Slow-Cooker Stuffed Pepper Soup
This cozy stuffed pepper soup is pure comfort food magic that busy families absolutely adore! You get all those amazing stuffed pepper flavors without any of the fussy prep work. Just toss everything in your slow cooker and come home to the most delicious, hearty meal.
Recipe Details
Timing & Servings: Prep Time: 25 minutes, Additional Time: 4 hours 35 minutes, Total Time: 5 hours, Serves: 8 people.
Nutrition Profile: Nut-Free, Healthy Pregnancy, Soy-Free, High-Protein, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 218 Calories, 7g Fat, 22g Carbs, 17g Protein.
Ingredients You’ll Need
Lean ground beef: You’ll need 1 pound of lean ground beef, which gives you plenty of protein and hearty flavor. I love how it makes this soup so satisfying and filling!
Large onion: One large onion chopped up will give you about 1 cup. Yellow or white onions work great here – use whatever you have on hand!
Sweet peppers: You’ll need 1 medium red, 1 medium orange, and 1 medium green sweet pepper, each chopped to about 1/2 cup. These colorful peppers give you that classic stuffed pepper taste and make the soup so pretty!
Garlic: Just 2 cloves minced will add that perfect aromatic flavor. Fresh garlic really makes a difference here!
Lower-sodium beef broth: You’ll need 4 cups of lower-sodium beef broth for a rich, savory base. This keeps the soup from getting too salty.
Water: 2 cups of water helps create the perfect soup consistency. Simple but important!
Diced tomatoes: One 14.5-ounce can of diced tomatoes, undrained, adds that lovely tomato flavor and texture. Don’t drain them – you want all that good juice!
Seasonings: You’ll need 1/2 teaspoon each of black pepper, chili powder, and smoked paprika. These spices create that warm, comforting flavor that makes this soup special.
Instant brown rice: 3/4 cup of uncooked instant brown rice gives you that hearty, filling texture. It cooks perfectly right in the soup!
Cheese: 1/2 cup of finely shredded colby and Monterey Jack cheese for sprinkling on top. This adds that creamy, melty finish that everyone loves!
How to Make Slow-Cooker Stuffed Pepper Soup
Step 1: Heat up a large skillet over medium heat. Add the ground beef, chopped onion, all three sweet peppers, and minced garlic. Cook everything together, stirring often, until the meat is nicely browned and the vegetables are tender. This usually takes about 8-10 minutes. Drain off any extra fat.
Step 2: Get out your 4- to 5-quart slow cooker and add the beef-vegetable mixture. Pour in the beef broth and water. Add the diced tomatoes with all their juice. Sprinkle in the black pepper, chili powder, and smoked paprika. Give everything a good stir to mix it all together.
Step 3: Cover your slow cooker and cook on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. If you cooked it on low, switch to high heat now. Stir in the instant brown rice. Cover again and cook for 30 minutes more until the rice is tender and everything is heated through.
Step 4: Ladle the soup into bowls and sprinkle each serving with the shredded cheese. The cheese will melt beautifully on top of the hot soup!
Easy and Quick Slow-Cooker Stuffed Pepper Soup Version
Want to make this even easier? You can use pre-chopped frozen bell pepper mix instead of chopping fresh peppers! Just use about 1 1/2 cups of frozen pepper mix. Also, you can brown the meat mixture the night before and store it in the fridge. In the morning, just dump everything in the slow cooker and you’re all set!
Serving Ideas
This soup is a complete meal all by itself, but it’s amazing with some crusty bread or warm dinner rolls on the side. A simple green salad with Italian dressing makes a nice fresh contrast. For extra comfort, serve it with some buttery cornbread!
Storage
Store leftover soup in the fridge for up to 4 days in covered containers. You can freeze it for up to 3 months too! To reheat, just warm it gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth if it gets too thick.
Substitutions
No ground beef? Ground turkey or ground chicken work great too! You can use regular white rice instead of brown rice if that’s what you have. Any color of bell peppers will work – even all green ones if that’s your preference. Regular paprika is fine if you don’t have smoked paprika.
Pro Tips
- Easy cleanup tip: Line your slow cooker with a disposable liner before adding ingredients. When you’re done, just lift out the food and toss the liner!
- Perfect texture: Don’t add the rice too early or it will get mushy. Wait until the last 30 minutes for perfect texture.
- Extra flavor boost: Brown the meat really well for deeper flavor. Don’t rush this step!
- Cheese tip: Add the cheese right before serving so it stays creamy and doesn’t get stringy.
FAQs
Can I make this soup on the stovetop instead?
You bet! After browning the meat and veggies, add everything except the rice to a large pot. Bring to a boil, then simmer covered for 45 minutes. Stir in the rice and cook 15 minutes more until tender.
Can I use regular rice instead of instant?
Sure! Regular rice will work, but you’ll need to add it earlier. Stir it in during the last hour of cooking instead of the last 30 minutes. It needs more time to get tender.
Will this soup freeze well?
This soup freezes beautifully for up to 3 months! Just don’t add the cheese until you reheat and serve it. The rice might absorb more liquid when you reheat, so add extra broth if needed.
Can I make this vegetarian?
Absolutely! Skip the ground beef and use vegetable broth instead of beef broth. Add an extra can of diced tomatoes or some cooked lentils for more substance. It’s delicious either way!
Final Thoughts
I hope your family loves this cozy soup as much as mine does! It’s one of those recipes that makes the whole house smell amazing. Let me know how yours turns out – I’d love to hear about any fun variations you try!
