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slow cooker stuffed bell pepper soup

Slow Cooker Stuffed Bell Pepper Soup

All of the flavors of a delicious stuffed bell pepper, made in the slow cooker. 

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 - 1 cup servings
Author Amy - The Speedy Spatula


  • 2 lbs ground beef cooked and fat drained off
  • 2 green bell peppers peeled and diced
  • 1 family sized can tomato soup
  • 3 cups Original V8 Vegetable Juice
  • 2 cups chicken broth
  • 2 dry cups long grain rice
  • 1/2 tsp dried basil flakes
  • 1/4 tsp salt
  • 1/2 tsp garlic salt
  • 1/2 tsp ground black pepper
  • 2 shallots diced


  1. Cook the ground beef, drain the fat, and pour into a 5 qt or larger slow cooker. 

  2. Wash and remove the tops and stems of both peppers and remove the seeds and membranes. Cut peppers into chunks and peel off the peeling as you would an apple. Place the bell pepper in the slow cooker.

  3. Add in all other ingredients EXCEPT the rice. Stir well, place the lid on the slow cooker, and cook on low 6 hours or high 4 hours. 

  4. About 15 minutes before the soup is finished cooking, cook 2 cups of long grain rice according to package directions. Stir the rice into the cooked soup, serve hot, and enjoy!