A Stuffed Pepper Soup Recipe that is so delicious! Learn how to make stuffed pepper soup in the crockpot, instant pot or on the stove!
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We love our healthy stuffed peppers and unstuffed pepper bowls and wanted to see if we could get those same flavors in a soup. This recipe is exactly what we were hoping for!
It’s loaded with veggies (obviously a lot of bell peppers), packed with over 30g of protein per serving and is so easy to make!
Everything comes together in under an hour and with only a few basic pantry/fridge staples, this stuffed pepper soup will be one of your favorites!
Why we love this Stuffed Pepper Soup Recipe
There is so much to like about this stuffed pepper soup recipe! Here’s why it is one of our favorites:
- Veggie loaded – There are a ton of veggies in this recipe. You can also customize it with more or less veggies based on your preferences.
- Easy to make – We love our whole30 stuffed peppers and unstuffed peppers, but this soup is even easier to make and more hands off, making it a great option for busy nights.
- Hearty and filling – This soup is so hearty with over 30g of protein per serving and is so incredible comforting!
Is bell pepper soup healthy? This soup is definitely a healthier dinner option because it is low in sodium and packed with veggies!
Pepper Soup Ingredients
To make this stuffed pepper soup you will need:
- ground beef
- onion, garlic
- red, orange, yellow or green bell peppers
- petite diced tomatoes, tomato sauce
- olive oil
- water
- beef broth
- dried parsley, dried basil, dried oregano, pepper, bay leaf, red pepper flakes (optional)
- white rice
How to make Stuffed Pepper Soup
- Brown ground beef in olive oil. Add garlic and onion to the pot and sauté for another 5 minutes.
- Add all remaining ingredients and stir well. Bring to boil, then reduce to a simmer until rice is cooked to al dente (about 10-15 minutes).
- Remove bay leaf before serving. Serve with parmesan cheese and fresh parsley.
SUBSTITUTIONS FOR STUFFED PEPPER SOUP
Olive Oil: You can substitute avocado oil, butter, or ghee.
Ground Beef: You can substitute ground beef with ground turkey or chicken.
Veggies: Feel free to add in more or less veggies.
Peppers: Any peppers will work in this recipe. Red, orange, yellow, or green peppers are all great!
Tomatoes: If you don’t have petite diced tomatoes you can use canned crushed tomatoes or even tomato sauce. Either will work well!
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Spices: Feel free to substitute fresh herbs for dried spices. Use double the amount of fresh herbs in place of dry herbs.
Whole30: Substitute the rice for cauliflower rice to make this recipe Whole30. Add cauliflower rice at the very end of the recipe instead of boiling it.
WW Points: Points will vary depending on the plan you follow. The points for this recipe were calculated as follows: Olive Oil: 3SP Ground beef: 16, Rice: 7 SP = 6 points
How to make Stuffed Pepper Soup (Crockpot)
Making stuffed pepper soup in the crockpot is so easy!
- Brown ground beef in olive oil on the stove. Add garlic and onion to the pot and sauté for another 5 minutes. Then add to crockpot.
- All remaining ingredients to the crockpot and stir well.
- Cook on low for 6 hours or high for 4 hours (all slow cookers are different, check yours to make sure the rice isn’t over cooking).
- Remove bay leaf before serving. Serve with parmesan cheese and fresh parsley.
- Slow Cooker Note: To avoid over-cooked rice, you can reduce the amount of water in this recipe by 1 cup, and cook your rice on the side. Stir in cooked rice when the soup has finished cooking
How to make Instant Pot Stuffed Pepper Soup
You can also make this stuffed pepper soup in the instant pot!
- Set the instant pot to sauté for 15 minutes. Brown ground beef for 10 minutes.
- Add garlic/onion to the ground beef and sauté for additional 5 minutes.
- Add all remaining ingredients and stir together. Make sure to scrape up any browned bits from the bottom of the IP so you don’t get a burn notice.
- Cover the instant pot and set to Sealing, High Pressure for 3 minutes.
- Once cooked, quick release the pressure.
- Remove bay leaf before serving. Serve with parmesan cheese and fresh parsley.
