There’s something so comforting about a bowl of Crockpot Stuffed Pepper Soup. It captures all the flavors of traditional stuffed peppers — tender vegetables, savory ground meat, and a rich tomato broth — in a cozy, spoonable form. It’s hearty, flavorful, and perfect for a busy weeknight dinner.

This recipe is a weeknight lifesaver. It simmers slowly all day, filling your home with amazing aromas. By dinnertime, you’ve got a complete meal ready to serve with minimal effort. Plus, it reheats beautifully — leftovers taste even better!

Why I Love This Recipe

This Crockpot Stuffed Pepper Soup has everything you want in an easy slow cooker meal — simple prep, rich flavor, and effortless comfort. It’s one of those recipes that makes dinnertime stress-free and satisfying every single time.

Quick Prep: Just brown the meat, toss everything in, and let the crockpot do the rest.
Deliciously Hearty: Packed with ground beef, rice, and peppers for a full, filling meal.
Full of Flavor: Rich tomato sauce and fragrant herbs simmer into perfection.
Meal Prep Friendly: Tastes great leftover and freezes well for future dinners.

Crockpot Stuffed Pepper Soup Ingredients

The beauty of this soup is how a few wholesome ingredients create deep, satisfying flavor. It’s simple, comforting, and budget-friendly — a true pantry staple meal.

Ground Beef or Turkey: Adds heartiness and rich, meaty flavor. Choose lean for a lighter version.
Onion and Bell Peppers: Essential for that classic stuffed pepper taste. Use any combination of colors.
Crushed Tomatoes and Tomato Sauce: Form the flavorful, tangy tomato base.
Beef Broth: Brings everything together and provides savory depth.
White Rice: Gives the soup body and that classic stuffed pepper texture.
Worcestershire Sauce: Adds umami and enhances the richness.
Dried Oregano and Basil: Add aromatic, Italian-inspired flavor.
Garlic Powder: Blends perfectly for extra savory warmth.
Salt and Black Pepper: Balance and enhance every element.

Substitutions and Tips

Use ground turkey or chicken instead of beef for a lighter option.
Swap white rice for brown rice — just plan for a slightly longer cook time.
For a vegetarian version, skip the meat and use vegetable broth instead of beef broth.
Spice it up with a pinch of red pepper flakes or a dash of smoked paprika.

How to Make Crockpot Stuffed Pepper Soup

Step 1: Brown the Meat

Heat a large skillet over medium heat. Add ground beef or turkey and cook until browned, breaking it up as it cooks. Drain any excess fat and transfer the cooked meat to your slow cooker.

Step 2: Add the Vegetables

Chop your onions and peppers, then add them straight into the slow cooker with the meat. These will soften beautifully as the soup cooks.

Step 3: Pour in the Tomatoes and Broth

Add the crushed tomatoes, tomato sauce, and beef broth to the slow cooker. This creates the foundation for the soup’s flavorful broth.

Step 4: Stir in Rice and Seasonings

Mix in the uncooked white rice, Worcestershire sauce, dried oregano, dried basil, garlic powder, salt, and pepper. Stir everything together until well combined.

Step 5: Cook Low and Slow

Cover and cook on low for 6–8 hours or on high for 3–4 hours. The rice should be tender, and the peppers soft. Stir occasionally near the end of cooking to keep the rice evenly distributed.

Step 6: Taste and Adjust

Give the soup a final taste, adjusting salt and pepper to your liking. Add more herbs or seasonings if needed.

Step 7: Serve and Garnish

Ladle into bowls while hot. Top with shredded cheddar cheese or fresh parsley for a pop of flavor and color. Enjoy this warm, comforting soup with your favorite side!

How to Store Crockpot Stuffed Pepper Soup

Let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave. For long-term storage, freeze in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips for Success

Use fresh peppers for the best flavor and texture.
Rinse rice before adding to prevent clumping or mushiness.
Avoid overcooking the rice — check it near the end for perfect texture.
Adjust the broth for your preferred consistency — less for a thicker soup, more for a thinner one.
Add a splash of Worcestershire or red wine vinegar before serving to enhance flavor brightness.

Kitchen Tools You’ll Need

Large skillet for browning meat
6-quart slow cooker (or similar size)
Cutting board and sharp knife for prepping vegetables
Measuring cups and spoons
Wooden spoon or spatula for stirring

Serving Suggestions

Pair with a side of crusty bread or garlic toast to soak up the broth.
Add a crisp green salad for a balanced meal.
Top with shredded cheese, sour cream, or fresh herbs for added flavor.
Serve with a glass of dry red wine to complement the rich tomato base.

Frequently Asked Questions

Can I prep Crockpot Stuffed Pepper Soup ahead of time?

Yes! You can chop the vegetables, brown the meat, and measure out your ingredients a day in advance. Store everything in the fridge, then add to the slow cooker in the morning — easy meal prep for busy days!

How can I make the soup thicker?

Use slightly less broth to start, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking. This thickens the broth without changing flavor.

Can I use a different grain?

Absolutely! Brown rice, quinoa, or even orzo work well. Just note that different grains may adjust the cooking time slightly.

How can I cook this if I don’t have a slow cooker?

Make it on the stovetop! Use a large pot or Dutch oven. Simmer all ingredients on low for 45–60 minutes, stirring occasionally, until the rice and peppers are tender.