Stuffed Pepper Soup: Comfort in Every Spoonful

Stuffed Pepper Soup is a hearty, flavorful twist on the classic stuffed pepper dinner, all turned into a cozy, warming soup perfect for any day of the week. Whether you’re using a slow cooker, Instant Pot, or stovetop, this soup is packed with savory ground beef, vibrant peppers, and comforting rice, making it a simple yet satisfying meal the whole family will adore. It’s great for chilly nights, meal prep, or anytime you crave a bowl of comforting, healthy goodness.

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Why You’ll Love This Recipe:Stuffed Pepper Soup

A complete meal in one pot, easy to prepare and clean up.

Rich, savory flavors with just the right amount of spice and herbs.

Flexible cooking methods to fit your schedule slow cooker, Instant Pot, or stovetop.

Perfect balance of protein, veggies, and grains for a wholesome dinner.

Freezer-friendly and great for leftovers.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound ground beef (can substitute with ground chicken or venison if desired)
• 1 cup diced onion
• ½ tablespoon minced garlic
• 2 cups diced red, orange, or yellow bell peppers
• 14½ oz can petite diced tomatoes
• 15 oz can tomato sauce
• 3 cups water
• 2 cups low sodium beef broth (or chicken broth)
• ½ teaspoon dried parsley
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 bay leaf
• ¼ teaspoon red pepper flakes
• ⅔ cup long grain white rice

Instructions
Stovetop Method:

• Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned and no longer pink, about 10 minutes.
• Add onion and garlic; sauté for 2 minutes until fragrant.
• Stir in bell peppers, diced tomatoes, water, broth, spices, and rice.
• Cover and bring to a boil over high heat, stirring occasionally to avoid rice sticking (about 10 minutes).
• Remove lid, reduce heat to medium, and simmer uncovered for 2 minutes.
• Remove from heat and let sit uncovered for 10 minutes the rice will continue to absorb liquid.
• Remove bay leaf and serve with a sprinkle of Parmesan cheese and fresh parsley.
• Instant Pot Method:
• Set Instant Pot to Sauté for 15 minutes. Heat olive oil for 3 minutes.
• Add ground beef; brown for 10 minutes.
• Add garlic and onion; sauté for 2 minutes.
• Stir in remaining ingredients, ensuring to scrape browned bits from bottom.
• Seal lid; cook on high pressure for 2 minutes.
• Quick release pressure, remove bay leaf, and serve topped with Parmesan and parsley.

Slow Cooker Method:

Brown ground beef in olive oil over medium heat in a pan for 10 minutes.

Add garlic and onion; cook for 2 more minutes.

Transfer beef mixture to slow cooker.

Add the rest of the ingredients and stir well.

Cook on low for 6 hours or high for 4 hours (check rice doneness).

Remove bay leaf and serve with Parmesan cheese and fresh parsley.

Slow Cooker Tip: To avoid overcooked rice, reduce water by 1 cup and cook rice separately, stirring in just before serving.

Storage and Serving Tips

• Store leftovers in an airtight container for up to 4 days refrigerated.
• Freeze portions for up to 3 months; thaw before reheating.
• Add extra broth when reheating if you prefer a soupier consistency.
• Garnish with freshly chopped parsley and freshly grated Parmesan cheese.
• Serve with crusty bread or a green salad for a full meal.

Variations and Add-Ons

• Substitute ground beef with ground chicken or venison for a leaner or richer flavor.
• Add extra bell pepper colors for a vibrant look.
• Spice it up with more red pepper flakes or a dash of hot sauce.
• Mix in chopped zucchini or carrots for extra veggies.

Cultural Note

This soup is inspired by the iconic stuffed bell pepper dish. Turning those ingredients into a soup creates a comforting, flexible meal that holds all the classic flavors with a fun and convenient twist that suits busy lifestyles perfectly