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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.
Love cozy soup recipes? Try my Tuscan white bean soup, oxtail soup, roasted cauliflower soup, and pumpkin curry soup next.
When I’m not up for the work of making classic stuffed peppers, I transform them into my 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.
Table of Contents
Why I love this recipe
- Best texture and flavor. No one likes a thin or skimpy soup, and this one is NOT that. It’s thick and hearty, and the rice gives it chew. It’s full of cozy, rich tomato flavor that is never overpowering.
- Incredible leftovers. 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.
- Wholesome and healthy. The soup is light yet filling and satisfying despite its healthy ingredients. It’s naturally gluten-free and easy to make vegetarian, too.
- Multiple cooking options. I know many of you are team Crockpot or team Instant Pot, so I’ve tested them myself and included those for you, too.
★★★★★ REVIEW
“My husband couldn’t get enough. Very, very good. It will be made at my house a lot” – Laura
Ingredients needed
- 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 use any color you like.
- Onion and garlic. These savory aromatics give the soup a fantastic baseline of flavor.
- Ground beef. I used 80/20 ground beef, so there is a little fat for flavor, but it doesn’t make a huge difference, so feel free to use extra lean cuts if you prefer.
- Salt and pepper. For flavor.
- Beef broth. Store-bought is fine, but homemade beef broth will take the soup to the next level. 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 juices and all.
- 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 classic stuffed peppers, so it is a must in the soup. It’s full of spices like oregano and basil.
- White rice. Or any rice, really. 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.
How to make stuffed pepper soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Cook the vegetables: Sauté the peppers, garlic, and onions in an oiled soup pot until soft.
Step 2- Finish the filling: Add the beef, salt, and pepper to the pot and cook until the meat is browned. Stir in the broth, tomatoes, and Italian seasoning next.
Step 3- Simmer: Bring the soup up to a simmer.
Step 4- Add the rice, then serve: Stir the rice into the soup and simmer until it’s tender, then serve.
Alternative cooking methods
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!
Crockpot method: Start by sautéing the aromatics, vegetables, and beef in a skillet, then add it 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.
Arman’s recipe tips
- Practice mise en place. This is just a fancy way to say have all your ingredients prepped and measured before the cooking begins. 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 and use it 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 and includes how thick or thin you want. Lots of rice will give the soup a thicker consistency, while less rice will do the opposite.
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 at the last 10 minutes of cooking.
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.
To reheat: Dump the leftover soup in a pot and reheat over medium heat. Stir in the rice and heat until warmed through.
Frequently asked questions
Yes! When made as instructed, this dish is suitable for celiacs.
This soup can be easily made meatless by omitting the beef completely or using a plant-based protein source, like tempeh or tofu.
More ways to enjoy stuffed peppers
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 for 20 minutes.
- Stir in white rice and simmer another 15-20 minutes until rice is tender.
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