Hearty Stuffed Pepper Soup (No-Fuss & Flavor-Packed!)

Created on August 23rd, 2025 at 10:04 am

Cozy up with this fall favorite in a bowl 🌶️

Looking for a comforting, healthy weeknight dinner that practically makes itself? This stuffed pepper soup is everything you love about classic stuffed peppers—without all the fuss. Packed with juicy ground beef, sweet bell peppers, and simmered in a savory tomato broth, this dish delivers that homestyle flavor in a warm, slurpable soup form. Whether you use the crockpot, instant pot, or stovetop, this easy recipe is perfect for meal prep or a cozy fall night. Plus, it’s packed with protein and fiber, making it a go-to for those seeking healthy crockpot or slow cooker soup recipes. Let’s get simmering!

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⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 37 minutes
• Total Time: 47 minutes
• Servings: 6

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📝 Ingredients List

• 1 tablespoon extra virgin olive oil
• 1 pound ground beef
• 1 cup diced onion
• ½ tablespoon minced garlic
• 2 cups diced red, orange, or yellow bell peppers
• 1 (14.5 oz) can petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 3 cups water
• 2 cups low sodium beef 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 (optional for heat)
• ⅔ cup long grain white rice
• Optional: Grated parmesan cheese + fresh parsley (for garnish)

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✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Can opener
• Mixing spoon
• Crockpot, Instant Pot, or Stove

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🥄 Step-by-Step Beginner-Friendly Instructions

Stovetop Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add ground beef. Cook for 10 minutes until browned and no longer pink.
3. Stir in onion and garlic. Sauté for 2 minutes until fragrant. 🧄
4. Add bell peppers, diced tomatoes, tomato sauce, water, broth, and all dried seasonings. Stir well.
5. Add rice and bay leaf. Cover and bring to a boil (about 10 minutes).
6. Once boiling, uncover and reduce heat to medium. Simmer for 2 minutes.
7. Remove from heat and let sit uncovered for 10 minutes. The rice will continue to cook.
8. Remove bay leaf. Serve hot, topped with parsley and parmesan if desired. 🧀🌿

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Instant Pot Instructions

1. Set to Sauté for 15 minutes. Heat olive oil for 3 minutes.
2. Add beef and cook for 10 minutes until browned.
3. Add onion and garlic. Sauté 2 more minutes.
4. Add remaining ingredients and stir well, scraping browned bits from the bottom.
5. Seal the lid. Set to High Pressure for 2 minutes.
6. After cooking, quick release the pressure. Remove bay leaf.
7. Serve immediately, garnished with parsley and parmesan.

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Crockpot Instructions

1. In a pan, heat olive oil and cook beef for 10 minutes. Add onion and garlic; sauté 2 minutes.
2. Transfer the mixture to your crockpot.
3. Add all remaining ingredients and stir well.
4. Cook on low for 6 hours or high for 4 hours.
5. Check rice doneness. Remove bay leaf before serving.

Optional: For firmer rice, cook rice separately and stir in just before serving.

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💡 Pro Tips

• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Add broth before reheating for best texture.
• Freezer-Friendly: Let soup cool completely, then freeze in single-serve containers.
• Low-Carb Option: Swap white rice with cauliflower rice (stir it in at the end to avoid overcooking).
• Serving Idea: Serve with crusty bread or a side salad for a filling meal.

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📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.