Easy Crockpot Stuffed Pepper Soup Recipe
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There’s nothing better than a cozy bowl of this Crockpot Stuffed Pepper Soup recipe. It has all the flavors of classic stuffed peppers, but so much easier! Ground beef, Italian sausage, colorful bell peppers, and aromatic herbs come together for a comforting, slow-cooked treat that’ll give your taste buds a warm, hearty hug.
Table of Contents
What Makes This Recipe Great
The weather is cooling, and it’s time to bring out all the soup recipes! So get your crockpot or Dutch oven ready because you’ll love my newest recipe! Crockpot Stuffed Pepper Soup is a hearty and flavorful soup inspired by the classic stuffed bell pepper dish. It features all the same beloved ingredients in soup form!
I love this recipe because it’s protein and veggie-packed, comes together easily, and is perfect for a large family dinner, or meal prep throughout the week. If you’re a Sunday prepper, make a pot of this for family dinner, then store the rest for easy lunches or dinners throughout the week!
This delicious soup recipe is gluten-free, dairy-free, and can be made low-carb with some easy swaps!
Ingredients Notes
- Ground Beef: Feel free to make a lightened-up version with ground turkey or ground chicken if desired.
- Italian Sausage: I used mild, but feel free to spice it up with medium or hot if you can handle it!
- Veggies: Onion, green bell pepper, red bell peppers, and garlic.
- Canned Diced Tomatoes
- Tomato Sauce
- Beef Broth: You’ll want to use more or less depending on your desired consistency. If you don’t have beef broth, chicken broth will work in a pinch.
- Cooked Brown Rice: You can also swap this for pasta of your choice, but rice is a traditional stuffed pepper ingredient.
- Italian Seasoning: This blend combines basil, garlic powder, oregano, thyme, marjoram, rosemary, sage, and onion powder.
- Onion Powder
- Salt and Black Pepper to taste
Step-by-Step Instructions
Crockpot
- In a large skillet, cook the garlic, peppers, and onions. Remove once tender, and add the ground beef and sausage over medium heat until browned. Drain any excess fat.
- Add the cooked sausage and beef, along with the pepper and onions, to your Crockpot or slow cooker.
- Pour in the diced tomatoes (with their juice), tomato sauce, and beef broth.
- Stir in the Italian seasoning, salt, and pepper.
- Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the vegetables are tender.
- About 30 minutes before serving, stir in the cooked rice. This allows the rice to absorb the flavors of the soup.
- Garnish with shredded cheese and fresh parsley if desired.
Stovetop
- Heat a 6-quart Dutch oven or large pot over medium-high heat. 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 the beef broth, canned diced tomatoes (with liquid), tomato sauce, and seasoning.
- Bring to a boil, reduce the heat, and simmer for 30-60 minutes. The longer it simmers, the better the flavor.
- 30 minutes before serving, add in the cooked rice. Taste and add any additional salt and pepper to taste. Divide among bowls and enjoy!
Mac’s Pro TipS
Expert Tips
- For a keto or low-carb version, feel free to add cooked cauliflower rice instead of brown rice.
- Garnish with shredded cheddar cheese, sour cream, chopped green onions, fresh parsley, and/or red pepper flakes.
- I love this recipe because it is really easy to customize depending on your preferences. You can add a can of drained corn, beans, celery, carrots, or any other desired veggies.
Serving Tips
Serve with your favorite garnishes and a side of crusty bread or a salad, if desired. You can also serve it by itself– it’s super filling!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave or a larger batch on the stovetop.
To freeze, let the soup cool completely. Then transfer it to an airtight, freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge, then reheat over the stove.
If you plan to freeze the batch, I recommend storing it without the cooked rice. When you’re ready to serve, add freshly cooked rice to the pot, stir to combine, and reheat over the stove top.
Recipe FAQs
With the brown rice, there are 14 net carbs per serving. If you omit the brown rice, there are just 8 net carbs!
Absolutely. It will change the taste slightly, but is a great low carb option.
More Soup Recipes
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Easy Crockpot Stuffed Pepper Soup Recipe
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
Expert Tips
-
- For a keto or low-carb version, feel free to add cooked cauliflower rice instead of brown rice.
-
- Garnish with shredded cheddar cheese, sour cream, chopped green onions, fresh parsley, and/or red pepper flakes.
-
- I love this recipe because it is really easy to customize depending on your preferences. You can add a can of drained corn, beans, celery, carrots, or any other desired veggies.
Serving Tips
Serve with your favorite garnishes and a side of crusty bread or a salad, if desired. You can also serve it by itself– it’s super filling!Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave or a larger batch on the stovetop. To freeze, let the soup cool completely. Then transfer it to an airtight, freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge, then reheat over the stove. If you plan to freeze the batch, I recommend storing it without the cooked rice. When you’re ready to serve, add freshly cooked rice to the pot, stir to combine, and reheat over the stove top.
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