Stuffed Pepper Soup in the Crockpot Step-by-step instructions

Before you start

Before starting, dice the bell peppers and onion into uniform pieces so they cook evenly. Cook the jasmine rice according to package directions and measure out 1 1/2 cups; this can be done a day ahead and refrigerated. Shred the provolone and cheddar cheeses and keep them chilled until needed.

Have the beef broth, diced tomatoes, and tomato sauce measured and ready. Brown the ground sirloin in a large skillet over medium-high heat, breaking it up with a wooden spoon, until no pink remains. Drain any excess fat, then transfer the beef to the slow cooker. The remaining prep is simply layering and stirring.

Instructions

Brown and assemble

1. 1Brown the beef
   Heat a large skillet over medium-high heat. Add the ground sirloin and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes. Drain off any excess fat, then transfer the beef to the slow cooker.
   Look for The beef is crumbled and browned all over, with no raw pink spots.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Browning adds deep flavor; don't skip it even though it's a dump-and-go recipe.
2. 2Add vegetables and liquids
   Add the diced bell peppers, onion, diced tomatoes with their juices, tomato sauce, and beef broth to the slow cooker. Stir everything together until well combined.
   Look for The liquid is deep red and the vegetables are evenly distributed.
   Tip Dice the peppers and onion into similar sizes so they cook at the same rate.

The beef is browned and crumbled, and the slow cooker is filled with colorful peppers, onion, tomatoes, tomato sauce, and beef broth. The liquid is a deep, appetizing red, and the vegetables are evenly distributed. The aroma is savory and slightly sweet. The slow cooker is set to LOW and the lid is on. Everything is ready for the long, slow simmer.

Slow cook and finish

3. 3Slow cook on low
   Cover the slow cooker and cook on LOW for 5 hours, until the peppers are tender and the flavors have melded. The soup will be fragrant and the vegetables will have softened.
   Look for The peppers are fork-tender and the broth is rich and aromatic.
   Tip Resist lifting the lid; each peek adds cooking time.
4. 4Stir in rice and cheese
   After 5 hours, stir in the cooked jasmine rice and the shredded provolone and cheddar. Continue stirring until the cheese is fully melted and the soup looks glossy and creamy.
   Look for The cheese stretches and coats the rice and vegetables, and the soup turns creamy.
   Tip Add the cheese gradually while stirring to prevent clumping.

After five hours, the peppers are tender and the broth has become richer and more concentrated. The kitchen smells warmly of tomatoes and beef.

When the rice and cheese are stirred in, the soup turns glossy and creamy, with the cheese melting into silky ribbons. The peppers have softened but still hold their shape, and the rice is plump and separate.

Serve

5. 5Serve and garnish
   Ladle the hot soup into deep bowls. Top each serving with extra shredded provolone if desired and a generous sprinkle of chopped flat-leaf parsley. Serve immediately.
   Look for The soup steams and the cheese on top melts slightly.
   Tip For a melty top, place a slice of provolone on each bowl and let it soften for a minute.

The soup is ladled into deep bowls, steaming and fragrant. The cheese on top melts slightly, and the parsley adds a fresh, green contrast. Each spoonful is hearty and satisfying, with tender beef, sweet peppers, and rice in a savory, cheesy broth. Serve immediately while hot and melty.

Common mistakes

One common mistake is adding the rice at the beginning of cooking; it will absorb too much liquid and become mushy. Always add cooked rice at the end. Another is lifting the lid frequently to check on the soup; each time you do, heat escapes and extends cooking time.

Use the glass lid to peek without lifting. Overcooking the soup after adding the cheese can cause it to separate or become oily, so stir just until melted and serve promptly. Finally, don’t skip browning the beef—it adds essential flavor that a slow cooker alone can’t replicate.

How to tell it’s done

The soup is done when the peppers are tender and easily pierced with a fork, and the broth has deepened in color and flavor. The internal temperature of the beef should have reached 160°F (71°C) during the browning step, and it will maintain that temperature during slow cooking.

After stirring in the rice and cheese, the soup should look glossy and slightly thickened, with the cheese fully melted and no visible shreds. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with parsley and extra cheese if desired.

• Ground meat: 160°F (71°C) in the thickest part