Stuffed Pepper Soup
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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!
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
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, 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!
Is bell pepper soup healthy? This soup is definitely a healthier dinner option because it is low in sodium and packed with veggies!
Ingredients
To make this stuffed pepper soup you will need:
- ground beef – we like 80/20 or 85/15
- onion, garlic
- red, orange, yellow or green bell peppers – we like a mix!
- petite diced tomatoes, tomato sauce
- olive oil
- water
- beef broth – prefer to make my own beef broth, but any broth will work
- dried parsley, dried basil, dried oregano, pepper, bay leaf, red pepper flakes
- long grain white rice
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 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 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!
Stuffed Pepper Soup Crockpot Version
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.
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.
What to Serve with Bell Pepper Soup
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
Stuffed Pepper Soup Recipe FAQs
You don’t need to boil bell peppers for stuffed peppers. Do not boil the bell 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+ 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
- 14 ½ oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- ⅔ cup long grain white rice
Instructions
Stovetop Instructions
- In a large pot, heat olive oil over medium heat. Add the ground beef to the pot and cook ground beef for 10 minutes until brown and no longer pink.
- 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 bell peppers, tomatoes, water, broth, dried spices 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.
- Once cooked, 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. 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. Heat olive oil for 3 minutes until it starts to shimmer. Add ground beef to the pot and brown ground beef for 10 minutes.
- Once the beef has cooked, add garlic and onion to the pot. Sauté for additional 2 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 2 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 pan, heat olive oil for 3 minutes until it starts to shimmer. Add ground beef to the pot and brown ground beef for 10 minutes.
- Once the beef has cooked, add garlic and onion to the pot. Sauté for additional 2 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
Video
Made this, love it! But a 2.5cup serving is sooooo filling. Is one serving really that much? If so, my husband will be so happy, LOL!
That’s the serving size we calculated, but you are more then welcome to divide it into smaller portions. Feel free to upload it to a calorie tracking app if you need to adjust the macros.
I have made a similar soup for years but cook my rice separately ( I like brown rice) and ladle the soup over the rice in the bowl when serving. Retains the texture of rice better. I store the soup and rice separately.
I used quinoa instead of rice and my family loved it!
Glad you liked it, Heidi! Thank you!
I had a few peppers on their last legs, not enough for stuffed peppers for all, but enough for your soup. First time making I follow recipe exactly to give an accurate rating. Using the Instant Pot, I had dinner on the table in record time. It was delicious, bread was used, by all, to sop their bowls clean. Thank you!!
So glad you liked this, Angelika! Thank you so much!
I’ve made this recipe in both a dutch oven and the instant pot and it comes out great in both. In the dutch oven i follow the instructions and bring everything to a boil and then turn the burner off and let simmer for thirty minutes. I also use ground chicken in place of ground beef or sometimes ground turkey.
I love soup and this was so easy to make and super delicious! You do have to make a lot – you go through at least 2 bowls per person
Looks so goodan
My husband and I loved it!!♥️ So good.
This soup was amazing! I added all colors of bell peppers to it. The flavor was heavenly. My husband said it was very tasty.
I made this soup last week as I’ve been put on a heart-heathy diet. It was delicious! I
had a question about substituting the white rice (saw the cauliflower rice suggestion). Would you suggest substituting beans/cooked lentils instead of white rice?
I’m told lentils are good for you, but don’t have any recipes that taste that great with them…Thank you!
I would definitely not suggest subbing in beans or lentils for the rice- I don’t think it would taste very good. Vegetarian Chili or Lentil Soup are both delicious recipes that use beans/lentils!
Love how easily this came together in my Instant Pot! And so yummy! Husband and 8-year-old loved it too – and we’re so happy there’s enough leftovers for another round (and then some)!
This recipe will be loved in our home for a long time!
I love the variations of stuffed bell pepper dishes on your website! This one was tasty!
My 14 yr old hates ANYTHING….she ATE this soup!!!! It’s so, so good
This soup was so delicious and hearty! I used ground venison instead of beef since it was what we had and it was a great substitution.
Easy to follow recipe and a great tasting soup.
DELICOUS! My family LOVED this recipe! Someone said it tasted like it had been cooking all day because it was so flavorful. But it was quick and easy! I added salt, pepper and garlic powder to ground beef while cooking. I also added salt to the soup at the end. But other than that followed the recipe as listed. I’d highly recommend this to anyone looking to try something new. Great for using up bell peppers that might be going bad.
Thank you for sharing this recipe!
I made this tonight in my instant pot. SO Delicious! This soup is so tasty. My husband really enjoyed it too. I’ll be making this again.
Really delicious. Tastes super healthy. Very filling.
Absolutely delicious! This soup is not only super easy to make but also tastes amazing. My husband can’t stop talking about how we need to add this meal to our “go to” meals.
Just made this for dinner (stovetop version). It’s delicious and simple! This will last us several meals between my husband and I! Thank you for the recipe!!
Easy to make and full of flavor!
Delicious! My family loved this! It will be in added to our regular meals! YUMMY!
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.
So happy you liked it, Marsha! Thank you!
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!
Thank you so much, Caitlin! Glad you liked it!