My neighbor brought this over when times were tight and now it's our comfort food. Tastes just like stuffed peppers without the work

This slow cooker 4-ingredient stuffed pepper soup is the kind of meal that shows up when you really need it. My neighbor brought a big container of it over during a tight month when we were juggling bills, work, and a new baby, and it instantly felt like a hug in a bowl. It tastes just like classic stuffed peppers—savory ground beef, tender rice, sweet bell peppers, and tomato-rich broth—without the work of stuffing or baking anything. Everything simmers together in the slow cooker while you’re at work, and you come home to a cozy, budget-friendly dinner that stretches easily for a couple of nights.

Serve this stuffed pepper soup hot, ladled straight from the slow cooker into bowls. It’s great on its own with some crusty bread, dinner rolls, or buttered toast for dipping into the tomato broth. If you want to bulk it up a bit, add a simple green salad or sliced cucumbers on the side. A sprinkle of shredded cheese or a spoonful of sour cream on top makes it feel extra comforting, and leftover soup packs well for lunch the next day with a piece of fruit or a small side of crackers.

Servings: 6

1 1/2 pounds lean ground beef

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains, about 6–8 minutes. Drain off any excess fat to keep the soup from becoming greasy.

While the beef cooks, core and chop the bell peppers into small bite-size pieces so they’ll soften nicely in the slow cooker.

Lightly spray the inside of your slow cooker with cooking spray for easier cleanup. Add the browned and drained ground beef, chopped bell peppers, rinsed uncooked white rice, tomato pasta sauce, and water to the slow cooker. Stir everything together until well combined.

Season the mixture with salt, black pepper, and Italian seasoning or dried oregano if using. Stir again to distribute the seasoning evenly throughout the soup.

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the rice is tender and the bell peppers are soft. Stir once or twice during the last hour of cooking if you are home, to keep the rice from sticking around the edges.

Taste the soup and adjust the seasoning with a little more salt and pepper if needed. If the soup is thicker than you like, stir in an extra 1/2 to 1 cup of hot water or broth until it reaches your preferred consistency.

Ladle the stuffed pepper soup into bowls and serve hot. If you like, top with shredded cheese or a spoonful of sour cream for an extra cozy finish.

To keep this truly a 4-ingredient base, think of the core recipe as ground beef, bell peppers, rice, and tomato pasta sauce—everything else is just water and seasoning to get the right texture and flavor. For a leaner option, you can swap the ground beef for ground turkey or chicken; just make sure to cook it fully and drain any excess fat before adding it to the slow cooker. If you prefer brown rice, use the same amount but be aware it can take longer to soften; plan for the higher end of the cooking time and add an extra 1/2 cup of water if the soup looks too thick. To add more veggies without extra work, stir in a handful of frozen corn or peas during the last 30 minutes of cooking. For a little heat, add crushed red pepper flakes or a splash of hot sauce at the end. If you need this to be dairy-free, skip any cheese toppings and use olive oil spray instead of butter-based sprays. Food safety tips: Always cook the ground beef until no pink remains and the internal temperature reaches at least 160°F (71°C) before adding it to the slow cooker. Do not put raw ground beef directly into a slow cooker for this recipe, as it can cook unevenly and release excess fat into the soup. Cool leftovers within 2 hours, store them in airtight containers in the refrigerator, and enjoy within 3–4 days, or freeze for up to 3 months. Reheat leftovers until steaming hot all the way through before serving.