Stuffed Pepper Soup
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A Stuffed Bell Pepper Soup Recipe that is so delicious! Learn how to make stuffed pepper soup in the crockpot, instant pot or on the stove!
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 You’ll Love This Soup
- 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, taco stuffed peppers, and deconstructed pepper skillet, but this hearty 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!
Ingredients
Substitutions
Olive Oil: You can substitute avocado oil, butter, or ghee.
Ground Beef: You can substitute ground beef with ground turkey or ground chicken. Looking for quality meat? Read this Is Butcher Box a Good Deal
Veggies: Feel free to add in more or less veggies.
Bell Peppers: Any bell peppers will work in this recipe. Orange, yellow, green, or red bell 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!
Beef 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 white rice for cauliflower rice to make this recipe Whole30. Add cauliflower rice at the very end of the recipe instead of boiling it.
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How to make
- 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 white rice is cooked to al dente (about 10-15 minutes).
- Remove bay leaf before serving. Serve with parmesan cheese and fresh parsley.
Love ground beef? Check out this list of 25+ Healthy Ground Beef Recipes!
how to make it in the crockpot
- 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 it in the Instant Pot
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.
Storage
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 containers for freezing soup. Check out this post on How to Freeze Soup.
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.
How to Serve
Bell Pepper Soup is a very hearty meal and doesn’t really need a side dish. However, here are some things you can serve with bell pepper soup:
- Bread
- A half sandwich. A grilled cheese would be great for dunking!
- extra veggies – we like a side salad or roasted veggies
Other Healthy Soup Recipes:
We love healthy soup recipes! You can get our free Healthy Soup Ebook here or check out these 35+ Heart Healthy Soup Recipes. Here are some other healthy soup recipes you may like:
Stuffed Pepper Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 cup diced onion
- ½ tablespoon minced garlic
- 2 cups diced red orange, or yellow bell peppers
- 1 14½ ounce can petite diced tomatoes
- 1 15 ounce can tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- ⅔ cup long grain white rice
For Serving
- optional: Parmesan, fresh parsley
Instructions
- In a large pot, heat the olive oil over medium heat. Add the ground beef to the pot and cook for 10 minutes or until brown and no longer pink, breaking the meat apart with a spatula as it cooks.
- Once the beef has cooked, add the onion and garlic to the pot. Sauté for 2 minutes.
- Once the onions and garlic have sautéed, add the bell peppers, both tomatoes, water, beef broth, basil, oregano, parsley, black pepper, red pepper, bay leaf, and rice. Stir together.
- Cover the pot and turn the heat to high. Bring the soup to a boil, stirring every few minutes to prevent the rice from sticking. It should take about 10 minutes to come to a boil.
- When the soup has reached a boil, remove the cover and reduce the heat to medium. Cook uncovered for 2 minutes.
- Remove the soup from the heat and let it sit uncovered for 10 minutes. The rice will continue to cook slightly in the pot when taken off the heat.
- Remove the bay leaf before serving.
Video
While the recipe was pretty filling, it didn’t have any pizzazz, unfortunately. I followed the recipe to a “t” and the spices just didn’t shine through. I ended up adding a little hatch chile seasoning and garlic powder! Also, I’m surprised there isn’t a step in the crock pot instructions to drain the fat off of the meat. It made the soup pretty greasy 🙁
Sorry you felt that way!
Love the flavor of this soup. Love that the peppers still have a little bit of crunch to them.
Another favorite! Yum!
Very easy recipe to make in our InstaPot. Lots of veggies and flavor but we sure it will be even better as a leftover. Some foods just taste better the next day. Definitely will make this one again for a quick weeknight hearty dinner.
I think this might be my favorite soup!
Delish! And ‘weight watchers’ friendly!
So glad you liked it 🙂