Slow Cooker Stuffed Pepper Soup with Fresh Herbs made as a cozy, dependable bowl with balanced seasoning and practical prep.
A Cozy Bowl of Slow-Simmered Stuffed Pepper Comfort
A hands-off slow-cooker soup that captures the savory, tomatoey warmth of stuffed peppers with tender rice and a bright finish of fresh herbs.
Cam Torres and the Ember Pot approach shine in this version of stuffed pepper soup—slow-simmered for deep, layered flavor with very little fuss. Browning the 80/20 ground beef first gives the broth a caramelized meatiness, while diced tomatoes and tomato sauce form a rich, slightly sweet base. A splash of Worcestershire and dried Italian seasoning round out the savory notes so every spoonful tastes deliberately seasoned, not one-note.
Texture is where this soup feels like a real comfort win: chunks of bell pepper stay soft but not mushy, giving gentle bites of crunch against the plump, long-grain rice that cooks right in the broth. Garlic and onion are cooked with the beef so their aroma threads through the whole pot, and the result is a spoonable, stew-like soup with a hearty mouthfeel—meaty, tomato-forward, and satisfying without being heavy.
This is a great make-ahead dinner. The slow cooker does most of the work—set it up in the morning and come home to a warm, ready meal. Leftovers reheat well; if the rice thickens after chilling, loosen the soup with a splash of beef broth or water when reheating. Stir in the chopped parsley and basil right before serving to lift the flavors with fresh herb brightness.
Serve it with crusty bread or a simple green salad for an easy weeknight meal, or ladle it into thermoses for a cozy lunch on the go. Small touches—the initial browning of the beef, the Worcestershire for depth, and the fresh herbs at the finish—are what make this slow-cooker recipe feel thoughtful and reliably comforting every time.
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