Perfect! Slow Cooker Stuffed Pepper Soup is basically all the flavors of stuffed peppers—meat, rice, and tomato—made into a cozy, easy soup. Here’s a foolproof recipe:
Ingredients (6 servings)
- 1 lb ground beef (or turkey)
- 1 medium onion, diced
- 3–4 bell peppers, diced (any color)
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can tomato sauce
- 4 cups beef or chicken broth
- ½ cup uncooked white rice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon Worcestershire sauce (optional, for depth)
Instructions
- Brown the meat (optional)
- In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
You can skip this step and add the raw meat directly to the slow cooker, but browning gives extra flavor.
- Add everything to slow cooker
- In a 6-quart slow cooker, combine browned meat (or raw), bell peppers, diced tomatoes, tomato sauce, broth, rice, and seasonings. Stir well.
- Cook
- Cover and cook on low 6–7 hours or high 3–4 hours until rice is tender and peppers are soft.
- Adjust seasonings
- Taste before serving and add extra salt, pepper, or Italian seasoning as needed.
- Serve
- Optional: top with shredded cheese, fresh parsley, or a dollop of sour cream.
Tips
- Rice tip: If you want perfectly tender rice, stir in raw rice at the last 1–1.5 hours instead of at the start—prevents it from overcooking.
- Vegetables: Carrots or zucchini can be added for extra veggies.
- Make it spicy: Add red pepper flakes or hot sauce.
If you want, I can also give a super-simple “dump-and-go” slow cooker version that takes almost no prep but tastes just as good. It’s perfect for busy days. Do you want that?
