The Best Stuffed Pepper Soup

a pot of stuffed pepper soup

The Best Stuffed Pepper Soup ~ I’m craving comfy soups right now, and this one has all my favorite stuffed pepper flavors in one delicious slurp-able pot ~ with easy low carb, Whole 30, and Paleo options! This delicious meal can be ready in under an hour.

A large stock pot of stuffed pepper soup with ladle

Stuffed pepper lovers, listen up! This soup combines all the elements of great stuffed peppers ~ without the pesky stuffing and baking.

Stuffed peppers are one of my personal favorite comfort foods, and I can honestly say that I enjoy the soup even more than actual stuffed peppers. It’s lighter, more piquant, and the peppers stay colorful and crunchy. I’ve got some tips and tricks to making this one of the best soups you’ve ever had.

The nice thing about this soup recipe is that it can easily accommodate so many special diets~

  • it’s naturally gluten free
  • without the rice it’s low carb
  • it’s also Keto if you omit the rice and stick to lower carb green peppers
  • Whole 30, & Paleo if you leave out the rice and cheese
  • it’s also low calorie without the rice and cheese
  • Non red meat eaters can substitute ground chicken or turkey for the ground beef
  • Vegetarians and vegans might try some of the good vegan ‘meat’ crumbles on the market, Trader Joe’s makes a couple of great ones.

stuffed pepper soup in white mugs

To make this soup ahead ~

Making this soup ahead is actually my preferred method, it allows the flavors in the broth to develop.

  • Go through step 3 and then cool the soup and refrigerate. This can be done up to 2 days in advance.
  • When you’re ready to reheat the soup, add the peppers and simmer for a few minutes until they’re tender, they don’t take long. (I like them with a little bit of bite left.)
  • Be sure to taste the soup before serving to adjust the seasonings.

Make this soup low carb, whole 30 and paleo ~

  • Leave out the rice, (or rice and cheese) there is plenty going on in this delicious soup, you won’t miss it. Add some extra meat and peppers if you like to make up for the bulk of the rice.
  • Try this with low carb cauliflower rice!
  • Shredded cabbage would be a nice addition.
  • Be sure you use your favorite no-sugar-added tomato products.

stuffed pepper soup in a large stock pot

This stuffed pepper soup can be made in the slow cooker

  • The soup will work great in a slow cooker, but I do like to brown my meat and onions first. Don’t add the peppers until the last hour or they’ll over cook.
  • Add the rice in at the very last minute before serving, or serve it on the side, so people can add it to their bowls separately.

Can you make this soup in the Instant Pot?

  • This is a quick cooking soup so there is no need for pressure cooking, however you can make it in your Instant Pot using the sauté setting, following the recipe as written.
  • You can also use the Instant Pot slow cook setting. Brown the meat and onions on sauté, and then switch to the slow cook mode.
  • I like to cook soups like this in the IP because the keep warm setting is so useful. It’s perfect if you’re feeding a game day crowd, people can help themselves.  The Instant Pot tempered glass lid is perfect for this.

A large stock pot of stuffed pepper soup with ladle

Tips for making the BEST Stuffed Pepper Soup

  • Don’t add water to your soup. Use stock, use tomatoes, use tomato sauce, but water brings nothing to the table.
  • If possible, make the base of the soup, up to step 3 in the recipe, the day before. The flavors will deepen. The next day finish with the peppers and serve with the rice.
  • Taste the soup and be sure to add enough salt and pepper. My secret weapon is a couple of teaspoons of Sherry vinegar, the little bit of piquant flavor is perfect in this soup. You might also try Worcestershire sauce, or some vinegar based hot sauce if you like things spicy. (Many recipes call for brown sugar, I don’t find that necessary, but you might try it if it appeals to you.)
  • I add the peppers in at almost the last minute, I give them just enough time to take the raw edge off, but still remain bright and firm. This makes ALL the difference.
  • Never add rice directly to your soup unless you plan to serve right away, and don’t anticipate leftovers. The rice will absorb too much broth if it sits for long. I recommend adding it to each serving individually. Spoon some in a cup or bowl, then top off with the soup.

stuffed pepper soup in white mugs

This stuffed pepper soup freezes beautifully!

  • Remember, don’t add the rice to soup before freezing, add that after thawing and reheating, when you’re ready to serve.

stuffed pepper soup in white mugs with spoons

The best rice for stuffed peppers and stuffed pepper soup

  • Long grain rice is best for this dish ~ I like jasmine or basmati. Avoid instant rice, which has no flavor and will fall apart.
  • Quinoa would work well in this soup too.

Feeding kids?

