Slow Cooker Stuffed Pepper Soup

Hearty slow cooker stuffed pepper soup with ground beef, bell peppers, tomatoes, and rice in a flavorful broth. This easy, one-pot recipe is perfect for weeknight dinners, family meals, or meal prep. Topped with melted mozzarella, it’s a comforting and filling soup ready in just a few hours.

Ingredients

• 1 pound lean ground beef
• ½ teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 32 ounces low-sodium chicken or beef broth
• 15 ounces tomato sauce
• 14.5 ounces diced tomatoes
• 2 bell peppers, diced (use a variety of colors for visual appeal)
• ½ cup diced white onion
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ¾ cup dry white instant rice (such as Minute Rice)
• Shredded mozzarella cheese, for serving

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Instructions

1. Cook the Beef
   Heat a nonstick skillet over medium heat. Add the ground beef and season with salt and pepper. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain any excess grease and transfer the beef to a 5-quart (or larger) slow cooker.
2. Add Soup Ingredients
   Add the chicken or beef broth, tomato sauce, diced tomatoes, diced bell peppers, onion, garlic, and oregano to the slow cooker. Stir to combine.
3. Slow Cook
   Cover and cook on:
   • LOW for 6–8 hours, or
   • HIGH for 3–4 hours,
     until the vegetables are tender.
4. Add Rice
   Stir in the uncooked instant rice. Cover and cook on LOW for an additional 15–20 minutes, or until the rice is tender. Taste and adjust seasoning with additional salt and pepper if needed.
5. Serve
   Ladle the soup into bowls and top with shredded mozzarella cheese. Serve warm.

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Why You’ll Love This Recipe

This slow cooker stuffed pepper soup combines all the comforting flavors of classic stuffed peppers in an easy, hearty soup. It’s perfect for busy weeknights or cozy family meals and offers a delicious combination of tender beef, bell peppers, tomatoes, and rice in a savory broth.

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Tips

• Use a variety of bell pepper colors to make the soup visually appealing.
• Instant rice cooks quickly; be careful not to overcook it.
• For extra flavor, brown the beef with a pinch of smoked paprika or Italian seasoning.
• Leftovers taste even better the next day as the flavors meld together.

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Variations and Substitutions

• Substitute ground turkey or chicken for a lighter option.
• Use cauliflower rice for a low-carb version.
• Add chopped carrots or zucchini for extra vegetables.
• Swap mozzarella with cheddar or Parmesan cheese for a different flavor profile.

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FAQs

Can I prepare this soup ahead of time?
Yes, you can prep all ingredients in advance and store them in the fridge. Add the rice and cook just before serving to avoid overcooked rice.

Can I freeze leftovers?
Yes. Freeze the soup without the rice for up to 3 months. Add fresh rice when reheating.

Can I make this on the stovetop instead of a slow cooker?
Yes. Simmer the soup in a large pot over medium heat for 30–40 minutes, then add the instant rice and cook until tender.

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Serving

• Serve with a slice of crusty bread or garlic bread for a complete meal.
• Garnish with fresh parsley or basil for added color and flavor.

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Suggestions

• Sprinkle a little extra cheese on top before serving for a cheesy finish.
• Pair with a simple side salad for a lighter meal.
• Use leftovers as a filling for stuffed peppers or burritos.