My mouth is watering even as I type this.
I’ve never met a stuffed pepper I didn’t like. I make them in the oven, the crockpot and even on the grill! It was about time I created a Crockpot Stuffed Pepper Soup.
Both of my girls love when I make my Crockpot Stuffed Peppers, but my youngest usually won’t eat the actual pepper, just the stuffing. This magical soup was devoured in it’s entirety by the whole family. Because the peppers become one with the “stuffing” in this soup, even my picky pepper eater asked for more!
Just like with my Crockpot Stuffed Peppers, this recipe can easily be made vegetarian with the use of some soy crumbles instead of meat. Ground beef can also be substituted with ground turkey or chicken. Got leftovers? Pack them up for lunch the next day OR serve a little over your morning eggs and toast. Best breakfast EVER!!!
Crockpot Stuffed Pepper Soup
- Brown and drain grease from the ground beef and place in slow cooker.
- Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours.
- When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.
- I served our Crockpot Stuffed Pepper Soup with some Italian bread for dipping. YUM!
Here are more crockpot soups we love!
- The Best Crockpot Minestrone Soup
- The Best Crockpot Chicken Noodle Soup
- Loaded Crockpot Hash Brown Potato Soup
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Crockpot Stuffed Pepper Soup
Ingredients
- 2 lbs ground beef
- 2 green bell peppers diced ( about 1 cup)
- 2 15 oz cans diced tomatoes, undrained
- 1 15 oz can of tomato sauce
- 32 oz of beef broth
- 1 cup of water
- 1 small onion diced
- 2 TBSP brown sugar
- 3-4 cloves of garlic minced
- 2 tsp salt
- 1 tsp pepper
- 4 cups of cooked rice I love Seed of Change Quinoa & Brown Rice mix
Instructions
- Brown and drain grease from the ground beef and place in slow cooker.
- Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours.
- When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Here is what I used to make this yummy Crockpot Stuffed Pepper Soup
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Post Updated September 2020
Janet says
Is it possible to use another pepper, red or yellow? I know green has a distinctive taste, not sure if it would change the soup by using a red pepper.
Looks delicious. I just have one picky eater.
Thank you.
Corey says
I think any color would be great. When I make my crockpot stuffed peppers, I love to get a bunch of colors, and they all taste great. So I am sure the same would be true for the soup. Hope that helps Janet 🙂
Mary says
Janet I used yellow and orange peppers .no green. Husband and son loved it.
Pamela @ Brooklyn Farm Girl says
Stuffed Pepper Soup is one of my favorite chilly weather soups! This looks great!
Corey says
Thanks Pamela!
Liz says
Nice recipe. Thank you, Corey.
Nicole says
We don’t use brown sugar. Is it a must for this recipe? Thanks.
Corey says
I have only made this soup with the sugar, but when I make regular stuffed peppers, I do not use sugar. So it might work out just fine. Please let us know if you try it without 🙂
Jess says
I don’t use the brown sugar. To make up for the missing extra flavor I’ve started using canned tomatoes with Jalapeño and a little dash of worcestshire sauce.
Corey says
Sounds great Jess!
Sandra says
Can’t wait to make this for my father. What size crock pot did you use for these ingredients? I recently used a bag of frozen mixed colored pepper strips to a sauce and it was delicious. Sandy
** not ratedby me. I will do so after I try it. Can’t remove the single star. Sorry
Corey says
I used a 6 qt. crockpot for these 🙂
Teresa - SassySuburbanite says
This sounds delicious. The weather here in New Jersey is already feeling like Fall and I’m in the mood for soup! I’m going to try it with less sugar though since we’re trying to cut back on that and my husband doesn’t like things to be very sweet. I’ll probably try about 1 tsp or so, not sure yet. I’ll let you know how it turns out. Thank you for the post.
Teresa
Jill (MamaGing.com) says
This looks and sounds wonderful, will be pinning it! My mom loves stuffed green peppers so I will share this recipe with her too! I love those rectangle soup bowls, can you share where you got them? Thanks! ~ Jill
Corey says
Thanks Jill! I hope you are your mom love it! I think I got those bowls at Pier 1 Imports. 🙂
Terri Ewing says
Hi, It looks like you have some cheese sprinkled on top – if so what kind of cheese is it? Looking forward to trying it out – looks delish!!!
Corey says
Any cheese you like would be great! I usually add on some cheddar or mozzarella 🙂
Missy Pierz says
I am not sure what I did wrong. I ended up with stuffed pepper rice. It was very good. Just not soup.
chris says
i did this too. the mistake is 4 cups of COOKED rice, lol. it should say more like 2 cups of rice. 4 cups of rice before cooking will make it pretty darn thick. was good anyway, lol.
Melissa says
I currently have all the ingredients in my crockpot. When we make stuffed peppers we use taco rice, do you think that would ok in the soup?
Sara says
I made this for dinner last night, it was AMAZING! Thank you for sharing 🙂
Corey says
Yay! Thank you 🙂
Holly says
We liked this recipe a lot but felt it was missing…. something. i took out the tomato sauce and used enchilada sauce (red) and added a beef bullion cube. Turned out AmAzIng!!! Thanks for the start!
