Cozy Crockpot Stuffed Pepper Soup

There’s nothing quite like coming home on a chilly evening to the smell of a hearty, home-cooked meal simmering away in the slow cooker. This Cozy Crockpot Stuffed Pepper Soup is one of those dishes that just warms you from the inside out. I’ve been making a version of this for years, tweaking it until it’s just right for my family – even my notoriously picky son, Tom, gives it a thumbs-up! It’s the perfect way to get all the flavours of stuffed peppers without all the fuss, and it’s become a real staple in our busy household. Get ready to enjoy a bowl of comfort that’s packed with flavour and oh-so-easy to make. You’ll gain a simple, delicious, and family-friendly recipe that will become a regular on your meal rotation.

Why This Recipe Works

As a busy mum, I’m always on the lookout for recipes that are both delicious and practical. This Crockpot Stuffed Pepper Soup ticks all the boxes. After 8+ years of feeding a hungry family, I’ve learned what works and what doesn’t, and this recipe is a winner because it’s:

• Incredibly Easy: Simply throw all the ingredients into your slow cooker and let it do its magic.
• Kid-Approved: The deconstructed nature of the soup makes it more appealing to little ones who might turn their noses up at whole stuffed peppers.
• Budget-Friendly: Uses inexpensive ingredients that you probably already have in your pantry.

Honestly, the only challenge I’ve ever faced is keeping the kids from sneaking a taste before dinner time! But that’s easily solved with a stern (but loving!) mum look.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 500g lean ground beef (or turkey mince)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp smoked paprika
• Pinch of red pepper flakes (optional)
• 700g passata (or crushed tomatoes)
• 400g diced tomatoes, undrained
• 1 litre beef broth (or vegetable broth)
• 100g long-grain rice, uncooked
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Ingredient Notes

Let’s chat about some key players in this soup:

• Bell Peppers: Red and green give a lovely flavour contrast, but feel free to use any colour you fancy.
• Ground Beef: I prefer lean ground beef to avoid excessive grease, but you can absolutely use turkey mince for a lighter option.
• Passata: This is smooth, sieved tomatoes, which creates a lovely base. If you can’t find it, crushed tomatoes work just as well.
• Rice: Long-grain rice holds its shape best in the slow cooker. Brown rice can be used, but may require additional cooking time. Arborio rice is not recommended.

You can find all of these ingredients at any major UK supermarket, and don’t be afraid to use own-brand options to save a few pennies – it all tastes the same in the end!

Step-by-Step Instructions

Right then, let’s get cooking! Here’s how to make this incredibly easy and comforting soup:

1. Step 1: Sauté the Veggies. Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, red pepper, and green pepper and cook for another 3 minutes, until slightly tender. This step adds a lovely depth of flavour.
2. Step 2: Brown the Meat. Add the ground beef to the pan and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Nobody wants a greasy soup!
3. Step 3: Season the Mixture. Stir in the dried oregano, dried basil, smoked paprika, and red pepper flakes (if using). Season with salt and black pepper to taste. Give it a good mix so the meat and veggies are evenly coated with all the lovely spices.
4. Step 4: Transfer to the Crockpot. Transfer the mixture from the frying pan to your slow cooker. This is where the magic happens!
5. Step 5: Add Remaining Ingredients. Pour in the passata, diced tomatoes, and beef broth. Add the uncooked rice. Stir everything together to combine.
6. Step 6: Cook. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the rice is tender and the soup has thickened slightly. The longer it simmers, the more the flavours meld together.
7. Step 7: Serve. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve with a crusty bread roll for dipping, if you like!

My Kitchen Tips & Tricks

Here are a few tricks I’ve learned over the years to make this soup even easier and more delicious:

• Don’t skip the sautéing step! It really does make a difference in the overall flavour of the soup.
• For a thicker soup, mix a tablespoon of cornflour with a little cold water to make a slurry and stir it into the soup during the last 30 minutes of cooking.
• If you’re short on time, you can skip browning the beef and just add it directly to the slow cooker. It won’t have quite the same depth of flavour, but it’ll still be tasty.
• My kids love it when I add a dollop of sour cream or Greek yoghurt to their bowls. It adds a lovely tanginess and creaminess.
• Make a double batch and freeze half for a quick and easy meal on a busy weeknight.
• If your rice is still a bit crunchy after the cooking time, add a little more broth and continue cooking until it’s tender.
• To make it extra special, add a sprinkle of grated cheddar cheese to each bowl before serving.

Storage & Meal Prep

This soup is fantastic for meal prepping! Here’s how to store it and reheat it:

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
• Make-Ahead: You can easily prepare this soup a day or two in advance. The flavours actually develop and improve over time.
• Batch Cooking: This recipe is perfect for batch cooking. Make a big batch on the weekend and enjoy it throughout the week.

Substitutions & Variations

Fancy a bit of a change? Here are some substitutions and variations you can try:

• Gluten-Free: Ensure your beef broth is gluten-free.
• Dairy-Free: Omit the sour cream or Greek yoghurt topping.
• Vegetarian: Substitute the ground beef with lentils or a vegetarian mince alternative.
• Spicy: Add more red pepper flakes or a chopped chilli for extra heat.
• Seasonal: In the autumn, add a diced butternut squash for a touch of sweetness.

I haven’t personally tested all of these variations, but these are the kinds of tweaks that I feel comfortable with, based on my experience. My family is a bit fussy, so I usually stick to the original recipe, but I’ve heard great things about the vegetarian version with lentils!

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! You can chop the vegetables and brown the meat the night before, then store them in the fridge until you’re ready to assemble the soup in the slow cooker. This saves a lot of time in the morning.

How do I know when the soup is done?

The soup is done when the rice is tender and the vegetables are soft. The soup should also have thickened slightly. Give it a taste to make sure the flavours are to your liking, and adjust the seasoning if needed.

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but it will require a longer cooking time. Add an extra hour or two to the cooking time, and check the rice periodically to make sure it’s tender.

Can I add other vegetables?

Of course! Feel free to add other vegetables like carrots, celery, or courgette to the soup. Just chop them into small pieces so they cook evenly.

Will my children like this soup?

In my experience, most children enjoy this soup because it’s not too spicy and has a familiar flavour. However, every child is different! If your child is particularly picky, you could try serving it with a side of crackers or a grilled cheese sandwich.

Can I scale this recipe for a larger or smaller family?

Yes, you can easily scale this recipe up or down. Just adjust the ingredient quantities accordingly. For a larger family, you may need to use a bigger slow cooker.

Can I freeze this soup?

Yes, this soup freezes beautifully! Allow it to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 2-3 months.

Serving Suggestions

This Cozy Crockpot Stuffed Pepper Soup is a meal in itself, but here are a few things that pair well with it:

• Crusty bread rolls for dipping
• A side salad for a bit of freshness
• A dollop of sour cream or Greek yoghurt
• Grated cheddar cheese

I usually just serve it as is, with a big pile of crusty bread for the kids to dunk. It’s a simple and satisfying meal that everyone enjoys.

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