This post may contain affiliate links. Please read my disclosure policy.
This Slow Cooker Stuffed Pepper Soup is the perfect cold-weather meal! Loaded with all your favorite stuffed pepper flavors but without the hassle of actually having to stuff peppers, it’s easily cooked in the crockpot, an Instant Pot, or on the stovetop for a quick family-friendly meal.
Hearty, comforting, and delicious, this crock pot stuffed pepper soup is gluten-free and can easily be made dairy-free and Paleo, too!
Quick and Easy Stuffed Pepper Soup
I love a good stuffed pepper recipe like my Philly cheesesteak stuffed peppers and pizza stuffed peppers. However, soup season is here, and I’m ready to embrace the warm, cozy flavors that come with it!
So, I’m transforming one of my favorite meals into a comforting soup with this crockpot stuffed pepper soup recipe! It has been a favorite of mine for quite a while because it’s hearty, flavorful, and so simple to make.
It has all the stuffed pepper flavor you know and love but takes about half the work. Just combine all the ingredients, and let the slow cooker do all the heavy lifting. Then, you can come back to a complete meal waiting for you at dinner!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Avocado Oil: I prefer the neutral flavor of avocado oil, but olive oil will also work.
- Ground Beef: You’ll need 1 pound of ground beef for this recipe. I prefer to use lean ground beef, but any fat percentage will work. Feel free to substitute ground turkey or ground chicken if preferred.
- Fresh Veggies: Green or red bell peppers and onions add flavor and nutrients, recreating the classic stuffed pepper taste.
- Canned Tomatoes: We’re using canned tomato sauce and canned diced tomatoes to form the base of the soup.
- Stock: Use beef stock or chicken stock. You can also substitute vegetable stock if needed.
- Coconut Sugar: I like to include a pinch of sugar to balance the acidity of the tomatoes, but you can omit it to keep this recipe Paleo-friendly and Whole30.
- Seasonings: You’ll need garlic powder, black pepper, salt, and paprika.
- White Rice: Feel free to substitute cauliflower rice for a low-carb option.
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make Slow Cooker Stuffed Pepper Soup
- Brown the beef: Heat oil in a pan over medium heat. Add the beef, and cook, breaking it into pieces until it’s no longer pink. Drain off all but about a teaspoon of oil.
- Combine: Add the browned beef and all the remaining ingredients except the rice to a slow cooker. Mix well. Then, sprinkle the rice on top.
- Cook: Cover, and cook until the veggies are tender and teh rice is fluffy.
- Serve: Portion your soup into bowls, garnish with scallions and cheddar cheese, if desired, and enjoy warm!
Instant Pot Option
If you’re in a bit of a rush, this crockpot stuffed pepper soup is just as delicious in an Instant Pot! Follow the steps below, and it will turn out great:
- Brown the beef: Set the Instant Pot to sauté. Then, heat the oil, and brown the beef. Drain off all but one teaspoon of oil.
- Sauté: Add the onions and peppers, and cook until they begin to soften. Then, shut off the sauté function.
- Combine: Add in the remaining ingredients, and stir well.
- Cook: Place the lid on the Instant Pot, set the valve to sealing, and cook on manual high pressure with a natural release. Release any remaining pressure. Enjoy!
Serving Suggestions
Made with protein, carbs, veggies, and fat, this slow cooker stuffed pepper soup is plenty filling enough to serve as a complete meal. However, if you want to add a side or two, some of my favorite options include:
Kitchen Tools I Use
FAQs
Absolutely! To do so, brown the beef in oil a skillet, and drain all but one teaspoon of oil. Next, add the peppers and onions, and cook to soften. Then, stir in the remaining ingredients, and simmer until the veggies are tender and the rice is cooked through.
Leftover soup will stay fresh in an airtight container in the fridge for up to 5 days.
Yes! You can freeze leftovers for up to 1 month. Let the soup cool completely, and transfer it to a freezer-safe container to store. Or, pour individual portions into souper cubes, and transfer them to a sealable bag. Then, you can just pull out a cube or two when you’re ready to serve!
