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    Home » Beef Soups

    Slow cooker stuffed pepper soup

    Posted: Dec 31, 2019 · Updated: Mar 21, 2021 by Tonje

    Jump to Recipe

    This hearty stuffed pepper soup slow cooked in your Crockpot combines everything we love about stuffed peppers. Minced beef, rice and diced peppers are cooked in a tomato based sauce until everything is tender and full of flavour.

    This post may contain affiliate links. Read more about it in the privacy policy.

    Slow cooker stuffed pepper soup in a white bowl, a ladle serving up a portion.

    How to make slow cooker stuffed pepper soup

    Start by browning your mince in a pan. Then, transfer the mince to the slow cooker. Finely chop the onion and garlic, and saute in the same pan until it's soft and translucent, about 4-5 minutes. Add the onions to the slow cooker, along with the beef stock, tomato passata, parsley, basil, oregano, paprika, salt and pepper. Place the lid and let the soup cook on high for 2-4 hours or on low for 4-6 hours.

    Meanwhile, cook the rice in a pot following the cooking instructions on the pack. I use white rice, and cook the rice in plain water. 30 minutes before serving, we add the cooked rice to the soup and allow it to absorb the flavours of the soup.

    Can you add the uncooked rice to the slow cooker?

    Although some people use their slow cooker to cook rice, I generally don't recommend it. The slow cooker doesn't generate enough heat to cook the middle of the rice grains without overcooking the outside. This means you either end up with undercooked rice, or highly overcooked and mushy rice. I always cook the rice beforehand, and then add it to the slow cooker once it's done.

    Ingredients for stuffed pepper soup laid out on a marble table.

    Tips for a great soup

    Here is everything you need to know to make an excellent stuffed pepper soup in your Crockpot:

    • Always precook the rice before adding it to the slow cooker. This means that you can use leftover rice for this recipe.
    • You can substitute quinoa, bulgur or any other grain for the rice if you prefer.
    • If you're pressed for time, you can skip the step of sauteing the onions and browning the meat, and simply dump it all in the slow cooker. I prefer to add these steps as I find it gives the soup a better flavour, but they are technically optional.
    • Use peppers of any colour. I love to mix colours as I think it looks nice, but you can use whatever you have at hand or whatever your family prefers.
    • If you don't have all the herbs, you can replace the parsley, basil and oregano with 3 teaspoon Italian seasoning.

    Which slow cooker should you use

    This recipe is perfect for a 3.5 litre slow cooker. I use this one, which is great as it doesn't take up much space on the kitchen counter. If you'll be busy during the day, you could use a programmable Crockpot, which will cook the soup for the required amount of time, then automatically keep it warm until you're ready to eat it. This way you'll have perfectly cooked soup when you need it without risking overcooking it.

    Stuffed pepper soup in a white bowl on a marble table.

    How to store leftovers

    Leftover stuffed pepper soup can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the leftovers for up to 3 months. Thaw frozen soup in the fridge overnight, then reheat it in the microwave until piping hot before serving.

    The rice tends to absorb a lot of the liquid from the soup. Your leftovers might therefore look more like stew than soup. If you want to bring it back to a more liquid consistency, you can add some water or beef stock while reheating the soup.

    More hearty soups:

    • Barley soup with ground beef and vegetables
    • Traditional minestrone soup recipe
    • Slow cooker chicken taco soup
    • Slow cooker lasagna soup with minced beef
    • Slow cooker leek and potato soup
    • Instant Pot Vegetable Beef Soup

    Recipe

    Stuffed pepper soup in a white bowl on a marble table.

    Slow cooker stuffed pepper soup

    This hearty stuffed pepper soup slow cooked in your Crockpot combines everything we love about stuffed peppers. Minced beef, rice and diced peppers are cooked in a tomato based sauce until everything is tender and full of flavour.
    5 from 2 votes
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 3 hours hrs
    Course Main Course, Soup
    Cuisine International
    Servings 5
    Calories 413 kcal

    Equipment

    • Slow Cooker
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    Ingredients
      

    • 150 g rice (white or brown)
    • 500 g minced beef
    • 2 onions
    • 2 garlic cloves
    • 1 (400 g) tin of tomato passata
    • 400 ml beef stock
    • 1 teaspoon parsley
    • 1 teaspoon basil
    • 1 teaspoon dried oregano
    • 1 teaspoon paprika
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • Start by browning your mince in a pan. Then, transfer the mince to the slow cooker.
    • Finely chop the onion and garlic, and saute in the same pan until it’s soft and translucent, about 4-5 minutes.
    • Add the onions to the slow cooker, along with the beef stock, tomato passata, parsley, basil, oregano, paprika, salt and pepper.
    • Place the lid and let the soup cook on high for 2-4 hours or on low for 4-6 hours.
    • Meanwhile, cook the rice in a pot following the cooking instructions on the pack. I use white rice, and cook the rice in plain water.
    • 30 minutes before serving, add the cooked rice to the slow cooker and give it a stir.
    • Serve the soup piping hot, with the optional side of crusty bread.

    Notes

    • Always precook the rice before adding it to the slow cooker. This means that you can use leftover rice for this recipe.
    • You can substitute quinoa, bulgur or any other grain for the rice if you prefer.
    • If you’re pressed for time, you can skip the step of sauteing the onions and browning the meat, and simply dump it all in the slow cooker. I prefer to add these steps as I find it gives the soup a better flavour, but they are technically optional.
    • Use peppers of any colour. I love to mix colours as I think it looks nice, but you can use whatever you have at hand or whatever your family prefers.
    • If you don’t have all the herbs, you can replace the parsley, basil and oregano with 3 tsp Italian seasoning.

    Leftovers

    Leftover stuffed pepper soup can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the leftovers for up to 3 months. Thaw frozen soup in the fridge overnight, then reheat it in the microwave until piping hot before serving.
    The rice tends to absorb a lot of the liquid from the soup. Your leftovers might therefore look more like stew than soup. If you want to bring it back to a more liquid consistency, you can add some water or beef stock while reheating the soup.

    Nutrition

    Calories: 413kcalCarbohydrates: 34gProtein: 23gFat: 20gSaturated Fat: 8gCholesterol: 71mgSodium: 881mgPotassium: 782mgFiber: 2gSugar: 6gVitamin A: 398IUVitamin C: 10mgCalcium: 55mgIron: 3mg
    Keyword dairy free, gluten free, minced beef, nut free, peppers, rice
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Reader Interactions

    Comments

    1. Anita

      January 03, 2020 at 10:33 pm

      5 stars
      Oh, this soup looks so lovely and will be perfect for the cold weather. And I'm so excited I have everything to make this soup! Thanks for sharing. 🙂

      Reply
      • Tonje

        January 04, 2020 at 8:46 am

        I'm glad! Hope you love it 🙂

        Reply
    2. Colleen

      January 03, 2020 at 11:27 pm

      5 stars
      This is such a hearty, delicious soup. We loved coming home to it after a long day. Thanks for the recipe.

      Reply
      • Tonje

        January 04, 2020 at 8:46 am

        I'm happy you liked it!

        Reply

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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