Easy Crockpot Stuffed Pepper Soup Recipe

As soon as the weather cools, crockpot stuffed pepper soup is a constant in our house. The savory flavors of ground beef, fire-roasted tomatoes, and bell peppers are hard to resist especially when they’ve been cooking low and slow all day. This recipe will become a go-to in your house during fall and winter!

bowl of soup with a spoon holding a spoonful out of the bowl
Source: Plum Branch Home

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Crockpot soup recipes are one of my favorite things when the weather begins to cool. They’re easy to throw on before a day away hiking or a lazy Sunday when you don’t feel like cooking.

If I had to pick my favorite soup recipes, it would be this crockpot stuffed pepper soup or slow cooker chicken enchilada soup. They’re full of flavor and warm your soul!

Recipe Inspiration

Back when my husband and I were traveling in our camper van, I created a meatless version of this recipe. We would call it bell pepper soup. In our van, we couldn’t store raw meat so vegetarian recipes were a staple. Now that we’ve sold the camper van and moved to Tennessee, I’ve created a heartier version.

That’s how this crockpot stuffed pepper soup was born. I used the same base as my first creation but added ground beef to the mix and cooked it in a slow cooker. From time to time I’ll make my vegetarian stove-top version, but this is our favorite of the two!

Why You’ll Love Crockpot Stuffed Pepper Soup

  • Easy to whip up using a crockpot or slow cooker.
  • Wholesome ingredients for a healthy meal any day of the week.
  • Makes your house smell amazing while cooking low and slow all day.
  • You can use frozen beef if thawing slips your mind (I do this 95% of the time).
bowl of soup with a stripped cloth underneath
Source: Plum Branch Home

Ingredients

  • 1/4 lb. ground beef (fresh or frozen)
  • 16 ounce fire roasted canned tomatoes (find a no salt added brand, organic is best)
  • 1 tsp raw honey
  • 3 cups vegetable broth
  • 1 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp salt (if tomatoes have salt cut this in half)
  • 1 tsp pepper
  • bell pepper (organic green bell peppers are our favorite)
  • yellow onion
  • 1/4 cup brown rice
  • 1 Tbsp olive oil (or avocado oil or coconut oil)

Helpful Kitchen Tools for this Recipe

crockpot full of soup ingredients
Source: Plum Branch Home

How to Make Crockpot Stuffed Pepper Soup

First, grease inside of crockpot with olive oil, avocado oil, or coconut oil.

Second, in a small bowl rinse rice two times and drain water completely

Third, cut onion and bell pepper into chunks (size of choice).

Then add all ingredients including rinsed and drained rice to crockpot.

Next, cover with lid and cook on low for 7-8 hours or high 3-4 hours.

Finally, uncover after cooking and break up ground beef into chunks before serving. Enjoy!

Leftover Storage

Store cooled-down leftovers in the fridge in an air-tight container for up to 3 days. Store in a freezer-safe container for up to 3 months for longer storage.

bowl of soup with a spoonful
Source: Plum Branch Home

Stuffed Pepper Soup Variations

  • Add 1 tsp of ground cayenne pepper for a spicy kick.
  • Add a can of black beans to make more soup or swap out for ground beef.
  • Can’t find fire roasted tomatoes, swap for a can of organic canned tomato sauce.

Recipe FAQ

Is this recipe healthy?

Yes, this recipe is made with wholesome ingredients!

I want to cook this for a party, will it be okay on warm for 3-4 hours after cooking?

This soup is perfect for a party, it will do just fine on warm after cooking.

Is it better to cook this soup on low or high?

It really doesn’t matter. I personally like cooking it on low but if I’m in a rush I’ll do the high setting.

Can I use frozen ground beef?

Yes, you can use frozen ground beef. I do this most of the time!

More Soup Recipes To Try

Full Printable Recipe

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bowl of soup with a spoonful of it up front

Easy Crockpot Stuffed Pepper Soup

Molly LaFontaine of Plum Branch Home
This crockpot stuffed pepper soup is a constant in our house. The savory flavors are hard to resist especially when they've been cooking low and slow all day.
Prep Time 10 minutes
7 hours
Total Time 7 hours 10 minutes
Course Dinner, Supper
Cuisine American
Servings 4 servings/bowls

Ingredients
  

  • 1/4 lb. ground beef (fresh or frozen)
  • 16 ounce fire roasted canned tomatoes (find a no salt added brand, organic is best)
  • 1 tsp raw honey
  • 3 cups vegetable broth
  • 1 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp salt (if tomatoes have salt cut this in half)
  • 1 tsp pepper
  • 1 bell pepper (organic green bell peppers are our favorite)
  • 1 yellow onion
  • 1/4 cup brown rice
  • 1 Tbsp olive oil (or avocado oil or coconut oil)

Instructions
 

  • First, grease inside of crockpot with olive oil, avocado oil, or coconut oil.
  • Second, in a small bowl rinse rice two times and drain water completely
  • Third, cut onion and bell pepper into chunks (size of choice).
  • Then add all ingredients including rinsed and drained rice to crockpot.
  • Next, cover with lid and cook on low for 7-8 hours or high 3-4 hours.
  • Finally, uncover after cooking and break up ground beef into chunks before serving. Enjoy!

Notes

Leftover Storage

Store cooled-down leftovers in the fridge in an air-tight container for up to 3 days. Store in a freezer-safe container for up to 3 months for longer storage.
Keyword crockpot stuffed pepper soup, plum branch home stuffed pepper soup, stuffed pepper soup

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