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bowl of soup with a red base, chopped veggies, ground beef, white rice, shredded cheese, chopped parsley
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Slow Cooker Stuffed Bell Pepper Soup

Enjoy the comforting flavors of stuffed bell peppers in a cozy, hassle-free soup! This Slow Cooker Stuffed Bell Pepper Soup captures all your favorite parts of the classic dish without the fuss of traditional preparation. Simply set your slow cooker in the morning, and by dinnertime, you’ll be welcomed by a warm, hearty meal that the whole family will adore.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 574kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 lb. ground beef
  • 1 lb. ground italian sausage mild or hot
  • 1 large white onion diced
  • 1 large red bell pepper diced
  • 1 large green bell or poblano pepper diced
  • 1 ½ tsp. Italian seasoning
  • 2 bay leaves
  • 1 tsp. salt
  • 4 cloves garlic minced
  • ½ tsp. black pepper
  • 24.5 oz. jar passata
  • 14.5 oz. can diced tomatoes
  • 1 tbsp. Worcestershire sauce
  • 2 cups beef broth or more as desired
  • mozzarella or cheddar cheese for garnish
  • 2 cups white rice cooked
  • fresh parsley, chopped for garnish
US Customary - Metric

Instructions

  • Cook the ground beef and Italian sausage until no longer pink, drain excess grease.
    1 lb. ground beef, 1 lb. ground italian sausage
    side by side of two cast iron skillets. left side has ground beef and sausage uncooked. right side has them browned.
  • Place into the bottom of your slow cooker.
    ground beef and ground italian sausage cooked, in black crock pot
  • Add the remaining ingredients (except the cheese & rice).
    1 large white onion, 1 large red bell pepper, 1 large green bell or poblano pepper, 1 ½ tsp. Italian seasoning, 2 bay leaves, 1 tsp. salt, 4 cloves garlic, ½ tsp. black pepper, 24.5 oz. jar passata, 14.5 oz. can diced tomatoes, 1 tbsp. Worcestershire sauce, 2 cups beef broth
    side by side images. left side shows black crock pot with diced onion, peppers, and tomatoes with a bottle of passata being poured in. right side shows beef broth being poured into the same crockpot
  • Stir to combine.
    side by side images of black crockpot. left side shows soup ingredients near the top with a wooden spoon sticking out. right side shows ingredients all mixed
  • Cover and cook on low for 6-8 hours or high for 4-6 hours. Adjust seasonings to taste.
  • Ladle into bowls, top with rice and cheese. Enjoy!
    mozzarella or cheddar cheese, 2 cups white rice, fresh parsley, chopped
    two images side by side. left side shows ladle taking stuffed bell pepper soup out of crockpot. right side shows bowl of soup topped with cooked rice, cheese, and parsely

Video

Notes

  • Storage: I recommend storing the soup and rice in separate containers so the rice doesn't absorb too much of the liquid. Store in airtight containers in the fridge for 3-4 days or in the freezer for 2-3 months.

Nutrition

Serving: 1serving | Calories: 574kcal | Carbohydrates: 52g | Protein: 24g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1041mg | Potassium: 974mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1044IU | Vitamin C: 48mg | Calcium: 95mg | Iron: 5mg