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)

Description

This Slow Cooker Stuffed Pepper Soup is a hearty and cozy comfort food, featuring ground beef, peppers, onions, tomatoes, and rice simmered together for a flavorful and nutritious meal. With options for slow cooker, Instant Pot, or stovetop, this easy, one-pot soup delivers all the delicious flavors of classic stuffed peppers in a fuss-free, family-friendly format.

Ingredients

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Main 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)

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Instructions

Brown the Beef: Heat oil in a pan (or in slow cooker insert if safe) over medium heat. Add ground beef and cook until no longer pink, about 6-8 minutes, breaking up the meat as it cooks. Drain off all but 1 teaspoon of oil.
Combine Ingredients: Transfer the browned beef to the slow cooker. Add chopped bell peppers, onion, tomato sauce, diced tomatoes, stock, coconut sugar (if using), garlic powder, black pepper, sea salt, and paprika. Mix well to combine.
Add the Rice: Sprinkle uncooked rice evenly on top of the mixture; do not stir in. Close the slow cooker lid.
Slow Cook: Cook on high for 4-6 hours. Check for rice doneness at 4 hours.
Season and Serve: Once the rice is cooked, taste the soup and adjust seasonings as needed. Serve hot, garnished with sliced scallions and optional shredded cheddar cheese.
(Alternate: Instant Pot Method) Use sauté function to brown beef, then add onions and peppers to soften for about 5 minutes. Shut off sauté, add remaining ingredients, stir, and cook on manual high pressure for 10 minutes with a 5 minute natural release. Release any remaining pressure and serve with garnish.
(Alternate: Stovetop Method) Use a large pot to brown beef, drain excess oil, then cook peppers and onions for 5 minutes until softened. Add all remaining ingredients. Simmer for about 25 minutes, or until rice and veggies are tender, adding more broth as needed. Serve immediately.

Notes

For a Whole30 or low-sugar version, omit the coconut sugar.
You can use ground turkey or chicken instead of beef for a lighter option.
Swap rice for cauliflower rice for a lower-carb soup (add in last 30 minutes of cook time).
This recipe can be doubled for meal prep or larger families.
Add extra broth if you prefer a thinner soup consistency.
Leftovers keep well in the fridge for 3-4 days or freeze up to 2 months.

Nutrition

Serving Size: 1 serving (about 2 cups)
Calories: 325
Sugar: 8g
Sodium: 900mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 23g
Cholesterol: 70mg