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5 from 2 votes

Italian Stuffed Pepper Crock Pot Soup

Deconstructed Italian stuffed peppers in a delicious, beef broth! Top with cheese and sour cream if desired!
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Easy Dinner Ideas, Healthy Dinner, Recipe stuffed pepper soup, Stuffed Bell Pepper Soup, Stuffed pepper soup crock pot
Servings: 8
Calories: 250kcal


  • 1 pound lean ground beef *I use 97/3%
  • 4 large bell peppers *see note below
  • 1 medium yellow onion *or white
  • 1 14.5 oz. can Italian style diced tomatoes
  • cup long grain white rice *uncooked
  • 1 cup frozen corn
  • 1 can black beans *drained & rinsed
  • 1 tablespoon Italian seasonings
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ cup shredded parmesan cheese
  • 5 & ½ cups beef broth *about three 14.5 oz. cans

Recipe notes:

Bell peppers: choose the colors you like best. I like to get one of each!


  • Brown hamburger, drain excess fat and transfer to crockpot.
  • Chop onion and bell peppers into small, bite size pieces and place in the crock pot.
  • Add diced tomato (with juices), uncooked rice, corn, beans, Italian seasonings, salt, garlic powder, parmesan cheese and beef broth. Stir well.
  • Cook on high for 2 & ½ to 3 hours, until veggies are tender. Stir occasionally.
  • Serve with desired toppings such as additional parmesan cheese or sour cream. Enjoy!


Serving: 1/8th of recipe, about 16 oz. (calculated using 97/3 beef, toppings not included) | Calories: 250kcal | Carbohydrates: 31g | Protein: 20.5g | Fat: 5g | Fiber: 6g | Sugar: 7.5g