Slow Cooker Stuffed Pepper Soup Recipe

Kristy Still | Mommy Hates Cooking

Slow cooker stuffed pepper soup is what winter comfort is all about. A bowl of this and a few biscuits, now THAT'S the way to spend a...

Slow Cooker Stuffed Pepper Soup Photo

As the cooler air trickles in throughout the Midwest, I start craving soup. During the colder months, I could probably live on it nonstop. Secretly though, the part I enjoy most about soup, is I can cook almost all of it in the slow cooker.

That’s right… I can get out of the kitchen with very little work for dinner. Of course, in reality I’m still in the kitchen baking while dinner is cooking itself. The holidays and busyness of life is upon us, which means I need quick dinners and my slow cooker comes to my rescue.

I have been dreaming of stuffed pepper soup for a while now, but just had not got around to making it. I spotted some peppers that I had cut up and frozen from our garden, then had the thought that it was time to make this delicious soup!

This soup is so simple; you can prepare it the night before in the slow cooker then just turn it on in the morning. The important thing to remember is to add in rice in the last 30 minutes of the cook time. If you add it in at the beginning you will have rice mush soup.

Slow Cooker Stuffed Pepper Soup Picture

This recipe is also easy to adapt to what you have on hand. You can get wildly creative and use up lots of fresh garden produce. I stuck with corn, peppers, and onions. I would suggest adding some tomatoes in as well if you like those.

Once our soup was done it was time to eat up. I decided to pair mine with tortilla chips; however, my husband covered warm tortillas with his and loved it. If you're gluten free, you can try these gluten free cheddar biscuits too. They're just like the red lobster biscuit recipe!

This soup also freezes well, so if you have leftovers you can free them and reheat them when you are ready to enjoy this soup again.

Are you ready for a delicious, easy dinner? Eat up!

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Slow Cooker Stuffed Pepper Soup Recipe

    6 Servings


  • 1 pound Ground Beef
  • 1 packet Gluten Free Taco Seasoning
  • 2 Green Bell Peppers, sliced (large)
  • 3 Green Onions, sliced
  • 1 cup Frozen Corn
  • 8 ounces Tomato Sauce
  • 4 cups Beef Broth
  • 1 cup Water
  • 1 cup White Rice, or brown rice


  1. Brown the ground beef in a medium size skillet on medium-high heat, then combine it with the taco seasoning per the package instructions.
  2. Combine the cooked ground beef along with the remaining ingredients except for the rice into a 6-quart slow cooker.
  3. Cover and cook on low for 8 hours.
  4. Uncover and add in the rice.
  5. Cover and cook for an additional 20-30 minutes or until the rice is fully cooked.
  6. Serve.


Cooking Method:
Slow Cooker
Gluten Free
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Related Recipes:
Soup Recipes, Gluten Free Recipes, Slow Cooker Recipes, Slow Cooked Recipes, Ground Beef Recipes, Pepper Recipes, Easy Dinner Recipes, Easy Recipes, Rice Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kristy Still
Recipe Yields: 6 servings
Prep Time: 30 minutes
Cook Time: 480 minutes
Total Time: 510 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 63
Calories 313

% Daily Value*
Total Fat 8g
  Saturated Fat 0g
Sodium 775mg
Total Carbohydrate 38g
  Dietary Fiber 1g
  Sugars 2g
Protein 18g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kristy Still

About Kristy

Kristy turned her hatred of cooking into a new outlet for creativity. Now that's the kind of attitude we're fanatical about! She blogs about all sorts of good food on Mommy Hates Cooking. On Food Fanatic, she's tackling all things Gluten Free.

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