Stuffed Pepper Soup

If you love the classic stuffed peppers but want something easier and more weeknight-friendly, this Stuffed Pepper Soup recipe is your new go-to. It brings together browned ground beef, a vibrant mix of bell peppers, diced tomatoes, and rice all simmered in a rich tomato broth. It’s like having all the flavors of stuffed peppers without the fuss of stuffing and baking.

What I love most is how straightforward and versatile this recipe is. It takes about 47 minutes total on the stovetop, but you can also make it in the Instant Pot or slow cooker for hands-off cooking. Using simple pantry staples, this soup not only reheats wonderfully for leftovers but also freezes beautifully for busy days. To make it compliant with Whole30, just swap the rice for cauliflower rice and add it at the end of cooking. This recipe yields about 6 hearty servings, best enjoyed with a sprinkle of Parmesan cheese and fresh parsley to brighten it up.

• Minimal hands-on time — perfect for busy evenings
• Three ways to cook — stovetop, Instant Pot, or crockpot
• Freezer-friendly and easy to adjust to your taste

What Makes It a Family Favorite

There’s so much to love about this stuffed pepper soup recipe! Here’s why it’s one of my family’s favorites:

• Loaded with veggies – This soup packs in the veggies, which makes it nutritious and colorful. You can easily add more or less depending on what your family likes.
• Super easy to make – I adore stuffed peppers, but they can take time. This soup is even quicker and more hands-off, especially if you use the crockpot—think set-it-and-forget-it meals like Slow Cooker Mexican Street Corn Soup.
• Really hearty and satisfying – With over 30 grams of protein per serving, this soup fills you up and soothes the soul on a chilly night—much like a bowl of Italian Penicillin Soup.

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 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

Stovetop, Crockpot, and Instant Pot

1. Heat olive oil in a large pot over medium heat; add ground beef and cook, breaking up, until browned and no pink remains (about 10 minutes).
2. Add diced onion and minced garlic and sauté until fragrant and softened (about 2 minutes).
3. Stir in diced bell peppers, petite diced tomatoes, tomato sauce, water, beef broth, dried parsley, basil, oregano, black pepper, bay leaf, red pepper flakes, and long grain white rice; mix well.
4. Cover the pot, increase heat to high, and bring the soup to a boil, stirring occasionally to keep the rice from sticking (about 10 minutes to boil).
5. Remove the lid, lower heat to medium, and simmer uncovered for about 2 minutes.

6. Remove the pot from heat and let sit uncovered for 10 minutes to finish cooking the rice; discard the bay leaf.

   

7. Set the Instant Pot to Sauté; heat olive oil until shimmering (about 3 minutes), add ground beef and brown, stirring, for about 10 minutes.
8. Add garlic and onion and sauté in the Instant Pot for about 2 minutes.
9. Pour in the remaining ingredients for the Instant Pot (tomatoes, tomato sauce, water, broth, peppers, rice, and seasonings) and stir, scraping up any browned bits from the bottom.
10. Seal the Instant Pot lid and pressure cook on High for 2 minutes (allow ~8–10 minutes to come to pressure).
11. Quick-release the pressure when finished and remove the bay leaf.
12. Heat olive oil in a skillet over medium until shimmering and brown the ground beef, breaking it up, about 10 minutes.
13. Add garlic and onion to the skillet and sauté until soft and fragrant, about 2 minutes.
14. Transfer the beef, garlic, and onions to the crockpot.
15. Add the remaining ingredients to the crockpot (peppers, tomatoes, tomato sauce, water, broth, rice, and seasonings) and stir to combine.
16. Cook in the crockpot on low for 6 hours or high for 4 hours, checking rice for doneness; remove the bay leaf before serving.
17. (Slow-cooker tip) To prevent mushy rice, reduce the water by 1 cup and cook the rice separately; stir in cooked rice just before serving.

Serving Suggestions and Shortcuts

Stuffed pepper soup is pretty filling and hearty all on its own, but if you want to round out the meal, here are a few ideas to serve alongside:

• Warm crusty bread or dinner rolls to soak up every last drop
• A half sandwich — grilled cheese is always a win for dunking!

• Extra veggies on the side — try a fresh salad like Cucumber Ranch Crack Salad or some roasted seasonal vegetables

Meat, Veggie & Flavor Swaps

Olive Oil: If you don’t have olive oil, avocado oil, butter, or ghee work great too.

Ground Beef: Swap ground beef with ground turkey or ground chicken if you prefer a leaner option.

Veggies: Feel free to toss in extra peppers, or other veggies you like—zucchini, mushrooms, or shredded carrots would be lovely. For more zucchini-and-beef inspiration, check out these 30-minute ground beef zucchini boats.

Bell Peppers: Any color bell pepper works perfectly here — mix it up for a pop of color! Pepper fans will also love these cheese and everything bagel-stuffed mini peppers.

Tomatoes: No petite diced tomatoes? No problem! Use canned crushed tomatoes or extra tomato sauce instead.

Beef Broth: Chicken or vegetable broth can swap in here. Just go for low or no-sodium versions to control saltiness.

Spices: Fresh herbs can replace dried ones. Use twice the amount of fresh herbs to get the same flavor.

Whole30: Make it Whole30 by swapping rice for cauliflower rice. Add the cauliflower rice toward the end so it stays nice and tender.

Storage, Freezing & Reheating

How long does stuffed pepper soup last in the fridge? You can store this soup in an airtight container in the fridge for up to 4 days — perfect for weekday leftovers!

Can you freeze stuffed pepper soup? Absolutely! This soup freezes wonderfully. Just pack it into airtight containers and freeze for up to 3 months.

My favorite containers for freezing soups are these airtight glass ones — they make reheating simple. If you want all the tips, check out my post on How to Freeze Soup.

How should I reheat leftovers? I usually thaw the soup overnight in the fridge. But if you’re short on time, you can reheat straight from frozen in the microwave or on the stove. Just add a splash of broth if it’s too thick.

Common Questions & Answers

Why do you boil peppers for stuffed peppers?

In this stuffed pepper soup recipe, you don’t need to boil the bell peppers ahead of time. They cook perfectly when added raw, which keeps their texture just right!

How do I add flavor to stuffed peppers?

The flavors in this soup come together through the mix of spices and broth, but you can boost flavor by adding fresh herbs like basil, parsley, or oregano (for a basil-forward example, try our Creamy Tomato Basil Soup). And a little Parmesan cheese on top adds a wonderful savory touch—an umami-rich finish you’ll also find in Creamy Parmesan Italian Sausage Ditalini Soup.