1-Step 1: Brown the beef first Start by cooking 1 pound of ground beef in a skillet over medium heat until it is browned. Drain off the extra fat before adding it to the slow cooker. This small step matters because it helps the soup taste richer and keeps the texture from getting greasy. If you are making dinner after work or between classes, you can even brown the beef ahead of time and store it in the fridge for later.

2-Step 2: Prep the vegetables Dice 1/2 onion, 1 red bell pepper, and 1 green bell pepper. The chopped peppers give this crockpot stuffed pepper soup its classic flavor, while the onion adds a nice savory base. If your family likes firmer peppers, you can hold them back and stir them in during the last hour of cooking. That way they stay a little more crisp.

3-Step 3: Add everything to the crockpot Place the browned beef, diced onion, diced red bell pepper, diced green bell pepper, 1 can diced tomatoes, 1 can tomato sauce, 1 teaspoon oregano, 1 teaspoon garlic salt, 1 tablespoon Worcestershire sauce, 1/2 teaspoon pepper, and 3 cups beef broth into the crockpot. Stir well so the flavors start blending together right away. The mixture will look simple at this stage, but once it cooks low and slow, it turns into a deep, savory soup that tastes like comfort food in a bowl.

4-Step 4: Slow cook until tender Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The longer cook time on low usually gives the best flavor, especially if you like the peppers soft and the broth well seasoned. If you are around the house, give the soup a stir once or twice. This helps the tomato base and seasonings spread evenly through the pot. For a slightly firmer pepper texture, add the bell peppers in the last hour instead of at the beginning. That is a good trick when you want the vegetables to hold their shape a little more. It also works well if you plan to serve the soup to kids who prefer softer or less pronounced pepper pieces.

5-Step 5: Prepare the rice separately While the soup cooks, make 2 cups of white rice according to the package directions. Cooking the rice separately keeps it from soaking up too much broth. That means your soup stays soupy instead of turning thick and heavy. If you want a faster shortcut, you can add uncooked instant rice during the final 30 minutes, but avoid long grain rice if you do not want it to absorb too much liquid.

6-Step 6: Taste, stir, and serve When the soup is done, stir it well before serving. Then spoon the cooked rice into each bowl and ladle the soup over the top. This gives everyone control over how much rice they want in their serving. Some people love extra rice for a fuller meal, while others prefer more broth and veggies.