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close-up of a ladle of stuffed pepper soup in a pot

Easy Stuffed Pepper Soup

This easy stuffed pepper soup recipe uses everyday ingredients and is simple to make on the stove or in your slow cooker! Get all your favorite stuffed pepper flavors in a warm and hearty soup with minimal effort.
Course Soup
Cuisine American
Keyword stuffed bell pepper soup, stuffed pepper soup recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 331kcal


  • 3/4 cup uncooked rice 
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 1.5 pounds lean ground beef
  • 3 cloves garlic minced
  • 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
  • 1/4 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • Salt & pepper to taste


  • Start by cooking the rice according to package directions. If you have already cooked rice on hand, save it for later in the recipe.
  • While the rice is cooking, 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. 
  • 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 lean), drain most of the excess grease before proceeding to the next step.
  • Stir in the garlic and cook for about a minute.
  • Add in the peppers, tomato sauce, diced tomatoes, chicken broth, 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.
  • Add the cooked rice to the pot and continue to cook the soup for another 10 minutes or so. This will helped thicken the broth a bit and infuse more flavor into the soup. Season as needed with salt & pepper. 


  • 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 or any variety of long grain white 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 cooked rice.
  • Check out the Instant Pot version.
  • 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.


Calories: 331kcal | Carbohydrates: 32g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1190mg | Potassium: 860mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1669IU | Vitamin C: 60mg | Calcium: 84mg | Iron: 5mg