Stuffed pepper soup has always been my go-to when the kitchen feels like a playground and the fridge is full of odds and ends. First, the aroma alone is enough to make my kids wander in, noses twitching, asking what’s for dinner (even if they were just eating a snack five minutes ago). Then, there’s that glorious moment when everything—rice, peppers, beef—simmers together and suddenly, you have a bowlful of comfort that feels like a hug from the inside out.
So, if you’re chasing that cozy, homey vibe without the fuss of stuffing actual peppers, this stuffed pepper soup is your answer. I’ve lost count of how many times I’ve spilled diced tomatoes on the counter or accidentally grabbed the red pepper flakes when I meant to reach for oregano. Still, somehow, it always works out. Finally, you’ll find this recipe forgiving, filling, and perfect for those “oops” moments that make home cooking so real.
My Kitchen Story
The first time I tried making stuffed pepper soup, I was knee-deep in a Crockpot Soup Recipes phase. Honestly, the slow cooker had become my kitchen BFF—no judgment, just gentle bubbling and the promise of dinner with minimal effort. Also, I was inspired by a friend who raved about her Slow Cooker Stuffed Pepper Soup Recipe . Of course, I managed to drop a whole bay leaf on the floor while prepping, and the dog almost ran off with it. That’s real life around here.
Then, there was the time I tried to multitask, browning beef for the soup while helping with homework. Let’s just say, a little extra browning happened (okay, maybe almost too much). But that’s the beauty of this recipe—stuffed pepper soup forgives you! It’s hearty, healthy, and won’t mind if you sneak in extra bell peppers or use whatever color you have on hand. If you’re looking for other easy slow cooker wins, you might love this Easy Slow Cooker Mississippi Chicken Recipe For Tender And Flavorful Dinner, or even the Slow Cooker Marry Me Chicken Recipe Easy Dump And Go Crockpot Dinner. Both are perfect for those “set it and forget it” kind of days.
What Makes It Stand Out
So, what really makes this stuffed pepper soup special? First, it nails that classic stuffed pepper flavor but skips the fiddly part of actually stuffing peppers. Also, it’s packed with vibrant bell peppers, lean ground beef, and all those comforting Italian herbs. Because it’s a Crock Pot Soup , you can toss everything in, walk away, and come back hours later to a meal that’s both filling and fuss-free. Finally, it’s flexible enough for busy weeknights or lazy Sundays, and it’s just as tasty reheated the next day—if you have any left, that is.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 1 tablespoon |
| Ground beef | 1 pound |
| Diced onion | 1 cup |
| Minced garlic | ½ tablespoon |
| Diced red, orange, or yellow bell peppers | 2 cups |
| Petite diced tomatoes (canned) | 14½ oz |
| Tomato sauce (canned) | 15 oz |
| Water | 3 cups |
| Low sodium beef broth | 2 cups |
| Dried parsley | ½ teaspoon |
| Dried basil | ½ teaspoon |
| Dried oregano | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Bay leaf | 1 |
| Red pepper flakes | ¼ teaspoon |
| Long grain white rice | ⅔ cup |
Handy Kitchen Helpers
First, let’s talk about what makes this stuffed pepper soup a breeze: your choice of cooking method. If you love the hands-off coziness of a slow cooker, you’ll be glad to know that this recipe fits right into the world of Slow Cooker Stuffed Pepper Soup Recipe and other Crockpot Soup Recipes. The crockpot lets all those flavors mingle while you go about your day, and cleanup is a breeze with just one main pot.
However, if you’re short on time, the Instant Pot is a game changer for stuffed pepper soup healthy fans. It gets dinner on the table fast and still delivers that deep, simmered taste. Of course, classic stovetop works just as well. I often reach for my biggest Dutch oven, but any large soup pot does the trick. You can even make unstuffed pepper soup crockpot style by cooking the rice separately and stirring it in at the end—great for meal preppers who want the rice perfectly tender, not mushy.
For families thinking about nutrition, remember to check pantry staples and choose lower-sodium broth when possible. The MyPlate.gov site offers helpful tips on balancing meals and making healthy swaps. Also, if you’re into hearty fall soup recipes, this dish is a must. If you enjoyed this, check out my Easy Slow Cooker Chicken Burrito Bowl Recipe For A Healthy Weeknight Dinner for another cozy slow cooker idea. Honestly, whether you’re a fan of crock pot soup or just want a comforting bowl, this recipe welcomes everyone to the table.
Step-by-step method for a Crockpot / Slow Cooker recipe
Step 1
First, pour a tablespoon of extra virgin olive oil into a skillet and heat it for about 3 minutes, just until it shimmers. Then, add ground beef and cook for around 10 minutes, stirring occasionally, until it is browned and no longer pink. You might get a few crispy bits, but that’s part of the charm.
Step 2
Next, toss in the diced onion and minced garlic. Sauté everything together for about 2 minutes. The aroma at this stage is always so inviting. After that, carefully transfer this beef mixture to your crockpot or slow cooker. Don’t worry if you spill a little – it happens to all of us!
Step 3
Now, add the diced bell peppers, petite diced tomatoes, tomato sauce, water, low sodium beef broth, all the dried herbs, black pepper, bay leaf, red pepper flakes, and rice. Stir thoroughly so the flavors combine. Then, cover and set your crockpot to cook on low for 6 hours or high for 4 hours. However, check the rice near the end to avoid overcooking. Once done, remove the bay leaf and serve your stuffed pepper soup with a sprinkle of Parmesan and fresh parsley.
