Stuffed Pepper Soup

Stuffed pepper soup is a hearty, veggie-loaded bowl of comfort that brings all the flavors of classic stuffed peppers without the fussy prep work. I love making this on busy weeknights because it comes together quickly and packs over 30 grams of protein per serving, making it as nourishing as it is delicious.

I’ll never forget the first time I made this recipe on a chilly Tuesday evening when I had a pile of bell peppers to use up. Instead of spending an hour stuffing and baking peppers, I threw everything into one pot and created this incredible soup that my family now requests weekly. The combination of tender ground beef, sweet bell peppers, and perfectly cooked rice in a rich tomato broth creates the ultimate cozy dinner. Whether you make this stuffed pepper soup on the stovetop, in your crockpot, or using an instant pot, you’ll have a filling meal that tastes like you spent hours in the kitchen.

What You’ll Need for This Hearty Soup

I always start with the freshest bell peppers I can find because they really make this soup shine. You can use any color combo you like, but I prefer red, orange, or yellow for their natural sweetness. Here’s what goes into my favorite stuffed pepper soup:

• 1 tablespoon extra virgin olive oil
• 1 pound ground beef (I use 85/15 for the best flavor without excess grease)
• 1 cup diced onion
• ½ tablespoon minced garlic
• 2 cups diced red, orange, or yellow bell peppers (about 2 large peppers)
• 14½ oz can petite diced tomatoes
• 15 oz can tomato sauce
• 3 cups water
• 2 cups low sodium beef broth (I prefer low sodium so I can control the salt level myself)
• ½ teaspoon dried parsley
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 bay leaf
• ¼ teaspoon red pepper flakes (optional, but I love the subtle heat)
• ⅔ cup long grain white rice (long grain works best because it holds its shape and doesn’t get mushy)

How I Make This Simple One-Pot Soup

I prefer the stovetop method because I can keep an eye on the rice and adjust the consistency easily, but all three cooking methods produce fantastic results.

Stovetop Method (My Favorite):

Step 1: Heat your olive oil in a large pot over medium heat for about 1 minute. Add the ground beef and break it apart with a wooden spoon. Cook for 10 minutes, stirring occasionally, until the meat is completely browned with no pink remaining. You should see nice caramelization on the beef.

Step 2: Add the diced onion and minced garlic to the pot with the cooked beef. Saute for 2 minutes, stirring frequently, until the onion becomes translucent and fragrant. This step builds amazing flavor depth.

Step 3: Toss in the diced bell peppers, canned tomatoes with their juice, tomato sauce, water, beef broth, all the dried herbs, and the rice. Give everything a good stir to combine. The soup will look quite liquidy at this point, which is perfect because the rice needs that liquid to cook properly.

Step 4: Cover the pot and turn the heat to high. Bring the stuffed pepper soup to a rolling boil, stirring every few minutes to prevent the rice from settling and sticking to the bottom. This takes about 10 minutes. Watch for large bubbles breaking the surface.

Step 5: Once boiling, remove the lid and reduce heat to medium. Let the soup cook uncovered for 2 minutes. This helps the flavors concentrate slightly.

Step 6: Remove the pot from heat and let it rest uncovered for 10 minutes. The rice will continue absorbing liquid and become perfectly tender. Don’t skip this resting time or your rice might be slightly firm.

Step 7: Fish out the bay leaf and discard it. Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped fresh parsley.

Crockpot Instructions: Brown the beef in olive oil on your stovetop first, then add garlic and onion for 5 minutes. Transfer everything to your slow cooker, add remaining ingredients, and cook on low for 6 hours or high for 4 hours. Check your rice after 5 hours when cooking on low to prevent overcooking, as all slow cookers vary in temperature.

Instant Pot Instructions: Set to Saute mode and brown the beef for 10 minutes, then add garlic and onion for 2 more minutes. Add all other ingredients and scrape the bottom well to avoid a burn notice. Seal the lid and cook on high pressure for 2 minutes, then quick release. The rice comes out perfect every time.

Perfect Pairings for Stuffed Pepper Soup

This soup is incredibly filling on its own, but pairing it with the right sides takes it to the next level.

Crusty sourdough bread: The tangy flavor and chewy texture make it perfect for soaking up every drop of that delicious tomato broth. I love tearing off chunks and dunking them right in.

Classic grilled cheese sandwich: There’s something magical about dipping a crispy, melty grilled cheese into stuffed pepper soup. The creamy cheese balances the acidity of the tomatoes beautifully.

Simple green salad: A light salad with lemon vinaigrette adds freshness and crunch that contrasts nicely with the hearty soup. Try arugula or mixed greens with cherry tomatoes.

Garlic bread: Buttery garlic bread is always a crowd-pleaser and adds extra comfort to this already cozy meal. Toast it until golden for the best texture.

Roasted vegetables: If you want to add even more veggies to your meal, roasted Brussels sprouts or broccoli complement the pepper soup wonderfully and boost the nutritional value.

More Hearty Soups That Satisfy Like This One

This stuffed pepper soup pairs wonderfully with other protein-rich, one-pot wonders that make weeknight dinners effortless. For those craving equally bold flavors, the Easy High Protein Creamy Taco Soup brings southwestern spice with 24 grams of protein and a creamy texture that feels indulgent. When meal prepping for the week, add the High Protein Broccoli Cheddar Soup to the rotation for 20 grams of protein and that irresistible cheesy comfort everyone loves.

For something with Asian-inspired flavors that provides a nice contrast, try the Paleo Egg Roll Soup loaded with cabbage, ginger, and savory seasonings. Together, these soups create the ultimate meal prep lineup with different flavor profiles to prevent dinner boredom while keeping nutrition goals on track all week long.

Storing Your Leftover Soup

I always make a double batch of this stuffed pepper soup because it stores so well and tastes even better the next day.

Store cooled soup in airtight containers in your refrigerator for up to 4 days. The rice will continue absorbing broth as it sits, so I recommend adding an extra ½ to 1 cup of beef broth when reheating to get that perfect soupy consistency back.

For longer storage, this soup freezes beautifully for up to 3 months. Portion it into freezer-safe containers, leaving about an inch of headspace for expansion. Label with the date so you remember when you made it. To reheat, you can either defrost overnight in the refrigerator or heat it directly from frozen on the stovetop or in the microwave, stirring occasionally.

Pro tip: If you plan to freeze this soup, consider cooking the rice separately and adding it fresh when you reheat. This prevents the rice from getting too soft and mushy after freezing and thawing.

Common Questions About This Recipe

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