Stuffed Pepper Soup recipe makes the perfect easy, comfort food meal for weeknight dinners. Everyone gobbles up this family-favorite version full of bell peppers, rice, ground beef, and a flavorful tomato base.

Choose your favorite way to cook it – STOVE TOP, SLOW COOKER, and INSTANT POT directions!

overhead shot of stuffed pepper soup in a blue bowl with blue napkin next to it

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Best Stuffed Pepper Soup Recipe

A traditional stuffed pepper soup has comfort food written all over it. Ground beef, rice, and plenty of bell peppers in a rich tomato sauce always seems to hit the spot with my family, and has earned hundreds of rave reviews on the site!

Plus I love how this easy-to-make soup uses simple, economical ingredients, is low calorie, and freezes great for future meals.

Whether you have little as 30 minutes or want it to cook all day, choose which cooking method works best for you. Like buffalo chicken chili and broccoli cheese soup, this recipe for stuffed pepper soup can be made on the stove, crockpot, or pressure cooker!

This was so good! I took it to our church pot luck and there wasn’t a drop left! I will definitely be making this again.

—Shirley

How to Make Stuffed Pepper Soup Recipe (Stove Top)

Like creamy chicken dumpling soup, even the stove top method is quick and easy. It’s mostly dump and cook, with the hardest part chopping onions and peppers!

Brown the beef and onions

In a large pot brown the beef, onions, and garlic. I just throw it all in there and do it at the same time, because, like I mentioned before, there is an emphasis on easy! Depending on what type of ground beef you used, you may be left with a lot of grease. Either drain it away, leave some in for added flavor, and leave it all in. No judgement here.

a large pot with ground beef, onions, and garlic cooking.

Add peppers, tomatoes, and seasonings

Now is when you add all the other good stuff. For peppers I like the sweeter taste of red, orange, or yellow, but green bell peppers are fine to swap out. Use regular diced tomatoes or fire roasted. You will need 3 cans of 8-ounce tomato sauce.

As for the seasonings, I love adding brown sugar to stuffed pepper soup to play off the sweetness. If you read the comments below you will find lots of unique ideas for different seasoning twists!

other ingredients added to the soup pot, like tomatoes, brown sugar, and peppers.

Finally, The Rice

Since I like to consume this soup as fast as possible, I use converted, instant rice so it cooks in only 5-10 minutes. However, you have options here! In fact, so many of them, you should scroll down and read the substituting different types of rice section.

the rice being added to the soup.

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How to Make in a Slow Cooker  

Crockpot stuffed pepper soup is ideal when you need a meal waiting for you! The ingredients can be prepped and stored the night before so you simply have to plug in and start in the morning.

  1. In a skillet brown beef, garlic, and onions until beef is cooked through and onions are translucent, about 7-8 minutes.
  2. Transfer beef mixture to the slow cooker along with remaining ingredients, except for rice.
  3. Cook on high for 3 hours or low 6-8 hours.
  4. Towards the end of cooking cook instant rice or long grain rice separately. Add to soup at the end of slow cooking. Alternatively, scoop cooked rice onto bowls of soup when serving.

How to Make in an Instant Pot

Making stuffed pepper soup in a pressure cooker is ideal for infusing a lot of flavor in a short amount of time. Although the Instant Pot method takes about the same amount of time as stove top, I find the flavors more pronounced.

  1. Brown beef, onion, and garlic using pressure cooker saute function. Drain grease, if necessary.
  2. Add remaining ingredients, except rice, in the Instant Pot – broth, water, diced tomatoes, peppers, tomato sauce, brown sugar, Italian seasoning, salt, and pepper.
  3. Stir, secure with lid, seal valve, and cook at HIGH pressure for 5 minutes.
  4. Let pressure release naturally for 5 minutes, then quick release.
  5. Add instant rice and simmer for 5 minutes. Alternatively stir in 2-3 cups of cooked white or brown rice, depending on your preferred soup consistency.

Substituting Different Types of Rice

Stuffed Pepper Soup recipe calls for using instant rice for a couple reasons. First, it saves the step of cooking the rice separately. Secondly, while the rice cooks in the tomato base it releases starches and thickens the soup.

Traditional white rice or brown rice may be substituted, though. If you prefer these types of rice, prepare 3/4 to 1 cup of uncooked rice while soup is simmering. This will yield 2-3 cups cooked rice.

Add cooked rice at the end of the recipe or dish it into bowls as you serve it. Adding the cooked rice as you serve it is beneficial for storing leftovers.

Rice will absorb the liquid as it is stored in the refrigerator or freezer, so the soup will become very thick. It may be thinned out upon reheating, but keeping the rice separate avoids having to do this.

How to Thicken or Thin

Thinning soup: Add additional water, beef broth, or tomato sauce until desired consistency is reached.

Thickening soup: Add additional cooked rice, reduce the amount of water or beef broth, or skim off ladles of liquid at the end of cooking. Note: Soup will continue to thicken as sits because rice absorbs liquid. 

Can I Freeze This Soup?

Yes, like pork meatloaf, this makes a great freezer meal. However, for best results omit the rice from the recipe before freezing. Freeze the cooled soup in serving size portions or in large gallon freezer bag.

When ready to serve, add cooked rice to the bowls after the soup has thawed and been reheated.

