Slow Cooker Stuffed Pepper Soup with Ground Beef and Rice
This hearty soup captures all the classic flavors of stuffed peppers in an easy slow cooker format. Ground beef is browned with aromatic vegetables, then simmered with tomatoes, herbs, and broth for hours until deeply flavorful. The soup is served over fluffy rice, creating a complete meal that's perfect for busy weeknights or meal prep. The combination of sweet Vidalia onions, colorful bell peppers, and Italian herbs creates a comforting dish that tastes like it simmered all day with minimal hands-on effort.
Ingredients
- 1 pound 95% lean ground beef
- ¾ teaspoon kosher salt, or to taste(optional)
- 1 ½ cups sweet Vidalia onion, finely diced
- 1 ½ cups red bell pepper, chopped
- ⅝ cup green bell pepper, chopped
- 3 cloves garlic, chopped
- 14 ½ cans petite diced tomatoes
- 1 ¾ cups tomato sauce
- 2 cups reduced sodium fat-free chicken broth
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground pepper, or to taste(optional)
- 3 tablespoons fresh Italian flat-leaf parsley, finely minced
- 3 cups cooked white or brown rice
Instructions
- 1
Brown ground beef with salt in a large nonstick skillet over medium-high heat, crumbling as it cooks until cooked through
- 2
Add onion, bell peppers, and garlic to the beef and cook until vegetables soften, stirring occasionally
- 3
Transfer beef mixture to a 6-quart slow cooker
- 4
Add broth, diced tomatoes, tomato sauce, marjoram, basil, oregano, and pepper to slow cooker and stir to combine
- 5
Cover and cook on high for 4 hours or low for 8 hours until done
- 6
Stir in fresh parsley
- 7
Taste and adjust seasoning as needed with salt, pepper, or sugar
- 8
Serve by ladling soup into bowls and topping with cooked rice
Tips
Line your slow cooker with a liner for easy cleanup and to prevent sticking.
Cook times may vary by slow cooker brand, so check for doneness and adjust as needed.
Make the rice separately while the soup cooks, or use leftover rice for even quicker assembly.
Good to Know
Refrigerate for up to 4 days in sealed containers. Freeze soup without rice for up to 3 months.
Brown beef and vegetables up to 1 day ahead and refrigerate. Add to slow cooker with remaining ingredients when ready.
Serve hot with cooked rice. Garnish with extra parsley or grated cheese if desired.
Common Mistakes
Don't skip browning the beef to avoid bland flavor and excess grease in the soup.
Cook vegetables until softened to prevent crunchy textures in the finished soup.
Substitutions
FAQ
Can I use instant rice instead of regular cooked rice?
Yes, prepare instant rice according to package directions and serve the same way. Regular rice provides better texture and flavor.
Can I add the rice directly to the slow cooker?
Not recommended as rice will become mushy. Cook rice separately and add to individual bowls when serving for best texture.
How long will the soup keep in the refrigerator?
Store covered for up to 4 days. Reheat portions in microwave or stovetop, adding broth if needed to thin.