Stuffed Pepper Soup

This easy, one-pot stuffed pepper soup combines all the best parts of stuffed peppers in a healthy and cozy soup. Tested stovetop, Instant Pot, and slow cooker options. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 355kcal

Author Arman Liew

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.

Video

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.

Nutrition