Hearty and oh so comforting, this easy stuffed pepper soup with rice is a satisfying meal-in-a-bowl, featuring plenty of vegetables and tons of protein. And, with a few simple steps, you’ll have a crowd-pleasing, make-ahead, hands-off comfort meal simmering away in the slow cooker or stovetop ready to be devoured!

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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Stuffed Pepper Soup, Simplified

I love making soups in the crockpot because they cook low and slow all day, which really lets the flavors deepen and meld together. This surprisingly fresh & simple slow cooker stuffed pepper soup is a particular favorite for my family because it’s easy to prep and full of the delicious flavors and textures of Italian stuffed peppers.

Just like this ultra-easy one-pot stuffed pepper casserole, it’s an easier but equally delicious take on the classic stuffed pepper. Ground beef adds a good dose of protein and makes this a recipe you’ll come back to time and time again.

I also boosted the wholesome nature of this recipe by upping the vegetables, and you could even add more if you want — I’ve added notes, below, on how to add even more veggies. I find soups are such an easy way to add in some hidden veggies, especially for picky eaters!

In addition to the protein and veggies, a handful of simple seasonings add so much flavor to this beef and vegetable soup, it will for sure become a crowd favorite! Let this recipe be your guide, and also feel free to switch things up, whether that’s swapping the meat, making it low carb, or adding or eliminating some spice – it’s such an easy and versatile recipe! 

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.
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 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 from My Kitchen

  • Low-Carb: 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.
  • Swap the Meat: Feel free to replace the ground beef with ground turkey, ground sausage, or your ground meat of choice. Ground turkey bumps up the protein even more!
  • Gluten-Free: Make sure to use gluten-free Worcestershire sauce. 
  • Less Spice: I love the extra flavor and spice the diced tomatoes with green chilis gives, but if you don’t want the extra spice, just use diced tomatoes.
Overhead view of a crockpot with a wooden spoon scooping out red pepper soup.

Key Ingredient Notes & Substitutions

  • Lean Ground Beef: Use whatever ground beef you prefer or have on hand, or swap in ground sausage, ground turkey, or ground chicken.
  • Bell Peppers: I used a mix of red and green peppers in this recipe, but you can use all red or all green peppers.
  • Tomato Sauce: I like to use tomato sauce because of the seasonings it already has, but you can use tomato paste instead. Mix 1 part tomato paste with 1 part water to equal 2 15-ounce cans tomato sauce. You may need to add some more seasoning to the soup to replace the missing seasoning from the tomato sauce.
  • White Rice: Since you cook the rice separately, you can use any rice you prefer; whether that’s instant rice, frozen microwaveable rice, leftover rice, or even brown rice.
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 (Slow Cooker + Stovetop!)

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: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
Hearty and oh so comforting, this easy stuffed pepper soup is a satisfying meal-in-a-bowl, featuring plenty of vegetables and tons of protein. Slow cooker or stovetop instructions included.
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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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