This Crock Pot stuffed pepper soup became a weeknight hero the first chilly evening I tried it. I was craving the comforting flavors of baked stuffed peppers but wanted something hands-off and ready when the family came home. After browning the beef and tossing everything into my 6-quart slow cooker, the kitchen filled with a warm, familiar aroma: tomatoes, sweet peppers, and a hint of brown sugar and Worcestershire. That first bowl was a revelation — all the essential textures of stuffed peppers concentrated into a spoonable, brothy format that warms from the inside out.

I discovered this combination on a busy Sunday afternoon when I needed a low-effort meal that still felt special. The slow-cooker gently softens the bell peppers while the beef and seasonings deepen into a savory, slightly sweet broth. Each spoonful has tender vegetables, meaty bite, and the soft chew of cooked white rice added at the end. It’s the kind of dish that draws everyone to the table, invites conversation, and leaves the pot scraped clean. Over the years I’ve made small adjustments — a touch less salt, a splash more Worcestershire, and the precise timing to add rice so it stays tender without getting mushy.

Ingredients

• Lean ground beef (1 pound): Choose 85-90% lean for flavor without excessive grease. I prefer a 90% lean pack for a good balance; drain after browning to reduce excess fat and keep the broth clear.
• Yellow onion (1 medium, diced): Adds sweetness and savory depth. Dice uniformly so it softens at the same rate as the peppers; a half-inch dice works well.
• Red and green bell peppers (1 medium each, chopped): Use firm, brightly colored peppers for sweetness and color contrast — they soften in the slow cooker but should still hold shape.
• Tomato sauce (2 cans, 15 oz each): Full-bodied base for the broth. I use a simple, no-salt-added brand and adjust seasoning at the end if needed.
• Rotel tomatoes with green chilies (10 oz can, undrained): Adds bright tomato flavor and a hint of mild heat; do not drain so you keep that extra liquid and flavor in the pot.
• Worcestershire sauce (1 tablespoon): Adds umami and depth — Lea & Perrins is a reliable choice. If you need gluten-free, choose a certified gluten-free brand or substitute with tamari plus a pinch of anchovy paste.
• Brown sugar (1 tablespoon): Balances acidity and rounds flavors; light or dark both work.
• Low-sodium beef broth (4 cups) and water (2 cups): The broth builds richness; use low-sodium to better control final salt level.
• Seasonings: Ground black pepper 1 1/2 teaspoons, salt 1/2 teaspoon (adjust to taste), dried basil 1 teaspoon, dried oregano 1 teaspoon, dried parsley 1 teaspoon, mustard powder 1/2 teaspoon, paprika 1 teaspoon — these create the classic stuffed-pepper profile.
• Cooked white rice (1 1/2 cups, fully cooked): Stirred in near the end so grains stay separate and tender. Leftover rice is perfect here and shortens overall prep time.

Instructions

Brown the beef and soften the onion: In a large skillet set to medium heat, add the ground beef and diced yellow onion. Break the beef into small pieces and cook until the meat is browned and the onion is translucent, about 5 to 7 minutes. Look for even browning without large grey spots — this develops the deeper flavor that will season the entire pot. Drain excess fat in a colander and transfer the meat and onion to a 6-quart slow cooker. Combine remaining ingredients in the slow cooker: Add the chopped red and green bell peppers, both cans of tomato sauce, the undrained Rotel tomatoes, Worcestershire sauce, brown sugar, beef broth, water, black pepper, salt, dried basil, oregano, parsley, mustard powder, and paprika. Use a large spoon to stir until everything is evenly distributed. The liquid should be abundant — the peppers will soften and release their juices during cooking, enriching the broth. Cook low and slow: Cover and cook on high for 2 1/2 to 3 1/2 hours or on low for 6 to 8 hours. You’re aiming for bell peppers that are fork-tender but not falling apart. If you like firmer peppers, choose the lower end of the high setting or slightly shorten the low setting. The long, gentle heat melds the flavors and gives the broth body. Add cooked rice at the end: About 15 minutes before the end of the cook time, stir in the fully cooked white rice. Mix gently so the grains don’t break down. Cover and continue cooking for 15 minutes to heat the rice through and let it absorb some broth. Taste and adjust seasoning (salt, pepper, a touch more brown sugar or Worcestershire) before serving.

Storage Tips

Cool the soup to room temperature for no more than two hours before refrigerating. Store in airtight containers or heavy-duty freezer bags; leave a little headspace if freezing. In the fridge it will keep 3 to 4 days; in the freezer it will retain best quality for up to 3 months. To reheat, thaw overnight then warm gently on the stove over medium-low heat, stirring occasionally and adding a splash of water or broth if the mixture seems too thick. Reheat in the microwave in 1-minute bursts, stirring between intervals for even heat.

Ingredient Substitutions

Swap white rice for brown rice (use pre-cooked brown rice and add at the end), or choose cauliflower rice for a low-carb variation; cauliflower rice should be added just before serving to avoid over-softening. Use ground turkey or chicken instead of beef for a lighter option; brown and drain as you would the beef. For vegetarian versions, replace meat with a cooked cup of lentils plus a can of drained chickpeas — expect a slightly earthier flavor. If Worcestershire is a concern, tamari plus a touch of anchovy paste replicates that savory note.

Serving Suggestions

Serve ladled into warm bowls with a scattering of chopped fresh parsley for brightness and optional shredded cheddar or a dollop of sour cream for richness. Accompany with crusty bread or garlic-toast points to soak up the broth, or a simple green salad dressed with lemon vinaigrette for contrast. For a heartier meal, pair with roasted root vegetables or a baked potato; for lighter fare, offer a crisp slaw. Garnishes like sliced green onions or a drizzle of olive oil make the presentation pop.

Cultural Background

Stuffed peppers are a comforting dish in many cultures, particularly in Eastern Europe and the Mediterranean, where peppers are filled with meat, rice, and herbs then baked. This slow-cooker interpretation captures those same flavors in a brothy form reminiscent of American comfort soups and stews. It blends simple pantry ingredients with classic stuffed-pepper seasoning to create a homestyle dish that’s easy to scale and share. The addition of Worcestershire reflects a broadly American adaptation that deepens savory notes.

Seasonal Adaptations

In summer, use fresh tomatoes instead of canned sauce for a brighter finish: simmer peeled, seeded tomatoes down into a sauce before adding. In winter, increase the paprika and add a teaspoon of smoked paprika for warmth and depth. For holidays, stir in chopped roasted red peppers and finish with fresh basil to lift the flavors. If you’re making this for a crowd in cooler months, double the batch and freeze portions for quick reheating on busy nights.

Meal Prep Tips

Assemble the browned meat, chopped peppers, canned tomatoes and sauce, and dried herbs in an airtight container and refrigerate for up to 24 hours. When ready, pour into the slow cooker with broth and water and cook as directed. Cook a large batch of rice and freeze in 1-cup portions to add at the end. Portion into single-serve containers for grab-and-go lunches or family dinners during the week — simply reheat on the stove or in the microwave and garnish fresh.

This soup is the kind of recipe you’ll return to again and again: simple to prepare, flexible to adapt, and reliably satisfying. Share it with friends, tuck it into your meal-prep rotation, and make it your own by adjusting herbs and heat to taste.