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Warm up during soup season with this Crockpot Stuffed Pepper Soup! A rich, savory, tomato broth simmered all day with onions, bell peppers, and Italian seasoning, then combined with fluffy rice and protein of choice. All you need is 15 minutes of prep to make this hearty bowl of soup.

Cooked soup in ladle.

Turning my favorite soups into the best, easy slow cooker recipes is one of my favorite ways to save time and money.

Slow cooker recipes are so easy to make, easy to freeze, and is always a hit with the whole family.

This comforting soup has all the delicious, warm flavors of traditional stuffed peppers yet combined into an easy soup that's going to be on repeat all fall and winter long!

Stuffed Pepper Soup Ingredients 

  • Bell peppers: I like to use 1 red or orange bell pepper and 1 green pepper for a balance of sweet and bitter flavors. If your food budget is extra tight, use 2 green bell peppers or 3 cups frozen pepper strips – these varieties are cheaper. 
  • Tomatoes: A combination of diced tomatoes and tomato sauce adds the perfect texture and thickness to the soup. If you are sensitive to sodium use salt-free tomatoes. 
  • Sugar: Store-bought canned tomatoes can be quite acidic and the sugar helps balance the acidity. If you are using homemade canned tomatoes, added sugar may not be needed. 
  • White rice: This recipe uses pre-cooked white basmati rice or jasmine rice. It's the perfect soup to make using leftover rice. Or, if you don't have any cooked rice on hand, cook it separately before adding it to the pot. 
  • Lentils: In order to keep this recipe cheap and budget-friendly, I used lentils as the protein of choice. Cook the Lentils in the Rice Cooker or Instant Pot, or use one, 15-ounce can of store-bought lentils.
Bowl of soup with spoon garnished with parsley.

Variations and Add-ins

  • Add greens. Up the nutrition of your stuffed pepper soup and stir 4 cups of chopped spinach or kale in when you add the rice and lentils.
  • Use another whole grain. Replace the white rice with Instant Pot Brown Rice or even Instant Pot Quinoa, if desired. If you are looking for a lower carb recipe, swap the rice with cauliflower rice. 
  • Use another protein. Just like my Crockpot Taco Soup and Vegan Tortellini Soup, you can replace the lentils with 1 pound of browned beef, ground turkey or Italian sausage (vegan or regular).

    If using, make sure to take the extra step of browning the meat in a large skillet and draining any excess grease before adding the ground meat to the bottom of the pot with the onion and peppers. 

How to Make Crockpot Stuffed Pepper Soup

  1. Mix the onion, peppers, and garlic. In the bowl of the slow cooker, add the onion, bell peppers and garlic. Drizzle with avocado oil or olive oil, then stir to coat and combine. 
  2. Add the rest of the ingredients, except rice and lentils. In a separate mixing bowl, combine the diced tomatoes, tomato sauce, broth, Italian seasoning, crushed red pepper flakes, salt, black pepper, and sugar.

    Mix well to combine, the pour overtop the onion, peppers, and garlic. Do not stir so the onions and peppers can caramelize on the bottom of the slow cooker bowl. 
  3. Cook on high for 4 hours or low for 8. When the time is up, stir in the cooked rice, cooked lentils, and freshly chopped parsley. 
  4. Serve. Serve this healthy meal immediately with warm topped with your favorite cheese shreds and a side salad with crusty bread!
Cooked soup in ladle.

Storage Instructions

Leftover stuffed pepper soup will keep in an airtight container for up to 4 days. As it cools, the rice will absorb the soup broth and the soup will continue to thicken. When reheating, add an additional splash of broth as needed to thin the soup to your desired consistency.

Can I Freeze Stuffed Pepper Soup?

Stuffed pepper soup makes an excellent freezer meal, however it is best to freeze this hearty soup before cooking. 

To freeze, add the diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, pepper and sugar to a large, freezer safe bag. Seal, then combine the ingredients in the bag by squishing them around with your hands.

Then, re-open the bag and place the bell peppers, onion garlic, and oil on top. Seal again, removing as much excess air as possible, then lay flat. 

If desired, you can place cooked rice and lentils in a separate small freezer bag, then add both bags into one large bag to freeze together. 

Then, when ready to cook, dump the ingredients upside down straight from frozen into the crockpot, add 3 cups of vegetable broth and cook as usual (this ensures the onions and peppers are on the bottom of the pot!).

These kinds of freezer meals are a great choice for busy nights when you have no time or energy, but still need a hearty meal.

Bowl of soup with spoon garnished with parsley.

Recipe FAQs

What are some good toppings for stuffed pepper soup?

This hearty soup is delicious served with toppings like shredded cheese, Tofu Mozzarella (no nuts, no oil), Melty Vegan Cheese, The Best Cashew Sour Cream, chopped cilantro, cubed avocado, and additional red pepper flakes. 

Can I make this soup with uncooked rice?

