Slow Cooker Stuffed Pepper Soup with Fresh Herbs made as a cozy, dependable bowl with balanced seasoning and practical prep.
All the Comfort of Stuffed Peppers—In a Bowl
A hands-off slow-cooker stew that turns browned beef, bell peppers and uncooked rice into a cozy, weeknight-ready bowl with bright fresh herbs.
Think of this as a deconstructed stuffed pepper that practically makes itself. Browning the beef first and softening the onion and garlic builds a savory base, then the slow cooker patiently folds in tomatoes, sauce and broth so every spoonful tastes like it’s been simmering all day—even if you only did 20 minutes of prep.
The real trick is the rice and the flavor lifts: uncooked long-grain rice goes straight into the pot to absorb that tomatoey broth, while a splash of Worcestershire and a pinch of dried Italian seasoning keeps the seasoning balanced and a little rounded. Finish each bowl with chopped parsley and basil for a pop of freshness that keeps the soup from feeling heavy.
A few practical notes: drain excess fat after browning the beef so the soup isn’t greasy, and give the peppers a quick sauté with the onion so they don’t go limp in the slow cooker. If you reheat leftovers, add a little extra broth or water—the rice soaks up liquid as it sits. The soup holds and freezes well, just expect the texture of the rice to firm up slightly.
This is the kind of dinner that feeds a crowd, packs well for lunches, and pairs perfectly with a wedge of crusty bread or a sprinkle of Parmesan. It’s comforting, low-effort, and reliably satisfying on blustery nights or any evening you want a bowl that feels like a hug.
Ingredients
How to Make Slow Cooker Stuffed Pepper Soup with Fresh Herbs
- Core, seed and chop the bell peppers into 1/2-inch pieces, peel and dice the onion, mince the garlic, and roughly chop the parsley and basil; set the rice and broth within reach.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the ground beef and brown, breaking it up with a spoon until no pink remains (6–8 minutes); drain off excess fat if needed.
- Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is translucent, about 3 minutes, then add the chopped bell peppers and cook 2 more minutes to soften slightly.
- Transfer the beef and vegetables to the slow cooker and add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, dried Italian seasoning, salt, and black pepper; stir to combine.
- Cover and cook on LOW for 3 hours (or HIGH for 1½ hours) to allow flavors to meld but avoid overcooking the rice if added at the start.
- Stir in the uncooked long-grain rice, cover, and continue cooking on LOW for 45–60 minutes (or on HIGH for 45 minutes) until the rice is tender and the soup has thickened to your liking.
- Taste and adjust seasoning with more salt or pepper if needed, then stir in the chopped fresh parsley and basil and let the soup rest in the closed cooker for 5 minutes to marry flavors.
- Ladle into bowls and serve hot with a sprinkle of grated Parmesan at the table; store leftovers in the refrigerator up to 4 days or freeze for up to 3 months.
Recipe Card
Slow Cooker Stuffed Pepper Soup with Fresh Herbs
Slow Cooker Stuffed Pepper Soup with Fresh Herbs made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 20 min
- Cook
- 4 hr
- Servings
- 6
Ingredients
Instructions
- Core, seed and chop the bell peppers into 1/2-inch pieces, peel and dice the onion, mince the garlic, and roughly chop the parsley and basil; set the rice and broth within reach.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the ground beef and brown, breaking it up with a spoon until no pink remains (6–8 minutes); drain off excess fat if needed.
- Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is translucent, about 3 minutes, then add the chopped bell peppers and cook 2 more minutes to soften slightly.
- Transfer the beef and vegetables to the slow cooker and add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, dried Italian seasoning, salt, and black pepper; stir to combine.
- Cover and cook on LOW for 3 hours (or HIGH for 1½ hours) to allow flavors to meld but avoid overcooking the rice if added at the start.
- Stir in the uncooked long-grain rice, cover, and continue cooking on LOW for 45–60 minutes (or on HIGH for 45 minutes) until the rice is tender and the soup has thickened to your liking.
- Taste and adjust seasoning with more salt or pepper if needed, then stir in the chopped fresh parsley and basil and let the soup rest in the closed cooker for 5 minutes to marry flavors.
- Ladle into bowls and serve hot with a sprinkle of grated Parmesan at the table; store leftovers in the refrigerator up to 4 days or freeze for up to 3 months.
Nutrition
- Carbohydrates
- 34
- Saturated Fat
- 6.5
- Sodium
- 920
- Fiber
- 3.5
- Unsaturated Fat
- 12
- Protein
- 24
- Fat
- 19
- Cholesterol
- 60
- Trans Fat
- 0.3
- Calories
- 410
- Sugar
- 4