This slow cooker stuffed pepper soup quickly became one of my go-to meals on busy weeknights. I first put this combination together on a rainy evening when I wanted the cozy flavors of stuffed peppers without the fuss of stuffing and baking individual peppers. The result was warm, tomato-forward broth, tender diced peppers and onions, and the satisfying bite of browned ground beef with a hint of Italian herbs. Everyone at the table loved how the soup tasted like the classic stuffed pepper dinner but in a simple, spoonable form.

I discovered that using Minute Rice at the very end keeps the rice from turning mushy after long slow-cooker times, and browning the beef first adds a caramelized depth that canned tomatoes alone can't provide. The texture balances soft vegetables, meaty crumbles, and just the right amount of rice body to make a bowl feel substantial without being heavy. It’s the kind of recipe that brings family members together — my partner always asks for seconds, and the leftovers reheat especially well for lunch the next day.

Ingredients

• Ground beef (1 lb.): Choose 80/20 for flavor and texture; brown it well to develop fond (browned bits) which deepen the broth. If you prefer leaner meat, 90/10 works but add a tablespoon of olive oil when browning.
• Red bell pepper (1), Green bell pepper (1): Dice into roughly 1/2-inch pieces so they soften evenly during slow cooking. Red is sweeter while green adds a faint bitter balance—both are traditional to the stuffed-pepper profile.
• Sweet yellow onion (1): Diced finely; it melts down and sweetens the broth. Look for firm, dry-skinned onions without soft spots.
• Garlic (2 cloves): Minced fresh garlic brightens the tomato base; add more if you like a stronger savory note.
• Chicken broth (30 oz / two 15-oz cans / about 4 cups): Use low-sodium broth if you plan to adjust salt later. Vegetable broth is a fine swap for a slightly lighter finish.
• Tomato sauce (15 oz): Make sure it’s sauce, not paste—it provides body and a smooth tomato backbone. Hunt’s or Muir Glen are sturdy brands; plain style works best.
• Fire-roasted diced tomatoes (14.5 oz can): Do not drain; the roasted flavor adds smoky complexity and small tomato chunks for texture.
• Dried oregano (1 tsp) and dried basil (1/2 tsp): These provide the classic Italian-herb lift that defines stuffed-pepper seasoning.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Start here and adjust to taste at the end—canned goods can vary in salt content.
• Uncooked Minute Rice (1/2 cup): This parboiled quick-cook rice must be added only at the end to prevent mush; Minute Brand is indicated for timing accuracy.
• Optional topping — Mozzarella cheese: Shredded fresh mozzarella melts beautifully; use whole-milk for creamier texture or part-skim for a lighter finish.

Instructions

Step 1 — Brown the beef: Heat a skillet over medium-high heat, add the ground beef, and cook until no longer pink, about 6–8 minutes. Break it into small crumbles as it cooks so it integrates well into the soup. Drain off excess fat to keep the broth from becoming greasy, but leave a tablespoon if you like richer flavor. Step 2 — Prep the vegetables: While the beef browns, dice the red and green bell peppers and the yellow onion into roughly 1/2-inch pieces and mince the garlic. The uniform dice helps the vegetables become tender at the same time during the slow-cooking stage. Step 3 — Combine in slow cooker: Place the drained browned beef, diced peppers, onion, minced garlic, chicken broth (30 oz), tomato sauce (15 oz), and undrained fire-roasted tomatoes (14.5 oz) into a 6-quart slow cooker. Add oregano, dried basil, salt and pepper. Stir gently to combine and scrape any browned bits from the skillet into the pot for maximum flavor. Step 4 — Slow-cook: Cover and cook on HIGH for 4 hours or LOW for 8 hours. You’re aiming for tender peppers and onions and a melded tomato broth. Visual cues: the broth will deepen in color and the peppers will be tender but still hold shape; long low heat extracts flavor without breaking everything down. Step 5 — Finish with rice: When the cook time is up, stir in 1/2 cup uncooked Minute Rice. Cover and cook on HIGH for 20 minutes more. Minute Rice is parboiled and dries faster than regular rice—adding it at this stage keeps texture pleasant and avoids overcooking. Step 6 — Serve and garnish: Stir the soup and taste for seasoning; adjust salt and pepper as needed. Ladle into bowls and top with shredded mozzarella if desired. The cheese will melt into comforting ribbons for an extra touch of indulgence.

Storage Tips

Cool the soup quickly by placing the pot in a shallow ice bath if you made a large batch, then transfer to airtight containers. Refrigerate for up to four days. For freezing, portion into meal-sized airtight containers and omit the rice—freeze for up to three months. When reheating from frozen, thaw overnight in the refrigerator and add 1/4 to 1/2 cup fresh Minute Rice per serving or reheat directly and simmer until rice is tender. Reheat gently on the stovetop over low-medium heat to avoid breaking down vegetables.

Ingredient Substitutions

If you don’t have ground beef, ground turkey or chicken works—expect a milder flavor and slightly leaner texture. For a vegetarian version, substitute cooked lentils (1 1/2 cups cooked) in place of the meat and use vegetable broth; add a tablespoon of tomato paste or a splash of soy sauce for depth. Swap chicken broth for beef broth for a richer mouthfeel, and use regular cooked rice if you prefer a heartier bite—add cooked rice at the end just to warm through.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette to cut the tomato richness. Crusty bread or garlic toast is perfect for soaking up the broth. For a lighter plating, spoon into shallow bowls and top with a sprinkle of fresh parsley and a small handful of shredded mozzarella or a dollop of sour cream. For family-style dinners, offer grated Parmesan, hot sauce, and extra bread on the side.

Cultural Background

Stuffed peppers are a classic comfort food across many cuisines—this version translates the concept into a soup form popular in busy American households. Traditional stuffed peppers involve bell peppers filled with meat and rice, baked in a tomato sauce. Turning them into a slow-cooker soup keeps the essential flavor elements but adapts the method for convenience and batch cooking. The use of fire-roasted tomatoes adds a modern smoky twist often used in contemporary home cooking.

Seasonal Adaptations

In summer, use fresh diced tomatoes instead of canned fire-roasted tomatoes and add a handful of chopped basil at the end for brightness. In winter, consider stirring in a cup of winter squash puree for added richness or using smoked paprika for deeper warmth. For holiday variations, add a splash of red wine to the slow cooker for complexity and serve with roasted root vegetables as a hearty pairing.

Meal Prep Tips

Make a double batch and freeze half without rice for quick future meals. Portion into single-serve containers for lunches; when reheating, add a small amount of water or broth if the soup thickened. Chop peppers and onions and store them in airtight containers in the fridge up to two days ahead to speed assembly. Brown the meat ahead of time and refrigerate for up to 24 hours to shorten the evening prep to a simple dump-and-go.

Ultimately, this slow cooker stuffed pepper soup is a small act of comfort that fits easily into busy schedules and still delivers home-cooked warmth and flavor. I hope it becomes a regular on your rotation as it did in mine.