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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
Did you enjoy this Slow Cooker Stuffed Pepper Soup Recipe? Leave a comment and rating below.
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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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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