The crisp air, leaves underfoot, cozy sweaters and a warm pot simmering on the stove — fall is officially soup season. There’s nothing better than putting a slow cooker to work in the morning and coming home to the rich, comforting aroma of a hearty meal. This Slow Cooker Stuffed Bell Pepper Soup brings all the flavors of classic stuffed peppers without the fuss.
Instead of prepping individual peppers, this soup combines browned ground beef and Italian sausage with a smooth passata tomato base, diced peppers and onions, savory seasonings, and beef broth. Finished with a scoop of cooked white rice and a sprinkle of shredded cheese, it becomes a filling, family-friendly dinner that’s full of comforting flavor.
Prep is simple: brown the meat, chop the vegetables, add everything to the slow cooker, and let it simmer all day. Right before serving, prepare white rice separately and spoon it into bowls topped with the soup and your choice of mozzarella or cheddar. You get all the satisfying elements of stuffed peppers — meat, peppers, tomato, and rice — with minimal effort and cleanup.
This recipe is great on its own and also pairs well with a side salad or warm rolls for an extra cozy meal.
Why this recipe works
- Set-it-and-forget-it convenience using a slow cooker.
- Packed with protein and bold, familiar flavors.
- Warm, comforting, and perfect for chilly evenings.
- Hearty and filling — often served as a one-dish dinner.
- Kid-friendly and easy to scale for a crowd.
Ingredient notes
(For the full ingredient list, see the recipe card below)
- Ground beef & Italian sausage: I use a mix of both for depth of flavor. Choose mild or hot sausage based on your heat preference. Ground turkey works as a leaner alternative.
- Vegetables: Dice one large white onion, one large red bell pepper, and one large green bell pepper or poblano.
- Passata: Smooth, strained tomato purée that creates a silky soup base. It’s ideal here for a true stuffed-pepper flavor.
- Diced tomatoes: Use your favorite canned diced tomatoes; fire-roasted adds extra smoky flavor.
- Beef broth: Provides a rich base. Substitute chicken or vegetable broth if desired, noting that flavor will vary slightly.
- Worcestershire sauce: Adds umami and enhances the tomato-meat combination.
- Cooked white rice: Prepare separately and add to bowls at serving to prevent the rice from absorbing too much liquid.
- Cheese: Mozzarella or cheddar is perfect for topping. Omit for a dairy-free option.
- Seasonings: Italian seasoning, bay leaves, salt, black pepper, minced garlic, and fresh parsley for garnish.
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Step-by-step directions
(For the full recipe, see the recipe card below)
Cook the meat
Brown the ground beef and Italian sausage in a skillet until no longer pink, then drain the excess grease. Transfer the cooked meat to the slow cooker.
Add remaining ingredients
Add the diced onion, diced red and green peppers, Italian seasoning, bay leaves, salt, garlic, black pepper, passata, diced tomatoes, Worcestershire sauce, and beef broth to the slow cooker. Do not add the rice or cheese yet.
Low and slow
Stir everything to combine. Cover and cook on low for 6–8 hours or on high for 4–6 hours. Taste at the end and adjust seasonings if needed.
Add toppings & enjoy
Ladle the soup into bowls, top with a scoop of cooked white rice and shredded mozzarella or cheddar, then garnish with fresh chopped parsley.
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Success tips
- Rice: Cook the rice separately and add to bowls at serving to keep texture and avoid excess absorption.
- Heat level: Use hot Italian sausage and fire-roasted tomatoes for a spicier version, or add smoked paprika or red pepper flakes with the other spices.
- Taste and adjust: Slow cooking concentrates flavors, so wait until the end to adjust salt, pepper, or other seasonings.
- Extra depth: A pinch of smoked paprika or chipotle powder adds a delicious smoky undertone.
Stove top instructions
- Sauté the onion in a Dutch oven or large pot, then add and brown the ground beef and sausage. Drain excess grease.
- Add all ingredients except the rice and shredded cheese, then simmer on medium-low for about 30 minutes to meld flavors.
- Prepare the rice while the soup simmers.
- Serve the soup in bowls topped with cooked rice and shredded cheese.
Instant Pot instructions
- This recipe has not been tested in the Instant Pot yet. If you adapt it for pressure cooking, reduce liquid as needed and follow safe pressure-cooking guidelines for meat and tomatoes.
Storage
- Store soup and rice in separate airtight containers so the rice doesn’t absorb too much liquid.
- Refrigerate for 3–4 days.
- Freeze for 2–3 months.
Slow Cooker Stuffed Bell Pepper Soup
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
- 1½ 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 cooked white rice
- Fresh parsley, chopped, for garnish
Instructions
- Cook the ground beef and Italian sausage in a skillet until no longer pink; drain excess grease.
- Place the cooked meat in the bottom of your slow cooker.
- Add the onion, red and green peppers, Italian seasoning, bay leaves, salt, garlic, black pepper, passata, diced tomatoes, Worcestershire sauce, and beef broth.
- Stir to combine. Cover and cook on low for 6–8 hours or high for 4–6 hours. Taste and adjust seasonings as needed.
- When ready to serve, ladle soup into bowls and top with a scoop of cooked white rice and shredded cheese. Garnish with fresh parsley and enjoy.
Notes
- Storage: Keep soup and rice separate in airtight containers. Refrigerate for 3–4 days or freeze for 2–3 months.
Nutrition Information
Serving: 1 serving — Calories: 574 kcal; Carbohydrates: 52 g; Protein: 24 g; Fat: 30 g. (Values are estimates and may vary.)
📸 Photography by Marie Dubé