Go Back
Unstuffed bell pepper soup served with crusty bread

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
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 271
Ingredients Equipment Method Video Notes

Ingredients
  

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.