Stuffed Pepper Soup in the Crockpot Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a mix of bell pepper colors—red, yellow, and green—as the video shows. Red and yellow are sweeter, while green adds a slightly grassy note.

If you prefer a milder pepper flavor, use all red or yellow. To make prep even faster, buy pre-diced peppers and onions from the produce section, or chop them the night before and store in the refrigerator.

The cheese is key to the creamy finish. Shred the provolone and cheddar from a block rather than using pre-shredded bags, which often contain starch that prevents smooth melting.

If you like a crispy cheese topping, place a slice of provolone on each serving and broil briefly, or simply let it melt into the hot soup. For a more decadent version, stir in a splash of heavy cream with the cheese.

Variations

• Spicy Stuffed Pepper Soup: Add 1 teaspoon of red pepper flakes or a diced jalapeño with the vegetables for a kick. Serve with hot sauce on the side. You can also use pepper jack cheese instead of cheddar for extra heat.
• Turkey Stuffed Pepper Soup: Replace the ground sirloin with ground turkey (93% lean). Brown it the same way, and proceed as directed. The soup will be slightly lighter but equally flavorful. Use reduced-sodium broth to control salt.
• Vegetarian Stuffed Pepper Soup: Omit the beef and use vegetable broth. Add an extra can of beans, such as cannellini or kidney beans, for protein. The rice and cheese still provide a creamy finish, and the peppers shine.
• Cauliflower Rice Stuffed Pepper Soup: Swap the jasmine rice for 1 1/2 cups of cooked cauliflower rice. Stir it in at the end with the cheese. This variation is lower in carbohydrates but still hearty and satisfying.

Storage and make-ahead

Fridge

Refrigerate leftover soup in an airtight container for up to 4 days. Add a splash of broth when reheating to loosen the texture.

Freezer

Freeze the soup without the rice and cheese for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in fresh rice and cheese.

Reheat

Reheat individual portions in the microwave or on the stovetop over medium heat, stirring occasionally, until hot and bubbly.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so when reheating, add a splash of beef broth or water to restore a soupy consistency.

Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through. The flavors may deepen overnight, making leftovers even more delicious.

You can brown the beef and chop the vegetables up to 2 days ahead and store them separately in the refrigerator. When ready to cook, simply combine everything in the slow cooker and proceed. The cooked rice can also be made ahead and refrigerated; add it at the end as directed. The fully cooked soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Serving ideas

Serve this stuffed pepper soup in deep bowls so the broth and chunky ingredients stay together. A generous handful of shredded provolone or cheddar on top melts into a gooey layer, and a sprinkle of fresh parsley adds color and brightness.

For a complete meal, pair with crusty bread or a simple green salad. The soup is hearty enough to stand alone, but a side of garlic bread or cornbread would be welcome.

This soup is perfect for weeknight dinners, meal prep, or casual gatherings. It’s substantial enough to satisfy even the hungriest eaters, and the leftovers reheat beautifully. For a fun twist, serve over a scoop of extra rice or with a dollop of sour cream. You can also adjust the heat by adding red pepper flakes or a dash of hot sauce when serving.

Frequently asked questions

Recipe card

Stuffed Pepper Soup in the Crockpot

Prep 15 minCook 5 hTotal 5 h 15 minServes 8

Ingredients

• 2 lb lean ground sirloin
• 3 bell peppers (red, yellow, green), diced
• 1 yellow onion, diced
• 28 oz diced tomatoes with their juices
• 15 oz tomato sauce
• 4 cups beef broth
• 1 1/2 cups cooked jasmine rice
• 1 cup shredded provolone cheese
• 1/2 cup shredded cheddar cheese
• Chopped flat-leaf parsley, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

410

Protein

32 g

Carbohydrates

28 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.