Homemade stuffed pepper soup is an ideal, comforting weeknight meal that’s simple to prepare yet full of flavor. This stovetop version combines bell peppers, rice, ground beef, and a rich tomato base for a hearty, family-friendly soup that freezes well and is naturally gluten-free. The straightforward ingredients and easy process consistently earn high praise from readers and cooks alike.
Seriously. The Best Stuffed Pepper Soup Recipe
This classic stuffed pepper soup has comfort food written all over it: seasoned ground beef, tender rice, and plenty of bell peppers simmered in a flavorful tomato broth. It’s economical, easy to make, and versatile — perfect when you need something satisfying on a busy evening.
The recipe adapts to different schedules and equipment: make it quickly on the stove in about 30 minutes, set it-and-forget it in a slow cooker, or use an electric pressure cooker to speed things up. It’s a go-to in many household meal rotations because it reheats well and freezes easily (see tips below for freezing and reheating).
Was looking for a comforting and filling soup recipe using ingredients I already had on hand and landed on this one. I have to say, I did not expect to love this as much as I did. I’ve made it three times already! Extra thanks for including the measurements of ingredients integrated within the instructions (genius). Thanks for the great recipe – Love It!
—Johanna
Fabulous recipe and I NEVER leave reviews. I am a soup lover and this is amazing, will make again.
—Brandy
This was so good! I took it to our church pot luck and there wasn’t a drop left! I will definitely be making this again.
—Shirley
Let’s Make This Together!
(Below are step-by-step photos and simplified instructions. For the full ingredient amounts and detailed recipe card, see the recipe section.)
Even the stovetop method is mostly dump-and-simmer — the trickiest part is chopping the onions and peppers. Use red, orange, or yellow peppers for a sweeter flavor, or green peppers if you prefer a slightly more bitter note.
Brown the beef and onions
In a large pot, brown ground beef with chopped onion and minced garlic until the beef is fully cooked and the onions are soft. Drain excess grease if desired—leaving a bit adds flavor, but drain more if the pan is overly greasy.
Add peppers, tomatoes, and seasonings
Stir in chopped bell peppers, tomato sauce, diced tomatoes, beef broth, water, and seasonings. A touch of brown sugar balances the acidity of the tomatoes and enhances the stuffed-pepper feel. Italian seasoning, garlic powder, salt, and pepper round out the flavor.
Finally, the rice
Instant rice cooks in just a few minutes and is convenient if you want to serve right away. If you prefer long-grain white or brown rice, cook it separately and add it at the end to prevent the soup from thickening too much as it sits.
Adjust consistency after cooking: to thin, add water, beef broth, or tomato sauce; to thicken, add more cooked rice or simmer longer to reduce liquid. Note: rice continues to absorb liquid over time, so reheated or stored soup may need thinning.
Best Tips To Remember
The appeal of this stuffed pepper soup is its rich, flexible flavor and how easily it adapts to substitutions and preferences. Here are practical tips to get the best result:
- Prefer heat? Add hot sauce or red pepper flakes to taste.
- Swap ground turkey for ground beef for a lighter option, and reduce brown sugar if desired.
- If you like a thinner broth, add an extra cup of beef broth or reduce the rice amount.
- Rice will thicken the soup as it sits. Store rice separately if you plan to freeze or reheat.
- Use brown or long-grain white rice cooked separately if you don’t want instant rice in the pot.
- Top individual bowls with shredded cheese—parmesan or mozzarella are both delicious.
- Red and yellow peppers add a natural sweetness; green peppers are a fine substitute.
- Fresh tomatoes can replace canned diced tomatoes when you have a bumper crop; peel and chop, then add during simmering.
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5-Star Stuffed Pepper Soup with Beef and Rice
Melissa ErdelacPin
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Ingredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers, chopped
- (3) 8-ounce cans tomato sauce
- (2) 14-ounce cans diced tomatoes, undrained
- 2 cups beef broth
- 2 cups water
- 3 tablespoons brown sugar
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¾ teaspoon pepper
- 1 ⅓ cups instant rice (see notes to substitute long-grain or brown rice)
- For serving: chopped fresh parsley or freshly grated parmesan
Equipment
- Slow Cooker
- Pressure Cooker / Instant Pot
- Garlic Press (optional)
Instructions
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1. In a large pot, brown ground beef with chopped onion and garlic for 7–8 minutes, until the beef is cooked through and the onions are translucent. Drain any excess grease and return the pot to the stove.
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2. Add chopped bell peppers, tomato sauce, diced tomatoes (with juice), beef broth, water, brown sugar, Italian seasoning, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
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3. Stir in instant rice and simmer 5–10 minutes until the rice is tender. If you prefer a thinner soup, add additional beef broth. Taste and adjust seasoning. Serve topped with chopped parsley or grated parmesan.
Notes
Substituting Long Grain or Brown Rice
If using long-grain white or brown rice, cook 2–3 cups of rice (about ¾–1 cup uncooked) while the soup simmers, then stir the cooked rice into the finished soup to avoid over-thickening.
Slow Cooker Directions
- Brown beef, onion, and garlic in a skillet until cooked through, about 7–8 minutes.
- Transfer the beef mixture to the slow cooker and add remaining ingredients except rice.
- Cook on high for 3 hours or on low for 6–8 hours.
- Cook rice separately toward the end of cooking and add to the soup, or serve rice on the side and add to bowls when serving.
Instant Pot Directions
- Use the sauté function to brown beef with onion and garlic, then drain any excess fat.
- Add remaining ingredients except rice. Seal and cook at high pressure for 5 minutes.
- Allow a 5-minute natural pressure release, then quick-release remaining pressure.
- Stir in instant rice and simmer 5 minutes, or add 2–3 cups cooked rice for preferred consistency.
Freezing
Omit the rice before freezing. Freeze cooled soup in portions or in a large freezer bag. When ready to serve, reheat thawed soup and add freshly cooked rice to each bowl. You can freeze soup with rice, but the rice will absorb liquid and thicken the soup; you’ll likely need to thin with broth or water when reheating.