You may freeze the soup with the rice in it, but the rice will absorb the liquid and make the soup thicker. Once thawed, you will have to add additional water, beef broth, or tomato sauce to thin it back out.

up close shoot of stuffed pepper soup

What to Serve Stuffed Pepper soup

Although this soup can be considered a meal-in-one dish with beef, rice, and veggies, many of the side dishes below pair great with it!

  • Dinner rolls
  • garden salad
  • garlic bread
  • Sweet Irish Soda Bread
  • Greek salad
  • roasted veggies
  • Nothing, it’s a hardy, filling soup on its own!

Best Tips To Remember

What makes this the best stuffed pepper soup recipe? It’s rich flavor and versatility. Many readers have shared their excellent tips and modifications to make this one of my most popular recipes!

  • Like it spicy? Add hot sauce to your liking!
  • Swap out ground turkey for the ground beef or reduce the amount of brown sugar.
  • This makes a thick, hearty soup. If you prefer your soup thinner, add and an additional cup of beef broth or reduce amount of rice.
  • Rice will absorb the liquid in the soup and make it thicker upon sitting. Adding additional water or beef broth may be necessary during reheating. To avoid this, keep the cooked rice separate and add it bowls as serving.
  • Brown rice or long grain white rice may be substituted for the instant rice. Cook brown or white rice separately while soup is simmering and add it at the end.
  • Make this recipe even more decadent by topping the soup with shredded cheese. Try freshly grated parmesan or shredded mozzarella.
  • I used red and yellow peppers for this recipe because I prefer the sweeter taste. Green peppers may be substituted.
  • Have fresh tomatoes to use up? Substitute for the diced tomatoes and this makes the ideal bumper crop recipe!
a spoon lifting out a bite of soup

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overhead shot of stuffed pepper soup in a blue bowl with blue napkin next to it
4.38 stars (241 ratings)
Yield: 6

Stuffed Pepper Soup (Best Flavor)

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Melissa Erdelac
Stuffed Pepper Soup recipe makes the perfect easy, comfort food meal for weeknight dinners. Everyone gobbles up this family favorite version full of bell peppers, rice, ground beef, and a flavorful tomato base. Choose your favorite way to cook it – stove top, slow cooker, or instant pot directions!
Print Pin Rate

Ingredients
 

chopped fresh parsley or freshly grated parmesan cheese, for serving

Equipment

Instructions
 

  • In a large pot brown ground chuck with chopped onion and garlic for 7-8 minutes, or until beef is cooked through and onions are translucent. Drain liquid and return to stove.
    2 pounds ground beef, 1 medium onion, 3 cloves garlic
  • To the ground beef add chopped peppers, tomato sauce, diced tomatoes, 2 cups beef broth, water, brown sugar, Italian seasoning, garlic powder, salt, and pepper. Bring to a boil then reduce heat and simmer UNCOVERED for 20 minutes.
    2 bell peppers (any color), (3) 8 ounce cans tomato sauce, (2) 14 ounce cans diced tomatoes, 2 cups beef broth, 2 cups water, 3 tablespoons brown sugar, 1 ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, 1 teaspoon salt, ¾ teaspoon pepper
  • Add instant rice and continue to simmer for 5-10 minutes, or until rice is cooked. Add additional beef broth if you prefer thinner soup. Season with more salt and pepper, if necessary. Serve with chopped parsley or freshly grated parmesan cheese.
    1 ⅓ cups instant rice

Video

Notes

 
Substituting long grain white or brown rice
If you prefer using long grain white or brown rice, prepare 2-3 cups cooked rice (3/4-1 cup uncooked) while soup is simmering on stove, slow cooker, or pressure cooker. Add cooked rice after soup has simmered. 
 
Slow Cooker Directions:
  1. In a skillet brown beef, garlic, and onions until beef is cooked through and onions are translucent, about 7-8 minutes.
  2. Transfer beef mixture to the slow cooker along with remaining ingredients, except for rice.
  3. Cook on high for 3 hours or low 6-8 hours.
  4. Towards the end of cooking cook instant rice or long grain rice separately. Add to soup at the end of slow cooking. Alternatively, scoop cooked rice onto bowls of soup when serving.
 
Instant Pot Directions:
  1. Brown beef, onion, and garlic using pressure cooker saute function. Drain grease, if necessary.
  2. Place remaining ingredients, except rice, in the Instant Pot – broth, water, diced tomatoes, peppers, tomato sauce, brown sugar, italian seasoning, salt, and pepper.
  3. Stir, secure with lid, seal valve, and cook at HIGH pressure for 5 minutes. 
  4. Let pressure release naturally for 5 minutes, then quick release.
  5. Add instant rice and simmer for 5 minutes. Alternatively stir in 2-3 cups of cooked white or brown rice, depending on your preferred soup consistency.
 
Freezing Stuffed Pepper Soup
Omit the rice from the recipe. Freeze cooled soup in serving size portions or in large gallon freezer bag.
When ready to serve, add cooked rice to the bowls after the soup has thawed and been reheated.
You may freeze the soup with the rice in it, but the rice will absorb the liquid and make the soup thicker. Once thawed, you will have to add additional water, beef broth, or tomato sauce to thin it back out.
Calories: 326kcal, Carbohydrates: 21g, Protein: 18g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 64mg, Sodium: 707mg, Potassium: 534mg, Fiber: 2g, Sugar: 7g, Vitamin A: 933IU, Vitamin C: 38mg, Calcium: 54mg, Iron: 4mg
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