Can I use brown rice instead of white rice?

Yes, brown rice works wonderfully in this recipe. For the slow cooker, you'll need to increase the cooking time by about 1-2 hours. In the Instant Pot, add 5 minutes to the pressure cooking time, and on the stovetop, plan for an additional 15-20 minutes of simmering.

Why is my rice still hard after cooking?

Different types of rice and even different brands can require varying cooking times. If your rice isn't fully cooked, add a bit more liquid if needed and continue cooking until tender. Altitude and the exact temperature of your slow cooker can also affect cooking time.

Can I make this soup vegetarian?

Absolutely! Simply omit the ground beef and use vegetable broth instead. Add an extra bell pepper for more substance, or include a can of drained and rinsed black or kidney beans for protein.

My soup is too thick/thin. How can I fix it?

For soup that's too thick, simply add more broth until you reach your desired consistency. If it's too thin, you can either simmer it uncovered to reduce, or make a quick slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in while the soup is hot.

Slow Cooker Stuffed Pepper Soup Recipe

Name: Slow Cooker Stuffed Pepper Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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; Scallions, sliced; Cheddar cheese, shredded (optional)

This Slow Cooker Stuffed Pepper Soup transforms the classic stuffed pepper into a hearty, comforting soup that’s bursting with flavor. The combination of ground beef, bell peppers, tomatoes, and rice creates a delicious meal that practically cooks itself. Whether you’re using a slow cooker, Instant Pot, or stovetop, this versatile recipe delivers the perfect balance of savory goodness in every spoonful – ideal for busy weeknights or weekend meal prep!

Why You’ll Love This Recipe

Triple Cooking Method: Make it your way! Choose between slow cooker, Instant Pot, or stovetop methods depending on your schedule and preferences.
Minimal Hands-On Time: Just brown the beef, toss everything in, and let your cooking method of choice do the heavy lifting while you tackle other things.
Complete Meal in a Bowl: With protein, vegetables, and rice all in one dish, you won’t need to worry about side dishes (unless you want to!).
Family-Friendly Flavors: The familiar taste of stuffed peppers in an easy-to-eat soup form makes this a hit with both kids and adults.

Ingredients You’ll Need

Ground Beef: Provides hearty protein and rich flavor as the foundation of the soup. You could substitute ground turkey for a lighter option.
Bell Peppers: The star of the show! Use green for traditional flavor or red for a slightly sweeter taste. They add essential flavor, texture, and nutrients.
Onion: Creates a flavor base that enhances the other ingredients. Yellow onions work best, but white or red will do in a pinch.
Tomato Sauce and Diced Tomatoes: These create the soup’s base, providing rich tomato flavor and thickness without needing to make a separate roux.
Beef or Chicken Stock: Forms the liquid base of the soup. Beef stock adds more richness, while chicken stock offers a slightly lighter profile.
Coconut Sugar: Just a touch adds balance to the acidity of the tomatoes. The soup doesn’t taste sweet – just perfectly balanced.
Seasonings (Garlic Powder, Black Pepper, Sea Salt, Paprika): This perfect blend creates depth without overwhelming the natural flavors of the peppers and beef.
White Rice: Adds substance and absorbs all the delicious flavors as it cooks. It thickens the soup naturally as it releases its starches.
Garnishes (Scallions and Cheese): These finish the soup with fresh flavor and creamy richness. The scallions add a mild onion bite and pop of color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try ground turkey or chicken for a lighter version, or use Italian sausage for extra flavor. Vegetarians can substitute a plant-based ground meat alternative or add an extra can of beans instead.

Grain Options

Brown rice creates a heartier soup with more fiber, though it needs a bit longer to cook. Cauliflower rice makes a great low-carb option (add it during the last 30 minutes of slow cooking). Quinoa or barley also work well for different textures.

Spice It Up

Add a diced jalapeño or a dash of red pepper flakes for heat. Stir in some chili powder and cumin for a Southwestern twist.

Extra Vegetables

Toss in some corn, black beans, or diced zucchini for additional texture and nutrients. Spinach stirred in just before serving adds color and an extra nutritional boost.

