Crockpot Stuffed Pepper Soup
All the cozy flavors of classic stuffed peppers—without actually stuffing anything. Just toss everything into the slow cooker and let it do the work while you pretend you're slaving away in the kitchen. Featuring ground beef, colorful bell peppers, tomatoes, and rice, this soup is hearty, comforting, and gloriously low-effort.
EQUIPMENT (PAID LINKS)
Ingredients
- 1 pound ground beef
- ½ cup diced onion
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 can 14 ounces diced tomatoes
- 1 can 14 ounces tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- 3 cups beef broth
- 2 cups cooked white rice
Instructions
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until fully browned. Drain the grease to keep the soup from being too oily.1 pound ground beef
- Chop the Veggies: Dice the onion, red bell pepper, and green bell pepper while the beef is cooking.½ cup diced onion, 1 red bell pepper, 1 green bell pepper
- Load the Crockpot: Add the browned beef, diced onion, red and green bell peppers, diced tomatoes, tomato sauce, oregano, garlic salt, Worcestershire sauce, black pepper, and beef broth to the crockpot.1 can, 1 can, 1 teaspoon dried oregano, 1 teaspoon garlic salt, 1 tablespoon Worcestershire sauce, ½ teaspoon black pepper, 3 cups beef broth
- Slow Cook the Soup: Stir everything to combine. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the peppers are tender and flavors are well blended.
- Prepare the Rice: While the soup is cooking, prepare the white rice according to the package instructions so it’s ready by serving time.2 cups cooked white rice
- Serve and Enjoy: Spoon the soup into bowls and top each serving with a scoop of cooked rice—or mix the rice into the pot just before serving if you prefer.