Homemade stuffed pepper soup is the perfect easy, comfort food meal for weeknight dinners. Everyone gobbles up my stovetop version of the soup full of bell peppers, rice, ground beef, and a flavorful tomato base. While the ingredients and process are ridiculously simple, it definitely creates some mind-blowing results. See for yourself why this recipe has been pinned, saved, made, and highly-reviewed over 10,000 times!

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

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Seriously. The 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 bell pepper soup with rice uses simple, economical ingredients, is naturally gluten free so the whole fam can enjoy and freezes great for future meals. It’s one I turn to again and again in my hearty gluten-free soup recipe collection.

Whether you have little as 30 minutes or want it to cook all day, choose which cooking method works best for you – stove top, slow cooker, or electric pressure cooker. Like this award-winning buffalo chicken chili it has earned hundreds of 5-star reviews.

Why does something so easy, with a simple list ingredients, end up surprising so many people with it’s extraordinary flavor? Honestly, I couldn’t tell you. Kind of like this viral cheesy sausage muffins, there’s just something magic about them. See for yourself. 🤷‍♀️

Was looking for a comforting and filling soup recipe using ingredients I already had on hand and landed on this one. I have to say, I did not expect to love this as much as I did. I’ve made it three times already! Extra thanks for including the measurements of ingredients integrated within the instructions (genius). Thanks for the great recipe – Love It!

—Johanna

Fabulous recipe and I NEVER leave reviews. I am a soup lover and this is amazing, will make again.

—Brandy

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

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Like crazy good gluten-free lasagna soup, even the stove top method is quick and easy. It’s mostly dump and cook, with the hardest part chopping onions and bell 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.

You may want to thicken or thin the soup after it cooks or is stored, especially if the rice is cooked in the soup. To thin, add additional water, beef broth, or tomato sauce until desired consistency is reached. To thicken, 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. 

up close shoot of stuffed pepper soup

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
4.41 stars (253 ratings)

5-Star Stuffed Pepper Soup with Beef and Rice

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Homemade stuffed pepper soup is the perfect easy, comfort food meal for weeknight dinners. Everyone gobbles up my stovetop version of the soup full of bell peppers, rice, ground beef, and a flavorful tomato base. While the ingredients and process are ridiculously simple, it definitely creates some mind-blowing results. See for yourself why this recipe has been pinned, saved, made, and highly-reviewed over 10,000 times!
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Ingredients
 

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

Notes

Substituting Long Grain or Brown Rice
If you prefer using long grain white or brown rice, prepare 2-3 cups cooked rice ¾-1 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
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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