Hearty Crock Pot Peppers

This cozy Crock Pot Stuffed Pepper Soup takes all the comforting flavors of classic stuffed peppers and transforms them into a warm, hearty soup perfect for busy days or chilly evenings. It combines tender ground beef and vibrant bell peppers with a rich tomato base, all slow-cooked to deepen the taste and blend the spices beautifully. This recipe has been a favorite in my house since I first made it during a hectic week, and now it’s a go-to meal for when I want something satisfying without too much fuss.

I remember making this soup on a busy Sunday and loving how the house filled with amazing aromas. It quickly became a hit that my family asks for regularly, especially when the weather turns cooler.

Ingredients

• One pound lean ground beef: for a hearty and satisfying protein base choose fresh ground beef with minimal fat for best results
• One medium yellow onion: diced finely to add a slightly sweet depth when cooked down
• One medium red bell pepper: chopped adds sweetness and color opt for firm, brightly colored peppers
• One medium green bell pepper: chopped brings a slight bitterness that balances the red pepper select firm peppers without blemishes
• Two 15-ounce cans tomato sauce: create a rich tomato base check for no added sugars or preservatives
• One 10-ounce can Rotel tomatoes with green chilies: provides a zesty kick leave the juice for extra flavor
• One tablespoon Worcestershire sauce: adds complexity and umami flavors
• One tablespoon brown sugar: enhances the natural sweetness of the tomatoes
• Four cups low sodium beef broth: keeps the soup savory without overpowering saltiness
• Two cups water: adjusts the consistency for a perfect soup texture
• One and a half teaspoons ground black pepper: adds a warming spice note choose freshly ground if possible
• Half teaspoon salt: to enhance the overall flavors season carefully to avoid over-salting
• One teaspoon dried basil: brings an aromatic herbal touch
• One teaspoon dried oregano: for a classic Italian herb flavor
• One teaspoon dried parsley: adds freshness and color to the dish
• Half teaspoon mustard powder: gives subtle heat and depth
• One teaspoon paprika: introduces smoky warmth best if using sweet or smoked paprika
• One and a half cups cooked white rice: adds heartiness and soaks up the flavorful broth use freshly cooked rice for best texture

Instructions

Sauté the Ground Beef and Onions:

Place a large skillet over medium heat and add the ground beef along with diced onions. Cook for about five to seven minutes until the beef is fully browned and onions are translucent. Drain excess fat to keep the soup from becoming greasy. Transfer this mixture to a six-quart slow cooker.

Combine the Remaining Ingredients:

Add the chopped red and green bell peppers to the slow cooker followed by tomato sauce, Rotel tomatoes with juice, Worcestershire sauce, brown sugar, beef broth, water, black pepper, salt, basil, oregano, parsley, mustard powder, and paprika. Stir all ingredients thoroughly to ensure flavors meld before cooking.

Slow Cook Until Peppers Are Tender:

Cover the slow cooker and cook on high for two and a half to three and a half hours or on low for six to eight hours. The bell peppers should become soft but not mushy, infusing the soup with their fresh taste and color.

Incorporate the Cooked Rice:

About fifteen minutes before the end of the cooking time, add the fully cooked white rice to the slow cooker. Stir well so the rice soaks up the savory broth. Replace the lid and continue cooking for another fifteen minutes to heat the rice through without losing texture.

My favorite parts are the two types of bell peppers which bring a nice blend of sweetness and slight earthiness to the soup. There is a special memory tied to this meal when I served it at a family gathering and everyone went back for seconds. It really feels like a warm hug on a plate.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave to maintain texture and flavor. This soup also freezes well in portioned freezer bags or containers for up to three months. Thaw overnight in the fridge for best results and warm thoroughly before serving.

Ingredient Substitutions

Ground turkey or ground chicken works well for a lighter protein alternative though it may need additional seasoning. You can swap the Rotel tomatoes for diced tomatoes with a pinch of chili flakes for custom heat level. Use quinoa or cauliflower rice instead of white rice for a gluten-free or low-carb version.

Serving Suggestions

Serve with crusty bread or garlic breadsticks for dipping. A side green salad with a light vinaigrette provides fresh contrast to the rich soup. Top finished bowls with shredded cheddar or a sprinkle of Parmesan cheese for extra indulgence.

Enjoy this comforting soup any time you need a hassle-free meal that warms the soul and pleases the whole family.

FAQs about Recipes

→ Can I use ground turkey instead of beef?

Yes, ground turkey can be used as a lighter alternative and will still absorb the spices well during slow cooking.

→ Is it necessary to add brown sugar?

Brown sugar balances the acidity from tomatoes and adds a subtle sweetness to the soup.

→ What can I substitute for Rotel tomatoes?

Regular diced tomatoes with a pinch of green chili flakes can be used if Rotel is unavailable.

→ Can I prepare this on the stovetop instead of a slow cooker?

Yes, simmer all ingredients on low heat for about an hour until peppers soften and flavors blend well.

→ When should the cooked rice be added?

Cooked rice is stirred in fifteen minutes before finishing to absorb flavors without becoming mushy.