This recipe for Slow Cooker Stuffed Pepper Soup combines all the best flavors of stuffed peppers and serves them in a savory, richly flavored soup that is great for rainy days and busy schedules.
Anyone who knows me well is probably not surprised to hear that I’m a huge fan of stuffed peppers. From their adorable presentation, to their healthy ingredients, to the deep and comforting flavors, you really can’t go wrong if you’re looking for something that’s easy to make and a hit with even the pickiest of eaters.
But if there’s one downside to stuffed peppers, it’s their fragility. When you create a dish that looks like a sculpture, don’t be surprised if they quickly fall apart the moment you stab your fork into them. There’s also the very likely possibility that your stuffed peppers will be a mess from the start, as they tend to tilt or topple while baking. That’s especially true if you turn the creation of your stuffed peppers into a fun activity with kids. Don’t ask me why, but kids absolutely love making stuffed peppers. It’s a culinary oddity because if you ask them to help you make some roasted chicken or stir fry, you’re likely to get some blank stares. But stuffed peppers? It’s like a light turns on, and my kids practically leap up to rush into the kitchen. I even like to encourage my kids to poke out little eyes and mouths in the peppers, turning them into cute little jack-o’-lanterns.
But as any parent knows, fun activities can quickly turn into temper tantrums and meltdowns, and if the beautiful stuffed peppers your kids made turn lopsided in the oven, don’t panic. Simply turn them into soup instead.
So if you want all the best flavors of stuffed peppers without worrying about them falling apart, then look no further than this recipe for Slow Cooker Stuffed Pepper Soup. What you’ve got is a savory, hearty, surprisingly complex soup that looks great — and tastes even better.
Do I have to stuff my pepper beforehand?
Not at all! And now is probably a good time for me to admit that the title of this recipe is a little misleading. Yes, this is “stuffed pepper” soup, in the sense that it replicates the flavor of stuffed peppers — but you’re not actually stuffing your peppers at all. What’s the point, when the ingredients are all meant to float around anyway?
But with that being said, if you do have some leftover stuffed peppers in your refrigerator already, this is the perfect recipe to amp up your leftovers in a unique way.
FAQs & Tips
How to Make Ahead and Store?
For the simplest way to store, simply let the Crock-Pot container cool and then slide into the fridge (just make sure you put some hot pads underneath if the container is still hot). Or ladle the soup in an airtight container or bowl to keep for a few days. And don’t be surprised if you find it tastes even better leftover, as the flavors will have had time to deepen in complexity.
Can I Use Any Type of Pepper?
Sure! For this recipe I recommend bell peppers — red, green, or yellow are all fine — although you’re free to use any neutral pepper variety like Anaheim peppers or poblanos. Be careful about jalapeños or other more spicy peppers, however, as they can overwhelm the soup.
Do I Have to Use Beef?
Feel free to use any meat you enjoy. I prefer beef, but I’ve found chicken, pork, or even seafood like shrimp or crawfish makes for a great soup.
Serving Suggestions
This soup is perfect to make ahead of time for meal prep, as a party dish if you’re having friends over, or simply as a nice family meal on rainy days. I would recommend serving alongside some hot tortillas, fresh bread, or even a quesadilla or grilled cheese. For the soup itself, you can’t go wrong with adding some fresh lime juice, shredded cheese, or freshly chopped cilantro to give it that extra oomph.
Slow Cooker Stuffed Pepper Soup
Ingredients
- 1 lb ground beef extra-lean
- 1 cup onion diced
- 14.5 oz can of diced tomatoes no salt added
- 2 cups green bell peppers chopped
- 15 oz can of tomato sauce no salt added
- 3 cups beef broth low sodium
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup rice cooked
Instructions
- In a skillet over medium heat, brown the ground beef with the diced onion until the beef is fully cooked and onions are translucent.
- Drain any excess fat from the beef and onion mixture and transfer to a 6-quart slow cooker.
- Add the diced tomatoes (with their juice), chopped green bell peppers, tomato sauce, beef broth, dried basil, and dried oregano to the slow cooker.
- Stir to combine all the ingredients well.
- Cover the slow cooker and set it to cook on low for 6-8 hours, allowing the flavors to meld together.
- About 30 minutes before serving, stir in the cooked rice and allow it to heat through.
- Serve the soup warm with your choice of toppings, such as shredded cheese or sour cream.
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