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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
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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!
This was so easy to make and really good! It will definitely be added to the normal rotation
Quinoa substitution worked perfectly. Sprinkled 1/4 cup of dry quinoa on top of other ingredients in the crockpot, stirred in when cooking was complete. Turned out great.
Thanks for sharing how that went for you!
I made this yesterday for my husband and I. We loved it. It will be on our soup rotation for sure this winter. Thanks for the great recipes.
Wondering if I can substitute uncooked Quinoa for the rice in the crockpot version?
Hi Emily. We haven’t tested it but my feeling is that it should be similar. Please let us know if you give it a try and how it turns out!
This soup was so easy to whip up and a hit with my whole family – my 16 month old loved it! Definitely recommend making this dish!
I’ve made several of Lexi’s recipes and this stuffed pepper soup happens to be my favorite. It was really a big hit with my husband. Super delish!!!
Made this last night–my first real crock pot cooking attempt! Served it with brown rice, and it was AMAZING! Total hit in my apartment. I have a serious thing for stuffed peppers (with meat), though I’ve rarely had them. Frozen junk from the store just doesn’t cut it. This absolutely met my expectations of an easy to make, easy to eat stuffed pepper! I look forward to making this again one day…
Lexi I see it serves 6 but what is the serving size!? Thnx!!
How much cooked rice do you normally put in?
I’ve tried many of Lexi’s recipes and they’ve all been great! This however is absolutely delish!!! I made it tonight and took everything in me not to eat the whole pot! Great recipe! Keep them coming and thank you for sharing your talent!
Made this and it is DELISH!
This looks so good!!!!
We made this today. Delish!!! A soup series would be awesome. My favorite soups are broccoli cheese (that would be a challenge to make Paleo friendly, but maybe primal?), Italian wedding soup, creamy tomato basil, cream of mushroom, chicken and dumplings, baked potato, split pea and ham, Vietnamese pho, and Chinese seafood soups!
This looks delicious. Thank you for the recipe.
This soup sounds delish!!! I’m def making this & I would love to see more crock pot soup recipes Lexi!!
Yes love the soup series idea! Crockpots ftw!
Also I love that bowl you have your soup in..where did you get it??
Home Goods!!!!
Oh wow, this soup looks delicious! Perfect for a fall evening.
This looks great!! Please keep the soups coming! Thanks, Lexi :).
This is a brilliant idea. I love that I don’t need to stuff peppers to enjoy all the delicious flavor.
I loved stuffed peppers, and this looks so much easier than the traditional version! Yum! Pinned!