Kristi says
This was an EXCELLENT recipe enjoyed by my whole family; brown rice for them and no rice for me on lower carb days. Still amazing and flavorful, and so easy. I love your recipes. Thanks!
Corey says
Thank you so much for the wonderful comment Kristi! I am so glad your whole family loved the recipe. It is one of our favorites too 🙂
Amamda B. says
How big is the serving size? 1 cup?
Corey says
About 1-1.5 cups 🙂
Robyn says
Love Love Love This Recipe! Altho I Use A Hamburger Sausage Mix (Half And Half) And Mexican Rice. Easily In My Top 3 Fave Soups!
Will says
I just tried to make this today and followed the recipe correctly. I only used 2.5 cups of rice and it totally absorbed all of the the liquid. Now it’s more of a gumbo type mush. Does any one have any recommendations?
Corey says
Did you use cooked rice will? Yes, this soup is meant to be a thicker soup… but if you would like some more liquid, just add in some more broth 🙂
Donna says
Do I HAVE to brown the meat 1st? That just takes way too much time…..
Corey says
I recommend it for flavor purposes, but no, you do not have to 🙂 Please adjust cooking time to accommodate the uncooked meat.
marcia says
I made this soup last week AND making a second batch today! It is hearty and delicious….my husband eats it with rice and I eat it without to cut carbs! Fabulous! I made it exactly according to the recipe and was thrilled with the outcome! Thank you so much for sharing this incredible treat!
Corey says
YAY! I am so happy you and your husband enjoyed it! It’s one of our favorites too 🙂
Dana says
I feel that this recipe is very misleading – I looked at the picture and got excited – the picture shows soup with hardly any rice or no rice at all. Its actually soup. Four cups of rice is insanity, but I wanted to follow the recipe the first time around. It turned into mushy slop. It wasn’t too bad the first day, but leftovers… ewwww. It also lacks seasoning, but that’s a personal preference. I’m not sure what I could have possibly done wrong, since its browning meat and pouring in ingredients. It filled up a 7 quart crockpot, so we’ve got a lot to throw away. However, I will retry it and not put in any rice; leave that for a “side.”
Corey says
Sorry you felt it was misleading, but I am glad you enjoyed it the first day! You are correct, that when you put the leftovers in the fridge, the rice will soak up even more of the liquid, so you won’t have as much liquid the next day. But you can always add in a little more broth when you reheat, like you said, just serve the rice on the side if you are bothered by the leftover texture.
Amanda says
I have made this recipe three times now and each time I’ve made it, it was a major hit! I’ve even had some critics that do not like stuffed peppers and gave this a shot and went back for seconds and a few times even thirds! Kudos to you!
Beth says
I have made your recipe multiple times and we LOVE it! Simmering in the crock pot as I type! Thank you Corey!
PS- I love to add a swirl of Sriracha to my bowl- extra YUM! ❤️
Corey says
Mmmmmmm Sriracha sauce 🙂
Sheri says
Hi. This looks great. I don’t have a crock pot big enough to make this recipe and don’t really want to half it. Any idea of the cooking time if made on the stove in a large pot?
Christine Willard says
Great recipe but too sweet. Next time I’ll omit sugar & lighten up on salt.
Brandi says
Made this tonight and it turned out perfect, my husband and I loved it! I made a half recipe and it came out great. Thanks!
Vasanta knight says
How do you cook on. High setting is it just 3-4 on high?
Sarah says
When using vegetarian crumbles in your soups, do you add them frozen or do you let them defrost?
Also, I have never cooked with vegetarian crumbles before but I have seen them frozen and in the refrigerated section in produce. What kind do you prefer? I am kind of a newbie in the vegetarian world. Thanks!
Corey says
You can just throw them in frozen Sarah 🙂 I really like Gardein and Quorn, but they all do taste similar. Boca and Morning Star are probably the easiest to find. Our Super Target just started putting out a brand of their own too!
Amy says
Has anyone tried using instant brown rice with this recipe? I’m wondering if I should put it in uncooked. Thanks!
Samantha says
I tried this recipe a few months ago and absolutely loved it! I made it again last weekend and brought it into my office; I’ve been sending out the recipe left and right. HUGE hit! Definitely a chilly weather staple! Thanks so much for sharing!
Corey says
Yay! I am so happy you loved it Samantha! It’s a family favorite over here too!
Pam says
Going to try this recipe this week. I usually stuff and freeze 2 bushels of green peppers in the fall. this year I”m thinking of making half in soup. I will leave the rice out of what I freeze. When I use it I can make the rice fresh to mix in. has anyone done this?
Amy says
Do you put the rice in uncooked or already cooked?
Dayna Kearns says
Doing this soup for first time in a crock pot. So far the house smells amazing . W9uld I be able to throw some minute rice in it tomorrow? I hope it works out well. Gonna be my lunch for the week
Peggy F says
Thanks for the recipe. We enjoyed it!
Judy says
Was looking for something different and this fit the bill! Followed exactly except I just realized I forgot the brown sugar… didnt even notice! The whole family loved this from 5 to 80 everyone in between! Thank you!
Vicki says
What a new Great soup!!
I used fire roasted diced tomatoes as well as adding diced mushrooms. If you use Shallots you don’t need sugar but I caramelize them & add w/ rice. Serve w/an Olive or Rosemary bread 😋 making it for my Bunko group in January