Slow cooker unstuffed pepper soup is an easy, one-pot, tasty meal that you will want on your dinner table often! This wonderful dish is filled with savory ground beef, flavorful peppers, and tomato-y goodness.
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📝Shopping List
To make this easy stuffed pepper soup you will need:
- Lean Ground beef - Brown beef and drain fat.
- Onion - chopped
- Bell peppers - chopped
- Garlic - minced
- Worcestershire sauce
- Pepper - fresh ground, if possible
- Canned diced tomato - with all juices
- Tomato sauce
- Beef Broth
- Rice - fully cooked
- Toppings - Fresh cilantro and shredded Monterey Jack or mozzarella cheese are all great choices - (optional)
I subscribe to the notion that there is such a thing as "soup season". There is no doubt that a filling, hearty soup can warm you from the inside out on a cold night. However, I think it is wonderful all year long!
This pepper soup crockpot recipe is a perfect example. It is an easy meal that I know my family loves no matter what season it is. Busy nights don't seem to have a "season". Delicious recipes made with simple ground beef and a whole bunch of peppers shouldn't either, IMHO.
🔪INSTRUCTIONS
This great recipe just involves a few simple steps:
PREPARING YOUR SLOW COOKER
Prepare your slow cooker by coating it with a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface. Check the manual for your slow cooker if you have any concerns.
COOKING
Place beef into your crock pot followed by all remaining ingredients except rice and toppings. Stir, cover, and cook on low heat for 5-7 hours. 20-30 minutes prior to serving, add in rice and stir to fully combine. Add toppings such as cheese and cilantro on each serving individually.
↔️Substitution ideas
- Both brown rice and white rice are great in this recipe. Brown rice will retain its shape and become slightly less mushy as it sits. This makes it a good option if you know your soup won't be served to all diners immediately.
- If you are looking to make this recipe low carb, substitute the rice with cauliflower rice.
- Looking to lighten things up? Feel free to replace the ground beef in this recipe with ground turkey.
- Not a fan of green peppers? Feel free to substitute whatever color peppers you prefer. Red bell pepper will add a slightly sweeter flavor to your beef mixture.
🍴Serving suggestions
This great recipe will quickly become a favorite of the whole family. A hearty bowl of soup like this one is really a full meal on its own. Serve as is with a loaf of crusty bread or cheesy garlic bread. A crisp side salad or turkey salad are always great additions to a big pot of soup.
I love serving this dish with a side of slow cooker sweet corn spoonbread. It is also wonderful served with a side of maple carrots or garlic mushrooms.
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Leftovers
Leftovers of this delicious soup can be stored in the refrigerator for 2-3 days. It can also be frozen for several months. An airtight container or zip-top bag is the best option for storing.
I recommend storing leftovers in single-serving-sized containers/bags. This allows for quick grab-and-go next day meals.
Keep in mind that the longer this awesome recipe sits, the more the rice will start to break down. This will make for a thicker soup when reheated. To thin it out and return the dish to more of a soup form, just add some additional broth.
If you love this recipe, please let me know in the comment section below!
😉Hints & Hacks
- To keep things extra lazy, purchase peppers already cut up. They can be found in both the fresh and frozen sections of your local grocery store. Although a little pricier, using pre-cut vegetables makes this one of the best easy slow cooker recipes.
- Crockpot stuffed pepper soup is a great make-in-advance recipe. You can assemble all ingredients (other than the rice) the night before.
- This is a great dish if your people will be eating at different times. After the cooking time, turn your slow cooker to warm (or have it automatically switch to warm if your slow cooker has this feature). Everyone can have a hot and filling meal, no matter what time of the evening they are ready to eat.
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? I love mine!
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📖 Recipe
Slow Cooker Unstuffed Pepper Soup Recipe
Equipment
- pepper grinder optional
Ingredients
- 1.5 - 2 lbs ground beef browned, fat drained
- 1 small onion chopped
- 2-3 cups chopped peppers Red, green, orange or yellow all work
- 1 20 oz can tomato sauce
- 2 14 oz cans diced tomatoes canned (roasted garlic and onion flavored works well)
- 2 cups beef broth
- 2 cups cooked rice
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon fresh ground pepper
- fresh cilantro and shredded Monterey Jack cheese for topping optional
Instructions
- Add ground beef, onions, peppers, garlic, Worcestershire sauce, diced tomatoes, and black pepper to slow cooker1.5 - 2 lbs ground beef, 1 small onion, 2-3 cups chopped peppers, 1 tablespoon minced garlic, 1 tablespoon Worcestershire sauce, ¼ teaspoon fresh ground pepper, 2 14 oz cans diced tomatoes
- pour tomato sauce and beef broth over all ingredients and stir to combine.1 20 oz can tomato sauce, 2 cups beef broth
- cover and cook on low for 5-7 hours
- about 30 minutes prior to serving, remove lid and stir in rice. re-cover and allow to cook until it is time to serve.
- (optional step) When you are ready to serve, spoon in to individual bowls and top with shredded Monterey Jack cheese - allowing cheese to melt on top. Place a piece of fresh cilantro on top for garnish.fresh cilantro and shredded Monterey Jack cheese for topping
Notes
- Nutritional facts do not include cheese topping
- While this dish will last well for several hours on the warm setting of your slow cooker, please keep in mind that rice will start to break down and become a little mushier over time. (We like it this way!) However, if your diners will be eating at different times, and they aren't fans of softer rice, you can add rice into each individual bowl just before serving.
Nutrition
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Margaret says
Hi,
This sounds wonderful but did you really mean to say the Unstuffed Pepper Soup was 772 calories per serving?
Margaret
The Lazy Slow Cooker says
Hi Margaret, Yikes!! No! Thank you for catching that. My program calculates it automatically so I don’t really even know what went wrong. I had it recalculate and it came in at 388 - much more reasonable. Thank again for pointing that out! ☺️
Marie Lewis says
I’ve never commented on a recipe blog, and I’ve made SEVERAL of the recipes. HOWEVER! I just HAVE to comment on yours! I’ve made this pepper soup about 5 times in the last 3 weeks! It’s soooo good! My kids love it, too! Thank you so much for sharing something so yummy 🤗
admin says
Thank you so much for taking the time to share! I really appreciate it and I am so happy to hear that you and your family have been enjoying this soup!! It is a definite favorite in my house too.
Diane Parent says
Hi ...can I put the 2cups of rice uncooked ?
The Lazy Slow Cooker says
If you add uncooked rice it will absorb all of the liquid from the soup and leave you with a mushy mess. I do have other soup recipes that start with uncooked rice, but the liquid proportions in this recipe were specifically designed for cooked rice. To make it easy, you can use a packet or two of microwaveable rice. It works perfectly in this recipe!