Stuffed Pepper Soup
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My easy one-pot stuffed pepper soup simmers ground beef, diced bell peppers, and white rice in an aromatic tomato broth. The result is an ultra-comforting meal that’s always a hit with the family.
Why I love this stuffed pepper soup recipe
When I’m not up for the work of making classic stuffed peppers, I transform them into my wholesome and healthy stuffed pepper soup recipe. It has all the best parts of the classic dish, but just in a hearty and thick liquid form. I love making it for my family during the cooler months (aka soup season!), and I often keep a batch frozen in the freezer, too, for emergencies.
No one likes a thin or skimpy soup, and this one is NOT that. I tested this soup multiple times to ensure it’s thick, hearty, and has the right amount of rice and beef. It’s full of cozy, rich tomato flavor that is never overpowering. I don’t often lament about leftovers (and my family typically dreads them), but like a curry or a stew, the flavor tastes even better the next day or two. Bonus? I usually make this stovetop, but I’ve tested it in the Instant Pot and slow cooker, too.
★★★★★ REVIEW
“My husband couldn’t get enough. Very, very good. It will be made at my house a lot” – Laura
Key Ingredients
Find the printable recipe with measurements below.
- Olive oil. To sauté the veggies, aromatics, and beef. If you are looking to cut back on the fat, you can use a splash of beef or vegetable broth instead.
- Bell peppers. I like a mix of red and green bell peppers, but feel free to use any color you prefer.
- Onion and garlic. These savory aromatics give the soup a fantastic baseline of flavor.
- Ground beef. I used 80/20 ground beef, which adds a little fat for flavor, but it doesn’t make a huge difference. Feel free to use extra lean cuts if you prefer.
- Beef broth. Store-bought is fine. If you don’t have beef broth, veggie or chicken broth is fine.
- Crushed tomatoes. I’ve also tried this with Italian-flavored tomatoes and really enjoyed the flavor. Do not drain the tomatoes; you want to add all the juices.
- Fire-roasted diced tomatoes. For a touch of heat. If you don’t like spicy food, replace this with another can of diced tomatoes or tomato sauce.
- Italian seasoning. It is a must in my classic stuffed peppers, so it is a must in my soup. It’s full of spices like oregano and basil.
- White rice. Or any rice. Long-grain rice and jasmine rice are two standard options. There is no need to cook rice first.
- Cheese. Optional, but I sometimes like to sprinkle some shredded cheese just before serving.
Recipe variations
- Use other ground meat. Use a 1:1 mix of ground beef, ground pork, or ground sausage. If you’d like a lighter soup, you can use ground chicken or ground turkey (like I use in my ground turkey soup).
- Switch out the grains for bulgar or orzo instead of rice.
- Make it low-carb. Swap out the rice for cauliflower rice. If you choose to do this, only add the cauliflower in the last 10 minutes of cooking.
How to make stuffed pepper soup on the stove
Step 1- Cook: Sauté the peppers, garlic, and onions in an oiled soup pot until soft. Add the beef, salt, and pepper to the pot and cook until the meat is browned.
Step 2- Finish the filling: Stir in the broth, tomatoes, and Italian seasoning.
Step 3- Simmer: Bring the soup up to a boil. Simmer for 20 minutes.
Step 4- Add the rice, then serve: Stir the rice into the soup and simmer until it’s tender, then serve.
How to make stuffed pepper soup in the crockpot or Instant Pot
I typically use the stove top method because I don’t want to whip out my crockpot or Instant Pot, but I’ve tested both options for you!
- Slow cooker method: Start by sautéing the aromatics, vegetables, and beef in a skillet, then add them to a crockpot. Add the remaining ingredients and cook on low for 6-8 hours.
- Instant Pot method: Use saute mode to cook the vegetables and beef until the beef is browned. Add the seasonings and remaining ingredients and cook on high for 30 minutes. Let it naturally release for 10 minutes, then serve.
