Ever crave the comfort of stuffed peppers but not the time or patience it takes to make them? Enter Stuffed Pepper Soup: all the cozy, savory flavors you love, now in spoonable form. Whether you’re dealing with a jam-packed schedule or just need something warm and reliable to feed the fam, this recipe is the weeknight hero you’ve been waiting for.
Stuffed Pepper Soup brings together seasoned ground beef, sweet bell peppers, and tender rice in a rich tomato broth. It’s a hearty soup that ticks all the boxes: easy prep, pantry-friendly ingredients, and flexible cooking methods (hello, crockpot recipe, instant pot soup, or classic stovetop soup!).
Why You’ll Love This Stuffed Pepper Soup
- One-pot wonder – Less cleanup, more time for you.
- Hearty and filling – Perfect for chilly nights or hungry crowds.
- Customizable – Choose your favorite peppers, spice it up, or swap the protein.
- Meal-prep friendly – Stores like a dream for leftovers.
Ingredients You’ll Need
- 1 tbsp extra virgin olive oil
- 1 lb ground beef
- 1 cup diced onion
- 1/2 tbsp minced garlic
- 2 cups diced red, orange, or yellow bell peppers
- 14.5 oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups water
- 2 cups low-sodium beef broth
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 bay leaf
- 2/3 cup long-grain white rice
How to Make It (Stovetop Method)
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook for 8–10 minutes until browned and no longer pink, breaking it apart with a spoon.
- Stir in diced onion and minced garlic. Sauté for 2 minutes until fragrant.
- Add bell peppers, diced tomatoes, tomato sauce, water, beef broth, herbs, spices, bay leaf, and rice. Mix well.
- Cover and bring to a boil over high heat, stirring occasionally to prevent the rice from sticking (about 10 minutes).
- Once boiling, uncover and reduce heat to medium. Let simmer for 2 minutes.
- Remove from heat and let the soup sit uncovered for 10 minutes so the rice absorbs more flavor.
- Discard the bay leaf and serve hot. Top with Parmesan and parsley if you’re feeling fancy!
Tips for the Best Stuffed Pepper Soup
- Want to make it in the crockpot? Brown the beef first, then add all ingredients except rice. Stir in cooked rice just before serving.
- Prefer the instant pot soup version? Use the sauté function for steps 1-2, then pressure cook on high for 10 minutes.
- Use any color bell peppers, but red and orange add a lovely sweetness.
- For a lower-carb version, skip the rice or swap with cauliflower rice.
- The longer it sits, the thicker it gets—like a stew by day two!
Olivia’s Take: Soup That Saved Dinner
This recipe was born on a snowy night when I was low on time but craving something hearty. I had bell peppers on the edge of going soft, leftover broth, and ground beef in the fridge. I threw it all in a pot with some rice, crossed my fingers, and about 45 minutes later, I had what is now one of my all-time favorite soups. My kids dubbed it “pepper pizza soup” and polished off every last spoonful. Instant classic.
Serving Suggestions
Stuffed Pepper Soup is a meal all by itself, but it also loves a good sidekick:
- Crusty bread or garlic knots for dunking.
- A crisp Caesar or garden salad for some green.
- A sprinkle of shredded mozzarella or a dollop of sour cream on top.
How to Store and Reheat
Let leftovers cool completely before storing in an airtight container. It will keep in the fridge for up to 4 days.
To reheat, warm on the stove over low heat, adding a splash of broth or water if it gets too thick. Microwave reheating also works—just stir halfway through.
Want to freeze it? Yes, you can! Let it cool, freeze in portions (without the rice, if possible), and thaw in the fridge overnight before reheating.
FAQs
Can I use brown rice instead?
Sure, just pre-cook it before adding or give it extra simmer time since it takes longer to soften.
Can I use ground turkey or chicken?
Absolutely. Ground turkey or chicken works beautifully for a lighter version.
Can I cook the rice separately?
Yes—this helps keep the texture nice, especially if you’re planning for leftovers.
Does it work as a crockpot recipe?
It sure does. Just wait to add the rice until the last 30 minutes or use pre-cooked rice.
Soup Season’s MVP
There’s something magical about a soup that delivers big flavor with minimal effort. This Stuffed Pepper Soup is warm, filling, and endlessly adaptable. Whether you’re in the mood for stovetop simplicity, slow-cooked goodness, or a lightning-fast pressure cooker meal, this soup shows up and shows out. Cozy up with a bowl and watch it become a family favorite in no time.
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Stuffed Pepper Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Stuffed Pepper Soup transforms all the comforting flavors of classic stuffed peppers into an easy, hearty soup. Featuring seasoned ground beef, sweet bell peppers, tender rice, and a rich tomato broth, it’s the perfect one-pot dinner for busy weeknights or chilly evenings. Flexible enough for stovetop, crockpot, or instant pot cooking, this recipe is family-friendly, budget-conscious, and meal-prep approved.
Ingredients
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1 tbsp extra virgin olive oil
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1 lb ground beef
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1 cup diced onion
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1/2 tbsp minced garlic
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2 cups diced red, orange, or yellow bell peppers
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14.5 oz can petite diced tomatoes
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15 oz can tomato sauce
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3 cups water
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2 cups low-sodium beef broth
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1/2 tsp dried parsley
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1/2 tsp dried basil
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1/2 tsp dried oregano
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1/4 tsp black pepper
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1/4 tsp red pepper flakes
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1 bay leaf
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2/3 cup long-grain white rice
Instructions
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Heat olive oil in a large pot over medium heat. Add ground beef and cook for 8–10 minutes, breaking it apart, until browned and no longer pink.
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Stir in diced onion and minced garlic. Sauté for 2 minutes until fragrant.
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Add bell peppers, diced tomatoes, tomato sauce, water, beef broth, parsley, basil, oregano, black pepper, red pepper flakes, bay leaf, and rice. Stir well.
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Cover and bring to a boil over high heat, stirring occasionally (about 10 minutes).
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Uncover, reduce heat to medium, and simmer for 2 minutes.
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Remove from heat and let rest uncovered for 10 minutes so the rice absorbs extra flavor.
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Discard bay leaf and serve hot. Garnish with Parmesan or parsley if desired.
Notes
For crockpot: Brown beef first, add all ingredients except rice, then stir in cooked rice before serving.
For instant pot: Use sauté for steps 1–2, then pressure cook on high for 10 minutes.
Use any color peppers—red and orange add sweetness.
For lower-carb, skip rice or use cauliflower rice.
The soup thickens as it sits; add broth or water when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: American