this Slow Cooker Stuffed Pepper Soup It’s the perfect cold weather meal! Filled with all your favorite stuffed pepper flavors but without the hassle of actual stuffed peppers, it can be easily cooked in the slow cooker, Instant Pot, or on the stovetop for a family-friendly quick meal.
This pot of chili soup is hearty, comforting, and delicious; gluten free and can be easily made dairy free and antiquityalso!
Quick and Easy Stuffed Pepper Soup
I love a good stuffed pepper recipe like mine Philly Cheesesteak Stuffed Peppers and Pizza Stuffed Peppers. However, soup season is here and I’m ready to embrace the warm, comforting flavors that come with it!
So, I’m turning one of my favorite meals into a comforting soup with this Crock Pot Stuffed Pepper Soup recipe! It's been a long time favorite of mine because it's hearty, delicious, and easy to make.
It has all the stuffed pepper flavor you know and love, but with about half the work. Just mix all the ingredients together and let the slow cooker do all the hard work. Then you can have a complete meal for dinner!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Avocado oil: I prefer the neutral flavor of avocado oil, but olive oil will work too.
- Ground beef: This recipe calls for 1 pound of ground beef. I prefer to use lean ground beef, but any fat percentage will work. Feel free to substitute ground turkey or ground chicken if you prefer.
- Fresh vegetables: Green or red bell peppers and onions add flavor and nutrition, recreating the classic stuffed pepper flavor.
- Canned tomatoes: We used canned tomato paste and canned diced tomatoes for the soup base.
- in stock: Use beef broth or chicken broth. You can also substitute vegetable stock if needed.
- Coconut sugar: I like to add a little sugar to balance the acidity of the tomatoes, but you can omit it to keep this recipe paleo-friendly and Whole30.
- Seasoning: You’ll need garlic powder, black pepper, salt, and paprika.
- Rice: Feel free to replace Cauliflower Rice Low carb options.
where do i buy meat
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
Delivered to your door! Find the latest ButcherBox offers right here!
How to Make Slow Cooker Stuffed Pepper Soup
- Brown the beef: Heat oil in a pot over medium heat. Add the beef and cook, breaking into pieces, until no longer pink. Drain all but one teaspoon of oil.
- Combine: Add browned beef and all remaining ingredients except rice to pot slow cooker. Mix well. Then, sprinkle the rice on top.
- chef: Cover and cook until vegetables are tender and rice is fluffy.
- Serve: Divide soup into bowls, garnish with scallions and cheddar cheese if desired, and serve warm!
Instant Pot Options
If you’re in a bit of a rush, this Slow Cooker Stuffed Pepper Soup is just as delicious in the Instant Pot! Follow these steps for great results:
- Brown the beef: settings instant pot saute. Then, heat the oil and fry the beef until brown. Drain all but one teaspoon of oil.
- saute: Add the onions and peppers and cook until they begin to soften. Then, turn off the saute function.
- Combine: Add remaining ingredients and mix well.
- chef: Place the lid on the Instant Pot, set the valve to seal, and cook on manual high pressure with natural release. Release any remaining pressure. enjoy!
Food recommendations
This Slow Cooker Stuffed Pepper Soup is made with enough protein, carbs, veggies, and fat to serve as a complete meal. However, if you want to add a side or two, some of my favorite options include:
FAQ
Absolutely! To do this, brown the beef in oil in a frying pan, then drain off all but a teaspoon of oil. Next, add the peppers and onions and cook until softened. Then, add the remaining ingredients and simmer until the vegetables are tender and the rice is cooked.
Leftover soup will stay fresh in an airtight container in the refrigerator for up to 5 days.
Yes! You can freeze leftovers for up to 1 month. Allow the soup to cool completely, then transfer to a freezer-safe container for storage. Alternatively, pour individual portions into stock cubes and transfer them to resealable bags. Then, when you're ready to serve, you can whip out a cube or two!
Yes, this recipe is a great way to use up any rice you have on hand. Cook other ingredients as usual. Then, stir in the white or brown rice and let it cook long enough to heat through.
Try more delicious soup recipes
- 1 teaspoon avocado oil
- 1 pound. Ground beef
- 2 green or red bell pepper chopped
- 1 onion chopped
- 1 15 ounce. Can ketchup be used?
- 1 15 ounce. Can tomatoes be diced?
- 3 cup beef or chicken broth
- 1 spoon coconut sugar Whole30 omitted
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon chili
- 1/4 cup white rice born
decorate:
- onion slice
- cheddar cheese chopped (optional)
To make in a clay pot:
-
Heat oil in a pot over medium heat. When hot, cook beef for 6-8 minutes, until no longer pink. Drain all but 1 teaspoon oil.
1 teaspoon avocado oil, 1 pound ground beef
-
Add browned beef and all remaining ingredients except rice to slow cooker. Mix mix. Spread the rice on top of the mixture and cover.
2 green or red peppers, 1 onion, 1 15 oz. You can have ketchup, 1 15 oz. You can dice the tomatoes, 3 cups beef or chicken broth, 1 tablespoon coconut sugar, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon fine sea salt, 1 teaspoon paprika, 1/4 cup white rice
-
Cook on high for 4-6 hours.
-
Once the rice is cooked, season and serve, garnished with optional scallions and cheddar cheese and serve.
onion, cheddar cheese
Cook in Instant Pot:
-
Set the Instant Pot to saute function. Heat oil and add ground beef. Cook until no longer pink, about 6-8 minutes. Drain off all but one teaspoon of excess oil.
-
Add the onions and peppers and cook until starting to soften, about 5 minutes. Turn off the fry function.
-
Add remaining ingredients and mix well.
-
Place the lid on the Instant Pot and set the valve to seal.
-
Manual pressure cook for 10 minutes, natural release for 5 minutes. Release any remaining pressure.
-
Garnish as desired and serve immediately.
Cooking on the stove top:
-
Heat a large pan and add a teaspoon of oil.
-
Once hot, add the ground beef and cook for 6-8 minutes, until no longer pink. Drain all but 1 teaspoon oil.
-
Add peppers and onions and cook until starting to soften, about 5 minutes.
-
Add remaining ingredients and cook until vegetables and rice are tender, about 25 minutes. Add any additional broth as needed to thin the soup.
-
Serve immediately with garnish of choice.
To make it Whole30 and Paleo friendly, omit the white rice. You can use cauliflower rice instead and cook until warmed through at the end. Whole30 also omits coconut sugar.
Storage:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freeze leftovers for up to 1 month. Allow the soup to cool completely, then transfer to a freezer-safe container for storage. Alternatively, pour individual portions into stock cubes and transfer them to resealable bags. Then, when you're ready to serve, you can whip out a cube or two!
Serve: 1Servings (2 cups)Calories: Chapter 467kilocaloriescarbohydrate: 30gramprotein: 27gramFat: 27gramSaturated fat: 10gramPolyunsaturated fats: 1gramMonounsaturated fats: 12gramTrans fats: 1gramcholesterol: 86milligramssodium: Chapter 1622milligramsPotassium: 1087milligramsfiber: 3gramsugar: 12gramVitamin A: Chapter 894IUVitamin C: 20milligramscalcium: 84milligramsiron: 5milligrams
