Crockpot Stuffed Pepper Soup

A hearty, one-pot wonder, this Crockpot Stuffed Pepper Soup delivers the classic flavors of a stuffed pepper without any stovetop fuss. The slow cooker melds the beef, peppers, and spices into a thick, comforting bowl that’s ready when you are.

Servings: 4 servings

Slow-Cooked Comfort

In just a few quick steps you’ll combine ground beef, bell peppers, tomatoes, and a splash of cream, then let the crockpot do the heavy lifting. The result is a thick, pepper-filled soup that’s perfect for chilly evenings and ready with minimal effort.

The Secret to Perfect Thickness

The key is to brown the ground beef first and then add a modest amount of tomato paste and a splash of heavy cream at the end. The browned meat releases flavor, while the tomato paste and cream thicken the broth without needing a flour slurry, giving the soup a rich, velvety body.

Ingredients for Crockpot Stuffed Pepper Soup

• 1 lb ground beef
• 2 large red bell peppers, diced (about 2 cups)
• 1 medium onion, finely chopped (1 cup)
• 2 cloves garlic, minced
• 1 (14.5-oz) can diced tomatoes, undrained
• 2 tbsp tomato paste
• 4 cups low-sodium beef broth
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper to taste
• 1/4 cup heavy cream

How to Make It: Crockpot Stuffed Pepper Soup

1. Brown the ground beef in a skillet over medium heat, breaking it up, then drain excess fat.
2. Transfer the beef to the crockpot and add the diced bell peppers, onion, garlic, diced tomatoes (with juice), tomato paste, and beef broth.
3. Stir in smoked paprika, oregano, cumin, and season with salt and pepper.
4. Cover and cook on low for 6 hours, or on high for 3 hours, until the vegetables are tender.
5. About 10 minutes before serving, stir in the heavy cream and let it heat through.
6. Taste and adjust seasoning if needed, then ladle into bowls and enjoy.

Quick Tips for Best Results

For extra depth, use a mix of ground beef and ground pork. If you prefer a spicier kick, add a pinch of red-pepper flakes with the seasonings. Stirring the soup once halfway through cooking ensures even flavor distribution and prevents any meat from sticking to the sides.

Serving Ideas

Serve the soup hot with a side of crusty garlic bread or a simple mixed green salad dressed with vinaigrette. A sprinkle of shredded cheddar or a dollop of sour cream adds a nice finishing touch.

Common Questions

Can I use turkey instead of beef?

Yes, ground turkey works fine; just add a little extra seasoning since it’s milder.

Do I need to brown the meat?

Browning adds flavor, but if you’re short on time you can skip it and still get a tasty soup.

Can I make this recipe gluten-free?

Absolutely—ensure the broth and tomato paste are labeled gluten-free.