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–+ servings
stuffed bell pepper soup

Crockpot Stuffed Pepper Soup (Keto, Low Carb)

Jenni Cole
A delicious crock pot stuffed pepper soup recipe that preps in 15 minutes and then simmers until done in either your slow cooker or pressure cooker. With all the traditional flavors of the classic stuffed pepper, this easy stuffed pepper soup is perfect for cozy season! Swap the rice for cauliflower rice to make this low carb or paleo.
4.90 from 19 votes
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Slow Cooker
Cuisine American
Servings 6 servings
Calories 263 kcal

Equipment

  • Crock Pot or Instant Pot

Ingredients
  

  • 1 lb ground beef (85/15 ratio)
  • 2 bell peppers red or green
  • 3 cups beef broth
  • 1 onion medium size diced
  • 2 teaspoon minced garlic
  • 2 cans of 14 ½ oz can diced tomatoes
  • 14 ½ oz can tomato sauce
  • 2 teaspoon Worcestershire
  • 1 teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 2 teaspoon Italian seasoning
  • ½ cup uncooked white or brown rice or 1 ½ cup cauliflower rice
  • 1 + cups cheddar cheese shredded

Instructions
 

Crock Pot

  • Preheat the slow cooker on the Low setting while you prep the rest of the crockpot stuffed pepper soup.
  • On medium heat in a large skillet, cook ground beef (we used 85/15 fat ratio) until cooked through, which will take about 6-7 minutes. 
  • Drain the grease if there's a lot left in the pan and add the chopped onion and garlic to the pan. Cook for a few minutes until the onion starts to soften. You do not need to completely cook the onion, it’ll finish cooking in the slow cooker.
  • Add the ground beef and onion mix to the crockpot.
  • Mix in all remaining ingredients except for the cheese, which includes the diced bell peppers, diced tomatoes, tomato sauce, uncooked rice, beef broth, Worcestershire sauce, garlic salt, ground pepper, and Italian seasoning.
  • Cook on low for 4-5 hours.
  • If you have pre-cooked white or brown rice add in the last 30 minutes of cooking. If you don't plan to eat all of the soup at one time, do NOT mix in all of the rice since it will absorb the liquid and turn this into a stew by the next day. If you're just eating part of the soup for dinner, add about ¼ cup+ of warmed and cooked rice to each bowl.
  • If you're substituting cauliflower rice, you'd just add pre-cooked or defrosted frozen cauliflower (which is what we did) at the same time as you would have with the rice.
  • Add shredded cheddar to each bowl before serving. Garnish with cilantro or fresh parsley if desired.

Instant Pot

  • Set Instant Pot to Saute High and cook the ground beef until just browned. Add the onion and cook for 3 more minutes until it's just starting to soften.
  • Add the beef broth to the pot and stir, scraping up any browned bits of meat from the bottom.
  • Add the diced peppers, diced tomatoes, tomato sauce, uncooked rice (or cauliflower rice), garlic salt, black pepper, Italian seasoning, and Worchestershire to the pot and mix it all together.
  • Cook on Manual high pressure (or Pressure Cook high depending on your model) for 10 minutes.
  • Once done, let the soup sit in the pot for 5 more minutes before doing a quick release.
  • If you're using pre-cooked rice that's still cold, add it to the pressure cooker after the soup is done cooking by putting the pot on Saute and heating it until the rice is heated through. 
  • Add the shredded cheddar cheese and other garnishes to each bowl, as desired.

Notes

  • Preheat the crockpot before you add the ingredients. To cook the beef and add it warm to a cold pot just sets back the cooking time. Preheat while you're prepping the other ingredients.
  • To make the soup lower fat and healthy, substitute lean ground turkey, ground beef or chicken. Skip the cheese.
  • Save your self some prep time by using frozen cut bell peppers and defrost before adding to the pot.
  • Any grain works well...short or long grain rice, brown rice, cauliflower rice
  • Make the soup paleo by skipping the cheese and Worcestershire sauce
  • Turn this into a vegetarian soup with vegetable broth and swap the meat for beans
  • Add more broth to the soup if it thickens up too much
  • Instead of mixing in the rice, add ¼ cup cooked rice to each serving to prevent the rice from absorbing the broth

Nutrition

Serving: 1servingCalories: 263kcalCarbohydrates: 13gProtein: 17gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 1434mgPotassium: 871mgFiber: 4gSugar: 8gVitamin A: 1713IUVitamin C: 70mgCalcium: 95mgIron: 4mg
Keyword crockpot soup, healthy soup, slow cooker soup
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