Slow-Cooker Stuffed Bell Pepper Soup

Slow-Cooker Stuffed Bell Pepper Soup

Stuffed bell peppers reincarnated in a soup! With ground beef, rice, peppers, tomatoes, onions and cheddar cheese in a spicy broth.

Is it wrong that I like this soup better than an actual stuffed pepper – the traditional version my Mom tried to feed me growing up?

She made them all the time. They were regulars in our dinner rotation and I loathed them with all my pepper-hating heart. Occasionally I would pick the stuffing out of them, which I loved, but mostly. . . I pretended like they didn’t even exist. If I ignored them maybe they would go away. Back into the ground where they came from. Forever.

Skip forward to today and I find myself cooking with bell peppers all the time! I’m making up for lost time and paying them back with lots of attention. They add unbeatable flavor to my soups and sauces. For the soup I used two of the biggest, fattest peppers I could get my hands on. One red and one green. Christmas colors.

For the broth I use a mix of beef and chicken – use what you have on hand or like best. I serve it with brown rice that I cook separately and rather than mixing it all into the soup at once I spoon a small pile into a bowl and ladle the soup over it. This way it doesn’t have a chance to soak up all the broth and turn my soup into a stew.

This totally turned me into a die-hard fan of the stuffed pepper.


Stuffed Bell Pepper Soup

Slow-Cooker Stuffed Bell Pepper Soup

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Slow-Cooker Stuffed Bell Pepper Soup

Stuffed bell peppers reincarnated in a soup! With ground beef, rice, peppers, tomatoes, onions and cheddar cheese in a spicy broth.


2 tablespoons olive oil
1 large onion, diced
2 big bell peppers, diced (I used one green and one red)
4 cloves garlic, minced
1 teaspoon Italian seasoning, crushed between fingertips
coarse salt and fresh black pepper
1 + 1/4 pounds lean ground beef
1 can (14.5 ounces) petite diced tomatoes
3 cans (14.5 ounces) low-sodium beef or chicken broth or a mix (I used 2 beef + 1 chicken)
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon red pepper flakes, optional
1 + 1/2 cups shredded sharp cheddar cheese, plus more for garnish
about 1 + 1/2 cups cooked brown or white rice


  1. Heat the oil over medium-low heat in a large skillet and add the onions, bell peppers, garlic and Italian seasoning. Season well with salt and pepper. Cook, stirring often until tender about 10 minutes. Remove to crock-pot.
  2. In the same pan brown the ground beef over medium heat, breaking it apart as it cooks. Drain off the grease and add the meat to the crock-pot.
  3. Mix in the tomatoes, broth, Worcestershire, bay leaf, red pepper flakes, about 1 teaspoon coarse salt and 1/4 teaspoon black pepper. Cook on high 4 hours or low 6 - 8.
  4. During the last hour skim off any grease that rises to the top. Remove the bay leaf and discard. Taste and re-season as needed. Mix in the cheese.
  5. To serve spoon some rice into a bowl, ladle the soup over it and mix together, garnish with a little cheese. Alternately you can mix the cooked rice right into the soup - it may soak up some of the broth so I like to keep it separate.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. carolyn says

    SO glad I was not alone in my loathing of seeing stuffed green peppers at the dinner table, aka. a baked, mushy, gray-green container that held a pretty decent variety of fillings. LOL
    Can’t wait to try this!!

  2. Amy (Savory Moments) says

    I’ve been wanting to make a version of this soup. I recently made stuffed cabbage roll soup and thought that making stuffed pepper soup would also be great! Yours looks really good – plus I love that it’s made in the slow cooker!

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