Easy Stuffed Pepper Soup Recipe

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When I was growing up, my mom’s stuffed bell peppers were one of my favorite dinners — sweet peppers stuffed with savory beef and rice, bubbling in tomato sauce until the whole kitchen smelled like comfort. This easy stuffed pepper soup (also known as unstuffed pepper soup) has that same cozy vibe, but it’s the lazy Sunday version: no stuffing, no fuss, and just one pot to wash.

It’s hearty, flavorful, and perfect for busy weeknights or slow weekends. You’ll get all the goodness of tender bell peppers, savory ground beef, and rich tomato broth in an approachable way anyone can make. And because I’m all about giving you options, I’ve included three cooking methods — stovetop one-pot, crock pot stuffed pepper soup (slow cooker version), and Instant Pot stuffed pepper soup — so you can pick what works best for your day.

This post is all about an easy stuffed pepper soup recipe!

Why You’ll Love This Easy Stuffed Pepper Soup

• One-Pot Wonder: Even the rice cooks in the soup — fewer dishes, more flavor.
• Three Cooking Options: Whether you love a stovetop simmer, a “set-it-and-forget-it” crock pot stuffed pepper soup, or the speed of an Instant Pot stuffed pepper soup, I’ve got you covered.
• Restaurant-Level Flavor: My Italian spice blend adds depth without pulling out five jars of herbs.
• Family-Friendly Comfort: Kid-approved, parent-approved, weeknight-approved.
• Meal Prep Magic: Tastes just as good reheated.

What Goes in Stuffed Pepper Soup?

Stuffed pepper soup has the same ingredients as classic stuffed peppers — just in a spoon-able form.

• Ground Beef: Lean (90/10) for flavor without grease. You can sub ground turkey or Italian sausage.
• Bell Peppers: Green for that classic pepper flavor, red for sweetness.
• Onion & Garlic: Build a savory base.
• Tomatoes: Tomato sauce + fire-roasted diced tomatoes for richness and a hint of smokiness.
• Broth: Beef broth for depth (chicken broth works in a pinch).
• Rice: Long-grain white rice is traditional, but see recipe notes for swaps.
• Italian Seasoning: My Italian spice blend makes this recipe shine.
• Paprika: Sweet or smoked for warmth.
• Salt & Pepper: Adjust to taste.

How to Make Stuffed Pepper Soup (Step-by-Step)

Stovetop One-Pot Method:

1. Brown Beef & Aromatics: Heat olive oil in a large pot over medium. Cook onion 5 minutes until softened. Add beef, season with salt & pepper, and brown, breaking it up. Drain excess grease. Stir in garlic; cook 30 seconds.

2. Add Peppers & Spices: Stir in diced bell peppers, Italian seasoning, paprika, and optional red pepper flakes. Cook 1 minute to bloom the spices.

3. Add Tomatoes & Broth: Pour in diced tomatoes (with juices), tomato sauce, broth, and sugar if using. Bring to a boil, then reduce to a gentle simmer.

4. Cook the Rice: Stir in uncooked rice. Cover and simmer 15–20 minutes, stirring occasionally, until rice is tender. Add broth if soup thickens too much.

5. Serve: Taste and adjust seasoning. Ladle into bowls, top with shredded cheese or parsley.

CROCK POT Stuffed Pepper Soup (SLOW COOKER Version)

1. Brown beef and onion in a skillet; drain.

2. Transfer to slow cooker with peppers, rice, tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt & pepper.

3. Stir, cover, and cook on Low 6–8 hours or High 3–4 hours until rice and peppers are tender.

4. Adjust seasoning before serving.

INSTANT POT Stuffed Pepper Soup (INSTANT POT Version)

1. On sauté mode, cook onion in oil 2–3 minutes. Add beef, season, and brown. Stir in garlic; cook 30 seconds.

2. Add peppers, rice, tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt & pepper. Stir.

3. Pressure cook 8 minutes on High. Quick release.

4. Stir, taste, and adjust seasoning. Add more broth if needed for a thinner soup.

Tips for the Best Stuffed Pepper Soup

• Boost Flavor: Use fire-roasted tomatoes and a pinch of sugar to balance acidity.
• Adjust Consistency: Add more broth for a soupier feel, or extra rice for a stew-like texture.
• Make It Your Own: Swap beef for Italian sausage or mix the two. Add extra veggies like carrots or celery.

Serving Suggestions

Serve with crusty bread, dinner rolls, or a fresh green salad. For an indulgent twist, sprinkle shredded cheddar or mozzarella over hot soup so it melts right in.

Storage & Leftovers

• Fridge: Store in an airtight container up to 4 days. Add broth when reheating if thickened.
• Freezer: Best frozen without rice (up to 3 months). Add cooked rice when reheating.

