Photo of Slow cooker stuffed pepper soup by WW

Slow cooker stuffed pepper soup

Total Time
4 hr 10 min
10 min
4 hr
Put your cutting board and your skillet away; you don’t need to chop or precook anything for this slow cooker dinner. Ground beef goes into the cooker with frozen and canned veggies, and precooked rice is added at the end. The finishing touch is a creamy topping of cheddar cheese.


Cooking spray

4 spray(s)

Uncooked 93% lean ground beef

1½ pound(s)

Italian seasoning

1½ tsp

Kosher salt

1 tsp

Garlic powder

1 tsp

Black pepper

¾ tsp

Frozen pepper and onion blend

14 oz

Unsalted beef stock

3 cup(s)

Canned diced tomatoes

14½ oz

Canned tomato sauce

8 oz

Cooked long grain brown rice

2 cup(s)

Reduced fat cheddar cheese

9 Tbsp, shredded


  1. Coat the inside of a slow cooker bowl with cooking spray. Crumble the beef into the cooker. Sprinkle with the Italian seasoning, salt, garlic powder, and black pepper. Top the beef mixture with the frozen pepper-onion blend (unthawed), beef stock, tomatoes, and tomato sauce. Cover and cook for 4 to 5 hours on High or 7 to 8 hours on Low.
  2. Uncover the cooker. With a wooden spoon, break up any large pieces of beef. Stir the rice into the soup. Ladle the soup into bowls. Garnish with the cheese.
  3. Serving size: 1 ⅔ cups soup and 1 1/2 tbsp cheese