yellow Onion diced
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- 1 Can Tomato Sauce 14oz
- 1 Can Diced Tomatoes drained (14oz)
- 1 Tablespoon Liquid Smoke
- ½ Tablespoon Brown Sugar
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Salt
Instructions
- Add all the ingredients to the crockpot — except for the rice — and give everything a gentle stir to combine.
- Cover with the lid and cook on high for 4 hours or low for 6 hours, until the peppers are tender and the flavors have come together.
- Stir in the cooked rice just before serving, then ladle it up and enjoy a cozy bowl of stuffed pepper goodness.
This soup is such a wonderfully cozy recipe to add to your slow cooker repertoire. Hearty, wholesome, and super easy to prep, it’s one to keep coming back to, especially over the colder months. If you try it, I’d love to hear about it! Drop a comment below, and you can also tag me in your snaps on Instagram @slimmingviolet.
And if there are any more crockpot recipes you’re eager to see, do let me know! I’m always looking to create more slow cooked meals to share here on the blog, and I’d love to take your ideas onboard. Enjoy!
