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Slow-Cooker Stuffed Pepper Soup

17 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 5 hours

Makes

12 servings (4-1/2 quarts)

Updated: Aug. 17, 2023
I tweaked a recipe I got from one of my best friends, and I couldn't believe how much this soup really does taste like stuffed green peppers! With beef and brown rice, slow-cooker stuffed pepper soup makes a hearty meal on a cold day. —Gina Baxter, Plainfield, IL
Slow-Cooker Stuffed Pepper Soup
Slow-Cooker Stuffed Pepper Soup Recipe photo by Taste of Home
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Ingredients

  • 1 pound extra-lean ground beef (95% lean)
  • 1 medium onion, chopped
  • 2 medium green peppers, chopped
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 carton (32 ounces) beef broth

Directions

  1. In a large skillet, cook and crumble beef with onion over medium heat until meat is no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients.
  2. Cook, covered, on low until flavors are blended, 5-6 hours.

Can you freeze slow-cooker stuffed pepper soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Slow-Cooker Stuffed Pepper Soup Tips

How can you make slow-cooker stuffed pepper soup your own?

This slow-cooker soup uses ground beef, but you could switch it up and instead use ground turkey, a more flavorful bulk Italian sausage or even pork sausage. Another easy way to build flavor is to use other varieties of canned diced tomatoes. Try fire-roasted, chili-ready or roasted garlic diced tomatoes. If you're not a fan of brown rice, substitute 2 cups of cooked white rice for the ready-to-serve brown rice. (You'd need to start with about 2/3 cup uncooked long grain white rice to yield 2 cups cooked.) Using a rice cooker makes it especially easy!

How else can you cook stuffed pepper soup?

Stuffed pepper soup can actually be made from start to finish on the stovetop. Start by cooking the beef and onion in a large saucepan instead of a skillet. After you drain off the grease, stir in the remaining ingredients. Bring to a boil then cover and simmer until the flavors are blended, for about 25 to 30 minutes. If you're looking for something even faster, check out our soup recipes made in 30 minutes or less.

How long will leftover slow-cooker stuffed pepper soup last?

Slow-cooker stuffed pepper soup will last for 3 to 4 days in the refrigerator, or 3 to 4 months in the freezer. Thaw overnight in the refrigerator, and add more broth or water as needed when you reheat the soup. If you liked this soup, be sure to try more of our favorite ground beef slow-cooker recipes.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1-1/2 cups: 141 calories, 3g fat (1g saturated fat), 22mg cholesterol, 852mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 11g protein.