Slow Cooker Italian Stuffed Pepper Soup

Slow Cooker Italian Stuffed Pepper Soup

This Slow Cooker Italian Stuffed Pepper Soup features the flavors of stuffed bell peppers without all the extra work! 
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 8 hours 12 minutes
Total Time 8 hours 22 minutes
Servings 4 -6
Calories 486kcal
Author Tempie


  • 2 tsp . ghee , olive oil or fat of choice
  • 1 lb . lean ground beef (100% grass-fed if possible)
  • 1 medium yellow onion , diced
  • 1 medium green bell pepper , diced
  • 1 medium red bell pepper , diced
  • 2 large cloves of garlic , minced
  • 1 (15 oz) can of tomato sauce (I like Muir Glen)
  • 1 (14.5 oz) can of fire roasted diced tomatoes (same brand as above)
  • 2 cups low sodium chicken stock (could sub beef stock if you prefer)
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp fine sea salt or salt to taste
  • 3 cups cooked basmati rice (1 cup dried equals about 3 cups cooked)


  • Heat the oil over medium-high heat. Add the beef and let cook, breaking it up with a spoon or spatula as it browns, 4-5 minutes. Drain any excess grease from pan. Reduce heat to medium, add the onion and peppers to the pan and cook, stirring occasionally, until soft, about 6-7 minutes. Add the garlic and let cook for another minute.
  • Transfer the meat/veggie mixture to a 4 or 5qt. crockpot. Add the rest of the ingredients and stir to combine. Cover and cook for 4 hours on high or 8 hours on low. Towards the end of cook time, make your preferred rice based on package directions. Place soup into bowls, top with equal portions of rice and serve right away.


Estimated Nutrition Facts: