Stuffed Pepper Soup is an easy, healthy, comfort food, family favorite recipe. Everyone gobbles up this to die for version full of peppers, rice, ground beef, and a flavorful tomato base. This Stuffed Pepper Soup recipe has you covered with SLOW COOKER and STOVE TOP directions!

The end of summer is a big bummer when you live in the Midwest. Say goodbye to blue skies, warm nights, and kids filling up jars of fireflies.

It’s easy to feel downhearted about the imminent months of gloom, but I like to focus on what will be making a reemergence with fall weather, such as warm and filling soups.

Stuffed Pepper Soup has Midwest comfort food written all over it. This healthy, easy-to-make soup uses simple, economical ingredients and freezes great for future meals. Plus, this recipe can be made on the stove top or in the slow cooker.

How to Make Stuffed Pepper Soup

1. Brown ground beef with garlic and onions.
2. Add peppers, tomato sauce, diced tomatoes, brown sugar, beef broth, water, and seasoning.
3. Simmer for 20 minutes then add rice. Cook 5-10 minutes longer.

How to Make Stuffed Pepper Soup in a Slow Cooker

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 separately and add to stuffed pepper soup at end. Alternatively, scoop cooked rice onto bowls of soup OR add regular long grain rice to the slow cooker with the rest of the ingredients.

Tips for Making Stuffed Pepper Soup

• Want to make this recipe more healthy? Swap out ground turkey for the ground beef.
• This makes a thick, hearty soup. If you prefer your soup thinner, add and additional cup of beef broth and reduce rice to 1 cup.
• The rice will absorb the liquid in the soup and make it thicker upon sitting. When leftovers are reheated, you may have to add additional water or beef broth to thin it out. To avoid this, keep the cooked rice separate and add it bowls as serving.

Can I Freeze Stuffed Pepper Soup?

Yes, but leave omit the rice from the recipe. Freeze cooled soup in serving size portions. When ready to serve, add cooked rice to the bowls after the soup has been thawed and 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.

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Stuffed Pepper Soup

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Stuffed Pepper Soup is the best recipe out for an easy, healthy, flavorful, one pot comfort food. Slow cooker directions included as well. 

Course: gluten free soup, Soup

Cuisine: American

Keyword: green pepper, ground beef, soup, stuffed pepper

Servings: 10 cups

Calories: 339 kcal

Ingredients

• 2 pounds ground chuck or beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 bell peppers (any color), chopped
• (3) 8 ounce cans tomato sauce
• (2) 14 ounce cans diced tomatoes, undrained
• 2-3 cups beef broth
• 2 cups water
• 3 tablespoons brown sugar
• 1 1/2 teaspoon salt
• 3/4 teaspoon pepper
• 1 1/2 cups instant rice

chopped fresh parsley or freshly grated parmesan cheese, for serving

US Customary - Metric

Instructions

1. 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. To the ground beef add chopped peppers, tomato sauce, diced tomatoes, 2 cups beef broth, water, brown sugar, salt, and pepper. Bring to a boil then reduce heat and simmer UNCOVERED for 20 minutes.

3. 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. Serve with chopped parsley or freshly grated parmesan cheese.

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Recipe Notes

How to Make Stuffed Pepper Soup in a Slow Cooker

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 separately and add to stuffed pepper soup at end. Alternatively, scoop cooked rice onto bowls of soup OR add regular long grain rice to the slow cooker with the rest of the ingredients.

 

Can I Freeze Stuffed Pepper Soup?

Yes, but leave omit the rice from the recipe. Freeze cooled soup in serving size portions. When ready to serve, add cooked rice to the bowls after the soup has been thawed and 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.

 

Nutrition Facts

Stuffed Pepper Soup

Amount Per Serving

Calories 339 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 7g 35%

Cholesterol 64mg 21%

Sodium 1064mg 44%

Potassium 719mg 21%

Total Carbohydrates 23g 8%

Dietary Fiber 2g 8%

Sugars 9g

Protein 19g 38%

Vitamin A 22.7%

Vitamin C 52.9%

Calcium 6.6%

Iron 23.7%

* Percent Daily Values are based on a 2000 calorie diet.

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Slow Cooker Buffalo Chicken Chili

Chorizo Chicken Chili with Lime Cilantro Sour Cream

Roasted Butternut Squash Soup

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