This slow cooker stuffed pepper soup is hearty and full of classic flavor, with all the cozy stuffed-pepper taste and none of the stuffing. Brown the meat, then let the slow cooker do the work.
- Flavor: Bold, savory, and slightly sweet, with tender peppers, seasoned meat, and a tomato-rich base.
- Why Make It: It delivers the same cozy satisfaction as classic stuffed peppers, but with quicker prep and fewer dishes since the slow cooker does all the work.
- Recommended Tools: You’ll need a skillet, a 6-quart slow cooker, and a ladle to get this soup on the table.
- Serving Suggestions: Top each bowl with a scoop of rice (kept separate) and finish it with a little cheese or fresh parsley.
Must Have for Stuffed Pepper Soup
- Sausage: Italian sausage brings plenty of built-in seasoning. If using lean ground beef, add one extra clove of garlic and a little more Italian seasoning as noted in the recipe.
- Peppers: Red, yellow, and orange peppers are sweeter, while green peppers are more savory, so I like to use a mix of all of them for the best flavor.
- Tomatoes: Petite diced tomatoes keep the soup spoon-friendly and should not be drained, while crushed tomatoes create a thicker, “stuffed pepper”–style broth.
- Seasoning: Italian seasoning, Worcestershire sauce, and a touch of black pepper create that classic stuffed-pepper flavor with a savory, slightly tangy depth.
Favorite Variations
- For a lighter version, swap in ground turkey and use chicken broth.
- Add a kick with red pepper flakes, or keep it mild with just sweet peppers.
- Top with your favorite toppings like shredded mozzarella cheese, parmesan, chopped parsley, or a dollop of sour cream.
- Replace the white rice with brown rice or cauliflower rice.
How to Make Stuffed Pepper Soup in the Slow Cooker
- Brown the sausage with garlic and onions.
- Transfer it to the slow cooker, along with the remaining ingredients.
- Cook (full recipe below) and top with cooked rice when serving.
Make It Ahead and Store It
Keep leftovers in an airtight container in the refrigerator for 4 days. Store rice separately. It will keep in the freezer for 3 months.
To reheat, thaw in the fridge overnight, then warm on the stovetop or microwave. Add broth as needed to thin the soup.
Cozy, Comfort Soup Night
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In a large skillet over medium-high heat, cook the sausage with the onion and garlic until no pink remains. Drain fat.
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Transfer the meat mixture to a 6-quart slow cooker. Add the beef broth, diced tomatoes, crushed tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and black pepper. Stir to combine.
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Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, or until the peppers are tender. Taste and season with additional salt if needed.
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Ladle the soup into bowls and top each with a scoop of cooked rice.
- If using ground beef in place of sausage, add 1 extra garlic clove and ½ teaspoon extra Italian seasoning.
- For leftovers, store the rice separately and add it to each serving. Rice will continue to absorb liquid if left in the soup. If needed, thin the soup with a little extra broth when reheating.
- Makes about 6 cups of soup, not including the rice.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Calories: 366 | Carbohydrates: 22g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 1040mg | Potassium: 461mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1873IU | Vitamin C: 80mg | Calcium: 45mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Slow Cooker, Soup
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