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Bowl of soup on a wooden background with a golden napkin and gold spoon.
Servings: 5 Servings

Crock Pot Stuffed Pepper Soup

4.15 from 7 votes
A healthy cozy soup recipe, this Crock Pot Stuffed Pepper Soup is a win for anyone who loves ground beef, bell peppers, and tomatoes. Make it in bulk for meal prep or enjoy with the whole family!
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Ingredients

  • 1 Tbsp avocado oil
  • 1 small yellow onion finely chopped
  • 1 lb ground beef*
  • 4 cloves garlic minced
  • 3 bell peppers of any color, chopped
  • ½ cup brown rice or white rice
  • 1 28-oz can crushed tomatoes
  • 4 cups chicken broth
  • 2 Tbsp tomato paste
  • 1 Tbsp pure maple syrup optional
  • 1 tsp dried parsley
  • 1 tsp sea salt to taste
  • ¼ tsp black pepper to taste

Instructions

  • Heat the avocado oil in a large skillet over medium heat. Add the onion and sauté, stirring occasionally, until the onion has softened, about 5 to 8 minutes.
    Onions cooking in a skillet
  • Add the ground beef to the center of the skillet and brown for 2 minutes per side before breaking it into smaller pieces with a spatula. Stir in the garlic and cook until the ground beef is mostly cooked through.
    Stir in the ground beef
  • While the onion and beef is cooking, chop the bell peppers and transfer them to the crock pot along with the rice.
    Peppers and rice in a slow cooker for soup.
  • Transfer the onion and beef mixture to the crock pot with the veggies.
    Ground beef, sauteed onion, and peppers in a crock pot.
  • Pour the crushed tomatoes, chicken broth, tomato paste, dried parsley, sea salt, and black pepper into the crock pot.
    Pouring chicken broth in a crock pot.
  • Stir well and secure the lid on the crock pot. Cook on Low heat for 6 to 8 hours or High heat for 4 to 5 hours.
    All of the ingredients for the soup in a crock pot.
  • Serve with your choice of toppings, such as sour cream, grated cheese, or sliced avocado and enjoy! If you’re a cornbread lover like me, serve it up with Gluten-Free Cornbread.  
    Horizontal image of a bowl of stuffed pepper soup

Notes

*I use 80/20 grass-fed ground beef, but you can use lean ground beef if you prefer.
Store any leftovers in an airtight container in the refrigerator for up to 7 days.

Nutrition

Serving: 1(of 5), Calories: 359kcal, Carbohydrates: 28g, Protein: 27g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Fiber: 5g, Sugar: 8g
Course: Soups, Stews, & Chilies
Cuisine: American
Keyword: crock pot stuffed pepper soup, easy stuffed pepper soup, ground beef soup, healthy soup recipes, instant pot stuffed pepper soup, unstuffed pepper soup
Author: Julia