Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
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; 14 ½ oz can petite diced tomatoes; 15 oz can 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

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My Story with Stuffed Pepper Soup

Warm bowls on cold nights

There’s something undeniably comforting about a big bowl of stuffed pepper soup simmering on the stove. For me, it started one snowy evening after my twins came down with a nasty cold. I had bell peppers in the fridge, leftover rice from last night’s stir fry, and ground beef I didn’t want to waste. The idea of assembling stuffed peppers felt like too much. So, I tossed it all into a pot with beef broth and tomatoes—and hoped for the best.

What came out was so much more than just a shortcut meal. The soup was rich, aromatic, and hearty in a way that felt like a hug in a bowl. My kids didn’t just eat it—they devoured it. And I knew I had stumbled onto a weeknight hero.

Stuffed pepper soup isn’t just easy; it’s a flavor-packed way to feed your family with just one pot and minimal effort. The best part? You get all the flavor of traditional stuffed peppers without having to assemble or bake anything. Whether you’re simmering it on the stove, setting it in your Crockpot, or letting your Instant Pot do the work, the result is always satisfying.

Over time, I started playing around with it. Sometimes I swap the ground beef for turkey or add a pinch of red pepper flakes for heat. I’ve tried brown rice, cauliflower rice, even orzo—it’s all worked beautifully. The real magic is in that balance of beef, peppers, tomatoes, and seasoning. Simple pantry ingredients turn into something truly crave-worthy.

If you’re looking for a reliable go-to that pleases kids and adults alike, this stuffed pepper soup will not disappoint. In the next section, I’ll walk you through the ingredients and how you can make it your own.

Stuffed Pepper Soup

A Stuffed Pepper Soup Recipe that is so delicious! Learn how to make stuffed pepper soup in the crockpot, instant pot or on the stove!

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Prep Time 10

Cook Time 37

Total Time 47

Servings 6

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
14 ½ oz can petite diced tomatoes
15 oz can 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

Instructions

Stovetop Instructions
In a large pot, heat olive oil over medium heat. Add the ground beef to the pot and cook ground beef for 10 minutes until brown and no longer pink.
Once the beef has cooked, add the onion and garlic to the pot. Sauté for 2 minutes.
Once the onions and garlic have sautéed, add bell peppers, tomatoes, water, broth, dried spices and rice. Stir together.
Cover the pot and turn the heat to high. Bring the soup to a boil, stirring every few minutes to prevent the rice from sticking. It should take about 10 minutes to come to a boil.
When the soup has reached a boil, remove the cover and reduce the heat to medium. Cook uncovered for 2 minutes.
Once cooked, remove the soup from the heat and let it sit uncovered for 10 minutes. The rice will continue to cook slightly in the pot when taken off the heat.
Remove the bay leaf. Serve with Parmesan cheese and fresh parsley.
Note: The rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.
Instant Pot Instructions:
Set the instant pot to Sauté for 15 minutes. Heat olive oil for 3 minutes until it starts to shimmer. Add ground beef to the pot and brown ground beef for 10 minutes.
Once the beef has cooked, add garlic and onion to the pot. Sauté for additional 2 mins.
Add all remaining ingredients and stir together. Make sure to scrape up any browned bits from the bottom of the IP so you don’t get a burn notice.
Cover the instant pot and set to Sealing, High Pressure for 2 minutes.
It will take about 8-10 minutes for your IP to come to pressure. Once cooked, quick release the pressure. Remove bay leaf before serving.
Serve with parmesan cheese and fresh parsley.
Note: the rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.
Crockpot Instructions:
In a pan, heat olive oil for 3 minutes until it starts to shimmer. Add ground beef to the pot and brown ground beef for 10 minutes.
Once the beef has cooked, add garlic and onion to the pot. Sauté for additional 2 mins.
Once onions/garlic have sautéed, add the beef/garlic/onion mixture to the crockpot.
Add all remaining ingredients to the crockpot and stir together.
Cook on low for 6 hours or high for 4 hours. (All slow cookers are different, check yours to make sure the rice isn’t over cooking!) Remove bay leaf before serving.
Serve with parmesan cheese and fresh parsley.
Note: the rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.
Slow Cooker Note: To avoid over-cooked rice, you can reduce the amount of water in this recipe by 1 cup, and cook your rice on the side. Stir in cooked rice when the soup has finished cooking