The rice needs to be cooked before its added to the soup. If you cook the rice directly in the pot, it will require significantly more time and make the soup very, very thick. 

Can I make stuffed pepper soup for meal prep?

Absolutely! This stuffed pepper soup would be the perfect delicious soup recipe for meal prep and easy lunches on cold winter days.

To keep the rice from absorbing all of the soup broth in the fridge, I'd recommend keeping the cooked rice separate and adding it just before reheating (the lentils are fine to go in because they won't absorb the broth nearly as much!). 

What side dishes pair well with this soup?

Virtually any delicious, easy side of choice can pair with this healthy soup recipe. Enjoy with any of these Delicious Sides to Serve with a Casserole. Or, below are a few of the whole family is guaranteed to enjoy:

Bowl of soup with spoon garnished with parsley.

More Slow Cooker Meals to Try

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Crockpot Stuffed Pepper Soup Recipe (Vegetarian)

5 from 1 vote

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Cost: $7.79 per recipe / $1.30 per serving
Warm up during soup season with this Crockpot Stuffed Pepper Soup! A rich, savory, tomato broth simmered all day with onions, bell peppers, and Italian seasoning, then combined with fluffy rice and protein of choice. All you need is 15 minutes of prep to make this hearty bowl of soup.

Equipment

Ingredients
 

  • 1 yellow onion diced ($0.60)
  • 1 red bell pepper diced ($1.48)
  • 1 green bell pepper diced ($0.78)
  • 4 cloves garlic minced ($0.24)
  • 1 tablespoon avocado oil ($0.19)
  • 2 (14.5 ounce) cans diced tomatoes ($2.12)
  • 1 (8 ounce) can tomato sauce ($1.06)
  • 3 cups vegetable broth ($0.24)
  • 1 ½ teaspoons Italian seasoning $0.09)
  • ¼ teaspoon red pepper flakes ($0.02)
  • 1 teaspoon kosher salt ($0.02)
  • ¼ teaspoon black pepper ($0.01)
  • 2 teaspoons cane sugar ($0.01)
  • 2 ½ to 3 cups white jasmine rice pre-cooked ($0.45)
  • 1 ½ cups brown lentils pre-cooked, can use 1 (15 oz can) ($0.36)
  • 2 tablespoons fresh parsley chopped ($0.12)

Instructions

  • Add onion, bell peppers, and garlic to your slow cooker. Drizzle avocado oil over top and stir to combine.
  • In a large mixing bowl, add diced tomatoes, tomato sauce, broth, Italian seasoning, crushed red pepper flakes, salt, pepper, and sugar. Stir well to combine, then transfer the tomato broth mixture to the crockpot. Do NOT mix, so the onions and peppers can caramelize on the bottom.
  • Cook on high for 4 hours or low for 8 hours.
  • When the time is up, stir in cooked rice, cooked lentils, and fresh chopped parsley.
  • Serve immediately while warm with toppings and sides of choice.

Storage Instructions

  • Leftover soup will keep in the fridge for up to 4 days. If making for meal prep, store the rice separately from the soup and add just before reheating.

Freezing Instructions

  • To freeze, add the diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, pepper and sugar to a large, freezer safe bag. Seal, then combine the ingredients in the bag by squishing them around with your hands. Then, re-open the bag and place the bell peppers, onion garlic, and oil on top. Seal again, removing as much excess air as possible, then lay flat. 
  • Then, when ready to cook, dump the ingredients upside down straight from frozen into the crockpot, add 3 cups of vegetable broth and cook as usual (this ensures the onions and peppers are on the bottom of the pot!).
  • White rice substitution: Replace the white rice with Instant Pot Brown Rice or even Instant Pot Quinoa, if desired. If you are looking for a lower carb recipe, swap the rice with cauliflower rice. 
  • Protein substitutions: Replace the lentils with 1 pound of browned beef, ground turkey or Italian sausage (vegan or regular). If using, make sure to take the extra step of browning the meat in a large skillet and draining any excess grease before adding the ground meat to the bottom of the pot with the onion and peppers. 
  • Add greens. Stir 4 cups of chopped spinach or kale in when you add the rice and lentils.

Notes

  • Freezing Instructions: To freeze, add the diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, pepper and sugar to a large, freezer safe bag. Seal, then combine the ingredients in the bag by squishing them around with your hands. Then, re-open the bag and place the bell peppers, onion garlic, and oil on top. Seal again, removing as much excess air as possible, then lay flat.
  • Cooking from frozen: Dump the ingredients upside down straight from frozen into the crockpot, add 3 cups of vegetable broth and cook as usual (this ensures the onions and peppers are on the bottom of the pot!).

Nutrition

Calories: 308kcal | Carbohydrates: 55g | Protein: 15g | Fat: 3g | Sodium: 867mg | Fiber: 16g | Sugar: 5g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Main Course
Cuisine Italian/American

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5 from 1 vote

Photography by: Your Home, Made Healthy

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