How to Make Slow Cooker Stuffed Pepper Soup

Slow Cooker Method

Brown the Beef: Heat oil in a pan and cook ground beef until no longer pink. Drain excess fat, leaving just a teaspoon for flavor.
Combine Ingredients: Add the browned beef, chopped peppers, onion, tomato sauce, diced tomatoes, stock, coconut sugar, and all seasonings to your slow cooker. Stir well to combine.
Add Rice and Cook: Sprinkle the uncooked rice over the top, close the lid, and cook on high for 4-6 hours until the rice is tender and has absorbed the flavors.
Garnish and Serve: Ladle into bowls and top with sliced scallions and shredded cheddar if desired.

Instant Pot Method

Brown the Beef: Use the sauté function to brown the beef, then drain excess fat.
Cook Vegetables: Add onions and peppers to the pot and sauté until slightly softened.
Pressure Cook: Add remaining ingredients, seal the lid, and cook on high pressure for 10 minutes with a 5-minute natural release.
Serve: Garnish and enjoy immediately.

Stovetop Method

Brown the Beef: Heat oil in a large pot, cook beef until no longer pink, and drain excess fat.
Cook Vegetables: Add peppers and onions, cooking until slightly softened.
Simmer: Add remaining ingredients and simmer for about 25 minutes until rice is tender.
Serve: Garnish as desired and serve hot.

Pro Tips for Making the Recipe

Brown That Beef: Don’t skip browning the beef before adding it to the slow cooker – this develops flavor that makes a huge difference in the finished soup.
Rice Timing Matters: If you’ll be slow cooking for longer than 6 hours, consider adding the rice during the last 1-2 hours to prevent it from becoming mushy.
Perfect Consistency: The soup will thicken as it stands. If it gets too thick, simply add a splash of additional stock when reheating.
Taste Before Serving: Slow cookers can sometimes dull flavors, so always taste and adjust seasonings just before serving.
Uniform Chopping: Cut your peppers and onions into similar-sized pieces for even cooking and better texture in every bite. and freeze them for a quick and easy meal later on.

How to Serve

Perfect Pairings

Serve this hearty soup with a simple side salad dressed with vinaigrette to balance the richness. A piece of crusty bread or garlic bread is perfect for dipping.

Topping Bar

Set out bowls of additional toppings like diced avocado, sour cream, extra cheese, fresh herbs, or crispy tortilla strips and let everyone customize their bowl.

Complete the Meal

For extra hungry eaters, a grilled cheese sandwich on the side turns this soup into an even more substantial meal.

Make Ahead and Storage

Storing Leftovers

This soup actually improves with time as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. The rice may absorb more liquid and soften slightly upon thawing, but the flavor remains excellent.

Note: If planning to freeze, you might consider slightly undercooking the rice or freezing the soup without rice and adding freshly cooked rice when reheating.

Reheating

Reheat on the stovetop over medium heat until bubbling, or microwave in 1-minute intervals, stirring between each. Add a splash of broth if needed to reach desired consistency.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works wonderfully in this recipe. For the slow cooker, you’ll need to increase the cooking time by about 1-2 hours. In the Instant Pot, add 5 minutes to the pressure cooking time, and on the stovetop, plan for an additional 15-20 minutes of simmering.
Why is my rice still hard after cooking?

Different types of rice and even different brands can require varying cooking times. If your rice isn’t fully cooked, add a bit more liquid if needed and continue cooking until tender. Altitude and the exact temperature of your slow cooker can also affect cooking time.
Can I make this soup vegetarian?

Absolutely! Simply omit the ground beef and use vegetable broth instead. Add an extra bell pepper for more substance, or include a can of drained and rinsed black or kidney beans for protein.
My soup is too thick/thin. How can I fix it?

For soup that’s too thick, simply add more broth until you reach your desired consistency. If it’s too thin, you can either simmer it uncovered to reduce, or make a quick slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in while the soup is hot.

Final Thoughts

This Slow Cooker Stuffed Pepper Soup brings all the comfort of traditional stuffed peppers in a convenient, spoonable form. I love how it captures those classic flavors while saving time and effort. The versatility of cooking methods means you can make it fit your schedule, whether you want to set it and forget it or have dinner ready in under an hour. Give this recipe a try the next time you’re craving comfort food with minimal fuss – your future self will thank you when you’re enjoying a delicious, home-cooked meal with hardly any effort!