Slow Cooker Stuffed Pepper Soup is made with ground beef, bell peppers, onions and tomato sauce. All the flavors of your favorite stuffed peppers with half the effort.
Part of the reason I almost never make stuffed peppers for us at home is the frustrating process of cooking them. Between the browning and stuffing of the bell peppers, the water bath they sit in as they cook in the oven for what feels like forever I find half the time I still end up with bell peppers that are not as tender as I want them. 
About a year ago I was making soups for a client who would routinely swap out half her prepared meals for soups. She asked if I could make stuffed peppers in soup form because it was easier for her to eat since she wouldn’t need a fork and knife. I can’t honestly say I’d ever heard of a stuffed pepper soup, but I was determined to make one for her.
The version I made for my client was done on the stovetop, but I know how much all of your love slow cooker recipes on this site. In fact 6 of the top 10 recipes on the site are made in a slow cooker. 
Looking for more recipes like this Slow Cooker Stuffed Pepper Soup?
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Tools used in the making of the Slow Cooker Stuffed Pepper Soup:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Beef Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Slow Cooker Stuffed Pepper Soup
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 3 cloves garlic minced
- 4 cups beef broth
- 2 29 oz. cans tomato sauce
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup instant rice uncooked
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet, add the ground beef on medium-high heat.
- Brown the ground beef in larger chunks than you would if it were taco meat.
- When browned, remove the beef and drain all but a tablespoon of the fat.
Add in the onion and garlic and cook for 2-3 minutes, when they've wilted but not browned.
Add all the ingredients except the cheese into your slow cooker and cook on low for 5-6 hours.
- When ready to serve add in the cheddar cheese into the slow cooker, and scoop on more of the soup on top of it.
- Don't stir or the cheese will disappear into the soup.
I haven’t made this yet but will soon, it sounds so yummy! I’m just wondering if I could add Morning Star Griller Crumbles instead of hamburger. And should it be added before or after cooking & then add the cheese & serve?
I’ve not tested it using that product before. My gut says use it like you would hamburger but I’m not sure. If you decide to try, I’d love to know how it turns out. Good luck!
Made the soup yesterday in the crockpot when I was warming up and then goin to add cheese, the soup is very thick . Should I add water or tomato sauce to thin it out
Both would work to thin it out.
If not adding rice do you still use 4 cups broth and 54 oz tomato sauce.?
You’ll want to reduce the broth by half but keep the tomato sauce. Enjoy!
I followed the recipe to a T minus the cheese. My rice didn’t cook all the way through. Very disappointed. Will look to cook rice separately next time around. Flavors were amazing.
My rice over cooked and came out very thick! I agree to add rice when almost done.
can I put the meat in the slow cooker raw?
You get a much more flavorful dish by browning the meat and having a bit of the fat.
Making this now and just wondering if it’s really 58 ounces of tomato sauce? Just seems like a lot to me
That’s what I used for this recipe. I hope you enjoy it!
I double the recipe when I make it and only use 100 oz which definitely seems like a lot but it comes out perfect ?
I made this and followed the recipe except for the rice (I used those microwavable packets instead because that’s what we had) and made it stovetop because I wanted it sooner rather than later and it was amazing! We are making it again tonight for dinner and doubling the recipe because we both wanted a few more days of lefovers last time! Sooo good and filling, makes GREAT leftovers, and smells amazing as it’s cooking. Possibly the best soup I have ever had!
So glad you liked it! I agree, it makes amazing leftovers.
I got all the ingredients needed to make this dish, but I don’t eat cheese due to a dairy allergy. I’m going to make it the way the recipe reads but leave the cheese out. Will that make a difference? If my boyfriend wants cheese, can I put it directly into his individual portion?
Yes, that should be fine. Enjoy!
Made this soup last night and took it into work. It was a hit and the perfect hearty soup for the cold winter! Will definitely be making it again. It was absolutely delicious and tastes just like a stuffed pepper without all the work!
