Slow Cooker Stuffed Pepper Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
All the Charm of Stuffed Peppers, in a Slow‑Cooker Bowl
A hands‑off, six‑hour simmer that turns the classic stuffed pepper into a cozy, spoonable meal with tender rice and bright bell peppers.
This is Ember Pot comfort cooking at its easiest — Cam Torres’s slow‑simmer take on stuffed peppers that fills the house with browned‑beef, garlic and tomato aromas long before the first spoonful. Browning the ground beef with onion and garlic in a little olive oil builds that savory base; then everything goes into the slow cooker with diced tomatoes, tomato sauce and beef broth to quietly deepen for hours. The result is warm, familiar and deeply comforting without fuss.
Texture is where this soup shines: long‑grain white rice cooks right in the broth and swells until the bowl feels substantial and spoonable, while chunks of bell pepper keep a welcome pop of sweetness and a little bite. Worcestershire sauce, paprika and Italian seasoning lift the tomato‑forward broth into well‑balanced territory — a touch of smokiness and herb lift against the acidity of the tomatoes. A single bay leaf during the long simmer ties the flavors together without stealing the show.
The prep is practical: about 20 minutes at a skillet to brown and season the meat, then dump everything into the slow cooker and walk away for roughly six hours on low. It’s ideal for busy nights when you want something hearty waiting at dinner time, and it reheats and freezes well if you like to batch‑cook. Leftovers deepen in flavor overnight, so make a little extra if you want easy lunches later in the week.
Serve it simply — a big ladle into bowls with crusty bread for dunking or a sprinkle of grated cheese if you like a melty finish. This version delivers the familiar comforts of stuffed peppers in a hands‑off format that’s all about slow‑built flavor and practical, dependable results.
Ingredients
How to Make Slow Cooker Stuffed Pepper Soup
- Trim and dice the onion and bell peppers into roughly 1/2-inch pieces; mince the garlic and set aside.
- Heat the olive oil in a skillet over medium-high heat, add the ground beef and cook until browned, breaking it up with a spoon; add the diced onion and garlic for the last 2 minutes of browning.
- Drain excess fat from the pan (leave a tablespoon for flavor if desired) and stir in the Worcestershire sauce, paprika, Italian seasoning, salt and pepper to coat the meat; remove from heat.
- Transfer the browned beef mixture to the slow cooker and add the diced tomatoes (with their juices), tomato sauce, beef broth, diced bell peppers, uncooked rice and the bay leaf; give everything a good stir to combine.
- Cover and cook on Low for 5.5–6.5 hours (or High for 3–3.5 hours) until the rice is tender and the peppers are soft; check at the shorter time to ensure rice texture you prefer.
- Taste for seasoning about 30 minutes before serving and adjust salt and pepper if needed, remove and discard the bay leaf.
- Stir in half the chopped parsley and let the soup rest for 5 minutes off heat so flavors meld and the rice finishes absorbing liquid.
- Ladle into bowls and top with shredded cheddar and remaining parsley; serve hot with crusty bread if desired.
Recipe Card
Slow Cooker Stuffed Pepper Soup
Slow Cooker Stuffed Pepper Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 20 min
- Cook
- 6 hr
- Servings
- 6
Ingredients
Instructions
- Trim and dice the onion and bell peppers into roughly 1/2-inch pieces; mince the garlic and set aside.
- Heat the olive oil in a skillet over medium-high heat, add the ground beef and cook until browned, breaking it up with a spoon; add the diced onion and garlic for the last 2 minutes of browning.
- Drain excess fat from the pan (leave a tablespoon for flavor if desired) and stir in the Worcestershire sauce, paprika, Italian seasoning, salt and pepper to coat the meat; remove from heat.
- Transfer the browned beef mixture to the slow cooker and add the diced tomatoes (with their juices), tomato sauce, beef broth, diced bell peppers, uncooked rice and the bay leaf; give everything a good stir to combine.
- Cover and cook on Low for 5.5–6.5 hours (or High for 3–3.5 hours) until the rice is tender and the peppers are soft; check at the shorter time to ensure rice texture you prefer.
- Taste for seasoning about 30 minutes before serving and adjust salt and pepper if needed, remove and discard the bay leaf.
- Stir in half the chopped parsley and let the soup rest for 5 minutes off heat so flavors meld and the rice finishes absorbing liquid.
- Ladle into bowls and top with shredded cheddar and remaining parsley; serve hot with crusty bread if desired.
Nutrition
- Carbohydrates
- 30
- Saturated Fat
- 10.3
- Sodium
- 1100
- Fiber
- 4.3
- Unsaturated Fat
- 13.2
- Protein
- 24
- Fat
- 24
- Cholesterol
- 77
- Trans Fat
- 0.2
- Calories
- 428
- Sugar
- 9.6