About 45–60 minutes before serving (on LOW) or 30–40 minutes (on HIGH),
stir in uncooked white rice. Cook until rice is tender.
(If using cooked rice, add it in the last 10–15 minutes just to warm through.)
Add Worcestershire sauce if using. Taste for salt and pepper and adjust.
If soup is thicker than you like, add a splash more broth.
Ladle into bowls and top with shredded cheese and parsley.
Serving and Storage:
Serve this soup hot with crusty bread, garlic toast, or a simple green salad. For a stuffed-pepper “bowl” vibe,
add extra cheese and a sprinkle of fresh herbs.
Storage: Refrigerate in an airtight container for up to 4 days.
The rice will continue to absorb broth, so you may need to add extra broth when reheating.
Freezing: For best texture, freeze the soup without rice. Add freshly cooked rice after thawing and reheating.
Freeze up to 3 months.
Reheating: Reheat on the stovetop over medium heat or microwave until hot, adding broth as needed.
Tips:
- Brown the meat first: It deepens flavor and prevents greasy soup.
- Cut peppers evenly: Similar size pieces cook at the same pace and feel more “stuffed pepper” authentic.
- Rice timing matters: Add uncooked rice near the end so it doesn’t turn mushy.
- Boost flavor: Tomato paste + Worcestershire adds a rich “slow-simmered” taste.
- Thicker soup: Let it cook uncovered the last 15–20 minutes to reduce slightly.
Variations:
- Turkey version: Use ground turkey and chicken broth for a lighter soup.
- Low-carb: Skip rice and add cauliflower rice in the last 10 minutes.
- Spicy: Add diced jalapeño, extra red pepper flakes, or a dash of hot sauce.
- Bean boost: Add 1 can of drained kidney beans or black beans for more fiber and protein.
- Brown rice: Use brown rice, but add it earlier (it needs more time to cook).
Tips:
- Meal prep win: Chop peppers and onion the night before to make morning assembly fast.
- Cheese matters: Cheddar gives classic comfort; mozzarella gives melty stretch.
- Leftovers hack: Turn thick leftovers into a casserole base—stir in cheese, top with breadcrumbs, and bake.
- Balanced flavor: If it tastes too acidic, add a small pinch of sugar or a splash of cream.
Conclusion:
Slow Cooker Stuffed Pepper Soup delivers everything you love about stuffed peppers—savory beef, sweet bell peppers,
tomato-rich broth, and cozy seasoning—in the easiest form possible. It’s hearty, family-friendly, and perfect for
make-ahead dinners. Once you try it, it’s the kind of recipe that earns a permanent spot in your cold-weather rotation.
FAQ:
Can I put raw ground beef directly into the slow cooker?
You can, but it’s not ideal. Browning first improves flavor and texture and reduces grease.
If you add raw beef, break it up well and stir once or twice early in cooking.
Why is my rice mushy?
Rice was likely added too early or cooked too long. Add uncooked white rice only during the last 45–60 minutes on LOW.
For best control, cook rice separately and add at serving time.
Can I make this on the stovetop instead?
Yes. Simmer everything (except rice) for 20–25 minutes, then add rice and simmer until tender (about 12–15 minutes).
How do I freeze this soup?
Freeze without rice for best texture. Add cooked rice after thawing and reheating.
What can I use instead of rice?
Cauliflower rice, quinoa, or small pasta work well. Add cauliflower rice at the end, and pasta during the last 20–30 minutes.
