If you love the classic taste of stuffed peppers, but want something simpler and cozier, this Stuffed Pepper Soup is the perfect recipe!
This one-pot soup combines tender bell peppers, juicy ground beef, and tomatoes in a rich, savory broth, bringing you all the flavors of traditional stuffed peppers—but in a warm and comforting bowl! The peppers add a mild sweetness, while the tomatoes and beef create a deeply satisfying flavor.
Whether you’re looking for a quick weeknight dinner or a comforting meal for chilly nights, this Stuffed Pepper Soup is easy to make, full of flavor, and guaranteed to be a family favorite!
Ingredients
- 1 pound extra-lean ground beef, browned and drained
- 2 cans (10-3/4 ounces) tomato soup
- 1 can (14 to 15 ounces) diced tomatoes, undrained
- 2 cups broth (chicken, beef or vegetable)
- 2 bell peppers chopped (I used one green and one red)
- 1 medium onion, chopped
- 1 tablespoon Italian Seasoning
- 1 package (5 to 6 ounces) Spanish rice mix, uncooked
- Grated Parmesan cheese for serving, if desired
Instructions
1 ) Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.)
2 ) Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
3 ) Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.)
4 ) Stir the cooked rice mixture into the soup and cook on low for 30 minutes more to blend flavors.
5 ) Serve with Parmesan cheese sprinkled on top if desired.
- SHOP ON AMAZON:
- All-Clad Hard-Anodized Nonstick Fry Pan
- AmazonBasics Pre-Seasoned
- Aluminum Nonstick Frying Pan
Pro Tips for the Best Stuffed Pepper Soup
- Use a Variety of Bell Peppers – Red, yellow, and green peppers add depth of flavor and color.
- Brown the Beef First – This creates a rich, caramelized base for extra flavor.
- Use Fire-Roasted Tomatoes – They add a smoky depth that enhances the soup.
- Simmer for Better Flavor – Letting the soup cook for at least 30 minutes allows the flavors to meld beautifully.
- Customize Your Rice – Stir in white rice, brown rice, or cauliflower rice for different textures.
(FAQ) About Stuffed Pepper Soup
1. What kind of rice works best in stuffed pepper soup?
- Long-grain white rice, brown rice, or cauliflower rice all work well, depending on preference.
2. Can I make this soup in a slow cooker?
- Yes! Cook on LOW for 6-8 hours or HIGH for 3-4 hours, adding cooked rice at the end.
3. Can I use ground turkey instead of beef?
- Absolutely! Ground turkey or chicken are great lean protein alternatives.
4. Can I make this soup ahead of time?
- Yes! It tastes even better the next day. Store in the fridge for up to 4 days.
5. Can I freeze stuffed pepper soup?
- Yes! Freeze without the rice for up to 3 months. Add fresh rice when reheating.
6. How do I thicken the soup?
- Let it simmer longer, or stir in a cornstarch slurry for a thicker texture.
7. Can I make this soup vegetarian?
- Yes! Swap the beef for lentils or mushrooms and use vegetable broth.
8. How do I make it spicy?
- Add red pepper flakes, cayenne, or diced jalapeños for extra heat.
9. What’s the best way to reheat leftovers?
- Reheat on the stovetop over low heat, adding a little broth or water if needed.
10. Can I add cheese?
- Yes! Topping with shredded cheddar or parmesan adds delicious richness.
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