I reworked the classic combo of peppers, beef, rice, and cheese into a Slow Cooker Stuffed Pepper Soup Recipe that packs all the original elements into a single, easy-to-prep pot.

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I never thought a soup could make me rethink a whole dinner, but this one did. I pile in ground beef and bright bell peppers and it somehow turns into something that feels both familiar and a little mysterious.

It’s one of those Slow Cooker Stuffed Pepper Soup Recipe things that people ask about, like how did I get that flavor? I dont tell them everything, just smile.

Made in a Crockpot Pepper Soup batch it gets better the next day, and honestly people fight over the last bowl. It’s simple, a little bold, and kinda addicting.

Ingredients

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Ground beef rich in protein and iron, adds savory heft sometimes higher in fat.
Bell peppers, full of vitamin C and fiber gives sweetness and bright color.
Onion provides flavor and modest fiber adds natural sweetness when softened.
Garlic, low calorie, adds pungent bite and depth, may offer immune benefits.
Canned tomatoes provide lycopene and acidity, make soup tangy with tomato flavor.
White rice, primary source of carbs and energy, absorbs flavors, fills you up.
Cheddar cheese adds melty richness supplies calcium and fat, use sparingly if needed.

Ingredient Quantities

1 pound ground beef (about 80 lean)

1 tablespoon olive oil (optional)

1 medium yellow onion, diced about 1 cup

3 bell peppers, mixed colors, seeded and diced about 3 cups

3 cloves garlic, minced

1 14.5 ounce can diced tomatoes with juices

1 8 ounce can tomato sauce

2 tablespoons tomato paste (optional for richer tomato flavor)

4 cups low sodium beef broth

1 cup long grain white rice uncooked

1 teaspoon Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon sugar (optional to cut acidity)

1 to 1 1/2 cups shredded sharp cheddar cheese

2 tablespoons chopped fresh parsley or green onion for garnish (optional)

Optional sour cream for serving

How to Make this

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1. Heat a large pot or Dutch oven over medium-high; add 1 tbsp olive oil if you want, then add 1 lb ground beef. Season with 1 tsp kosher salt and 1/2 tsp black pepper and brown, breaking it up, until mostly cooked through. Drain a little fat if there’s a lot, but leave the browned bits for flavor.

2. Add the diced medium yellow onion (about 1 cup) and the 3 cups diced bell peppers to the beef and cook until softened, about 4 to 6 minutes. Stir in 3 minced garlic cloves and cook 30 to 45 seconds until fragrant.

3. Pour in the 1
4.5 oz can diced tomatoes with juices and the 8 oz can tomato sauce. Stir in 2 tbsp tomato paste if you want a richer tomato flavor, scraping up any browned bits from the bottom.

4. Add 4 cups low sodium beef broth, 1 cup uncooked long grain white rice, 1 tsp Worcestershire sauce, 1 tsp dried oregano, 1 tsp dried basil and the bay leaf. If the tomatoes taste too acidic add 1 tsp sugar (optional). Bring the pot up to a gentle boil.

5. Reduce heat to low, cover and simmer until the rice is tender and the peppers are soft, about 18 to 22 minutes. Stir every few minutes so rice doesn’t stick, and add a splash more broth or water if it gets too thick.

6. Taste and adjust seasoning with more salt or pepper if needed. Remove and discard the bay leaf.

7. Turn off the heat and stir in about 1 cup shredded sharp cheddar cheese so it melts into the soup. Reserve 1/2 cup extra cheese for topping if you used 1 to 1 1/2 cups total.

8. Ladle into bowls, sprinkle with the reserved cheese and 2 tbsp chopped fresh parsley or green onion, and serve with a dollop of sour cream if you like.

Equipment Needed

1. Large pot or Dutch oven (6 to 8 quart, you want room for rice and simmering)
2. Wooden spoon or heatproof spatula for browning and stirring
3. Chef’s knife for dicing onion and peppers
4. Cutting board (one you dont mind getting saucy)
5. Measuring cups and spoons for rice, broth and seasonings
6. Can opener for the tomatoes and sauce
7. Slotted spoon or small ladle to remove excess fat and stir rice
8. Box grater for shredding sharp cheddar (or grab pre-shredded)
9. Ladle and bowls for serving, plus a spoon for topping with sour cream or parsley

FAQ

Q: Can I swap the ground beef for something else? A: Yes. Ground turkey or chicken work fine but they are leaner so add a tablespoon of oil when browning or don't overcook it, you might want to season extra. For a vegetarian version use cooked lentils, chopped mushrooms, or a plant-based crumble and swap beef broth for vegetable broth. Note Worcestershire sauce often has anchovies so skip or use a vegan Worcestershire if you need it meatless.

Q: Can I use brown rice or cooked rice instead of uncooked long grain white rice? A: You can, but brown rice takes a lot longer to soften if added raw (plan on 35 to 45 minutes) so it's easier to cook it separately or use pre-cooked brown rice. If using already cooked rice, stir it in only in the last 5 to 10 minutes so it doesn't turn mushy.

Q: How do I make the soup thicker or thinner? A: To thicken simmer it longer uncovered so liquid reduces, or stir in a tablespoon or two of tomato paste, or a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water then stir into hot soup). To thin it add more beef broth or water a little at a time until you like the consistency.

Q: How long should I simmer so the rice cooks through? A: With long grain white rice plan on about 18 to 22 minutes simmering, stirring now and then so it doesn't stick. Taste test near 15 minutes and keep going till tender. If it's still firm but soup is getting thick add a splash more broth and continue simmering.

