Description
A hearty and comforting Stuffed Pepper Soup that delivers all the flavors of classic stuffed peppers in a warm, delicious soup. Made with ground beef, bell peppers, tomatoes, rice, and a blend of Italian herbs, this recipe offers multiple cooking methods including stovetop, Instant Pot, and slow cooker for flexibility. Perfect for a satisfying weeknight meal with a rich tomato and beef broth base.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 cup diced onion
- 1/2 tablespoon minced garlic
- 2 cups diced red, orange, or yellow bell peppers
- 14.5 oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1/4 teaspoon red pepper flakes
- 2/3 cup long grain white rice
Instructions
- Brown the Beef: In a large pot or using the Instant Pot sauté function or on a pan for slow cooker prep, heat olive oil over medium heat. Add the ground beef and cook for about 10 minutes until browned and no longer pink, breaking it up as it cooks.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the browned beef. Sauté for about 2 minutes until fragrant and slightly softened.
- Add Remaining Ingredients: Add diced bell peppers, canned diced tomatoes, tomato sauce, water, beef broth, dried parsley, basil, oregano, black pepper, bay leaf, red pepper flakes, and rice. Stir everything together well.
- Stovetop Cooking: Cover the pot and increase heat to high to bring the soup to a boil, stirring every few minutes to prevent rice from sticking, about 10 minutes. Then remove the cover, reduce heat to medium, and cook uncovered for 2 minutes. Remove from heat and let sit uncovered for 10 minutes to allow rice to finish cooking.
- Instant Pot Cooking: After adding ingredients and stirring well (scraping bottom to avoid burn), seal the lid and set the Instant Pot to High Pressure for 2 minutes. It will take 8-10 minutes to come to pressure. Once done, perform a quick pressure release.
- Slow Cooker Cooking: Transfer browned beef, onion, and garlic mixture to the slow cooker. Add all remaining ingredients, stir to combine. Cook low for 6 hours or high for 4 hours, watching rice doneness. Optionally, reduce water by 1 cup and cook rice separately to avoid overcooking, then stir cooked rice in at the end.
- Finish and Serve: Remove the bay leaf. Serve the soup hot topped with freshly grated Parmesan cheese and chopped fresh parsley for garnish.
Notes
- The rice absorbs much of the broth during cooking. Add extra broth or water when reheating leftovers if you prefer a thinner, brothier soup.
- To prevent rice from overcooking in the slow cooker, reduce water by 1 cup and cook rice separately to stir in after slow cooking.
- Feel free to adjust red pepper flakes for spiciness according to taste.
- Fresh Parmesan and parsley garnish enhance flavor and presentation but are optional.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Soup
- Method: Stovetop, Instant Pot, Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
Keywords: Stuffed Pepper Soup, Stuffed Pepper Soup Recipe, Best Stuffed Pepper Soup, Easy Stuffed Pepper Soup, Healthy Stuffed Pepper Soup, How to Make Stuffed Pepper Soup, Ground Beef Stuffed Pepper Soup, Tomato Stuffed Pepper Soup, Homemade Stuffed Pepper Soup, Comfort Food Stuffed Pepper Soup, One Pot Stuffed Pepper Soup