This classic and cozy Stuffed Pepper Soup has both stove top and slow cooker instructions and is so easy to make! It’s gloriously gluten-free and meal prep friendly.
This is easily one of my husband’s favorite recipes of mine and makes a repeat appearance around here in chilly winter months!
It’s positively fantastic the next day so I’ll often meal prep the soup so we can have it for speedy lunches or dinners throughout the week.
This is our T-REX version but I have two delicious varieties of this scrumptious stuffed pepper soup!
Looking for my famous vegetarian version?
Q: Which bell pepper is best for soup?
Green bell peppers have the best flavor for stuffed pepper soup. Adding some red bell pepper adds a touch of sweetness.
I will often use a combination of both red and green bell peppers for my soup or use all green peppers if that’s all I have on hand. In place of red bell pepper you can also use yellow or orange bell peppers which also have a similar sweetness.
Q: Can I use something other than beef for stuffed pepper soup?
Stuffed pepper soup is typically made with ground beef. I typically pick up a local grass-fed variety when I make mine. Want to lighten things up? Try it with ground turkey! It’s also fantastic with red lentils instead of meat if you’re looking for a vegetarian option. My Vegetarian Stuffed Pepper Soup Recipe can be made on the stove or in the crock-pot.
Soup Ingredients
Here’s what you’ll need to make this scrumptious stuffed pepper soup!
- 1 pound ground beef
- 1 cup uncooked rice (I like to use jasmine or basmati)
- 1 green bell pepper
- 1 red bell pepper
- 1 medium yellow onion
- 1 jalapeño (optional)
- 2 cloves garlic
- 2 teaspoons avocado oil or olive oil
- 4 cups vegetable broth
- 14.5 ounces canned crushed fire roasted diced tomatoes
- 14.5 ounces canned tomato sauce
- 1 teaspoon salt-free Italian blend seasoning (I looove Mrs. Dash)
- 1/2 teaspoons garlic powder
- 1/4-1/2 teaspoon dried oregano (I like using dried oregano leaves)
- 1/4-1/2 teaspoons crushed red pepper flakes
- salt and pepper to taste
As written, this soup is gluten-free and dairy-free.
Toppings for Stuffed Pepper Soup
This soup is so good on it’s own that it doesn’t need toppings, but it’s still fun to customize your bowl with your favorites!
A must for me is a big dollop of sour cream on top. I love the contrast of the cool, tangy sour cream with the piping hot, slightly spicy soup. Fresh basil or parsley adds a burst of color and flavor.
If you’re into having an assortment of textures in each spoonful, you can add extra chopped peppers and/or tomatoes to the soup before serving. It makes a beautiful garnish and adds a fun crunch! Fritos are also pretty amazing on top if you’re a fan.
The leftovers are fantastic and even more flavorful than the first day! I always look forward to having a bowl of leftover stuffed pepper soup for lunch the following day and will typically pack Paul a bowl to take to work in his electric lunch box which is basically just a mini desktop crock-pot. So handy!
Q: What goes well with stuffed pepper soup?
Need some serving suggestions? I’ve got you! Since this soup is pretty much a meal all on its own, you can serve it up on it’s own or add a side dish.
A crusty baguette for tearing and dunking into the soup is always a tasty option, or you could make my Easy Homemade Cornbread. For a side salad option, my Simple Side Salad Recipe is a great one to whip up alongside your soup. Roasted veggies (like broccoli, cauliflower, or brussels sprouts) are another tasty and healthy option!
Stuffed Pepper Soup
Ingredients
- 1 cup uncooked rice (I like to use jasmine or basmati)
- 1 pound ground beef
- 1 green bell pepper
- 1 red bell pepper
- 1 medium yellow onion
- 1 jalapeño (optional)
- 2 cloves garlic
- 2 tsp avocado oil or olive oil
- 4 cups vegetable broth
- 1 (14.5 oz) can crushed fire roasted diced tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 tsp salt-free Italian blend seasoning I looove Mrs. Dash
- ½ tsp garlic powder
- ¼-½ tsp dried oregano I like using dried oregano leaves
- ¼-½ tsp red pepper flakes
- salt and pepper to taste (approx ½-¾ tsp each)
- fresh chopped parsley (optional garnish)
Instructions
- Cook rice via package directions for your preferred method: stovetop, rice cooker, instant pot, etc… Set aside to add to soup at the end.
- Next prep and dice the vegetables. Peel and mince garlic.
- Add 1-2 teaspoons of oil and add onion, bell peppers, and jalapeno. Cook until tender, approx. 5 minutes.
- Add garlic and spices and cook for another minute until fragrant, stirring frequently.
- Next add broth, crushed red tomatoes, tomato sauce, and cooked ground beef. Stir well and bring heat to boil. Then cover and reduce heat to simmer.
- Allow soup to simmer for 15-20 minutes, or until flavors have intensified. Add rice and stir to mix.
- Taste the soup, then adjust thickness to taste, adding a little more broth or tomato sauce to thin the soup if you prefer. Taste again and re-season to taste. Easy peasy! The recipe above is how we make it since we love the soup thick like a stew/casserole.
- Spoon into bowls and garnish with all your favorite toppings (sour cream is my favorite). Leftovers are FANTASTIC and even more flavorful than the first day so I always plan for having a day or two of leftover soup.
SLOW COOKER INSTRUCTIONS
- Cook rice via package instructions using preferred method (stove top, instant pot, rice cooker) then refrigerate. We will stir into the soup at the end before serving.
- Cook ground beef until browned and crumbled. Drain.
- Add all the ingredients (except the rice) into the slow cooker. Cover and set to high for 3-4 hours or low for 6-8 hours.
- Ready to eat? Swirl in the cooked rice, portion into bowls and dive in! Enjoy!
Notes
Nutrition
If you get a chance to try this stuffed pepper soup, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Delicious! My entire family loved this hearty recipe.
Thank you Ashley! Happy to hear it!
We loved how hearty and comforting this is. I will definitely make it again!
Easy and delicious. Can’t wait to make this again.