Thanks so much for coming back to let me know, Alissa. I appreciate the 5 star rating.
I made this soup on the weekend. I only have a 4.5 quart crock pot and it was full right to the top, but worked out okay. It was very good! I might add a TBSP of sugar next time and double the black pepper.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Made this for the first time today and LOVE it! Will definitely be making this again! Thank you so much for the amazing recipe!!
You’re welcome, Ashley!
Loved it, subbed Quinoa for the rice, for protein.
Did you cook the quinoa separate, or altogether simmering in the soup for hours?
I replaced the tomato sauce with 64 oz btl of V8 juice for more flavor. I use V8 in all my tomato dishes ex chili, veg soup, etc. I also used regular jasmine rice, not a fan of minute or instant. The recipe is very good. Thank you for sharing.
Thanks for the tip!
What size Slow Cooker (Crock Pot) do you use? I would be doubling the recipe. I have big eaters & for taking to parties.
Is the oregano & basil fresh or in the spice isle?
Could you use regular whole wheat rice, instead of the instant white rice?
Thank you!
I made this recipe in a 6 qt slow cooker and the spices are dried spices from the spice aisle. I’ve not substitued the rice before but I would think it would work. enjoy!
I have regular (non instant) basmati rice. Do you think it would be okay to add in the beginning??
White basmati rice would work the same but if you’re using brown basmati rice, the cook time will be longer. Enjoy!
When you say 4 cups of Beef Broth, is that four cubes of the beef bullion or is it actually 4 cups of water?
You’ll want 4 cups of beef broth (liquid) added to this recipe. Hope this clears up any confusion.
The recipe says to add the rice with all the ingredients except cheese in the beginning. Since it’s instant rice, I’ve read on other recipes to put the rice in near the end of the cooking, maybe an hour or so. What do you think?
I haven’t tested it that way but if you decide to try, I’d love to know how it turned out.
I LOVEEEEE this soup! I have made it twice in the crockpot, but I’m wondering if you have ever made it on the stove top? I imagine it being nearly the same, just simmer until the peppers are tender and cook rice separately? Would love to hear your thoughts!
I’m so glad you love it! If you want to make it on the stove top, I would suggest bringing it to a boil and then simmering it for 20 minutes. Enjoy!
Awesome recipe! Stuffed peppers without all the work and this is very filling. This is going in to my favorites file.
Thanks Jane!
How long did you cook this in the stovetop? I love recipes that I can make either way 🙂
It is nice to have options! I would suggest bringing it to a boil and then simmering it for 20 minutes. Enjoy!
Why does the cook time at the top of the recipe say 9 hours 35 minutes if the recipe says cook 5-6 hours? Am I missing something?
Nope that was an error, thanks for catching it! I updated it.
I have it in slow cooker now, I am using zesty Italian sausage and cubanelle peppers so well see how it comes out ?
Can’t wait to hear what you think! I hope you enjoy it.
If you double the recipe, do you have to double the time to cook?
Nope, I’d guess this recipe would be fine even doubled for the same amount of time. Worst case scenario I’d guess maybe an extra hour if your slow cooker runs a little less warm.
Can this be cooked on high? And for how long would you recommend?
I prefer low to really simmer the flavors but you could do this on high in a pinch. I would suggest 3-4 hours. Let me know how it turns out!
What a delicious hearty soup!
Thanks Brandy!
What a great soup idea!! Hubby loves stuffed peppers, but I hate all the fuss it takes to make them. Totally trying this instead!
The ease of this dish definitely takes the fuss out. Enjoy!
This is seriously so so comforting!
Definitely!
Omg yaaas! Thanks for the reminder that I need to dust off my slow cooker and make some soup this weekend!
You’re welcome Kelly!
You just not only took the work out of stuffed peppers but I don’t even have to cook it! You are amazing!
Haha, thank you! I just love that dish comes together so easily without sacrificing any of the flavors.