This Crock Pot Stuffed Pepper Soup is a hearty, comforting slow cooker meal made with beef, peppers, rice, and tomatoes. So easy and filling.A FLAVORFUL SLOW COOKER SOUP RECIPEFor years and years, one of my go-to comfort foods has always been stuffed peppers. But they can require a bit more time and effort than I am willing to give some nights! sometimes So, Ive been a huge fan of Stuffed Pepper Soup for a while, but I realized I didnt have a slow cooker version. So I took my popular Stuffed Pepper Soup and turn it into this crock pot version. I think the longer simmering time in the crock pot took this to a whole new level!FREQUENTLY ASKED QUESTIONS:How much uncooked rice do I need for the cooked rice in this recipe? You need 2 cups of cooked rice for this recipe so I would prepare about 3/4 cups uncooked. How can I add some heat? You sure can and I have a few ideas you can try. First, try adding some crushed red pepper flakes, hot sauce or some banana peppers. You could even try a can of Rotel tossed in there. Can I make this a vegetarian soup? Yes! You can skip the meat and use vegetable broth instead of chicken broth. For extra heartiness, add beans like black beans or kidney beans, or use a plant-based ground meat substitute. Do I really need to brown the beef first? Yes. Browning the beef adds flavor and allows you to drain excess grease so the soup doesnt become oily in the slow cooker. What to serve with Slow Cooker Stuffed Pepper Soup? To me, this is one of those whole meal type soups. But if you really want to serve something with this soup, go for some bread and a nice salad. Homemade Rolls, loaf bread, Breadsticks, or Texas Toast would all be great options. What else can I add to the soup? For the last 30 minutes, you can add corn or black beans. How to store leftover Stuffed Pepper Soup? You can keep this in the fridge for up to 4 days. The rice can get softer when reheated. Can I freeze leftover soup? This soup freezes best without the rice. The rice can become mushy when thawed and reheated, so add freshly cooked rice when serving. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)ground beef Ground turkey, ground chicken, ground pork, or even Italian sausage all work well in this recipe.yellow onion use yellow onion over red for the soup, as the red onion will be too overpoweringgreen bell pepper Green peppers are best for this, as the traditional stuffed bell pepper recipe used green bell peppers. But you can add red or yellow for added sweetness.diced tomatoes You can use regular tomatoes or even Rotel if you like a bit more kick.tomato sauce You can use tomato soup in place of the tomato sauce. The tomato sauce just adds more tomato richness. If you dont have tomato sauce or soup, you can just omit it. This soup would still be good without the extra tomato flavor.tomato paste I wouldnt go out buying a whole can of tomato paste just for this recipe. I really like those squeeze tubes of tomato paste (paid affiliate link) because you can just use what you need, screw the top back on and store it for later.chicken broth Beef broth in place of the chicken broth will work for this recipe too. It sounds strange to use chicken broth for a recipe that uses beef, but I have made this both ways and it really does taste so much better with chicken broth. The beef broth can overwhelm all the other flavors. Having said that, you could make this with beef broth or vegetable broth if you prefer. rice White or brown rice will both work in this recipe. If you need a quick way to cook the rice, you can get some boil in a bag rice and cook up some minute rice really quick. You can actually put the rice in uncooked, but youll need to add more liquid to compensate.sugar You can replace the sugar with honey, it doesnt make it sweet, just cuts the acidity. The sugar just cuts the acidity of the tomatoes. If youre opposed to using sugar, you can leave it out. You can just use a pinch of baking soda to help cut the acidity too if thats something youd prefer. garlic powder, onion powder, salt, and pepper dont skimp on the seasonings, but feel free to add anything else you would like, such as red pepper flakes or Italian seasoning.HOW TO MAKE CROCK POT STUFFED PEPPER SOUP:To a skillet over medium heat, add the ground beef, onions, and pepper. Cook for 7 minutes or until the juices run clear. Drain any excess fat.Transfer the beef and vegetables to the crockpot. Add the remaining ingredients (minus the rice) to the crockpot.Cover and cook on low heat for 4-6 hours, or on high heat for 2-3 hours, until the vegetables are tender. Add the rice in the last 1/2 hour of cooking.Serve and enjoy.CRAVING MORE RECIPES?Stuffed Pepper CasseroleCheesesteak Stuffed PeppersChicken Stuffed PeppersInstant Pot Stuffed PeppersStuffed Peppers For TwoStuffed Pepper Soup (stovetop version) PrintCrock Pot Stuffed Pepper SoupA hearty and comforting soup with all the familiar flavors of stuffed peppers but in soup form and in the Slow Cooker.Course Appetizer, Dinner, Lunch, SoupCuisine AmericanPrep Time 15 minutes minutesCook Time 2 hours hoursTotal Time 2 hours hours 15 minutes minutesServings 8Calories 176kcalAuthor Brandie SkibinskiIngredients1 pound lean ground beef1 small yellow onion, diced1 large green bell pepper, diced2 Tablespoons tomato paste28 ounce can diced tomatoes8 ounce can tomato sauce2 cups chicken broth (or beef broth)1 Tablespoon white granulated sugar1 teaspoon garlic powder1 teaspoon onion powdersalt and pepper, to taste2 cups cooked riceshredded cheddar cheese (for topping, optional)InstructionsTo a skillet over medium heat, add the1 pound lean ground beef, 1 small yellow onion, diced and 1 large green bell pepper, diced. Cook and crumble the ground beef until fully cooked and vegetables are tender. Drain any excess grease. Transfer the cooked ground beef mixture to the crockpot.Add 2 Tablespoons tomato paste, 28 ounce can diced tomatoes, 8 ounce can tomato sauce, 2 cups chicken broth, 1 Tablespoon white granulated sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder and salt and pepper, to taste to the crockpot. Cover and cook on low heat for 4-6 hours, or on high heat for 2-3 hours. Add 2 cups cooked rice in the last 1/2 hour of cooking (be sure to re-cover the crock pot.) Serve topped with shredded cheddar cheese if you prefer.NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 176kcal | Carbohydrates: 22g | Protein: 15g | Fat: 3g | Sodium: 565mg | Fiber: 2g | Sugar: 7g