Slow Cooker Stuffed Pepper Soup (Easy & Cozy)

a small white bowl filled with crockpot stuffed pepper soup

4.67 from 3 votes

Slow Cooker Stuffed Pepper Soup (Easy & Cozy)

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.

Prep Time10

Cook Time4

Course: Entree, Soup

Cuisine: American

Diet: Gluten Free

Method: Crockpot, Stovetop

Servings: servings

Author: Ashley McCrary

Equipment

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