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Storing and Reheating this Pepper Soup Recipe
How long is stuffed pepper soup good in the refrigerator? This soup keeps for up to 4 days in an airtight container in the refrigerator.
Can you freeze the recipe for stuffed pepper soup? This soup freezes very well! You can freeze in airtight containers and store for up to 3 months.
We like these Souper Cubes containers for freezing – code CLEANEATING10 works to save $$ on our favorite silicone molds!
What is the best way to reheat this soup? When you’re ready to eat, defrost the night before in the refrigerator. You can also heat in the microwave or on the stove directly from frozen.
Stuffed Pepper Soup Recipe FAQs
You don’t need to boil peppers for stuffed peppers. Do not boil the peppers ahead of time for this recipe!
This soup is very flavorful as written, but you can also add flavor to stuffed peppers by adding fresh herbs or dried spices like basil, parsley, or oregano. Parmesan cheese also helps to add flavor.
Other healthy soup recipes:
We love healthy soup recipes. You can get our free Healthy Soup Ebook here or check out these 35 Healthy Soup Recipes. Here are some other healthy soup recipes you may like:
- Chicken Pot Pie Soup
- Buffalo Chicken Soup
- Beef Vegetable Soup
- Creamy Carrot Ginger Soup
- White Bean Chicken Chili
Stuffed Pepper Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 cup onion chopped
- ½ tablespoon garlic
- 2 cups red, orange, yellow or green bell pepper chopped
- 1 14.5 oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups water
- 2 cups beef broth low or no salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- ¼ teaspoon pepper
- 1 bay leaf
- 1/4 teaspoon red pepper flakes optional
- 2/3 cup long grain white rice
Instructions
Stovetop Instructions
- In a large pot, heat olive oil. Brown ground beef for 10 minutes
- Add garlic/onion to the ground beef. Sauté for additional 5 mins
- Once onions/garlic have sautéed, add all remaining ingredients and stir together.
- Bring to a boil, then reduce to a simmer for 10-15 minutes until rice is cooked to al dente, stirring every few minutes. The rice will continue to cook slightly when taken off the stove. Remove bay leaf before serving.
- Serve with parmesan cheese and fresh parsley.
- Note: the rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.
Instant Pot Instructions:
- Set the instant pot to sauté for 15 minutes. Brown ground beef for 10 minutes
- Add garlic/onion to the ground beef. Sauté for additional 5 mins
- Add all remaining ingredients and stir together. Make sure to scrape up any browned bits from the bottom of the IP so you don’t get a burn notice.
- Cover the instant pot and set to Sealing, High Pressure for 3 minutes.
- It will take about 8-10 minutes for your IP to come to pressure. Once cooked, quick release the pressure. Remove bay leaf before serving.
- Serve with parmesan cheese and fresh parsley.
- Note: the rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.
Crockpot Instructions:
- In a pot, heat olive oil. Brown ground beef for 10 minutes
- Add garlic/onion to the ground beef. Sauté for additional 5 mins
- Once onions/garlic have sautéed, add the beef/garlic/onion mixture to the crockpot.
- Add all remaining ingredients to the crockpot and stir together.
- Cook on low for 6 hours or high for 4 hours. (All slow cookers are different, check yours to make sure the rice isn’t over cooking. Remove bay leaf before serving.
- Serve with parmesan cheese and fresh parsley.
- Note: the rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.
- Slow Cooker Note: To avoid over-cooked rice, you can reduce the amount of water in this recipe by 1 cup, and cook your rice on the side. Stir in cooked rice when the soup has finished cooking
Caitlin
This was SO good! We made it in the crockpot and swapped in ground turkey. We also made the rice on the side so I could do cauliflower rice (2B veggies most). I went back for seconds and we still have leftovers which I love because now we’ll freeze it and save it for hectic nights when we’re not sure what to make for dinner! Thank you!
The Clean Eating Couple
Thank you so much, Caitlin! Glad you liked it!
Marsha
Really simple ingredients and I was able to get dinner on the table quickly. Very flavorful and kid friendly recipe Love that the macros are listed at end of recipe. Makes it simple for those of us who are tracking food.
The Clean Eating Couple
So happy you liked it, Marsha! Thank you!