Stuffed Pepper Soup captures the classic flavors of stuffed peppers—ground beef, bell peppers, rice, and tomatoes—in a simple one-pot soup. Ready in about 35 minutes (no pre-cooking rice or peppers needed), this recipe serves six and works beautifully in a slow cooker. It’s ideal for weeknights when you want the comfort of stuffed peppers without the fuss, or when you need to use up extra bell peppers.
Traditional stuffed peppers are delicious, but they can be time-consuming. This soup delivers the same satisfying flavors in a fraction of the time, and the slow cooker can handle most of the work. You also don’t need to pre-cook the rice—just add it to the pot and let it cook in the broth for tender grains and melded flavors.
Serve this soup with skillet cornbread, crusty garlic bread, or a fresh salad to round out the meal. It’s a hearty, family-friendly option that reheats well for leftovers.
More Easy Soup Recipes
- Crack Chicken Noodle Soup – Everyone loves bacon and ranch flavors.
- Marry Me Chicken Soup – Creamy broth with sun-dried tomatoes.
- Cabbage Roll Soup – All the cabbage roll taste without the rolling.
- Santa Fe Soup – Southwestern-inspired with plenty of vegetables.
If you enjoy beef-based soups, try assembling a list of ground beef soup recipes you can pull together when you have a pound of ground beef on hand. They’re reliable weeknight winners.
See the recipe card below for full ingredient amounts and detailed instructions.
Ingredient Notes
- Bell peppers – Green peppers hold up well and lend a slightly tangy flavor; red, yellow, and orange peppers are sweeter. Use any mix you prefer.
- Ground beef – Lean ground beef works best; substitute ground turkey, chicken, or pork if desired. Italian sausage is a tasty alternative.
- Diced tomatoes – Use regular or fire-roasted diced tomatoes and do not drain them. Tomato sauce can be used in a pinch.
- Rice – Uncooked white rice yields the best texture in the slow cooker. Avoid minute or instant rice, which can become mushy.
- Broth – Beef broth adds richness, but beef stock or vegetable broth will also work.
- Spices – Thyme, salt, and black pepper provide a simple, classic seasoning. Swap in Italian seasoning if you prefer.
Follow the recipe card for exact measurements and step-by-step directions.
How To Make Bell Pepper Soup
- Heat olive oil over medium. Sauté diced onion until soft, then add garlic and thyme and cook one more minute. Transfer the onion mixture to the slow cooker. Brown the ground beef in the same pan, drain any excess fat, and add the beef to the slow cooker.
- Add diced tomatoes, bell peppers, beef broth, water, and tomato sauce to the crockpot. Stir to combine.
- Cook on low for 4 hours to allow flavors to meld and peppers to soften.
- Stir in uncooked white rice, mixing well to prevent clumps. Cook an additional 30 minutes, or add rice 30 minutes before serving. Season to taste with salt and pepper and serve warm.
Refer to the recipe card below for the complete ingredient list and exact measurements.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat on the stovetop or in the microwave until warmed through.
If preparing a large batch to eat later, cook and store the rice separately to avoid it becoming overly soft or mushy. Stir cooked rice into individual portions when reheating.
How To Freeze
Cool the soup completely and freeze in airtight containers for up to three months. Do not freeze with uncooked rice in the pot; add cooked rice when reheating. You can also freeze cooked rice separately for quick meal prep.
Best Bell Peppers To Use
Different pepper colors change the flavor and appearance of the soup. Green peppers offer a slightly sharper taste, while red, yellow, and orange peppers are sweeter and more vibrant.
A combination—such as two green peppers and one yellow or red—creates a balanced flavor and a colorful bowl. Use whichever colors you and your family prefer.
Frequently Asked Questions
Yes. This recipe works well with ground turkey, ground chicken, Italian sausage, or plant-based meat crumbles.
No. To make this on the stovetop, brown the beef and onions in a large pot, drain the fat, add the remaining ingredients (except rice), bring to a boil, then simmer for about 20 minutes. Add the rice and cook until tender, about 20 more minutes.
Recipe Tips & Tricks
- Simple swaps – Replace ground beef with turkey, chicken, or sausage. Use brown rice or cauliflower rice for a lower-carb option.
- Boost flavors – Try fire-roasted tomatoes or add a splash of Worcestershire sauce for extra depth. Swap thyme for an Italian seasoning blend if you prefer.
- Adjust consistency – Add extra tomato juice or broth if you like a thinner soup, especially when cooking rice in the pot.
- Different twists – Use an Instant Pot or pressure cooker to speed up the process. Add black beans and corn for a Southwest-style variation.
This crockpot stuffed bell pepper soup is a cozy, flavorful choice for chilly nights.
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Stuffed Bell Pepper Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic
- 2 teaspoons thyme
- 2 pounds ground beef
- 28 oz diced tomatoes
- 32 oz beef broth
- 15 ounces tomato sauce or tomato juice
- 2 cups water
- 3 bell peppers (2 green, 1 yellow)
- 2 cups white rice uncooked
Instructions
- In a saucepan, heat olive oil over medium heat. Cook the diced onion until soft. Add garlic and thyme and cook for one more minute. Transfer the mixture to the crockpot.
- In the same pan, brown the ground beef and drain excess fat if desired. Add the beef to the crockpot with the onions.
- Add diced tomatoes, beef broth, bell peppers, water, and tomato sauce. Stir to combine and cook on low for 4–6 hours.
- Stir in the uncooked rice and cook for an additional 30 minutes, or add the rice 30 minutes before serving. Season with salt and pepper to taste.
- Serve warm. If storing for later, cook rice separately and add when reheating to preserve texture.
Notes
- Simple swaps – Substitute ground turkey, sausage, or chicken for beef. Use brown rice with chicken broth or try cauliflower rice for a lighter option.
- Boost flavors – Use fire-roasted or seasoned diced tomatoes. Swap thyme for Italian seasoning and add a splash of Worcestershire sauce for depth.
- Adjust consistency – Add tomato juice or extra broth if you prefer a thinner soup, especially when cooking rice in the pot.
- Different twists – Use an Instant Pot or pressure cooker to speed up the process. Add black beans and corn for a Southwest variation.
Nutrition
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Calories: 352 kcal
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Carbohydrates: 32 g
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Protein: 17 g
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Fat: 17 g
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