I’ve always loved the rich flavors of classic stuffed peppers, but I rarely had the patience for the long prep and bake time. When I created this stuffed pepper soup, it was a game-changer—a one-pot meal that brings all the cozy, comforting taste without the fuss. This easy stuffed pepper soup is perfect for chilly evenings when you want warmth and simplicity on the table.
Table of Contents
Why You’ll Love This Easy Stuffed Pepper Soup
- One-pot meal means less cleanup, which is a relief after a busy day.
- Incredibly flavorful and hearty thanks to the perfect blend of ground beef, bell peppers, tomatoes, and herbs.
- Super versatile with options to make it on the stovetop, crockpot, or Instant Pot depending on your schedule.
- Comfort food with a healthy twist using lean ground beef and fresh veggies to keep it balanced.
Ingredient Spotlight
Choosing the right ingredients can elevate this easy stuffed pepper soup from good to unforgettable. Here’s why:
- Ground beef: I recommend 85/15 lean-to-fat ratio for the best flavor and juiciness without excess grease.
- Bell peppers: Green peppers add a classic, slightly bitter taste, while red bells bring a natural sweetness that brightens each spoonful.
- Rice: Long-grain white or brown rice both work well, but long-grain white holds its texture nicely without becoming mushy in the soup.
Equipment You’ll Need
For the best cooking experience, here’s what you’ll need:
- Dutch Oven: Great for stovetop cooking and even heat distribution.
- Instant Pot: For a fast, hands-off cooking option.
- Chef’s Knife: Sharp and sturdy for chopping your peppers and onions efficiently.
Ingredients for Stuffed Pepper Soup
- 1 lb lean ground beef
- 2 Tbsp olive oil, (divided)
- Salt and freshly ground black pepper
- 1 small yellow onion chopped (1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, (minced)
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
- 2 1/2 Tbsp chopped fresh parsley, (plus more for garnish)
- 1/2 tsp dried basil*
- 1/2 tsp dried oregano
- 1 cup uncooked long grain white or brown rice (I love both options)
- Cheddar or mozzarella cheese, (for serving, optional)
How to Make Stuffed Pepper Soup (Stovetop Method)
- Brown the beef: In a large pot, heat 1 Tbsp olive oil over medium heat. Add ground beef, season with salt and pepper, and cook while breaking it up until browned. Drain and set aside on paper towels to remove excess grease.
- Sauté vegetables: Heat remaining olive oil in the pot. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes, then stir in garlic and cook an additional 30 seconds to release the aroma.
- Combine & simmer: Pour in diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and the cooked beef. Season with salt and pepper. Bring to a light boil, reduce heat, cover, and let simmer for 30 minutes, stirring occasionally.
- Prepare rice: While the soup simmers, cook rice according to package directions. Once soup is done, stir in your desired amount of cooked rice.
- Serve: Ladle soup warm, topping with cheese if you like, and garnish with fresh parsley.
How to Make Crockpot Stuffed Pepper Soup
- Brown the ground beef in a skillet, seasoning with salt and pepper, then drain excess fat.
- Transfer beef to the Crockpot. Add chopped onion, red and green bell peppers, minced garlic, diced tomatoes, tomato sauce, beef broth, parsley, basil, and oregano. Stir everything together.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Cook rice separately and stir into individual servings to keep it from getting soggy.
How to Make Instant Pot Stuffed Pepper Soup
- Select the “Sauté” function on the Instant Pot and heat 1 Tbsp olive oil. Add the ground beef, season with salt and pepper, and cook until browned while breaking it up. Drain excess fat.
- Add the chopped onion, red bell pepper, green bell pepper, and minced garlic. Sauté for about 3 minutes until vegetables soften.
- Pour in diced tomatoes, tomato sauce, beef broth, parsley, basil, and oregano. Stir well.
- Seal the lid and cook on high pressure for 10 minutes. Allow a 10-minute natural pressure release, then carefully quick-release any remaining pressure.
- Prepare rice separately and add to bowls when serving to prevent mushy leftovers.
Tips for the Best Stuffed Pepper Soup
- Always brown the beef well and drain it to avoid greasy soup.
- Sautéing the veggies before simmering builds deeper flavor.
- Add cooked rice just before serving or to individual bowls to keep texture perfect for leftovers.
