This Crock Pot Stuffed Pepper Soup has been my weeknight hero since I first adapted it on a snowy evening when I needed something comforting, effortless, and familiar. I grew up on stuffed peppers — the classic baked version with cups of rice, tomato, and beef — and wanted a version that captured that same sweet-savory balance but with less fuss. Slow-cooking everything together softens the peppers just right and lets the flavors marry into a deep, satisfying broth that tastes like it simmered all day, even when you only have a few hours on high.

I discovered this combination by replacing whole peppers with chopped ones, adding tomato sauce and a can of Rotel for brightness, and finishing with cooked rice so it stays tender instead of turning to mush. The result is a bowl that still evokes the texture and aroma of stuffed peppers — the caramelized edge of the beef, the perfume of dried basil and oregano, the gentle heat of paprika — but in a spoonable, family-friendly format. It fills the house with a warm, tomatoey scent that makes everyone gather around the table, and leftovers are just as good the next day.

Ingredients

• 1 pound lean ground beef: Choose 85–90% lean for good flavor without excess grease; browning well develops savory caramelization that deepens the final broth.
• 1 medium yellow onion (diced): Yellow onions have the right balance of sweetness and sharpness when sautéed — they soften quickly and add body.
• 1 red bell pepper (chopped) & 1 green bell pepper (chopped): Use fresh, firm peppers; red adds sweetness, green adds peppery brightness for contrast.
• 2 (15 oz) cans tomato sauce: Use a plain tomato sauce or a slightly seasoned one for extra depth; Muir Glen or Hunt’s work well.
• 1 (10 oz) can Rotel (do not drain): Adds diced tomatoes and green chilies for freshness and a subtle kick; keep the juice for flavor.
• 1 tablespoon Worcestershire sauce & 1 tablespoon brown sugar: The Worcestershire adds umami depth; brown sugar tames acidity and rounds the flavor.
• 4 cups low-sodium beef broth & 2 cups water: Low-sodium broth lets you control saltiness; water extends the volume so you have a ladle-able soup.
• Dry seasonings: 1 1/2 teaspoons ground black pepper, 1/2 teaspoon salt, 1 teaspoon each dried basil, oregano, and parsley, 1/2 teaspoon mustard powder, and 1 teaspoon paprika.
• 1 1/2 cups cooked white rice (fully cooked): Prepared ahead and stirred in at the end so the grains remain tender and separate.

Instructions

Brown the beef and onions: Heat a large skillet over medium heat, add the ground beef and diced onion, and cook until the beef is browned and the onion is translucent, about 5–7 minutes. Break the meat into small crumbles as it cooks. Browning develops caramelized flavors; drain excess fat before transferring to the slow cooker. Combine ingredients in the crock pot: To a 6-quart slow cooker add the drained beef and onions, chopped red and green bell peppers, tomato sauce, undrained Rotel, Worcestershire sauce, and brown sugar. Pour in the beef broth and water, then sprinkle in black pepper, salt, basil, oregano, parsley, mustard powder, and paprika. Stir thoroughly to distribute spices evenly. Slow-cook until peppers are tender: Cover the cooker and set it on high for 2 1/2–3 1/2 hours or on low for 6–8 hours. You want the bell peppers soft but not falling apart — use a fork to check doneness. If the liquid reduces too quickly, add an extra 1/2 cup water. Add cooked rice near the end: About 15 minutes before the end of the cooking time, stir in 1 1/2 cups fully cooked white rice and mix until combined. Cover and continue to cook for 15 minutes to heat the rice through and let it absorb flavors without becoming mushy. Finish and serve: Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley or shredded cheese if you like. Serve hot with crusty bread or a simple green salad.

Storage Tips

Cool leftovers to room temperature, then transfer to airtight containers and refrigerate for up to 3–4 days. For longer storage, freeze in portioned containers for up to 3 months. If you plan to freeze, leave out the cooked rice: rice can become dense after freezing and reheating. Reheat gently on the stovetop with a splash of water or broth to loosen the consistency, or microwave on medium power, stirring occasionally until heated through. Use glass or BPA-free plastic containers and label with date and contents.

Ingredient Substitutions

To swap protein, use ground turkey or ground chicken — choose 85–90% lean and brown as you would beef. For a vegetarian version, substitute a plant-based crumbled protein or 2 cups cooked lentils and replace beef broth with vegetable broth; add a tablespoon of soy sauce or miso for depth. If you prefer brown rice, cook it first and increase liquid slightly, or add it earlier in the cook to ensure it softens fully. Reduce or omit the brown sugar if you prefer a more acidic tomato profile.

Serving Suggestions

Serve with crusty bread, garlic toast, or cornbread to sop up the broth. A crisp green salad with a tangy vinaigrette brightens the meal, and a spoonful of sour cream or a sprinkle of shredded cheddar offers creamy contrast. For a lighter pairing, try grilled zucchini ribbons or a simple coleslaw. Garnish with chopped parsley or green onions for freshness and visual appeal.

Cultural Background

Stuffed peppers are a classic comfort dish found in many culinary traditions, from Eastern European to American home cooking. This interpretation keeps the core idea — meat, rice, and tomato — but translates it into a slow-cooked, soup-like form that’s reminiscent of American stew and casserole comfort foods. Pressure to adapt recipes for modern, busier lifestyles has led to many one-pot variations like this, which preserve traditional flavors while simplifying preparation.

Seasonal Adaptations

Summer: Use freshly roasted peppers for a sweeter, smokier profile and reduce broth for a thicker pot. Fall/Winter: Add root vegetables like diced carrots or celery for heartiness. Holiday twist: Stir in a pinch of smoked paprika and top with chopped roasted nuts for texture. In spring, lighten it up by using ground turkey and adding a squeeze of lemon before serving to brighten flavors.

Meal Prep Tips

Make a double batch, cool, and freeze half (without rice) in meal-sized portions. For weekday lunches, portion into microwave-safe containers with a side of rice in a separate compartment. Prep the cooked rice in advance and store in the fridge for up to 4 days; stir it in 15 minutes before serving. Label containers with reheating instructions: reheat covered on medium heat, stirring occasionally, until steaming.

There’s something deeply satisfying about a pot of this soup simmering away — it turns the familiar flavors of stuffed peppers into a practical, shareable meal that invites conversation and seconds. Try it once, and you’ll understand why it frequently appears on our menu rotation.