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This is the best easy and healthy stuffed pepper soup recipe! It comes together fast and can be made either on the stovetop or in the Crockpot. A family favorite.

Easy Stuffed Pepper Soup Recipe

This easy stuffed pepper soup comes together quickly and uses everyday ingredients. All your favorite stuffed pepper flavors in a warm and hearty soup!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 332 kcal
Author Natasha Bull


  • 1/2 medium onion chopped
  • 1 tablespoon olive oil
  • 3/4 cup uncooked rice 
  • 1.5 pounds extra lean (95% lean) ground beef
  • 1 red bell pepper chopped finely
  • 1 green bell pepper chopped finely
  • 1 (13.5 fluid ounce) can tomato sauce
  • 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)
  • 4 cups chicken broth
  • 3 cloves garlic minced
  • 3 dashes Italian seasoning
  • 1 teaspoon paprika
  • Salt & pepper to taste


  1. Start by cooking the rice according to package directions. If you have already cooked rice on hand, save it for later in the recipe.
  2. Add the oil and onion to a large soup pot and sauté for 5-7 minutes (ok if it browns slightly - that'll give the soup more flavor). To save time, I chop the peppers while the onions are cooking. 
  3. Add the ground beef to the pot and cook it for 5 minutes, using a spoon to stir/break up the beef as it cooks. If the beef is particularly fatty (it shouldn't be if you bought extra lean), drain most of the excess grease before proceeding to the next step.
  4. Add in the peppers, tomato sauce, diced tomatoes, chicken broth, garlic, Italian seasoning, and paprika. Increase the heat to high and bring it to a gentle boil. Once boiling, reduce heat and let the soup simmer for 15 minutes.
  5. Add the cooked rice to the pot and continue to cook the soup for another 10-15 minutes. This will helped thicken the broth a bit and infuse more flavor into the soup. Season as needed with salt & pepper. 

Recipe Notes

  • You can use regular diced tomatoes if you wish, but the fire-roasted ones give it extra flavor. 
  • I used jasmine rice in this recipe. Feel free to swap with another rice e.g. brown rice. 
  • Freezing and leftovers: If you plan on freezing the soup or eating most of it as leftovers, I suggest not adding the rice until you're warming it up again. It'll either go mushy or soak up most of the broth.
  • Crockpot version: You can definitely make this stuffed pepper soup in a slow cooker. Brown the beef first, and then transfer it to your Crockpot, along with everything except for the rice and salt & pepper. Cook on low for 6-8 hours or on high for 3-4 hours. About 20-30 minutes prior to serving, add the rice. Stir it every now and then so it doesn't stick to the bottom of the Crockpot.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Facts
Easy Stuffed Pepper Soup Recipe
Amount Per Serving
Calories 332 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 70mg23%
Sodium 1190mg52%
Potassium 865mg25%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 8g9%
Protein 29g58%
Vitamin A 1672IU33%
Vitamin C 60mg73%
Calcium 89mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.