Tips and tricks to make this Crockpot / Slow Cooker recipe shine
First, if you worry about mushy rice, you can cook it separately and add it at the end for a perfect texture. Also, the stuffed pepper soup healthy option works well with ground turkey or chicken. For those who love hearty Fall Soup Recipes , this dish is a must-try. If you enjoy easy dinner recipes, check out Pan Fried Chicken Piccata Meatballs With Lemon And Capers Recipe or cozy up with the One Pot Merry Me Chicken Pasta Creamy Dinner Recipe Easy And Delicious. Finally, always add extra broth when reheating leftovers if you like a soupier consistency.
What to serve with this Crockpot / Slow Cooker recipe
First, after a bowl of this stuffed pepper soup, you might crave something to soak up that rich broth. Crusty whole-grain bread or a side of garlic toast does the trick. Also, a crisp green salad with lemony dressing brings freshness to each bite. If you want to round things out, consider simple roasted vegetables or a batch of air fryer sweet potato fries for color and crunch.
Next, if you’re hosting a cozy gathering, pairing with a Mediterranean-inspired appetizer like our Baked Mediterranean Flatbread Pizza Recipe Easy And Delicious adds extra flair. Or, for a seasonal twist, our Cranberry Turkey Stuffing Balls Baked Recipes are a perfect bite alongside.
How to store and reheat
Storing leftover soup is simple, thanks to the Crockpot / Slow Cooker method. Let your soup cool, then pop it into airtight containers and refrigerate for up to four days. Soup flavors deepen overnight, making leftovers extra tasty. For longer storage, freezing works well—just leave a little room at the top of the container for expansion. When ready to reheat, you can use the microwave or gently warm it on the stovetop. Or, pop it back into your slow cooker on low to keep hands free while you prep sides. Stir occasionally, and you’ll have a comforting bowl ready in no time.
FAQ
Can I make stuffed pepper soup healthy?
Absolutely! Swap in lean ground turkey or chicken, add extra veggies, and use brown rice for a wholesome twist. This keeps the soup filling and nourishing.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and rice. Double-check all labels if you’re cooking for someone with allergies.
Can I prep this soup ahead?
Definitely. Assemble everything the night before, then set your Crockpot in the morning. Dinner will be waiting when you come home.
How do I freeze leftover soup?
Cool it fully, ladle into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.
What if my soup is too thick?
Just add a splash of broth or water while reheating. Stir well and adjust seasoning if needed.
Print
Stuffed Pepper Soup – Full recipes (ingredients + preparation)
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: High Protein
Description
This stuffed pepper soup combines ground beef, bell peppers, tomatoes, and rice in a flavorful broth with herbs and spices. It can be prepared on the stovetop, in an Instant Pot, or in a crockpot for a comforting and nutritious meal.
Ingredients
extra virgin olive oil
ground beef
diced onion
minced garlic
diced red, orange, or yellow bell peppers
petite diced tomatoes
tomato sauce
water
low sodium beef broth
dried parsley
dried basil
dried oregano
black pepper
bay leaf
red pepper flakes
long grain white rice
Parmesan cheese (optional)
fresh parsley (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Brown ground beef for about 10 minutes until no longer pink.
2. Add diced onion and minced garlic, sauté for 2 minutes.
3. Stir in diced bell peppers, diced tomatoes, tomato sauce, water, beef broth, dried parsley, basil, oregano, black pepper, bay leaf, red pepper flakes, and rice. Mix well.
4. Cover the pot, bring to a boil over high heat, stirring every few minutes to prevent rice from sticking, about 10 minutes.
5. Remove lid, reduce heat to medium, cook uncovered for 2 minutes.
6. Remove pot from heat and let sit uncovered for 10 minutes for rice to finish cooking.
7. Discard bay leaf before serving. Garnish with Parmesan cheese and fresh parsley as desired.
8. For Instant Pot, sauté beef, garlic, and onion, then add remaining ingredients; cook on high pressure for 2 minutes followed by quick release.
9. For crockpot, brown beef, garlic, and onion in skillet; transfer to crockpot, add remaining ingredients, cook on low 6 hours or high 4 hours; remove bay leaf and garnish before serving.
Notes
Rice absorbs broth while cooking; add extra broth when reheating for a soupier texture.
To avoid overcooked rice in slow cooker, reduce water by 1 cup and cook rice separately, then add cooked rice after slow cooking.
Discard bay leaf before serving.
Garnish with Parmesan cheese and fresh parsley for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Instant Pot, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg
Finally, there’s something comforting about a bubbling Crockpot full of stuffed pepper soup on a chilly night. Also, this recipe is a favorite for busy families and anyone seeking hearty, healthy stuffed peppers in a bowl. Next time you’re craving fall soup recipes, give this one a try and see how easy it is to make and store. For more cozy Crockpot soup recipes, don’t forget to check out our Cranberry Turkey Stuffing Balls Baked Recipes or the Baked Mediterranean Flatbread Pizza Recipe Easy And Delicious. And if you love swapping tips and new ideas, follow us on Pinterest for more inspiration. Thanks for sharing your kitchen with me today!