Crockpot Ground Beef Stuffed Pepper Soup
Stuffed peppers are fussy.
This soup is not.
You get the same flavors—ground beef, bell peppers, rice, tomato broth, and garlic—in one pot without the pretense of actually stuffing anything.
Brown the beef, throw it all in the crockpot, and let it build itself for four to six hours.
Why You’ll Love It
- Same flavors as stuffed peppers, zero assembly required.
- Cooked beef and peppers in the broth, rice added at the end so it doesn’t get mushy.
- Works on both low (4 to 6 hours) and high (2 to 3 hours).
- Add rice during the last 30 minutes for proper texture.
- One pot from stovetop to table.
- Freezes beautifully without the rice.
Ingredients
Browned Beef
1.5 pounds ground beef
1 small yellow onion, diced
Crockpot Base
2 large red bell peppers, diced (about 3 cups)
2 large green bell peppers, diced (about 3 cups)
1 can (15 ounces) diced tomatoes with juice
1 can (15 ounces) tomato sauce
3 cups beef broth
2 bay leaves
Rice & Seasonings
1 cup long-grain white rice
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Steps
1. Brown the beef: Heat a large skillet over medium-high heat.
Add ground beef and diced onion.
Break beef into small pieces as it cooks—takes about 6 to 8 minutes.
Beef should be fully cooked, no longer pink, and onion should be soft.
Drain off excess fat in a colander.
2. Build the crockpot: Transfer browned beef and onion to a 6-quart crockpot.
Add diced red and green bell peppers, diced tomatoes with juice, tomato sauce, beef broth, and bay leaves.
Stir well to combine.
3. Season: Add garlic powder, oregano, salt, black pepper, and paprika.
Stir until seasonings are fully distributed.
4. Cook on low: Cover and set to low for 4 to 6 hours.
Peppers should be tender when fork is inserted, and broth should be simmering gently.
4. Cook on high (alternative): Cover and set to high for 2 to 3 hours.
Check peppers for tenderness around the 2-hour mark.
5. Add rice: In the final 30 minutes of cooking, stir in uncooked rice.
The hot broth will cook the rice as the soup finishes.
Don’t add rice earlier—it will become mushy.
6. Final check: Rice should be tender and fluffy, broth should be absorbed but soup still liquid.
Remove bay leaves before serving.
Helpful Tips & Substitutions
Don’t skip browning the beef—it develops flavor and improves texture.
Yellow or orange bell peppers work if red and green aren’t available; use any combination that adds up to 6 cups.
Brown rice takes longer (35 to 40 minutes)—add it 45 minutes before the end instead of 30 minutes.
Jasmine or basmati rice will cook faster; check for doneness around 20 minutes.
If soup is too thin after rice is cooked, cook uncovered on high for 15 to 20 minutes to reduce liquid.
A pinch of Italian seasoning (dried) adds another layer if you want it.
Serving Ideas
Serve in wide bowls with a spoon.
Top with grated Parmesan, fresh dill, or a squeeze of lemon juice.
Pair with crusty bread to soak up the broth.
Add a dollop of sour cream or Greek yogurt to each bowl.
Make-Ahead & Storage
This freezes best without the rice, so hold the rice if you’re planning to freeze.
Cool the soup completely, then freeze in quart containers for up to 3 months.
When ready to serve, thaw overnight in the fridge, reheat on the stovetop, and cook fresh rice separately.
Refrigerator storage (with rice) keeps for 3 to 4 days in airtight containers.
Reheat gently on the stove over medium heat, stirring occasionally to avoid sticking.
Make this when you have time to brown beef and chop peppers.
Use a 6-quart crockpot, large skillet, sharp chef knife, cutting board, colander, and quality rice for best results.
