Stuffed Pepper Soup in the Crockpot

This slow cooker stuffed pepper soup delivers all the comforting, savory-sweet flavors of classic stuffed peppers without the fuss of filling and rolling.

Lean ground sirloin, tri-color bell peppers, tomatoes, and beef broth simmer low and slow until the peppers are meltingly tender, then jasmine rice and a duo of provolone and cheddar are stirred in for a rich, creamy finish. It’s a true dump-and-go dinner that fills the kitchen with a cozy aroma and satisfies a crowd.

Stuffed peppers are a beloved weeknight meal, but they can take time to prep and bake. This Crockpot version captures the same hearty combination of seasoned beef, sweet bell peppers, and rice in a brothy, cheesy soup that simmers mostly unattended.

Brown the beef, dump in the vegetables and liquids, and let the slow cooker work its magic. After five hours on low, stir in cooked rice and shredded cheese, and dinner is ready. It’s a set-it-and-forget-it meal that feels both familiar and new, and it’s perfect for busy evenings when you want something warm and satisfying.

Ingredients

Why this recipe works

The slow cooker does the heavy lifting: long, gentle heat coaxes the natural sweetness from the bell peppers and onions while the tomatoes and beef broth meld into a rich, savory broth. Because the soup cooks low and slow, the peppers soften without turning mushy, and the flavors deepen and concentrate. The beef, browned beforehand, adds a robust, caramelized note that infuses the entire pot.

Stirring in the rice and cheese at the end keeps each component at its best. The rice holds its shape and texture rather than bloating into mush, and the cheese melts into a glossy, creamy sauce that coats every spoonful. The combination of provolone’s mild, buttery melt and cheddar’s sharpness creates a layered cheese flavor that echoes the traditional stuffed pepper topping.

Notes and substitutions

Use lean ground sirloin (90% lean or higher) to keep the soup from becoming greasy. If you prefer, ground turkey or chicken works well; just be sure to brown it thoroughly before adding to the slow cooker.

Tri-color bell peppers—red, yellow, and green—provide a mix of sweetness and slight bitterness, and they look beautiful in the finished soup. Diced tomatoes with their juices add body, while tomato sauce gives a smoother, richer base.

A 6-quart slow cooker is ideal for this quantity. You can use any brand of slow cooker; just adjust the time if your model runs hot or cool. Cooked jasmine rice is specified for its fragrant, slightly sticky texture, but any long-grain white rice works.

The provolone and cheddar should be freshly shredded for the best melt; pre-shredded cheeses often contain anti-caking agents that can affect creaminess.

• ground sirloin: Ground turkey or chicken (use 90% lean) works well; cook until no longer pink before adding to the slow cooker.
• jasmine rice: Long-grain white rice or basmati rice can replace jasmine; cook according to package directions before adding.
• provolone and cheddar: Use all provolone or all cheddar, or swap in mozzarella or Monterey Jack for a different melt.
• beef broth: Chicken broth or vegetable broth can stand in; use low-sodium to control salt.

Equipment

• Large skillet
• 6-quart slow cooker
• Wooden spoon
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Ladle