Slow Cooker Stuffed Pepper Soup (Easy & Cozy)
Published Oct 25, 2023 Updated Jan 06, 2026
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Slow cooker stuffed pepper soup is everything you love about classic stuffed peppers, just without the extra prep or oven time. It’s cozy, hearty, and packed with ground beef, Italian sausage, colorful bell peppers, and rich tomato flavor, all simmered low and slow until your kitchen smells incredible! This is the kind of dinner that feels comforting and familiar but still easy enough for busy nights, giving you all the nostalgia of stuffed bell peppers in a warm, scoopable bowl that works just as well for family dinner as it does for meal prep lunches all week.
Table of Contents
Why You’ll Love This Stuffed Pepper Soup Recipe
This slow cooker stuffed pepper soup is filling, flavorful, and made with simple ingredients you probably already have on hand. It has that classic stuffed pepper taste without the hassle of stuffing, baking, or carefully timing everything in the oven. It’s also one of those soups that tastes even better the next day, when the peppers and sausage have had time to really soak into the broth. Once the prep is done, the slow cooker does all the work!
If you enjoy cozy, flavor-packed soups like my creamy taco soup or keto zuppa toscana soup, this one fits right into that same rotation of comforting dinners that everyone actually looks forward to eating.
I also love how practical this recipe is. It’s protein- and veggie-packed, reheats beautifully, and works well for both meal prep and freezer meals, which makes it a great option for busy weeknights. Browning the meat and vegetables first is a small extra step that makes a big difference, building flavor and keeping the soup from tasting flat or greasy after hours in the slow cooker.
Ingredients You’ll Need
- Ground beef: Adds richness and classic stuffed pepper flavor. You can swap in ground turkey or chicken for a lighter option.
- Italian sausage: Mild sausage adds depth and seasoning that keeps the soup from tasting flat. Medium or hot works if you like heat.
- Onion and bell peppers: Green and red bell peppers give that unmistakable stuffed pepper taste while adding color and texture.
- Garlic: Adds aroma and rounds out the tomato base.
- Diced tomatoes and tomato sauce: These create the savory, slightly tangy broth that ties everything together.
- Beef broth: Use more or less depending on how thick you like your slow cooker pepper soup. Chicken broth works in a pinch.
- Cooked brown rice or cauliflower rice: Rice keeps it classic, while cauliflower rice makes a low-carb version.
- Italian seasoning, onion powder, salt, and pepper: Simple pantry spices that let the peppers and meat shine.
How to Make This Slow Cooker Stuffed Pepper Soup
Step 1: In a skillet, sauté the garlic, onions, and bell peppers until tender. Remove from the pan.
Step 2: In the same pan, brown the ground beef and Italian sausage over medium heat. Drain any excess grease.
Step 3: Transfer the cooked meat and vegetables to your slow cooker.
Step 4: Add the diced tomatoes with their juice, tomato sauce, and beef broth. Stir in the Italian seasoning, onion powder, salt, and pepper.
Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are well developed. About 30 minutes before serving, stir in the cooked rice or cauliflower rice.
Step 6: Serve warm and garnish with shredded cheese, fresh parsley, or red pepper flakes if desired.
Stovetop Instructions
Brown the meat with the onions, garlic, and peppers in a large Dutch oven. Add the remaining ingredients except the rice, bring to a boil, then simmer for 30-60 minutes. Stir in the cooked rice during the last 30 minutes.
Mac’s Pro Tip
Expert Tips and Easy Swaps
- This stuffed pepper soup is easy to adjust based on what you have. For a healthy version that’s low carb, use cauliflower rice instead of brown rice. You can also add extra vegetables like celery, carrots, corn, or beans if that’s how your family likes it.
- Using both ground beef and sausage gives this ground beef stuffed pepper soup more depth than beef alone, similar to the flavor payoff you get in my stuffed peppers with ground beef.
- If your soup feels too thick, stir in a little extra broth until it reaches the consistency you like. If it’s thinner than you want, let it cook uncovered for the last 20-30 minutes to help it reduce slightly. Adding the rice at the end also helps keep the peppers tender without turning them mushy.
Storage, Freezing, and Meal Prep
This slow cooker soup recipe stores well in the fridge for up to 4-5 days in an airtight container. Reheat individual bowls in the microwave or warm a larger batch on the stovetop.
For freezing, let the soup cool completely, then transfer to freezer-safe containers for up to 3 months. If you plan to freeze it, store the soup without rice. When you’re ready to eat, add freshly cooked rice after reheating for the best texture.
