Stuffed Pepper Soup


5 from 94 votes
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This 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.

red pepper soup.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make stuffed pepper soup
  4. Alternative cooking methods
  5. Arman’s recipe tips
  6. Storage instructions
  7. Frequently asked questions
  8. More ways to enjoy stuffed peppers
  9. Stuffed Pepper Soup (Recipe Card)

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 peppers and onions: 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.

browned meat in pot.

Step 3- Simmer: Bring the soup up to a simmer.

broth and rice in pot.

Step 4- Add the rice, then serve: Stir the rice into the soup and simmer until it’s tender, then serve.

stuffed pepper soup.

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. 
  • 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 myt 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.

crockpot stuffed pepper soup.

Frequently asked questions

Is this recipe gluten-free?

Yes! When made as instructed, this dish is suitable for celiacs.

Can I make this without meat?

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 recipe.

Stuffed Pepper Soup

5 from 94 votes
This easy one-pot stuffed pepper soup combines all the best parts of stuffed peppers in a cozy soup. Watch the video below to see how I make it in my kitchen!
Servings: 4 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes



  • 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


  • 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.


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.


Serving: 1servingCalories: 355kcalCarbohydrates: 32gProtein: 33gFat: 11gSodium: 2147mgPotassium: 1210mgFiber: 6gSugar: 12gVitamin A: 3442IUVitamin C: 136mgCalcium: 157mgIron: 7mgNET CARBS: 26g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published September 2023, updated and republished June 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 94 votes (88 ratings without comment)

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Recipe Rating


  1. 5 stars
    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

  2. Steps 3 and 4 show adding rice. Also, the list of ingredients says Italian seasoning, but step 3 says oregano. Can you clarify please?