This stuffed pepper soup recipe uses simple pantry ingredients and is easy to make on the stove or in a slow cooker. All the familiar flavors of stuffed peppers—ground beef, bell peppers, tomatoes, and rice—come together in a warm, comforting soup that’s perfect for busy weeknights.
Why you’ll love it
If you love the taste of stuffed peppers but not the time they take to assemble and bake, this soup is an ideal shortcut. It’s quick to prepare, budget-friendly, and feeds a family easily. The ingredients are everyday staples, and while the soup tastes like it’s been simmering for hours, it comes together in under an hour on the stove. Minimal prep and maximum comfort make it a go-to for colder evenings or when you need a reliable, crowd-pleasing meal.
What you’ll need
- Rice – white long-grain rice such as jasmine or basmati works well; brown rice can be used but may require longer cooking.
- Olive oil – for sautéing the aromatics.
- Onion – any variety you prefer; a sweet onion is nice if you have one.
- Ground beef – lean ground beef is recommended, but ground turkey or pork are good alternatives.
- Garlic – minced for savory depth; adjust the amount to taste.
- Bell peppers – one red and one green are classic, but use whatever colors you like.
- Tomato sauce – similar to passata; creates a smooth base for the soup.
- Diced tomatoes – fire-roasted diced tomatoes add extra smoky flavor, though regular diced tomatoes work fine.
- Chicken broth – for a lighter broth; swap beef broth for a richer flavor if preferred.
- Italian seasoning – a convenient blend of dried herbs.
- Paprika – mild paprika brightens and deepens the broth; use hot paprika or cayenne if you want heat.
- Salt and pepper – to taste.
Tips for success
- Choose good-quality canned tomatoes—fire-roasted adds a pleasant smoky note.
- For a finer texture, use petite diced tomatoes instead of larger chunks.
- If the tomatoes taste overly acidic, add a pinch of sugar to balance the flavor.
How to make stuffed pepper soup on the stove
This overview highlights the main steps. Full ingredients and step-by-step instructions are below in the recipe section.
Start by cooking the rice according to package directions. While the rice cooks, sauté chopped onion in olive oil until soft, then brown the ground beef and stir in garlic. Add the chopped bell peppers, tomato sauce, diced tomatoes, broth, and seasonings, and simmer for about 15 minutes. Stir in the cooked rice and simmer another 10–15 minutes so the flavors meld. Season with salt and pepper to taste and serve hot.
How to make stuffed pepper soup in the Crockpot
- Brown the beef first, then transfer it to the slow cooker with the remaining ingredients, leaving out the rice and final salt and pepper.
- Cook on low for 6–8 hours or on high for 3–4 hours.
- About 20–30 minutes before serving, stir in cooked rice and adjust seasonings.
Substitutions and variations
- Add heat with hot paprika, cayenne, or red pepper flakes.
- Top bowls with shredded cheddar cheese if you like.
- Swap ground beef for ground turkey, pork, or chicken.
- You can cook rice directly in the soup, but timing and stirring are more demanding and the rice may absorb more liquid; cooking rice separately is simpler.
What to serve with stuffed pepper soup
- The soup is a full meal, but it pairs nicely with a simple green salad and a slice of crusty bread, a dinner roll, or a biscuit.
- Freshly grated cheese, crusty bread, or a light vinaigrette on a side salad make pleasant accompaniments.
Leftovers and storage
- Refrigerate leftovers for up to a few days. Rice absorbs broth over time, so add a splash of broth or water when reheating if the soup seems dry.
- For best freezer results, store the soup without rice and add cooked rice when reheating. The soup (without rice) freezes well for up to three months.
More cozy recipes
- Ground Beef Stuffed Peppers (baked)
- Cabbage Roll Soup
- Sausage Stuffed Peppers
- Easy Egg Roll in a Bowl
- Mexican Stuffed Peppers
Have questions about this stuffed pepper soup or tried the recipe? Share your experience in the comments or tag your photos on social media with the recipe name so others can find inspiration.
Easy Stuffed Pepper Soup
A simple, comforting soup that captures all the flavors of classic stuffed peppers with less work. Make it on the stove, in a slow cooker, or adapt for an electric pressure cooker if desired.
Ingredients
- 3/4 cup uncooked white rice
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 (13.5 oz) can tomato sauce
- 1 (28 oz) can fire-roasted diced tomatoes (with juices)
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Cook the rice according to package directions. Set aside.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté 5–7 minutes until soft and slightly browned.
- Add the ground beef and cook about 5 minutes, breaking it up with a spoon, until browned. Drain excess fat if necessary.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the chopped bell peppers, tomato sauce, diced tomatoes with their juices, chicken broth, Italian seasoning, and paprika. Bring to a gentle boil, then reduce heat and simmer 15 minutes.
- Stir in the cooked rice and simmer another 10 minutes to meld flavors and thicken slightly. Season with salt and pepper to taste, then serve hot.
Notes
- Fire-roasted diced tomatoes add a nice depth but regular diced tomatoes are a fine substitute.
- If planning to freeze the soup, omit rice before freezing and add freshly cooked rice when reheating.
- To make in a Crockpot: brown the beef, then combine all ingredients except rice and seasonings; cook on low 6–8 hours or high 3–4 hours. Add cooked rice near the end and adjust seasonings.
Nutrition (approx.)
Calories: 331 kcal • Carbohydrates: 32 g • Protein: 29 g • Fat: 9 g
Nutrition information is an estimate and should be used as a guideline.
This recipe was originally published in April 2018 and has been updated with new photos and clarified instructions while keeping the original flavors and simplicity.