- Adjust seasonings to taste after simmering—sometimes a pinch more salt or fresh herbs can lift the whole bowl.
Variations and Substitutions
| Substitution | How to Do It | Notes |
|---|---|---|
| Ground turkey | Use 1 lb ground turkey, brown similarly before adding. | Slightly leaner, milder flavor. Adjust seasoning to taste. |
| Italian sausage | Swap 1 lb Italian sausage (casings removed), brown well. | Adds spicier, richer flavor profile. |
| Cauliflower rice | Skip regular rice; add 1.5 cups cauliflower rice near end of cooking. | Adds low-carb/keto option; cook just a few minutes to stay tender. |
| Jalapeño or red pepper flakes | Add 1 diced jalapeño or 1/2 tsp red pepper flakes with the peppers. | Gives the soup a spicy kick. |
| Vegetarian | Use plant-based meat substitute and vegetable broth. | Keep same cooking method; adjust seasoning as needed. |
Serving Suggestions (with Toppings Bar Ideas)
Pair this comforting stuffed pepper soup with crusty bread for dipping or a fresh green salad. To elevate your meal, try a fun toppings bar with choices like:
- Shredded cheddar or mozzarella cheese
- A dollop of sour cream or Greek yogurt
- Fresh chopped cilantro or parsley
- Diced avocado for creaminess
- Crushed tortilla strips for crunch
- A dash of your favorite hot sauce for heat
Storing, Freezing, and Reheating Instructions
- Storing: Keep soup and cooked rice separate in airtight containers in the fridge for up to 4 days.
- Freezing: Freeze soup (without rice) in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently warm soup on the stovetop over medium heat or in the microwave until heated through. Add cooked rice after reheating to keep texture fresh.
More Soup Recipes
The Ultimate Easy Tomato Soup Recipe
The Ultimate Foolproof Cabbage Soup Recipe
The Ultimate Creamy Tortellini Soup Recipe
Frequently Asked Questions (FAQ)
How do I make stuffed pepper soup less acidic?
Add a pinch of sugar to balance the acidity from tomatoes.
Can I use ground turkey or another meat?
Yes! Ground turkey or Italian sausage both work well; just brown before adding.
How do I make stuffed pepper soup low-carb or keto?
Replace rice with cauliflower rice and stir it in near the end of cooking.
My soup is too thick or too thin. How do I fix it?
Thin with additional beef broth if too thick, or simmer uncovered a bit longer if too thin.
Can I double this recipe for a crowd?
Absolutely! Use a larger pot or slow cooker and adjust the seasoning accordingly.
What’s the best way to chop a bell pepper for soup?
Remove the stem and seeds, slice into strips, then chop into even 1-inch pieces for uniform cooking.
Conclusion
This easy stuffed pepper soup brings all the classic cozy flavors in a simple, one-pot meal that fits perfectly into your busy life. Whether you make it on the stovetop, crockpot, or Instant Pot, it’s hearty, flexible, and always comforting. I’d love to hear your favorite topping—drop me a comment, ask any questions, and don’t forget to follow me on Pinterest @aisharecipes
Stuffed Pepper Soup
A comforting and hearty soup featuring ground beef, diced tomatoes, bell peppers, and rice, all seasoned with classic herbs. It offers the flavors of traditional stuffed peppers in a convenient bowl.
Ingredients
Equipment
Method
Cooking Steps
- In a large pot, heat 1 Tbsp olive oil, then add and season the ground beef with salt and pepper. Cook until browned, breaking it up as it cooks, then drain and set aside on paper towels.
- Heat the remaining 1 Tbsp olive oil in the same pot; add chopped onions, red bell pepper, and green bell pepper and sauté for 3 minutes. Stir in the minced garlic and sauté for 30 seconds more.
- Pour in the diced tomatoes, tomato sauce, and beef broth, then add the parsley, basil, oregano, and the cooked beef. Season to taste with salt and pepper, bring to a light boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
- While the soup simmers, prepare the rice according to package directions. Once the soup is done, stir the cooked rice into the soup.
- Serve the warm soup topped with optional cheese and a garnish of fresh parsley.
Notes
For a thicker soup, reduce the amount of beef broth or simmer longer uncovered. Adjust seasonings to your preference.
