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Bowl of Slow Cooker Stuffed Pepper Soup topped with melted mozzarella cheese on a wooden cutting board

Slow Cooker Stuffed Pepper Soup

This Slow Cooker Stuffed Pepper Soup is a time-saving meal that brings the cozy flavors of traditional stuffed peppers to your bowl without all the work. Ideal for busy weeknights, this healthy slow cooker soup is not only delicious but also customizable for any diet. Enjoy this easy stuffed pepper soup recipe that the whole family will love!
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Prep Time 15 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb. ground beef, browned and crumbled on the stovetop and drained
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 sweet yellow onion diced
  • 2 garlic cloves minced
  • 30 oz. chicken broth (two 15-oz. cans or about 4 cups)
  • 15 oz. can tomato sauce
  • 14.5 oz. can fire-roasted diced tomatoes (do not drain)
  • 1 tsp. oregano (or Italian seasoning)
  • 1/2 tsp. dried basil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup uncooked Minute Rice (add later)
  • Optional topping: shredded mozzarella cheese

Method
 

  1. Brown the ground beef in a skillet over medium heat. Drain any excess grease and transfer to your slow cooker.
  2. Add the diced red and green bell peppers, onion, garlic, chicken broth, tomato sauce, diced tomatoes (with juices), oregano, basil, salt, and pepper to the slow cooker. Stir everything together.
  3. Cover the slow cooker with the lid. Cook on LOW for 8 hours or HIGH for 4 hours.
  4. 20 minutes before serving, stir in 1/2 cup uncooked Minute Rice. Replace the lid and cook on HIGH until the rice is tender (about 20 minutes).
  5. Give the soup one final stir and serve hot. Add shredded mozzarella cheese as a garnish if desired.

Notes

Make it ahead: Prep all your ingredients the night before, then dump everything in the slow cooker in the morning.
Freezer-friendly: Combine all ingredients (except the rice) in a freezer bag, label it, and freeze it for up to a month. Thaw in the fridge before cooking.
Don’t skip browning: The added step of browning the beef adds layers of flavor—totally worth the extra 5 minutes!
Want extra veggies? Add diced zucchini or fresh spinach during the last 30 minutes of cooking for a nutrient boost.
Store leftovers: Keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.