This easy stuffed pepper soup delivers all the cozy flavors of classic stuffed peppers without the multi-step prep. With hearty ground beef, green and red bell peppers, and rice; it’s easy to make it in the crockpot for hands-off cooking, or on the stovetop in about 30 minutes!

Overhead shot of a bowl of red pepper soup topped with a mound of white rice.

5 star review

“Such a family friendly recipe, enjoyed by my kids (4 and 7) AND the adults!! Will be making again!!”

– Jillian
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My Favorite Way to Make Stuffed Bell Pepper Soup

Okaaaaay, this stuffed pepper soup tastes nearly identical to my famous beef and rice stuffed peppers, but skips the multi-step prep of cooking the filling, stuffing them, and baking them off in a casserole dish. And even though, it’s easier, we’ve still got plenty of flavor coming from browning ground beef with onions, simmering in a tomato broth with bell peppers and Italian seasoning, and adding cooked rice at the very end so it doesn’t turn mushy.

For method, you have two options: slow cooker for hands-off cooking, or stovetop in about 30-minutes. The slow cooker version develops slightly deeper flavor as the peppers and beef simmer for hours, while the stovetop version is faster and more weeknight-friendly, so it’s really up to you!

Serve this soup with a dollop of sour cream, or a piece of crusty bread, or just straight-up since it really is a full meal in itself. Leftovers actually improve as the flavors meld in the fridge, making this a great make-ahead meal for busy weeknights. And if you love this style of hearty beef and veggie soup, my slow cooker taco soup is a Tex-Mex twist you’ll want to try next!

Welcome to My Kitchen, Let’s Make Stuffed Pepper Soup with Rice

Jump to Recipe Instructions
Overhead view of the following ingredients: raw ground beef, rice, onion, oil, broth, salt, spices, tomato sauce, red and green peppers, and diced canned tomatoes.
Gather ingredients.
Overhead shot of a skillet with cooked diced onions.
Sautee onions.
Overhead shot of a skillet with cooked diced onions, raw ground beef, salt, and spices.
Add ground beef with salt and Italian seasoning. Cook.
Overhead shot of a slow cooker with cooked ground beef, chopped bell peppers, diced tomatoes, and tomato sauce. Broth is being poured into the slow cooker.
Add beef mixture & remaining ingredients (minus the rice) to crockpot.
Overhead shot of a red colored soup in a slow cooker. Cooked with rice has been added to the mix.
Once cooked, add the rice and stir.
Overhead shot of a white bowl of a red colored soup with ground meat and rice with a silver spoon sticking out. The bowl is surrounded by a striped tea towel, a small bowl with chopped parsley, a small bowl with spices, and another bowl of soup.
Adjust seasoning and enjoy!
Overhead view of a crockpot with a wooden spoon scooping out red pepper soup.
Overhead shot of a white bowl of a red colored soup with ground meat and rice with hands around it. The bowl is surrounded by a striped tea towel, a small bowl with chopped parsley, a small bowl with spices, and another bowl of soup.

Testing Notes for Crockpot Stuffed Pepper Soup

  • I sometimes make a lower carb version of this soup by substituting frozen cauliflower rice for the white rice. Defrost the cauliflower rice first, then add at the end for a few minutes to warm through. Note: If you leave it to cook too long, it will dissolve.
  • Be sure to use diced tomatoes with green chilis (Rotel) for the right balance of heat! The recipe was developed for Rotel’s mild kick, which adds about as much warmth as a pinch of red pepper flakes. Plain diced tomatoes work too but you’ll lose the subtle warmth that makes this taste like stuffed peppers.
  • Mix red and green bell peppers for the truest stuffed pepper flavor! Green peppers add the slightly grassy, classic stuffed-pepper note while red peppers bring sweetness that balances the acid in the tomatoes.
  • Don’t skip the Worcestershire sauce! It’s only 1 teaspoon but adds the deep, savory umami that makes the soup taste cooked-all-day even on the stovetop.
Overhead shot of a white bowl of a red colored soup with ground meat and rice. The bowl is surrounded by a striped tea towel, a small bowl with chopped parsley, a small bowl with spices, and another bowl of soup.
Overhead shot of a bowl of red pepper soup topped with a mound of white rice.
5 stars (6 ratings)

Easy Stuffed Pepper Soup (with Rice)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Hearty stuffed pepper soup with ground beef, bell peppers, rice, and tomato broth. Easy slow cooker or stovetop dinner the whole family will love.
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Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, small diced
  • 1 ½ pounds lean ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 4 cups (32-ounces) beef broth
  • 2 (15-ounce) cans tomato sauce
  • 2 (10-ounce) cans diced tomatoes with green chilies (such as Rotel)
  • 1 teaspoon Worcestershire sauce

To Add at the End

  • 2 cups cooked white rice

Equipment

Instructions 

Crockpot Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the onion along with a pinch of salt and cook until just softened, about 3 minutes, stirring occasionally.
  • Add the ground beef, sprinkle with the salt and Italian seasoning, and stir to break apart into small pieces. Cook until the beef is lightly browned and cooked through, about 5 minutes.
  • Carefully transfer the beef mixture to a 6-quart slow cooker. Add the bell pepper, broth, tomato sauce, diced tomatoes, and Worcestershire sauce, stirring to combine.
  • Cover and cook on high for 4-6 hours or low for 6-8, or until the peppers are tender.
  • Uncover and stir in the cooked rice. Taste and adjust seasoning as desired.

Stovetop Instructions

  • Heat the olive oil in a large heavy-bottom pot such as a Dutch oven over medium heat. Add the onion along with a pinch of salt and cook until just softened, about 3 minutes, stirring occasionally.
  • Add the ground beef, sprinkle with the salt and Italian seasoning, and stir to break apart into small pieces. Cook until the beef is lightly browned and cooked through, about 5 minutes.
  • Add the bell pepper, broth, tomato sauce, diced tomatoes, and Worcestershire sauce, stirring to combine.
  • Cover, bring to a rolling boil, then reduce to a low simmer. Cook, covered, until the peppers are tender, about 25-30 minutes, stirring occasionally.
  • Uncover and stir in the cooked rice. Taste and adjust seasoning as desired.

Notes

  • Gluten-Free: Be sure to use gluten-free Worcestershire for gluten-free diet.
Course: dinner, Soup
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 266kcal, Carbohydrates: 20g, Protein: 28g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 720mg, Potassium: 621mg, Fiber: 6g, Sugar: 3g, Vitamin A: 966IU, Vitamin C: 59mg, Calcium: 38mg, Iron: 3mg
Nutrition disclaimer
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