Q: Can I make this ahead, refrigerate or freeze it? A: Yes. Fridge: 3 to 4 days in an airtight container. Freezer: up to 3 months, but rice can get gummy when frozen then thawed. For best texture freeze without the rice or undercook the rice slightly, then finish cooking after reheating. Reheat gently on the stove, add a little broth if it thickened.

Q: Any quick flavor hacks to make it taste better? A: Brown the beef well and drain excess fat, stir in a spoon of tomato paste while browning for deeper flavor, add the teaspoon of sugar if tomatoes taste too tart, finish with shredded cheddar off the heat so it melts creamy, and always fish out the bay leaf before serving. Little tweaks like that make it taste homemade not canned.

Stuffed Pepper Souprn Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken for a leaner soup, ground pork for a richer flavor, or 1 1/2 cups cooked lentils (for a vegetarian option) — works great and keeps the texture hearty.
Uncooked long grain white rice: use brown rice (use same amount but add 10 to 15 minutes extra cooking), quinoa 1 to 1 (cooks faster, nuttier taste), or cauliflower rice (about 3 cups frozen, stir in last 5 minutes) if you want low carb.
Low sodium beef broth: use chicken or vegetable broth for a lighter base, or water plus 1 bouillon cube or 1 teaspoon concentrate if thats what you have, or replace part of the broth with tomato juice for more tomato punch.
Sharp cheddar cheese: swap for Monterey Jack, Colby, or a Mexican blend for milder melt, or use shredded vegan cheddar or 2 to 3 tablespoons nutritional yeast if you need dairy free.

Pro Tips

– Brown the beef hot and quick, dont crowd the pan or it will steam instead of getting those browned bits, then drain off most of the fat but scrape and deglaze the pan with a splash of broth or the Worcestershire to pull up all the flavor.

– Let the onions and peppers soften and get a little color before adding the garlic, garlic burns fast and turns bitter so add it last and cook only about 30 seconds.

– For better rice texture, toast the dry rice a minute in the pot with the veggies before adding liquid, but if you want a clearer broth rinse the rice first, if you want a slightly thicker, starchier soup dont rinse it.

– Stir every few minutes while simmering and keep the lid slightly ajar if it seems to be boiling over or getting too thick, also be ready to add a splash more broth or water since rice soaks up a lot and cooking times vary.

– Turn off the heat before stirring in most of the cheddar so it melts creamy not greasy, save some for topping, and finish with a squeeze of lemon or a dollop of sour cream plus fresh herbs to brighten the whole bowl.

Stuffed Pepper Souprn Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I reworked the classic combo of peppers, beef, rice, and cheese into a Slow Cooker Stuffed Pepper Soup Recipe that packs all the original elements into a single, easy-to-prep pot.

Servings

servings

Calories

487

kcal

Equipment: 1. Large pot or Dutch oven (6 to 8 quart, you want room for rice and simmering)
2. Wooden spoon or heatproof spatula for browning and stirring
3. Chef’s knife for dicing onion and peppers
4. Cutting board (one you dont mind getting saucy)
5. Measuring cups and spoons for rice, broth and seasonings
6. Can opener for the tomatoes and sauce
7. Slotted spoon or small ladle to remove excess fat and stir rice
8. Box grater for shredding sharp cheddar (or grab pre-shredded)
9. Ladle and bowls for serving, plus a spoon for topping with sour cream or parsley

Ingredients

1 pound ground beef (about 80 lean)
1 tablespoon olive oil (optional)
1 medium yellow onion, diced about 1 cup
3 bell peppers, mixed colors, seeded and diced about 3 cups
3 cloves garlic, minced
1 14.5 ounce can diced tomatoes with juices
1 8 ounce can tomato sauce
2 tablespoons tomato paste (optional for richer tomato flavor)
4 cups low sodium beef broth
1 cup long grain white rice uncooked
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon sugar (optional to cut acidity)
1 to 1 1/2 cups shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley or green onion for garnish (optional)
Optional sour cream for serving

Directions

Heat a large pot or Dutch oven over medium-high; add 1 tbsp olive oil if you want, then add 1 lb ground beef. Season with 1 tsp kosher salt and 1/2 tsp black pepper and brown, breaking it up, until mostly cooked through. Drain a little fat if there's a lot, but leave the browned bits for flavor.
Add the diced medium yellow onion (about 1 cup) and the 3 cups diced bell peppers to the beef and cook until softened, about 4 to 6 minutes. Stir in 3 minced garlic cloves and cook 30 to 45 seconds until fragrant.
Pour in the 1
5 oz can diced tomatoes with juices and the 8 oz can tomato sauce. Stir in 2 tbsp tomato paste if you want a richer tomato flavor, scraping up any browned bits from the bottom.
Add 4 cups low sodium beef broth, 1 cup uncooked long grain white rice, 1 tsp Worcestershire sauce, 1 tsp dried oregano, 1 tsp dried basil and the bay leaf. If the tomatoes taste too acidic add 1 tsp sugar (optional). Bring the pot up to a gentle boil.
Reduce heat to low, cover and simmer until the rice is tender and the peppers are soft, about 18 to 22 minutes. Stir every few minutes so rice doesn't stick, and add a splash more broth or water if it gets too thick.
Taste and adjust seasoning with more salt or pepper if needed. Remove and discard the bay leaf.
Turn off the heat and stir in about 1 cup shredded sharp cheddar cheese so it melts into the soup. Reserve 1/2 cup extra cheese for topping if you used 1 to 1 1/2 cups total.
Ladle into bowls, sprinkle with the reserved cheese and 2 tbsp chopped fresh parsley or green onion, and serve with a dollop of sour cream if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.