Notes

Ingredients & Variations to Make It Yours

What goes into stuffed pepper soup

The heart of stuffed pepper soup lies in its simplicity. With just a few pantry staples and fresh produce, you get a meal that tastes like it simmered all day—even if it didn’t. For this version, we’re building flavor from the ground up, starting with extra virgin olive oil and ground beef. These two lay the foundation, giving the soup its rich depth.

Next come the onions and garlic, sautéed until fragrant. Then, bell peppers take the spotlight. While green peppers are traditional in stuffed peppers, this recipe uses red, orange, or yellow for a touch of sweetness and brighter color. Diced tomatoes, tomato sauce, and beef broth round out the base, adding the classic tomato flavor we associate with stuffed peppers.

Here’s what you’ll need:

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
14.5 oz can petite diced tomatoes
15 oz can tomato sauce
3 cups water
2 cups low-sodium beef broth
½ teaspoon each of dried parsley, basil, and oregano
¼ teaspoon black pepper
1 bay leaf
¼ teaspoon red pepper flakes (optional)
⅔ cup long grain white rice

These simple ingredients come together to create that signature stuffed pepper flavor, made into a spoonable, comforting bowl of soup.

Substitutions and variations you’ll love

Stuffed pepper soup is wonderfully flexible. If you’re cooking for dietary needs or simply using what’s on hand, here are some popular swaps and add-ins:

Ground turkey or chicken: A leaner option without sacrificing flavor
Vegetarian version: Use plant-based ground meat and vegetable broth
Brown rice or quinoa: Adds fiber and nutrients, though you’ll need to adjust cook time
Cauliflower rice: For a low-carb twist, stir it in just before serving to prevent overcooking
Add beans: A can of drained black beans or kidney beans boosts protein and texture
Spice it up: More red pepper flakes, a dash of hot sauce, or chopped jalapeño will give it a kick
Make it cheesy: Stir in shredded cheddar or top bowls with grated Parmesan

This soup also welcomes herbs like thyme or bay leaf, and you can adjust the broth-to-rice ratio to suit your desired thickness. Some like it stew-like, others brothier. Either way, this stuffed pepper soup adapts beautifully.

Step-by-Step Cooking Methods for Stuffed Pepper Soup.

Stovetop stuffed pepper soup in under an hour

The stovetop method is a classic and gives you full control over the process. It’s perfect for when you’re home and want to fill your kitchen with that irresistible simmering aroma.

Start by heating a tablespoon of extra virgin olive oil in a large pot over medium heat. Add ground beef and cook for about 10 minutes, breaking it up as it browns. Once there’s no pink left, stir in your diced onion and garlic. Let them sauté for about 2 minutes until fragrant and softened.

Then comes the magic: add your diced bell peppers, canned tomatoes, tomato sauce, water, and beef broth. Sprinkle in parsley, basil, oregano, black pepper, red pepper flakes, and toss in a bay leaf. Stir everything together, then add the uncooked rice.

Cover the pot and bring the soup to a gentle boil. Stir occasionally to keep the rice from sticking to the bottom. Once boiling, reduce heat to medium and remove the lid. Simmer uncovered for 2 more minutes, then take the pot off the heat. Let it sit uncovered for 10 minutes—the rice will continue cooking in the residual heat.

Don’t forget to remove the bay leaf before serving. Garnish each bowl with grated Parmesan and a sprinkle of fresh parsley if you have it on hand.

Instant Pot and Crockpot versions made easy

If you’re tight on time or just love the ease of set-it-and-forget-it meals, stuffed pepper soup works beautifully in both the Instant Pot and Crockpot.

Instant Pot instructions:
Set the pot to sauté and heat the oil for 3 minutes. Add ground beef and brown it for 10 minutes, stirring often. Stir in the onion and garlic, sautéing another 2 minutes. Then add all remaining ingredients—just make sure to scrape up any browned bits at the bottom to avoid a burn notice. Lock the lid, set to “Sealing,” and cook on high pressure for 2 minutes. Let the pressure release quickly when it’s done. Stir, remove the bay leaf, and serve.

