Love cozy soup recipes? Try my Tuscan white bean soup, oxtail soup, roasted cauliflower soup, and pumpkin curry soup next. When I’m not up for the work of making classic stuffed peppers, I transform them into my stuffed pepper soup recipe. It has all the best parts of the classic dish but just in a hearty and thick liquid form. I love making it for my family during the cooler months (aka soup season!), and I often keep a batch frozen in the freezer, too, for emergencies.
Why I love this recipe
Best texture and flavor. No one likes a thin or skimpy soup, and this one is NOT that. It’s thick and hearty, and the rice gives it chew. It’s full of cozy, rich tomato flavor that is never overpowering. Incredible leftovers. I don’t often lament about leftovers (and my family typically dreads them), but like a curry or a stew, the flavor tastes even better the next day or two. Wholesome and healthy. The soup is light yet filling and satisfying despite its healthy ingredients. It’s naturally gluten-free and easy to make vegetarian, too. Multiple cooking options. I know many of you are team Crockpot or team Instant Pot, so I’ve tested them myself and included those for you, too.
Ingredients needed
Olive oil. To sauté the veggies, aromatics, and beef. If you are looking to cut back on the fat, you can use a splash of beef or vegetable broth instead. Bell peppers. I like a mix of red and green bell peppers but use any color you like. Onion and garlic. These savory aromatics give the soup a fantastic baseline of flavor. Ground beef. I used 80/20 ground beef, so there is a little fat for flavor, but it doesn’t make a huge difference, so feel free to use extra lean cuts if you prefer. Salt and pepper. For flavor. Beef broth. Store-bought is fine, but homemade beef broth will take the soup to the next level. If you don’t have beef broth, veggie or chicken broth is fine. Crushed tomatoes. I’ve also tried this with Italian-flavored tomatoes and really enjoyed the flavor. do not drain the tomatoes- you want to add juices and all. Fire-roasted diced tomatoes. For a touch of heat. If you don’t like spicy food, replace this with another can of diced tomatoes or tomato sauce. Italian seasoning. It is a must in classic stuffed peppers, so it is a must in the soup. It’s full of spices like oregano and basil. White rice. Or any rice, really. Long-grain rice and jasmine rice are two standard options. There is no need to cook rice first. Cheese. Optional, but I sometimes like to sprinkle some shredded cheese just before serving.
How to make stuffed pepper soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “My husband couldn’t get enough. Very, very good. It will be made at my house a lot” – Laura
Arman’s recipe tips
Practice mise en place. This is just a fancy way to say have all your ingredients prepped and measured before the cooking begins. It makes it so much easier, trust me. Use day-old rice to save time. We often have plenty of leftover rice or pasta in the fridge and use it in this soup. The only difference is that we add it to the pot around 15 minutes before serving it, or it will be a little too overcooked. Adjust the consistency. This soup is forgiving and includes how thick or thin you want. Lots of rice will give the soup a thicker consistency, while less rice will do the opposite.
Storage instructions
Cook and store the rice separately if you want to save the leftovers for later or make this for meal prep. The rice soaks up the liquid as it sits, making it soggy over time. Crockpot method: Start by sautéing the aromatics, vegetables, and beef in a skillet, then add it to a crockpot. Add the remaining ingredients and cook on low for 6-8 hours. Instant Pot method: Use saute mode to cook the vegetables and beef until the beef is browned. Add the seasonings and remaining ingredients and cook on high for 30 minutes. Let it naturally release for 10 minutes, then serve.
Use other ground meat. Use a 1:1 mix of ground beef, ground pork, or ground sausage. If you’d like a lighter soup, you can use ground chicken or ground turkey (like I use in my ground turkey soup). Switch out the grains for bulgar or orzo instead of rice. Make it low-carb. Swap out the rice for cauliflower rice. If you choose to do this, only add the cauliflower at the last 10 minutes of cooking.
To store: Store the cooked and cooled soup and rice in separate airtight containers. Keep them in the fridge for up to 5 days. To freeze: Freeze the soup without the rice in an airtight container for up to 3 months. Let it thaw in the fridge overnight before reheating. To reheat: Dump the leftover soup in a pot and reheat over medium heat. Stir in the rice and heat until warmed through.
Frequently asked questions
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