Stuffed Pepper Soup has all the classic flavors of traditional stuffed peppers in an easy one-pot meal. Made with ground beef, colorful bell peppers, rice, tomatoes, and a rich, savory broth, this comforting recipe includes both Instant Pot and stovetop directions, so you can make it using whichever method works best for you.
I love making this soup because it has everything I love about stuffed peppers without all the extra work. It’s hearty, family-friendly, and one of those cozy meals that tastes even better the next day, making it perfect for leftovers and meal prep. 🌶️🥣🍅
Why I Love This Recipe
Ingredient Notes
- Ground Beef: I like using lean ground beef so there’s less grease to drain. If needed, drain any excess fat after browning the beef.
- Onion: Chopped onion adds sweetness and builds the flavorful base for the soup.
- Rice: Long-grain white rice works best because it cooks perfectly in the soup without becoming mushy. If you’re making the soup ahead of time, you can cook the rice separately and stir it in before serving.
- Beef Broth: Beef broth gives the soup a rich, savory flavor that pairs perfectly with the ground beef and peppers. I usually use Better Than Bouillon mixed with water, but your favorite beef broth works just as well.
- Diced Tomatoes: Canned diced tomatoes add texture and create the classic tomato base that makes this soup taste just like traditional stuffed peppers.
- Bell Peppers: I like using a mix of green, red, yellow, and orange bell peppers for the best flavor and color, but any combination of peppers will work.
- Italian Seasoning: This blend of herbs adds classic Italian flavor and brings all of the ingredients together.
- Garlic Powder: Garlic powder adds savory flavor throughout the soup. You can substitute fresh minced garlic if you prefer.
Be sure to check out the full recipe and ingredient list below
How To Make Stuffed Pepper Soup
Instant Pot Directions:
- Turn the Instant Pot to the Sauté setting.
- Add the ground beef and cook until it’s browned, breaking it into crumbles as it cooks. Drain any excess grease if needed.
- Stir in the chopped onion and cook for 2–3 minutes, until it begins to soften.
- Season with salt, black pepper, Italian seasoning, and garlic powder.
- Add the uncooked rice, beef broth, diced tomatoes, and chopped bell peppers. Stir everything together.
- Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 10 minutes.
- Carefully perform a quick release once the cooking time is complete.
- Stir well, taste, and adjust the seasoning if needed.
- Serve hot with shredded cheese, fresh parsley, or a dollop of sour cream if desired
Stove Top Directions
- Heat a large Dutch oven or soup pot over medium-high heat.
- Add the ground beef and cook until browned, breaking it into crumbles as it cooks.
- Drain any excess grease if needed. Add the chopped onion and cook for 3–4 minutes, until softened.
- Stir in the salt, black pepper, Italian seasoning, and garlic powder. Add the diced tomatoes, beef broth, chopped bell peppers, and uncooked rice.
- Stir to combine. Bring the soup to a boil, then reduce the heat to low.
- Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and the peppers are soft.
- Taste and adjust the seasoning if needed.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Brown the ground beef well before adding the remaining ingredients. It gives the soup a richer, heartier flavor.
- I like using a mix of red, yellow, orange, and green bell peppers for the best color and flavor.
- If you’re making the soup ahead of time, consider cooking the rice separately and stirring it in before serving. This helps keep the rice from absorbing too much broth during storage.
- Don’t skip sautéing the onion—it adds extra flavor and sweetness to the soup.
- If the soup becomes too thick after sitting, simply stir in a little extra beef broth when reheating.
- Taste the soup before serving and adjust the salt and pepper if needed, since different broths can vary in sodium.
- This soup tastes even better the next day, making it perfect for meal prep and leftovers.
Frequently Asked Questions
Can I make Stuffed Pepper Soup on the stovetop?
Yes! This recipe includes both Instant Pot and stovetop instructions, so you can choose whichever method works best for you.
