Slow Cooker Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup is like a warm hug from grandma — if grandma was a slow cooker. This soup has everything you love about stuffed peppers but without the hassle of trying to make those peppers stand up in a baking dish. It’s all the juicy deliciousness, but easier on your weeknight sanity. Perfect for when you want comfort food but you also want to stay on the couch wrapped in your favorite blanket. Trust me, you’ll want to give this one a whirl!

Now, let me tell you a little story of love and soup. My husband? He was *not* a soup guy. He was one of those “why would I want to drink my meal” kind of people. But then came this recipe into our lives. It transformed our dinner routine — practically like magic! The first time he had this soup, he was silent. I mean, not a peep, just basking in the glorious flavors. Ever since, it’s found its way into our weekly rotation. It’s a total family favorite — and that’s saying something!

Why You’ll Love This Slow Cooker Stuffed Pepper Soup

– Because you don’t have to play *pepper balance* in the oven anymore.
– It’s as comforting as cuddling with your dog on a rainy day.
– Makes leftovers that are actually exciting to eat again. Crazy, right?
– Great for when you didn’t plan anything, and just want to throw stuff in a pot and live your life.

How to Make It

Alright, here’s how you whip up this bowl of joy. First, grab your slow cooker – surprise, surprise, right? Start with throwing in some ground beef. Just brown it a bit before tossing in — trying to make this easy, not greasy. Then chop up peppers and onions. Don’t worry if your pieces aren’t perfect cubes; it’s all going to cook down and taste amazing no matter what shape they are. Add in your canned tomatoes (hopefully you’ve already opened them), some beef broth, and season with love (aka, salt and pepper – and a little garlic if you’re feeling fancy).

Pop that lid on, set it, and forget it until dinner time. Or try to. If you’re like me, you’ll probably peek in a couple of times because, well, it smells SO GOOD. When it’s all done, grab a ladle and dive in!

Ingredient Notes

– Ground Beef: Start with this. Everybody likes a little sizzle to kick things off, right? Just make sure it’s browned a bit before the slow-cook magic happens.
– Bell Peppers: Green, red, orange… pick a color, or all of them! More color = more fun.
– Beef Broth: Makes it all come together like a big cozy hug. Don’t skimp on this one unless you want watery sadness.

Recipe Steps:
1. Brown ground beef in a skillet, drain excess fat.
2. Throw beef, chopped peppers, onions, canned tomatoes, beef broth into slow cooker.
3. Season with salt, pepper, and garlic if you’re feeling fancy.
4. Set slow cooker on low for about 6-8 hours… then go live your life.
5. Return to glorious, ready-to-eat soup. Ladle into bowls and enjoy!

What to Serve It With

Corral some crusty bread, a dollop of sour cream, or maybe a sprinkle of cheese if you’re feeling extra. Honestly, this baby pairs with almost anything you can think of in the bread or cheese realm.

Tips & Mistakes

Don’t forget to brown the beef before adding it. If you skip that, you might end up with little grey blobs floating in your soup—not cute. And if you’re adding garlic, go easy at first. You can always amp it up later.

Storage Tips

You’re going to want to save every drop because leftovers are even better (I heard it here first, folks). Toss it in an airtight container and chuck it in the fridge where it can chill for a few days. Eating it cold is surprisingly not weird, and kicking off your morning with a warm bowl is cozy — values breakfast more than clichés, I say!

Variations and Substitutions

Out of beef? Ground turkey works, too. Or try a mix of what you’ve got hanging out in the freezer. Want vegetarian? Throw in more beans and veggies, and swap beef broth for veggie broth. For a spicy kick, toss in some crushed red pepper. Keep the spirit of experimentation alive!

Frequently Asked Questions

Slow Cooker Stuffed Pepper Soup

This hearty slow cooker stuffed pepper soup is packed with ground beef, rice, vegetables, and a flavorful tomato broth. Perfect for cozy dinners!

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Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound ground beef
• ▢ 1 cup uncooked long grain white rice
• ▢ 4 cup beef broth low sodium preferred
• ▢ 2 cup diced tomatoes with juice
• ▢ 3 large green bell peppers seeded and chopped
• ▢ 1 small onion finely diced
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon ground cumin
• ▢ 0.5 teaspoon black pepper
• ▢ 1 teaspoon salt

Instructions

Preparation Steps

• In a skillet over medium heat, cook ground beef until browned and no longer pink. Drain excess fat.
• Add diced onions, green peppers, and garlic to the skillet. Cook for 5 minutes until softened.
• Transfer the cooked beef and vegetables to the slow cooker. Stir in beef broth, diced tomatoes, uncooked rice, oregano, cumin, salt, and black pepper.
• Cover and cook on low for 6 hours or on high for 3 hours, until rice is tender and flavors melded.
• Stir the soup well before serving. Adjust seasoning if necessary.

Notes

This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat thoroughly before serving.