FAQ

What are the ingredients for pepper soup?
For this American-style pepper soup, you’ll need ground beef, bell peppers, onion, garlic, diced tomatoes, tomato sauce, broth, rice, and seasonings like Italian seasoning, paprika, salt, and pepper.

Do peppers have to be cooked before stuffing in stuffed pepper soup?
No. In stuffed pepper soup, the diced peppers cook directly in the broth and become perfectly tender without pre-cooking.

You May Also Like

If you like this recipe, make sure you check out my other cozy soup recipes like:

• Slow Cooker Taco Soup
• Greek Lemon Chicken Soup
• Italian Wedding Soup
• Pasta E Fagioli
• Chicken Noodle Soup
• Lasagna Soup
• Zuppa Toscana
• Spicy Bison Chili
• One Pot Taco Soup
• Butternut Squash Lentil Soup

Easy Stuffed Pepper Soup Recipe

This easy stuffed pepper soup recipe (also called unstuffed pepper soup) has tender bell peppers, savory ground beef, rice, and a rich tomato broth all in one pot. Make it on the stovetop, in the crock pot, or in the Instant Pot for a hearty family dinner with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 271

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb 90/10 ground beef
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 tsp The Spice Girl Kitchen Italian Seasoning or sub your fav Italian seasoning
• 1 tsp paprika
• 1/4 tsp red pepper flakes optional
• 3 cloves garlic, minced
• 1 15-oz can tomato sauce
• 1 14.5-oz can fire-roasted diced tomatoes, with juices
• 4 cups beef broth
• 1/2 cup uncooked long-grain white rice see notes for variations
• 1 tsp sugar optional, to balance acidity
• salt & pepper to taste

Equipment

• Large Dutch oven or soup pot: For browning the beef and cooking the entire soup in one pot
• Wooden spoon: For breaking up the ground beef as it cooks and stirring soup
• Chef’s knife and cutting board: For prep
• Measuring cups and spoons For measuring the broth, rice, and seasonings

Method

 

Stovetop One-Pot Method:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart.
2. Add onion and bell peppers, cook 5 minutes until softened.
3. Add Italian seasoning, paprika, salt, pepper and optional red pepper flakes; cook 1 minute. Stir in garlic; cook 30 seconds.
4. Stir in tomato sauce, diced tomatoes, broth, and sugar (if using). Bring to a boil, then reduce to a simmer.
5. Stir in rice. Cover and simmer 15–20 minutes, stirring occasionally, until rice is tender. Add more broth if too thick.
6. Taste, adjust seasoning, and serve topped with shredded cheese or parsley.

Crock Pot (Slow Cooker) Method:

1. Brown beef and onion in a skillet; drain.
2. Transfer to slow cooker with peppers, rice, tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt & pepper.
3. Stir, cover, and cook on Low 6–8 hours or High 3–4 hours.
4. Taste and adjust seasoning before serving.

Instant Pot Method:

1. On sauté mode, cook onion in oil 2–3 minutes. Add beef, season, and brown. Stir in garlic; cook 30 seconds.
2. Add peppers, rice, tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt & pepper. Stir well.
3. Pressure cook 8 minutes on High. Quick release.
4. Stir, adjust seasoning, and add more broth if desired.

Video

Notes

• Storage: Store leftover stuffed pepper soup in an airtight container in the refrigerator for up to 4 days. The rice will continue absorbing some of the broth as it sits, so add a splash of beef broth or water when reheating if needed.
• Freezing: For the best texture, freeze the soup without the rice for up to 3 months, then add freshly cooked rice after reheating. You can freeze leftovers with the rice already added, but the rice will soften and absorb more of the broth as it thaws.
• Make Ahead: You can chop the onion and bell peppers and brown the ground beef up to 1 day ahead. Store everything covered in the refrigerator, then assemble and cook the soup when ready to serve.
• Substitutions: Ground turkey or Italian sausage can be substituted for the ground beef. Chicken broth can replace the beef broth. Brown rice may be used, but it will require a longer cooking time and potentially additional broth. For a lower-carb version, omit the white rice and stir cooked cauliflower rice into the finished soup.
• Spice Blend: The Spice Girl Kitchen Italian Seasoning adds the herb flavor to this soup. If you do not have it, substitute your favorite Italian Seasoning.
• Consistency: The rice thickens the soup as it cooks and continues soaking up liquid as the soup sits. Add additional beef broth until it reaches your preferred consistency.
• Nutrition (per serving, 6 servings): 271 calories, 10g fat, 25g carbs, 20g protein, 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.

This post was all about Stuffed Pepper Soup!

Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!

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