  • Kids love the combination of rice and ground beef  in this soup. Use the more sweet red, orange, and yellow peppers to entice kids to love their veggies…green peppers are the most bitter, plus…they’re green 😉

stuffed pepper soup in a white mug

I’m pretty passionate about peppers here at tvfgi ~

a pot of stuffed pepper soup
4.58 from 21 votes

The BEST Stuffed Pepper Soup

The Best Stuffed Pepper Soup ~ I’m craving comfy soups right now, and this one has all my favorite stuffed pepper flavors in delicious slurp-able pot ~ omitting the rice makes it a low carb, Whole 30, and Paleo option!  This easy meal can be ready in well under an hour.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Yield 10 servings
Calories 205kcal
Author Sue Moran


  • a stock pot


  • 1 1/4 lb ground beef (80-85 % lean)
  • olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 15 ounce can of beef broth
  • 15 ounce can of petite cut diced tomatoes
  • 17 ounces tomato sauce (I use Pomi)
  • 1 tsp Italian herbs
  • 1 bundle fresh sage and oregano OPTIONAL
  • 1 tsp paprika (use hot smoked if you like...I do!)
  • 2 tsp Sherry vinegar
  • salt and black pepper to taste
  • 2 large bell peppers, seeded and diced (I like to use multi colors for a beautiful effect in the soup)
  • 2 cups cooked long grain rice


  • chopped parsley
  • grated Parmesan cheese


  • Brown the beef in a large heavy bottomed soup pot. Add a touch of olive oil if your meat is very lean. Break up the beat as you brown. Remove to a bowl.
  • Add the onions to the same pan, and saute for about 10 minutes until aren't looking to brown them. Add the garlic and saute a minute or so more.
  • Add the beef back into the pot, along with the broth, tomatoes, and tomato sauce. Give everything a good stir. Add the dried herbs, the fresh herbs, tied in a little bundle (if using) paprika, vinegar, and salt and pepper to taste. Bring up to a simmer, then cover and simmer on low for about 30 minutes.
  • Remove the bundle of fresh herbs, it's done its job. Add the peppers and continue to simmer for a few more minutes, just until the peppers begin to soften. Serve the soup in bowls with the rice. Garnish with parsley and lots of Parmesan cheese.


Serving: 1cup | Calories: 205kcal | Carbohydrates: 18g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 426mg | Potassium: 619mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1045IU | Vitamin C: 39mg | Calcium: 42mg | Iron: 3mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

stuffed pepper soup pin



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    Leave a Reply

    Please rate this recipe!

  • Reply
    March 17, 2021 at 7:12 am

    4 stars
    I think orzo would also be great in this!

  • Reply
    September 22, 2020 at 10:36 am

    I am making this soup for the first time and does italian herbs = herbes de provence?

    • Reply
      September 22, 2020 at 12:40 pm

      Italian herbs come packaged in the spice section, keep an eye out for them, they’re generally a mix of thyme, rosemary, basil, etc. Herbes de Provence is a French blend, and quite different.

      • Reply
        September 27, 2020 at 12:46 pm

        5 stars
        Thanks, Sue. I actually used Italian seasoning and smoked paprika. The soup is so so so good! Thanks for the great recipe

  • Reply
    Felicia MacDonald
    March 15, 2020 at 2:46 pm

    5 stars
    This soup was soooo delicious. I had mine with the rice, but my son had his with couscous. This will certainly become one of our go to soups. Yum!

  • Reply
    January 19, 2020 at 5:45 pm

    5 stars
    Thanks Sue for another winning recipe for the family! Having the time to prep this a day ahead brought out the depth and all of the flavours, as you suggested and promised in the recipe! This recipe does not disappoint and has the capacity to be varied (as you suggest) to be cooked in different methods and to suit lots of different tastes, diets and whims! Following the healthy themes from your recent post (10x Heart Healthy Recipes to lower Cholesterol) next time I’ll add Beans (red kidney or chickpeas etc), mushrooms and perhaps nuts for further texture, flavour and body (not that it needs more body). Another superb family meal recipe and hearty fare for Winter!

  • Reply
    December 29, 2019 at 9:13 am

    5 stars
    I love making soup and had to try this one ! This soup is excellent! My husband and I ate this for a week. Definitely on the top of the list. I hope others will try it too, you will be so glad you did! Thanks SUE!

  • Reply
    October 27, 2019 at 12:26 pm

    5 stars
    This soup is simmering on the stove now and can’t wait to finish it up for dinner tomorrow. We love stuffed peppers so this is a great alternative for the fall chill and bringing in the last peppers from the garden. Thanks for another great recipe?.

  • Reply
    lynda cline
    October 18, 2019 at 8:35 am

    5 stars
    This soup is delicious and very easy to prepare. I highly suggest you add it to your “recipe book”

  • Reply
    Scarlet at Family Focus Blog
    October 12, 2019 at 12:16 pm

    This sounds and looks like the best stuffed pepper soup. I love stuffed peppers but I don’t often make them. This looks easier and even more satisfying! Thanks for the new family dinner idea!

  • Reply
    October 11, 2019 at 1:20 pm

    When I first read the title of this soup I had reservations. But, having read the recipe I think it sounds lovely. It will go on the menu very soon before the heat of Summer arrives. It’s like a meal in a bowl. Thanks Sue, glad I read through the recipe!! :))

  • Reply
    Tricia B
    October 11, 2019 at 7:00 am

    5 stars
    My husband would LOVE this soup! He adores peppers and ground beef. Pinned 🙂

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