Slow Cooker Stuffed Pepper Soup (Instant Pot Option)

Overhead image of a bowl of stuffed pepper soup.

5 from 9 votes

Slow Cooker Stuffed Pepper Soup (Instant Pot Option)

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 or Instant Pot for a quick family-friendly meal.

Prep Time5

Cook Time15

Total Time30

Course: Dinner

Cuisine: Gluten-free

Diet: Gluten Free

Keyword: crock pot stuffed pepper soup, crockpot stuffed pepper soup, slow cooker stuffed pepper soup

Method: Instant Pot, Slow Cooker

Servings: -6 servings

Author: Lexi

Equipment

1 Pan
1 Slow Cooker

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

We are instructing to use uncooked rice here for the ease of making this without needing leftover rice. If you DO have leftover rice you wish to use up, feel free to make this soup as stated and add in the leftover rice at the end of the cooking time until it is warmed through.

To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through. Also for Whole30 omit the coconut sugar.

Storage:

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!

Nutrition