If there’s one thing we can all agree on, it’s that a big bowl of hearty soup can turn around even the most chaotic day. Enter: Stuffed Pepper Soup. It’s everything you love about classic stuffed peppers—tender ground beef, sweet bell peppers, savory tomatoes—bundled up in a steamy, spoonable version. This easy soup recipe is the kitchen equivalent of a bear hug.
Whether you’re feeding picky eaters, juggling meetings, or just need something warm and filling after a long day, this soup delivers. It’s simple, satisfying, and only needs one pot (bless). Plus, it works beautifully in a slow cooker or Instant Pot, making it a weeknight hero in disguise.
Why You’ll Love This Stuffed Pepper Soup
This recipe checks all the right boxes. It’s:
- A healthy dinner option packed with protein and veggies.
- A true crockpot stuffed pepper soup winner (hello, set-it-and-forget-it ease!).
- Easily adapted into an instant pot soup for when time is not on your side.
- Thick, hearty, and just a little spicy, thanks to a touch of red pepper flakes.
Basically, it’s your comfort food soulmate.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 cup diced onion
- ½ tablespoon minced garlic
- 2 cups diced red, orange, or yellow bell peppers
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- ⅔ cup long grain white rice
How to Make It
- Heat olive oil in a large pot over medium heat. Add ground beef and cook for about 10 minutes, breaking it apart until browned.
- Toss in diced onion and minced garlic. Sauté for 2 minutes until fragrant.
- Stir in bell peppers, diced tomatoes, tomato sauce, water, beef broth, dried herbs, pepper, bay leaf, red pepper flakes, and rice. Give it all a good stir.
- Cover the pot and bring everything to a boil over high heat. Stir every few minutes to keep the rice from sticking (about 10 minutes).
- Uncover, reduce heat to medium, and simmer for another 2 minutes.
- Turn off the heat and let it sit for 10 minutes so the rice finishes cooking.
- Remove the bay leaf, serve hot, and sprinkle with freshly grated Parmesan and parsley if you’re feeling fancy.
Tips to Make Your Stuffed Pepper Soup Sing
- Use lean ground beef to keep it light—or swap in ground turkey if you’re watching fat.
- Dice your bell peppers evenly so they cook at the same pace.
- Prefer brown rice or cauliflower rice? Go for it—but adjust cook time accordingly.
- Want a thicker soup? Let it sit a bit longer before serving. Rice = natural thickener.
- Cooking in a slow cooker? Brown the beef first, then add everything else and cook on low for 6-7 hours or high for 3-4.
- Making it in the Instant Pot? Use sauté mode for the beef and aromatics, then pressure cook for 10 minutes with a natural release.
From My Kitchen to Yours
This Stuffed Pepper Soup earned a permanent spot in my family’s dinner rotation last winter when we had a surprise snowstorm (yes, in April!). My kids, who usually side-eye anything with vegetables, devoured it and even asked for seconds. That’s when I knew I had struck gold. Now it’s my go-to when I need something easy, filling, and guaranteed to please.
What to Serve with Stuffed Pepper Soup
Pair this hearty bowl with a slice of crusty sourdough or garlic bread to soak up all the goodness. A crisp green salad with a light vinaigrette adds a nice contrast to the rich flavors. Want to go all out? Add a dollop of sour cream or a sprinkle of shredded cheese on top. This soup plays well with others!
How to Store Leftovers
This soup keeps like a dream. Let it cool completely before transferring to an airtight container. It’ll last in the fridge for up to 4 days. For longer storage, freeze in individual portions—great for easy lunches or lazy-day dinners. Just know the rice may absorb more liquid over time, so you might want to add a splash of broth when reheating.
FAQs About This Easy Soup Recipe
Can I make this with brown rice?
Yes! Brown rice takes longer to cook, so pre-cook it or let the soup simmer longer.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey or even chicken works great and lightens things up.
Is this soup freezer-friendly?
Totally. Just cool completely and freeze in sealed containers. Add extra broth when reheating if it thickens too much.
Can I skip the rice?
You can! Replace it with riced cauliflower or just enjoy the soup as-is for a low-carb version.
Comfort in a Bowl: Why Stuffed Pepper Soup Belongs on Your Table
There’s something magical about a recipe that’s both comforting and fuss-free—and that’s exactly what this Stuffed Pepper Soup brings to the table. It’s a healthy dinner that won’t leave you with a mountain of dishes or a bunch of whiny complaints. Whether you use a pot, slow cooker, or your trusty Instant Pot, this soup is always a win. So grab your coziest sweater, pour yourself a bowl, and enjoy the kind of meal that makes everything feel just a little bit better.
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Stuffed Pepper Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Stuffed Pepper Soup is a cozy, hearty comfort food that captures all the delicious flavors of classic stuffed peppers—ground beef, sweet bell peppers, and savory tomatoes—in a warm, spoonable bowl. Perfect for busy weeknights, it’s easy to prepare in one pot, the slow cooker, or the Instant Pot. A protein-packed dinner that’s family-friendly and freezer-ready!
Ingredients
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1 tablespoon extra virgin olive oil
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1 pound ground beef
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1 cup diced onion
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½ tablespoon minced garlic
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2 cups diced red, orange, or yellow bell peppers
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1 can (14.5 oz) petite diced tomatoes
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1 can (15 oz) tomato sauce
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3 cups water
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2 cups low sodium beef broth
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½ teaspoon dried parsley
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½ teaspoon dried basil
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½ teaspoon dried oregano
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¼ teaspoon black pepper
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1 bay leaf
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¼ teaspoon red pepper flakes
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⅔ cup long-grain white rice
Instructions
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In a large pot over medium heat, heat olive oil. Add ground beef and cook for 10 minutes until browned, breaking it apart as it cooks.
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Add onion and garlic; sauté for 2 minutes until fragrant.
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Stir in bell peppers, diced tomatoes, tomato sauce, water, beef broth, herbs, pepper, bay leaf, red pepper flakes, and rice. Mix well.
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Cover and bring to a boil over high heat, stirring occasionally for about 10 minutes to prevent rice from sticking.
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Uncover, reduce heat to medium, and simmer for 2 more minutes.
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Turn off the heat, cover, and let sit for 10 minutes so the rice finishes cooking.
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Remove the bay leaf. Serve hot with grated Parmesan and chopped parsley if desired.
Notes
Substitute ground beef with turkey or chicken for a lighter version.
Brown rice or cauliflower rice can be used with adjusted cooking times.
The soup thickens as it sits—add broth to loosen it when reheating.
For slow cooker: brown beef first, then cook all ingredients on low for 6–7 hours or high for 3–4 hours.
For Instant Pot: sauté beef and aromatics, then pressure cook for 10 minutes with natural release.
Freezes well in portions—add broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: One-Pot (compatible with Slow Cooker / Instant Pot)
- Cuisine: American