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. If using brown rice, you’ll need to increase the cooking time or cook the rice separately and stir it in before serving.
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey or even ground chicken makes a lighter version of this soup while still keeping all the delicious stuffed pepper flavors.
Can I freeze Stuffed Pepper Soup?
Yes! For the best texture, I recommend freezing the soup without the rice if possible. Cooked rice can become very soft after freezing and reheating. Simply add freshly cooked rice when serving.
Why did my rice absorb so much broth?
Rice continues to absorb liquid as it sits. If your leftovers are thicker than you’d like, stir in a little extra beef broth when reheating.
What color bell peppers work best?
Any color works! I like using a mix of green, red, yellow, and orange bell peppers for the best flavor and a colorful presentation.
Can I make this soup ahead of time?
Definitely! The flavors become even better after a day in the refrigerator, making it a great meal prep recipe.
How to Store
Allow the soup to cool completely before transferring it to an airtight container.
Refrigerator: Store leftover Stuffed Pepper Soup in the refrigerator for up to 4 days.
Freezer: Freeze the soup for up to 3 months. For the best results, freeze it without the rice or expect the rice to soften after thawing.
Reheating: Warm the soup on the stovetop over medium heat or in the microwave until heated through. If it has thickened, stir in a little beef broth until it reaches your desired consistency. 🌶️🥣🍅
Our Favorite
To Serve With Stuffed Pepper Soup
Instant Pot Stuffed Pepper Soup
This Stuffed Pepper Soup has all the classic flavors of traditional stuffed peppers in a hearty, one-pot meal. Made with ground beef, colorful bell peppers, rice, tomatoes, and a rich beef broth, this comforting recipe includes Instant Pot and stovetop directions for an easy family dinner any night of the week.
Ingredients
- 1 pound ground beef
- 1 chopped onion
- salt and pepper
- 1 cup uncooked rice
- 4 cups beef broth
- 28 oz diced tomatoes
- 4 large peppers chopped
- 1 tbs Italian seasonings
- 1 tbs garlic powder
Instructions
Instant Pot Instructions
- Turn the Instant Pot to the Sauté setting.
Add the ground beef and cook until it's browned, breaking it into crumbles as it cooks. Drain any excess grease if needed.
Stir in the chopped onion and cook for 2–3 minutes, until it begins to soften.
Season with salt, black pepper, Italian seasoning, and garlic powder.
Add the uncooked rice, beef broth, diced tomatoes, and chopped bell peppers. Stir everything together.
Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 10 minutes.
Carefully perform a quick release once the cooking time is complete.
Stir well, taste, and adjust the seasoning if needed.
Serve hot with shredded cheese, fresh parsley, or a dollop of sour cream if desired.
Stove Top Directions:
- Heat a large Dutch oven or soup pot over medium-high heat.
- Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease if needed.
- Add the chopped onion and cook for 3–4 minutes, until softened.
- Stir in the salt, black pepper, Italian seasoning, and garlic powder.
- Add the diced tomatoes, beef broth, chopped bell peppers, and uncooked rice. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and the peppers are soft.
Taste and adjust the seasoning if needed.
Notes
Brown the ground beef well before adding the remaining ingredients to build the best flavor. If you're making this soup ahead of time, consider cooking the rice separately and stirring it in before serving to keep it from absorbing too much broth. Different brands of beef broth vary in sodium, so taste the soup before serving and adjust the seasoning if needed. If the soup thickens after refrigeration, simply stir in a little extra beef broth while reheating until it reaches your preferred consistency. This soup freezes well and is perfect for meal prep or busy weeknight dinners. 🌶️🥣🍅
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Made this recipe tonight, so yummy! Also sautéed up some mushrooms separately and added to the pot at the end after cooking, so good!!
Question though about the nutritional info. Says it’s for “1”. Is the serving size 1 cup, or what? Somehow doesn’t look like almost 400 calories a cup, so wondered what it means….thanks!