Crockpot Stuffed Pepper Soup

Crockpot stuffed pepper soup has all the flavors of the classic stuffed peppers recipe…but in soup form. All the taste without the fuss of stuffing peppers! This deconstructed ground beef and bell pepper soup is an easy one-pot recipe that you can serve any night of the week. Instructions to make this stuffed pepper soup in the Instant Pot are also included in this blog post.

Ingredients For Crockpot Stuffed Pepper Soup

• Ground Beef
• Bell Peppers
• Cooked Rice
• Onion
• Garlic
• Beef Broth
• Diced Tomatoes
• Seasonings: salt, pepper, oregano, paprika

How To Make Crockpot Stuffed Pepper Soup

Slow Cooker

1. Add the oil to a large skillet over medium-high heat. When hot, add the ground beef, onion, and garlic. Cook until the beef is browned, approximately 5 to 7 minutes. Stir frequently and crumble the beef as it cooks. Drain the grease and add the mixture to the slow cooker.
2. Add the bell peppers, diced tomatoes, broth, oregano, paprika, salt, and pepper to the slow cooker. Stir to mix well.
3. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
4. The last 10 minutes of cooking time, stir in the cooked rice.
5. Season with salt & pepper to taste.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add the ground beef, onion, and garlic. Cook for 3-5 minutes, stirring frequently. Crumble the beef as it cooks.  Drain the grease if needed. Turn off the Instant Pot.
2. Pour in the beef broth. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the bell peppers, diced tomatoes, oregano, paprika, salt, and pepper. Stir to mix well.
3. Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is  complete, quick release the pressure.
4. Open the lid and select sauté. Stir in the rice.
5. Season with salt & pepper to taste.

FAQs Tips

Do you have to use ground beef?

Nope! While the recipe is written for ground beef, you can substitute your preferred ground meat like turkey. No changes to the recipe need to be made other than swapping out the meat.

Do you have to use a red and a green bell pepper?

You do not! 2 green bell peppers will work just fine. Use whatever color bell peppers you have on hand.

What type of rice should you use?

This slow cooker stuffed pepper soup uses cooked rice. I have yet to test this recipe using uncooked rice. The exception is if you use cauliflower rice. Stir in the uncooked cauliflower rice the last 10 minutes of cooking time.  

Can you add more rice?

Of course. Use as little or as much rice as you want. 

How do you store leftovers?

Store leftover crockpot stuffed pepper soup in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Ground Beef Recipes

• Spanish Rice

• Vegetable Soup

• Tex-Mex

• Bean and Spinach Soup

• Chuck Wagon Stew

• Taco Casserole

Crockpot Stuffed Pepper Soup

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• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound ground beef
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup cooked white or brown rice
• 1/3 cup onion, diced
• 2 garlic cloves, minced
• 4 cups beef broth
• 15 ounces diced tomatoes in juices
• 1 tablespoon dried oregano
• 1 1/2 teaspoons salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 1 tablespoon oil

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Instructions

Slow Cooker

1. Add the oil to a large skillet over medium-high heat. When hot, add the ground beef, onion, and garlic. Cook until the beef is browned, approximately 5 to 7 minutes. Stir frequently and crumble the beef as it cooks. Drain the grease and add the mixture to the slow cooker.
2. Add the bell peppers, diced tomatoes, broth, oregano, paprika, salt, and pepper to the slow cooker. Stir to mix well.
3. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
4. The last 10 minutes of cooking time, stir in the cooked rice.
5. Season with salt & pepper to taste.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add the ground beef, onion, and garlic. Cook for 3-5 minutes, stirring frequently. Crumble the beef as it cooks.  Drain the grease if needed. Turn off the Instant Pot.
2. Pour in the beef broth. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the bell peppers, diced tomatoes, oregano, paprika, salt, and pepper. Stir to mix well.
3. Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is  complete, quick release the pressure.
4. Open the lid and select sauté. Stir in the rice.
5. Season with salt & pepper to taste.

Notes

• 1/2 cup uncooked rice yields approximately 1 cup of cooked.
• If you use cauliflower rice, you can add it into the slow cooker the last 10 minutes of cooking time uncooked.

Nutrition

• Calories: 300

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