Crockpot Stuffed Peppers with Tomato Soup (Easy Recipe)

Name: Crockpot Stuffed Peppers with Tomato Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 8 large green bell peppers; 1.5 pounds 90/10 ground beef; 1 cup uncooked rice; 3 tablespoons dried onion flakes; 1 teaspoon garlic powder; 4 cans Campbell’s condensed tomato soup (10.75 ounces each); About 1.5 cups water; Cooking spray or butter, to grease the crockpot

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Crockpot stuffed peppers with tomato soup are an easy fall dinner that takes about 20 minutes of prep. You mix ground beef, uncooked rice, and a few pantry seasonings, stuff the green peppers, and let them cook low in tomato soup for 6 hours.

Crockpot stuffed peppers with tomato soup sauce served on a brown and white floral plate on a white marble surface.

This recipe makes 8 servings, so you will have plenty for leftovers or the freezer.

Jim’s Mother’s Stuffed Peppers, Made Easier

We plant bell peppers in our garden every single year.

Stuffed green peppers are a favorite at our house, and Jim loves them most of all. His mother, Grace, made them for years, and I have her original recipe. You can find it in my stuffed green peppers with tomato soup post, where it cooks on the stove.

We have made double batches and frozen them many times. This garden season, we still had about 6 to 8 peppers left over.

It was fall, and we had leaf cleanup and garden cleanup to do outside. I did not want to cook after all that work. So I got my crockpot out and said, let’s try these in there.

Prep took me about 20 minutes.

Six hours later, we sat down to dinner. Jim told me this was the best stuffed pepper recipe I have, even better than his mother’s.

It is basically the same recipe. The difference is that his mother’s cooks on the stove, and you have to watch it so it does not bubble over. The crockpot version is so much easier, and dinner was ready when we came inside.

Why You’ll Love This Crockpot Stuffed Peppers Recipe

Only about 20 minutes of prep, then the slow cooker does the rest
No watching the stove and no bubbling over
Made with pantry staples like tomato soup, onion flakes, and garlic powder
A great way to use up garden bell peppers
Makes 8 servings, and it freezes well

Close up of crockpot stuffed bell peppers filled with beef and rice, covered in tomato soup sauce on a floral plate.

Ingredients You’ll Need

8 large green bell peppers
1.5 pounds 90/10 ground beef
1 cup uncooked rice
3 tablespoons dried onion flakes
1 teaspoon garlic powder
4 cans Campbell’s condensed tomato soup (10.75 ounces each)
About 1.5 cups water (1.5 soup cans)
Cooking spray or butter, to grease the crockpot

Ingredient Notes and Substitutions

Peppers: I use a mix of large and small garden peppers. For a 6 quart crockpot, about 8 peppers is the right amount.
Beef: 90/10 ground beef keeps the soup from getting greasy.
Rice: The rice goes in uncooked. It cooks right inside the pepper as the soup heats.
Onion flakes: They mix right into the filling, so there is no chopping.

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Equipment Needed

6 quart crockpot [affiliate link]
Large mixing bowl
Cutting board and sharp knife
Latex-free plastic gloves, optional [affiliate link]

White crockpot slow cooker next to a can of condensed tomato soup and a jar of dried onion flakes, ingredients for crockpot stuffed peppers.

How to Make Crockpot Stuffed Peppers

Prep the Peppers: Wash the green peppers, cut off the tops, and clean out the seeds.
Pro tip: Cut the tops off so you keep as much of the pepper as you can, but leave a big enough hole to stuff.
Mix the Filling: In a large bowl, combine the ground beef, uncooked rice, onion flakes, and garlic powder. Mix it well, but do not overmix.
Pro tip: Latex-free plastic gloves make mixing the meat much easier.
Make the Soup Base: Grease the inner pot of your crockpot. Add the tomato soup and the water, and mix well.
Stuff the Peppers: Fill each pepper with the meat and rice mixture. Stand the peppers in the soup in a single layer.
Pro tip: If your peppers are different sizes, choose ones that fit in one layer so they cook evenly.
Cook on Low: Cover and cook on low for 6 hours.
Pro tip: Ground beef is safe at an internal temperature of 160°F, so check one pepper with a meat thermometer before serving.
Serve: Spoon some of the tomato soup sauce from the crockpot over each pepper and serve hot.

Tips and Tricks for Crockpot Stuffed Bell Peppers

Mix the filling gently. Overmixing makes the meat tough.
Use the same size peppers when you can, so they finish cooking at the same time.
Double the recipe for the freezer. We have done it many times.

What to Serve with Crockpot Stuffed Peppers

Green bell peppers stuffed with raw ground beef and rice standing in tomato soup in a crockpot before cooking.

Frequently Asked Questions

How long do you cook stuffed peppers in a crockpot?

I cook mine on low for 6 hours. The peppers come out tender and the rice is cooked through.

Do I need to cook the rice or brown the beef first?

No. The raw beef and uncooked rice go right into the peppers and cook in the tomato soup.

Can you freeze crockpot stuffed peppers?

Yes. We have frozen double batches many times. Let them cool first, then freeze them in an airtight container with some of the sauce.

What size crockpot do I need for stuffed bell peppers?

A 6 quart crockpot holds about 8 peppers in a single layer.