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My slow cooker stuffed pepper soup features 2 kinds of meat, a super flavorful broth, and rice that is never mushy or overcooked. This easy crock pot recipe has all of the flavor of stuffed peppers with none of the fuss!

a spoonful of slow cooker stuffed pepper soup with rice, shredded cheese, ground beef, and sausage.

We're big fans of stuffed peppers. I've previously shared crock pot stuffed peppers and stuffed pepper casserole. My latest creation is this crock pot stuffed pepper soup. It takes everything I love about the classic recipe and makes it easier! No boiling peppers or baking them in a fussy water bath. It's perfect for busy weeknights and great for meal prep.

Why Our Recipe Is the Best: A Sprinkle of Food Science

We Brown Our Meat and Sauté Our Veggies In The Grease: This adds great meaty flavor the slow cooker can't give on its own and infuses a meaty flavor throughout the soup.
We Add Tons of Umami Flavor: Tomato paste and Worcestershire sauce add glutamates (that our tongue reads as umami) and Better Than Bouillon makes the broth tastes homemade.
We Use Passata: This uncooked Italian tomato puree tastes fresher and less processed than many American versions which are precooked.
We Add the Rice To Individual Bowls: Cooking rice directly in the soup can cause it to soak up too much of the broth and turn gummy. Adding cooked rice to the finished dish ensures it is perfectly cooked every time.

Ingredient Notes and Shopping Tips

Ground Beef: I used 90% lean.
Sausage: We like using hot Italian sausage but you can use mild if your prefer a dish that is less spicy.
Bell Peppers: I used one red pepper for sweetness, and one green one for the classic slightly bitter flavor. Use any color you'd like.
Passata: If you can't find this you can use tomato puree instead.
Diced Tomatoes: I like the smoky flavor of fire roasted tomatoes but you can use regular or petite diced tomatoes too.
Rice: I like long grain rice as it holds its shape well. Avoid Instant rice.