Crockpot instructions:
Brown the beef in a skillet with olive oil over medium heat (about 10 minutes), then add the garlic and onion and cook 2 more minutes. Transfer everything to your slow cooker. Add in all other ingredients, give it a good stir, and cover. Cook on low for 6 hours or high for 4. Just before serving, remove the bay leaf. If you prefer rice with more bite, consider cooking it separately and stirring it in at the end.

No matter which cooking method you choose, stuffed pepper soup always delivers on flavor and warmth.

Serving, Storage & Leftover Tips – stuffed pepper soup keyword included naturally.

How to serve and what pairs well

Stuffed pepper soup is hearty enough to stand on its own, but a few simple touches can take it from good to unforgettable. A sprinkle of freshly grated Parmesan adds a salty, creamy contrast to the tomato base. A handful of chopped fresh parsley brings color and freshness. If you’re in the mood for more richness, try topping each bowl with a spoonful of sour cream or shredded cheddar.

Crusty bread is a natural sidekick. Whether it’s a slice of sourdough, a baguette, or garlic toast, the kind of bread that can soak up the broth works best. For a lighter pairing, serve it with a simple green salad dressed in olive oil and vinegar. The crispness balances the warm, savory soup beautifully.

Hosting guests? You can serve it in large mugs for a cozy, informal dinner or alongside grilled cheese for a satisfying lunch. However you serve it, this stuffed pepper soup fits right in.

Freezing, reheating & storing tips that keep it fresh

Stuffed pepper soup makes excellent leftovers, and it freezes well—with one important caveat: the rice. As the soup sits, rice continues to absorb liquid and can become mushy. If you’re making a big batch to freeze, you might want to cook the rice separately and add it to individual servings just before eating.

To store in the fridge: Let the soup cool completely, then transfer it to airtight containers. It keeps for up to 4 days. Reheat on the stove or in the microwave, adding extra broth or water if it’s too thick.

To freeze: Cool the soup fully, portion it into freezer-safe containers, and freeze for up to 3 months. For best texture, thaw overnight in the fridge and reheat gently on the stovetop. Again, add more broth as needed to bring it back to a soupy consistency.

Quick rice tip: If you know you’ll have leftovers, use 1 cup less water during cooking, then add freshly cooked rice when reheating. This keeps the texture of both the broth and the rice spot on.

Frequently Asked Questions

What is stuffed pepper soup made of?
Stuffed pepper soup is made with ground beef, bell peppers, tomatoes, broth, herbs, and rice. It mimics the flavors of traditional stuffed peppers but is simmered together in a single pot, making it easier and faster to prepare.

Can I make stuffed pepper soup in a slow cooker?
Yes! Stuffed pepper soup works wonderfully in a slow cooker. Brown the beef and sauté the garlic and onions first, then add all ingredients to the crockpot. Cook on low for 6 hours or high for 4. To avoid overcooked rice, you can also cook it separately and stir it in just before serving.

What rice is best for stuffed pepper soup?
Long grain white rice is the classic choice because it holds up well during cooking. However, you can use brown rice, wild rice, or even cauliflower rice if you prefer. Just remember that different types may need adjustments in cook time or when to add them.

How do I make stuffed pepper soup spicier?
To add heat, increase the red pepper flakes or stir in chopped jalapeños, hot sauce, or a pinch of cayenne. Spicy sausage can also be used instead of ground beef for more kick.

Conclusion

Stuffed pepper soup brings all the comforting flavors of a classic dish into one cozy, one-pot meal. It’s filling, family-friendly, and flexible enough for any dietary need or busy schedule. Whether you simmer it on the stove, set it in your Crockpot, or throw it together in your Instant Pot, the result is always rich, warm, and delicious. With a little prep and a few pantry staples, you’ve got a meal that tastes like it took hours—but didn’t. Add it to your weeknight rotation or batch cook it for freezing—you’ll be glad you did.