Yes, this recipe is a great way to use up any cooked rice you have on hand. Cook the other ingredients as normal. Then, stir in the white or brown rice, letting it cook just long enough to warm through.
More Delicious Soup Recipes To Try
Slow Cooker Stuffed Pepper Soup (Instant Pot Option)
Ingredients
- 1 teaspoon avocado oil
- 1 lb. ground beef
- 2 green or red bell peppers chopped
- 1 onion chopped
- 1 15 oz. can tomato sauce
- 1 15 oz. can diced tomatoes
- 3 cups beef or chicken stock
- 1 tablespoon coconut sugar omit for Whole30
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1/4 cup white rice uncooked
To Garnish:
- Scallions sliced
- Cheddar cheese shredded (optional)
Instructions
To Make in the Crock Pot:
- Heat oil in a pan over medium heat. When hot cook the beef until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.1 teaspoon avocado oil, 1 lb. ground beef
- To a slow cooker add browned beef and all remaining ingredients except the rice. Mix to combine. Sprinkle the rice over the top of the mixture and close the lid.2 green or red bell peppers, 1 onion, 1 15 oz. can tomato sauce, 1 15 oz. can diced tomatoes, 3 cups beef or chicken stock, 1 tablespoon coconut sugar, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon fine sea salt, 1 teaspoon paprika, 1/4 cup white rice
- Let cook on high for 4-6 hours.
- Once the rice is cooked through, season to taste and serve, garnish with optional scallions and cheddar cheese and serve.Scallions, Cheddar cheese
To Cook in the Instant Pot:
- Set Instant Pot to saute function. Heat oil and add ground beef. Cook until no longer pink, about 6-8 minutes. Drain off all but 1 teaspoon of excess oil.
- Add onions and peppers and cook until beginning to soften, about 5 minutes. Shut off the saute function.
- Add in remaining ingredients and stir well.
- Place the lid on the Instant Pot and set the valve to sealing.
- Cook on manual high pressure for 10 minutes, with a 5 minute natural release. Release any remaining pressure.
- Garnish as desired, and serve immediately.
To Cook on the Stove top:
- Heat a large pot and add a teaspoon of oil.
- Once hot, add the ground beef and cook through until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
- Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
- Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 25 minutes. Add any additional broth as needed to thin out the soup.
- Serve immediately with garnish of choice.
Notes
- Store leftover soup in an airtight container in the fridge for up to 5 days.
- Freeze leftovers for up to 1 month. Let the soup cool completely, and transfer it to a freezer-safe container to store. Or, pour individual portions into souper cubes, and transfer them to a sealable bag. Then, you can just pull out a cube or two when you’re ready to serve!
Excellent recipie. I received lots of peppers this week in my organic veggie box. This was a great way to use them up. My husband who doesn’t like peppers enjoyed the soup very much. Will definitely be making this again
I love this soup. Made it several times. Always in the Instant Pot. So flavorful. I substitute beyond beef.
I made this the other day but substituted ground turkey for ground beef. It was amazing! I kept the seasonings the same, which I think helped me to not miss the richer flavor of the beef. It’s also SO easy to make – not a lot of ingredients and not a lot of active cooking time. 10 out of 10. Will make again!!!
Do you think this could be made into a freezer meal?
As in, is it freezer friendly? Or can you put it raw in the freezer to cook later?
I have a very picky teenager and she loved this. It was amazing! I would probably cut the recipe in 1/2 as there are only three of us and we had a ton left.
This recipe is one of my absolute favorites from Lexi’s Clean Kitchen! I have easily made it a dozen times since finding it and both myself and my husband are big fans. I have always used my insta-pot when making and I sub with ground turkey, it’s awesome that I only have to dirty 1 pot!
Love this! I use ground turkey.
Has anyone used brown rice instead of white? Just curious if it would affect the cooking time at all.
Brown rice takes significantly longer to cook for white rice and can’t be swapped exactly the same as white rice.