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Crock Pot Stuffed Pepper Soup Recipe

This Crock Pot Stuffed Pepper Soup Recipe is a delicious soup to serve on any busy night.  I like to toss it in my slow cooker in the morning and come home to a hot and tasty meal that my family loves!  
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: Crock Pot Stuffed Pepper Soup Recipe
Servings: 6
Calories: 243kcal


  • 1-2 lbs ground beef
  • 1 medium onion chopped
  • 2 green peppers chopped
  • 2 15 oz cans diced tomatoes undrained
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of water
  • 1 can corn optional
  • 1 cup brown rice if you choose to use instant or white, you will need to add it at the end or it will be mush
  • 1 clove garlic
  • 1/2 tsp parsley
  • 1/2 tsp oregano
  • 2 Tablespoons brown sugar
  • 2 tsp salt
  • 1 1/2 tsp pepper



  •  Brown ground beef.
  • Chop 2 green peppers into strips and then cut strips in half.
  • Dice one onion.
  • Place all ingredients in slow cooker and cook on high for 4-5 hours or on low for 7-8 hours.

Freezer to Slow Cooker Directions:

  • Brown Ground Beef
  • Chop Onions & Green Peppers
  • Place all ingredients except rice in freezer safe bag.
  • Label the bag and write a note to be sure to add the rice to the crockpot on the day of cooking.
  • Lay it flat to freeze.


Hint, the longer this cooks, the more likely your rice is going to eat up all the liquid.  If you find your soup thick, you can add water to it until it reaches the consistency you'd like to see.  Also, if you use white rice, it will be mush.  If you plan to cook the rice in the slow cooker, you'll need a tougher grain, like brown rice.  If you prefer white rice, cook it separately and add it towards the end of its cooking time.


Calories: 243kcal | Carbohydrates: 12g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1236mg | Potassium: 708mg | Fiber: 3g | Sugar: 7g | Vitamin A: 568IU | Vitamin C: 46mg | Calcium: 61mg | Iron: 3mg