Crockpot Stuffed Pepper Soup

There’s something undeniably comforting about stuffed peppers. The vibrant colors, the savory filling, and that satisfying bite – it’s pure culinary joy. But let’s be honest, who has the time to individually stuff and bake peppers on a busy weeknight? That’s where this Crockpot Stuffed Pepper Soup comes in to save the day! This recipe captures all the flavors you love about traditional stuffed peppers, simmered to perfection in your slow cooker. Imagine coming home to a warm, fragrant bowl of hearty, tomato-rich soup, filled with tender ground beef (or your favorite protein!), fluffy rice, and perfectly softened bell peppers.

As a food blogger and recipe developer with years of experience creating family-friendly meals, I’ve spent countless hours perfecting this recipe. It’s a regular in my rotation, especially as we head into cooler months. This soup is not only incredibly easy to make, but it’s also packed with nutrients and easily customizable to suit your dietary needs and preferences. Plus, with fall in full swing, the flavors of bell peppers and warm spices are perfectly on-trend, making this the ideal dish to share with loved ones. Get ready to cozy up with a bowl of the best Crockpot Stuffed Pepper Soup you’ve ever tasted!

Ingredients for the Best Stuffed Pepper Soup

• Ground Beef: 1 pound of ground beef is my go-to. I usually use 85/15 for a balance of flavor and leanness. You can substitute ground turkey, ground chicken, or even plant-based ground meat for a vegetarian option.
• Bell Peppers: 3 large bell peppers, diced. Use a mix of colors (red, yellow, orange, green) for visual appeal and a slightly different flavor profile in each bite! Red and yellow peppers tend to be sweeter than green peppers.
• Onion: 1 medium yellow onion, diced. Onions provide a foundational savory flavor to the soup. You can substitute with a shallot for a milder, slightly sweeter taste.
• Garlic: 2 cloves garlic, minced. Fresh garlic adds that pungent aroma and flavor that elevates the entire dish. You can use garlic powder (about 1 teaspoon) if you don’t have fresh garlic on hand, but fresh is always best.
• Diced Tomatoes: 2 (14.5 ounce) cans of diced tomatoes, undrained. Diced tomatoes form the base of the soup. Look for fire-roasted diced tomatoes for a smoky flavor boost.
• Tomato Sauce: 1 (15 ounce) can of tomato sauce. Tomato sauce helps to thicken the soup and add richness.
• Beef Broth: 4 cups beef broth. Beef broth provides the liquid base for the soup. You can substitute with chicken broth or vegetable broth depending on your preference.
• Cooked Rice: 1 cup cooked rice. I prefer long-grain white rice, but you can use brown rice, wild rice, or even quinoa. Be sure to cook the rice separately before adding it to the soup.
• Italian Seasoning: 2 teaspoons Italian seasoning. This blend of herbs adds a classic Italian flavor to the soup. You can make your own blend using dried oregano, basil, thyme, rosemary, and marjoram.
• Paprika: 1 teaspoon paprika. Paprika adds a subtle smoky flavor and a touch of color to the soup. Smoked paprika will enhance the smoky flavor even more.
• Salt and Pepper: To taste. Seasoning is key to bringing out the flavors of all the ingredients.
• Optional Garnishes: Fresh parsley, shredded cheese (cheddar, mozzarella, or pepper jack), sour cream, or a dollop of Greek yogurt.

Expert Tips for Stuffed Pepper Soup Success

Over the years, I’ve learned a few tricks that take this Crockpot Stuffed Pepper Soup from good to amazing. These tips are based on my own testing and experience, so you can be confident that they’ll work for you!

• Brown the Beef: While it’s tempting to skip this step for convenience, browning the ground beef before adding it to the slow cooker adds a depth of flavor that you just can’t get otherwise. It also helps to render out some of the fat, preventing the soup from becoming greasy.
• Don’t Overcook the Peppers: The goal is to have tender-crisp peppers, not mushy ones. Add the peppers in the last hour or two of cooking to prevent them from becoming overcooked.
• Adjust the Liquid: Depending on your slow cooker and the type of tomatoes you use, you may need to adjust the amount of liquid. If the soup is too thick, add more broth. If it’s too thin, remove the lid during the last hour of cooking to allow some of the liquid to evaporate.
• Add a Touch of Heat: If you like a little spice, add a pinch of red pepper flakes to the soup. You can also use a spicier sausage in place of the ground beef.
• Use Quality Ingredients: The better the quality of your ingredients, the better the soup will taste. Choose fresh, flavorful bell peppers and high-quality beef broth.

Storage & Substitutions

This Crockpot Stuffed Pepper Soup is a fantastic make-ahead meal and it stores beautifully. Here’s what you need to know about storage and substitutions:

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the soup in a saucepan over medium heat or in the microwave. Add a splash of broth if needed to thin it out.
• Ground Beef Substitutions: Ground turkey, ground chicken, Italian sausage (remove casings), or plant-based ground meat.
• Rice Substitutions: Brown rice, quinoa, couscous, or cauliflower rice (for a low-carb option).
• Vegetarian/Vegan Option: Omit the ground beef and use vegetable broth. Add a can of drained and rinsed lentils or black beans for added protein.
• Spice Level: Adjust the amount of paprika and add red pepper flakes for a spicier soup.
• Broth Options: Chicken broth, vegetable broth, or bone broth can be used in place of beef broth.

FAQ: Your Stuffed Pepper Soup Questions Answered

Can I make this soup on the stovetop?

Yes, you can absolutely make this soup on the stovetop. Brown the ground beef in a large pot or Dutch oven. Add the diced onion and garlic and cook until softened. Then, add the bell peppers, diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the peppers are tender. Stir in the cooked rice and heat through.

Can I use uncooked rice in this recipe?

I don’t recommend using uncooked rice directly in the slow cooker for this soup. It can affect the overall liquid ratio and the rice may not cook evenly. It’s best to cook the rice separately and stir it in during the last 30 minutes of cooking time.

How can I make this soup thicker?

If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last 30 minutes of cooking. You can also remove the lid during the last hour of cooking to allow some of the liquid to evaporate. Adding a can of tomato paste is another way to thicken the soup.

Can I add other vegetables to this soup?

Absolutely! Feel free to add other vegetables such as zucchini, corn, carrots, or celery. Just be sure to adjust the cooking time accordingly.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free, as long as you use gluten-free beef broth and ensure your Italian seasoning doesn’t contain any gluten-containing fillers. Always double-check the labels of your ingredients.

Can I make this in an Instant Pot?

Yes! Brown the ground beef using the sauté function. Add the onion and garlic and cook until softened. Then add the bell peppers, diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Seal the lid and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes, then a quick release. Stir in the cooked rice.

How do I prevent the peppers from getting too mushy?

Add the diced bell peppers during the last hour or two of cooking. This ensures that they are tender-crisp and retain some of their texture and flavor. Overcooking the peppers will result in a mushy texture.

Crockpot Stuffed Pepper Soup: Your New Go-To Meal

This Crockpot Stuffed Pepper Soup is more than just a recipe; it’s a comforting hug in a bowl. It’s simple, customizable, and bursting with flavor. Whether you’re looking for an easy weeknight dinner or a hearty weekend meal, this soup is sure to become a family favorite. So, dust off that slow cooker, gather your ingredients, and get ready to enjoy the deliciousness of stuffed peppers without all the fuss.

Now, I want to hear from you! Have you tried this recipe? What are your favorite variations? Share your thoughts and experiences in the comments below. And don’t forget to rate the recipe and share it with your friends and family. Happy cooking!

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