Stuffed Pepper Soup Recipe

I never thought I'd say this, but this stuffed pepper soup might just be better than the stuffed peppers themselves. It started as a weeknight experiment when I was low on time and high on half-used bell peppers. One pot, a few pantry staples, and thirty minutes later — we had a new family favorite. It’s hearty, full of flavor, and somehow still feels light enough that you don’t crash after eating it.

If you're craving something cozy but want to skip the heavy cream and complicated steps, this recipe delivers. You’ll get all the savory depth of traditional stuffed peppers in a fraction of the effort. Whether you're cooking for picky kids or meal prepping for the week, this soup checks every box: high in protein, flexible for any cooking method, and perfect for chilly nights.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You'll Need
• How to Make Stuffed Pepper Soup
• Pro Tips from My Kitchen
• Frequently Asked Questions about Stuffed Pepper Soup
• Stuffed Pepper Soup Recipe

Why You’ll Love This Recipe

• Three ways to cook it: Busy weeknight? Use the Instant Pot. Want it to simmer low and slow? Try the crockpot. Craving quick comfort? Go stovetop. This recipe adapts to your life, not the other way around.
• High protein, low stress: With over 30 grams of protein per serving and no complicated prep, it keeps you full without the fuss.
• Cozy flavor without the heaviness: Think classic stuffed pepper vibes but in soup form. It’s rich, savory, and deeply comforting without sitting heavy.
• Customizable for your crew: Make it spicy. Swap the meat. Add extra veggies. This soup welcomes your tweaks and still turns out delicious.
• Leftover gold: It tastes even better the next day and freezes like a champ. Great for meal prep or just saving yourself tomorrow's dinner stress.

Ingredients You'll Need

• Ground beef – Choose 80/20 or 85/15 for flavor and texture. You can swap in ground turkey or chicken if you prefer leaner meat.

• Bell peppers – Use any combo of red, yellow, orange, or green. A mix gives the best color and natural sweetness.

• Onion and garlic – The flavor base. Fresh is best, but pre-chopped or frozen will work in a pinch.

• Petite diced tomatoes – They add texture. Crushed or regular diced tomatoes can work too if that’s what you have.

• Tomato sauce – Helps create the savory broth and balances the acidity from the tomatoes.

• Beef broth – Adds depth. Low-sodium is ideal. Chicken or veggie broth works if needed.

• Long grain white rice – Gives the soup body. You can sub in cooked rice or cauliflower rice for different textures or diets.

• Olive oil – Used to brown the meat and build flavor.

• Dried herbs and spices – Dried parsley, basil, oregano, black pepper, red pepper flakes, and one bay leaf. You can use fresh herbs if you double the quantity.

• Water – Balances the broth and helps cook the rice right in the pot.

How to Make Stuffed Pepper Soup

No matter how you cook it, this recipe delivers big comfort with minimal effort. Choose the method that fits your day best.

Stovetop Method

1. Heat olive oil in a large pot over medium heat.
2. Add ground beef. Cook for about 10 minutes until browned. Break it up as it cooks.
3. Stir in the onion and garlic. Sauté for 2 more minutes until fragrant.
4. Add the bell peppers, diced tomatoes, tomato sauce, broth, water, herbs, spices, and rice.
5. Bring everything to a boil. Once boiling, reduce the heat to medium and simmer uncovered for 10 to 15 minutes until the rice is tender.
6. Remove the bay leaf. Taste and adjust seasoning if needed. Serve warm with grated parmesan or fresh parsley if you like.

Instant Pot Method

1. Set the Instant Pot to sauté mode. Heat the olive oil, then brown the ground beef for about 10 minutes.
2. Stir in the garlic and onion. Cook for 2 more minutes.
3. Add all remaining ingredients. Scrape the bottom of the pot to avoid a burn warning.
4. Seal and cook on high pressure for 3 minutes. Let pressure release naturally for a couple of minutes, then quick release.
5. Remove the bay leaf and stir. Add more broth if you want a thinner consistency.

Crockpot Method

1. Brown the ground beef with olive oil in a pan. Add garlic and onion, cook for 2 more minutes.
2. Transfer everything into your slow cooker. Stir in all remaining ingredients.
3. Cook on low for 6 hours or high for 4. Check the rice near the end to prevent overcooking.
4. Remove the bay leaf before serving. Add cooked rice at the end if you prefer firmer grains.

Pro Tips from My Kitchen

✓ Add rice with timing in mind – If you're planning leftovers, cook the rice separately and stir it in just before serving. This keeps it from getting too soft or soaking up all the broth overnight.

✓ Scrape the pot after browning – Whether you're using the stovetop or Instant Pot, always scrape up the browned bits after cooking the beef. That flavor at the bottom is gold and keeps you from getting a burn warning in pressure cookers.

✓ Use a mix of bell peppers – Red gives sweetness, green brings a mild bitterness, and yellow or orange round it out. Mixing colors adds both visual appeal and depth of flavor.

✓ Taste as you go – Tomatoes and broth can vary in saltiness. Always taste before serving to make sure the seasoning is balanced. You can adjust with more herbs or a pinch of salt at the end.

✓ Freezer-friendly hack – Cool the soup completely before freezing, then store in individual portions. Reheat with a splash of broth or water to bring it back to life.

Frequently Asked Questions about Stuffed Pepper Soup