Recipe tips and tricks
- Practice mise en place. A fancy term I learned in culinary school. It’s just saying to have all your ingredients prepped and measured before starting to cook. It makes it so much easier, trust me.
- Use day-old rice to save time. We often have plenty of leftover rice or pasta in the fridge, which we use in this soup. The only difference is that we add it to the pot around 15 minutes before serving it, or it will be a little too overcooked.
- Adjust the consistency. This soup is forgiving, allowing you to adjust the thickness to your liking. Lots of rice will give the soup a thicker consistency, while less rice will do the opposite.
Frequently asked questions
Yes! When made as instructed, this dish is suitable for celiacs.
This soup can easily be made meatless. I’ve tested it for my vegetarian sister, and it works beautifully by omitting the beef altogether or swapping it for 1 1/2 cups of legumes (I used lentils and chickpeas), chopped tempeh, or vegan ground beef crumbles. I don’t recommend tofu- when I tried it, it broke apart in the broth.
I like to reheat the soup on the stovetop over medium heat until its warmed through. If it’s thick, add a splash of broth. The microwave works too- just heat in short bursts and stir in between.
Storage instructions
Cook and store the rice separately if you want to save the leftovers for later or make this for meal prep. The rice soaks up the liquid as it sits, making it soggy over time.
To store: Store the cooked and cooled soup and rice in separate airtight containers. Keep them in the fridge for up to 5 days.
To freeze: Freeze the soup without the rice in an airtight container for up to 3 months. Let it thaw in the fridge overnight before reheating.
Stuffed Pepper Soup
Video
Ingredients
- 1 tablespoon olive oil
- 3 bell peppers chopped
- 2 cloves garlic minced
- 1 small onion chopped
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups beef broth
- 28 ounces crushed tomatoes
- 14 ounces fire roasted diced tomatoes
- 2 teaspoons Italian seasoning dried
- 1 cup rice uncooked
Instructions
- Heat olive oil in a deep pot or Dutch oven and once hot, sauté bell peppers, garlic, and onion until softened.
- Add the ground beef, salt, and pepper. Cook until beef is browned.
- Mix in the beef broth, crushed tomatoes, fire-roasted diced tomatoes, and Italian seasoning. Simmer, uncovered, for 20 minutes.
- Stir in white rice and simmer for another 15 minutes or until rice is tender.
Notes
- Ground beef: I recommend 80/20 so there’s some fat to add some richness. If you use full-fat beef, I suggest removing some of the excess grease.
- Leftovers: Keep in the fridge for up to 5 days. You can freeze it, too, for up to 3 months.
- Instant Pot: Use saute mode to cook the vegetables and beef until the beef is browned. Add the seasonings and remaining ingredients and cook on high for 30 minutes. Let it naturally release for 10 minutes, then serve.
- Slow cooker: Sauté aromatics, vegetables, and beef in a skillet, then add to the crockpot. Add the remaining ingredients and cook on low for 6-8 hours.
I can’t wait to try this recipe.
SO VERY YUMMY!!! I doubled recipe and froze for future meals. It’s a complete meal in a soup!
Nice dish. I didnt know you can prepare this meat in this way I like it.
Rice in soups? Very creative! Will try the first time.
Really interesting recipe. But for this I need to make Italian seasoning.
Looks good. I dont usually make soups but it seems tasty.
I have used V8 with my tomatoes and switched barley for the rice it’s KILLER
Delicious but the serving size is way off. I’d say this is a 6-7 portion recipe.
Thanks for the feedback, Nathan!
I’m using plant based vege crumbles and vege broth instead of the beef and beef broth. I’m sure it will still taste great
How do you make the soup, then store the soup and rice separately?
You can separate it with a sieve 🙂
Steps 3 and 4 show adding rice. Also, the list of ingredients says Italian seasoning, but step 3 says oregano. Can you clarify please?
Sorry, will fix!!
How do you separate the rice from the rest of ingredients before freezing?
I use a sieve but that’s not necessary if you plan to enjoy it within 2 months.
My husband couldn’t get enough. Very very good. It will be made at my house a lot