Recipe FAQs
It’s best to add cooked rice near the end so it doesn’t absorb too much liquid or turn mushy.
Yes, the flavors are mild and comforting, making it a great option for all ages!
It’s not recommended to add uncooked rice directly to the slow cooker. Raw rice absorbs a lot of liquid and can become gummy or unevenly cooked. For best results, use cooked rice and stir it in near the end so the soup stays brothy and the texture stays right.
Yes, this soup is great for making ahead! The flavors deepen as it sits, making leftovers even better the next day. For best texture, store the soup without rice and add freshly cooked rice when reheating.
This crockpot stuffed pepper soup is cozy, comforting, and full of classic flavor with none of the extra work. It’s a recipe you can make once and enjoy all week, whether for dinner, lunch, or freezer meals. If you give it a try, leave a comment and let me know how your family liked it, and be sure to check out my slow cooker baked potato soup for another comforting dinner idea!
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Slow Cooker Stuffed Pepper Soup (Easy & Cozy)
Ingredients
- 1 pound ground beef
- 1/2 pound pound Italian sausage mild
- 1 cup onion chopped
- 1 1/2 cup green bell pepper chopped
- 1 cup red bell pepper chopped
- 3 cloves garlic minced
- 1 28 ounce can diced tomatoes undrained
- 14 oz tomato sauce
- 4 cups beef broth or more for a thinner consistency
- 1 cup cooked brown rice or cauliflower rice
- 2 teaspoons Italian seasoning
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
Crockpot
- Sauté Onions & Peppers/Brown Meat: In a skillet, cook the garlic, peppers and onions. Remove once tender and add in the ground beef and sausage over medium heat until browned. Drain any excess fat.
- Transfer To Crockpot: Add the cooked sausage and beef along with the pepper and onions to your Crockpot or slow cooker.
- Add Liquid: Pour in the diced tomatoes (with their juice), tomato sauce, and beef broth.
- Season: Stir in the Italian seasoning, salt, and pepper.
- Cover & Cook: Cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender.
- Add Rice: About 30 minutes before serving, stir in the cooked rice. This allows the rice to absorb the flavors of the soup.
- Serve: Garnish with shredded cheese and fresh parsley if desired.
Stovetop
- Sauté Onions & Peppers/Brown Meat: Heat a 6-quart Dutch oven or large pot over medium-high. Add the olive oil, onion, minced garlic and peppers. Cook until translucent, 2 minutes. Add the beef/sausage and cook until brown, 5-6 minutes. Strain the beef to remove any excess grease.
- Add Liquid/Season: Add the beef broth, canned diced tomatoes (with liquid), tomato sauce, and seasoning.
- Cook: Bring to a boil, then reduce the heat and simmer for 30-60 minutes. The longer it simmers the better the flavor.
- Add Rice: 30 minutes before serving add in the cooked rice. Taste and add any additional salt and pepper to taste. Divide among bowls and enjoy!
Notes
- This stuffed pepper soup is easy to adjust based on what you have. For a healthy version that’s low carb, use cauliflower rice instead of brown rice. You can also add extra vegetables like celery, carrots, corn, or beans if that’s how your family likes it.
- Using both ground beef and sausage gives this ground beef stuffed pepper soup more depth than beef alone.
- If your soup feels too thick, stir in a little extra broth until it reaches the consistency you like. If it’s thinner than you want, let it cook uncovered for the last 20-30 minutes to help it reduce slightly. Adding the rice at the end also helps keep the peppers tender without turning them mushy.
- This slow cooker soup recipe stores well in the fridge for up to 4-5 days in an airtight container. Reheat individual bowls in the microwave or warm a larger batch on the stovetop.
- For freezing, let the soup cool completely, then transfer to freezer-safe containers for up to 3 months. If you plan to freeze it, store the soup without rice. When you’re ready to eat, add freshly cooked rice after reheating for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is always a family favorite! Exploding with so much flavor.
First of all, I never thought to do stuffed peppers as a soup. What a wonderful idea. We made this on Thursday night for our friend group and it was DELISH. I used ground chicken instead of beef and it was beyond expectations.
Wow! I love the idea of using ground chicken. So happy it was a hit!
My husband and I liked this soup. I did not cook the veggies before putting them in the crockpot. They were tender after 4 hours of cooking on high. Thanks
Can’t wait to make this soup! I saw the nutrition info but was wondering if you knew the serving size. I’m a Type2 diabetic & I have to measure everything! Thanks!
A typical serving size for soup is about 1 to 1.5 cups (8 to 12 ounces) per person. Also, as stated on the recipe care, the nutrition facts are a calculated approximation.