Slow Cooker Stuffed Pepper Soup

There is something about a bowl of Slow Cooker Stuffed Pepper Soup that makes a weeknight feel extra cozy. Inspired by classic stuffed peppers but much easier to bring together this recipe lets the slow cooker do the heavy lifting. Everything blends into a hearty soup that is packed with bell peppers tomatoes savory spices and finished with a scoop of rice. I love that it uses simple pantry staples for maximum comfort and flavor with barely any effort.

I first made this soup on a chilly Saturday and was hooked by how tender the peppers turned out. It is now a cold weather staple I rely on anytime I want something warm but do not want to fuss over the stove.

Ingredients

• Ground beef: Choose lean for less grease and rich flavor
• Bell peppers: Pick a mix of colors for a sweeter taste firm peppers will hold up best
• Black beans: These add heartiness and extra protein look for no salt added varieties if watching sodium
• Diced tomatoes: Go for fire roasted for a hint of smokiness
• Tomato sauce: Adds tangy body to the broth choose high quality brands without added sugar
• Beef broth: Opt for low sodium to control the soup’s saltiness
• Chili powder and chipotle chili powder: Warmth and just a hint of smokiness
• Cumin garlic powder onion powder: Foundation spices for earthy depth
• Dried cilantro: Herby freshness that brightens every bite
• Cooked brown rice: Makes the soup extra filling cook ahead or use leftovers

Instructions

Brown the Beef:

In a large skillet cook the ground beef over medium high heat breaking it into crumbles as it browns. Let it cook for seven to eight minutes until it is fully cooked through. Drain off any excess grease to keep the soup from being oily.

Prep the Bell Peppers:

Slice off the tops of the bell peppers. Use your hands or a paring knife to remove ribs seeds and stems. Dice the peppers into half inch pieces for easier spoonfuls in the finished soup.

Load Up the Slow Cooker:

Add the browned beef and diced peppers to the slow cooker. Pour in the black beans diced tomatoes tomato sauce and beef broth. Sprinkle in all the spices and dried cilantro. Give everything a good stir to mix well.

Cook Until Tender:

Cover the slow cooker with its lid. Set to high for three to four hours or low for six to eight hours. You want the peppers to be very tender and the flavors blended beautifully.

Finish and Serve:

When ready to eat ladle the hot soup into bowls. Top each serving with a big scoop of cooked brown rice. Fluff the rice before spooning it in so it does not clump.

My favorite part of this soup is how the peppers become soft and almost sweet after hours of slow cooking. My kids love scooping extra rice into their bowls and creating their own perfect spoonful.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating add a little extra broth or water if the soup has thickened. The rice can soak up liquid as it sits.

Ingredient Substitutions

Try ground turkey or chicken instead of beef for a lighter version. Any canned beans can be swapped for black beans such as kidney or pinto. For a low carb option skip the rice or use cauliflower rice instead.

Serving Suggestions

Serve with a sprinkle of cheese or dollop of sour cream on top. It goes great with crusty bread for dipping or a green salad on the side. Sometimes I add a dash of hot sauce for extra kick.

Cultural and Seasonal Notes

Stuffed peppers have a homey reputation in European and American kitchens. Turning them into soup keeps the comfort but makes preparation easier. Use red yellow and orange peppers in winter or up the heat with more chipotle chili powder for warmth.

Seasonal Adaptations

Peppers are sweetest in late summer

Add corn during peak season for extra color

Swap brown rice for quinoa in spring for a lighter texture

Success Stories

Over the years friends have asked for this recipe after tasting it at my house. I always share it because it is so forgiving and reliably tasty. One friend even froze individual servings for lunches and said it stayed hearty.

Freezer Meal Conversion

Let the soup cool completely then ladle into freezer safe containers leaving some room for expansion. Thaw overnight in the fridge then gently reheat on the stove or in the microwave. Freeze cooked rice separately so it stays fluffy.

This soup is pure comfort and full of hearty flavor. Just prep toss in the slow cooker and come home to a perfect meal.

Recipe FAQs

→ Can I use a different meat instead of ground beef?

Yes, ground turkey or chicken are great alternatives and will work well for a lighter flavor.

→ Is it necessary to cook the rice before adding?

Yes, use cooked brown rice for serving. It ensures the rice doesn't get mushy during slow cooking.

→ How spicy is this dish?

The soup is mildly spicy from the chili powders, but you can adjust heat by reducing or increasing chipotle chili powder.

→ Can I make this ahead of time?

Absolutely. Store leftovers in the fridge for up to 3 days or freeze for longer storage.

→ Are there low-carb options for serving?

You can omit the brown rice or use cauliflower rice to keep it low-carb.