Mouth-watering Stuffed Bell Pepper Soup is the simple, 30 minute unstuffed version of stuffed bell peppers. It's a low calorie, low carb soup loaded with bell peppers, lean beef, and rich tomato flavor. Serve with cooked rice or cauliflower rice. Includes Instant Pot and stove instructions.
If you love stuffed bell peppers but you don't love the work involved, this soup is a delicious and satisfying solution. Best part is, you can make stuffed pepper soup in the Instant Pot or on the stove. I've included both methods. I prefer to serve bell pepper soup with cauliflower rice instead of classic rice, but this recipe leaves room for either. Quinoa is an option too! If you're a bread lover, bell pepper soup and my French bread go hand in hand. Be sure to add my Chicken Vegetable Soup, Lasagna Soup, Minestrone, and Zuppa Toscana to your soup rotation.
Bell pepper soup ingredients
See printable recipe card below for quantities.
- olive oil - or preferred cooking oil
- onion - any color will work
- ground beef - I use 90% lean beef, but any will work
- bell peppers - green, orange, red, or yellow, or any combo
- canned crushed tomatoes - you can use diced tomatoes too
- tomato paste - I prefer this over tomato sauce because it's not seasoned
- Worcestershire sauce - adds distinct savoriness to the recipe
- seasonings - any preferred combo (I use Italian seasoning and red chili flakes)
- chicken broth - or other broth, or plain water
How to make stuffed pepper soup
You can make stuffed pepper soup in the Instant Pot or stove. I can promise delicious results, either way. See recipe card below for both methods.
- Saute onion and garlic.
- Add beef and saute until browned.
- Toss in bell peppers.
- Stir in remaining ingredients and simmer or pressure cook as instructed.
Ingredient substitutions
- rice - instead of the whole grain rice often used in stuffed bell pepper soup recipes, use quinoa or, for a low carb option, cauliflower rice.
- beef - instead of ground beef, use Italian sausage or a blend of both for added flavor.
- make it vegetarian - the beef can be replaced with a plant-based burger to make vegetarian stuffed pepper soup, or simply omit it.
- tomatoes - unseasoned canned crushed tomatoes are nice if you like to use your own seasonings, but any canned tomato product will work, seasoned or not.
- broth - I use chicken broth because it's mildly flavored and allows the other flavors to shine, whereas beef broth has bolder flavor and can overpower the recipe.
Equipment notes
pressure cooker method - I love pressure cooking this stuffed pepper soup recipe because I enjoy the convenience of quick, mostly hands-off cooking. As a result, it creates deepened flavors in a relatively short time frame. Use any size pressure cooker for this soup by scaling the ingredients. Always consult your owners manual for ingredient adjustments needed among different sizes; i.e., larger cookers require additional liquid.
stove method - Bell pepper soup can easily be made on the stove with a large stainless, cast iron, or aluminum soup pot with a lid. It will be as delicious as the pressure cooked version. It might take a little longer.
Food safety tips
- Do not use the same stirring utensil on your cooked food that was used to stir raw meat. Switch the utensil mid process.
- Wash hands after handling raw meat.
- Always use or freeze uncooked meat by the sell-by or use-by date.
- Don't leave food sitting out at room temperature for extended periods.
- Use oils with high smoking point to avoid harmful compounds
See more food safety guidelines here.
Stuffed Pepper Soup [Instant Pot or Stove]
Ingredients
- 2 Tbsp Olive Oil
- 1 large Onion, diced (about 2 cups)
- 3 Garlic Cloves, minced
- 1 lb. lean Ground Beef, or sausage or turkey
- 3 Bell Peppers (any colors), diced (about 3 cups)
- 1 28 oz can Crushed Tomatoes
- 3 oz Tomato Paste
- 1 Tbsp Worcestershire sauce
- 1 tsp Dried Italian Seasoning
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Crushed Red Pepper, maybe add another 1/4 tsp
- 4-6 cups Chicken Broth, or beef broth
- Cauliflower Rice or Whole Grain Rice, as needed for serving
Equipment
- stirring utensil
- can opener
Instructions
Instant Pot Stuffed Pepper Soup
- Select "Sauté" on the Instant Pot and heat OLIVE OIL.
- When the display reads "Hot", add ONION and GARLIC. Sauté until tender.
- Add BEEF and sauté until cooked through, stirring as needed. Drain excess fat, if needed.
- If any browned ingredients are stuck on the pot's surface, add a splash of broth and scrape them with a flat utensil to release them into the ingredients. This is called deglazing and it's "flavor gold".
- Press "Cancel" and stir in BELL PEPPERS, CRUSHED TOMATOES, TOMATO PASTE, WORCESTERSHIRE SAUCE, ITALIAN SEASONING, SALT, PEPPER, CRUSHED RED PEPPER, and CHICKEN BROTH.
- Secure the lid and turn pressure release valve to "Sealing". Select "Manual" or "Pressure Cook" and set the cooker on "High" pressure for 2 minutes (for softer bell peppers) or only 1 minute (for al dente bell peppers).
- At the end of the cook cycle, allow the pot to sit undisturbed for a 15-minute natural pressure release (NPR).
- Once all steam has released, open the lid and stir. Continue to serving instructions below.
Stove instructions for Stuffed Pepper Soup
- Heat soup pot over medium-high heat. Add ONION and GARLIC, sauté until tender.
- Add GROUND BEEF and sauté until cooked through, stirring as needed. Drain excess fat, if needed. Deglaze the pot with a little broth, if needed.
- Stir in BELL PEPPERS, CRUSHED TOMATOES, TOMATO PASTE, WORCESTERSHIRE SAUCE, ITALIAN SEASONING, SALT, PEPPER, CRUSHED RED PEPPER, and CHICKEN BROTH.
- Turn heat to medium-high, bringing soup just to a boil, stirring as needed.
- Turn heat to medium-low, cover, and simmer until until bell peppers become tender (about 20 min), stirring as needed.
Serving and Storage Instructions
- At first, the soup might seem like it has too much liquid, but this will balance out when you add cooked rice or cauliflower rice.
- Serve warm with a scoop of cauliflower rice or cooked rice.
- Store in an airtight container up to 5 days in the refrigerator and up to 90 days in the freezer (or longer if vacuum sealed).
Traci's Notes
- rice - instead of the whole grain rice often used in stuffed bell pepper soup recipes, use quinoa or, for a low carb option, cauliflower rice.
- beef - instead of ground beef, use Italian sausage or a blend of both for added flavor.
- make it vegetarian - the beef can be replaced with a plant-based burger to make vegetarian stuffed pepper soup, or simply omit it.
- tomatoes - unseasoned canned crushed tomatoes are nice if you like to use your own seasonings, but any canned tomato product will work, seasoned or not.
- broth - I use chicken broth because it's mildly flavored and allows the other flavors to shine, whereas beef broth has bolder flavor and can overpower the recipe.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Chef Mireille says
Love the food safety tips you included. I rarely see that kind of important information included in recipes. This soup is such a great idea and added the ingredients to this week's shopping list. Definitely making it this week.
Glad you enjoy the food safetey tips and sure hope you enjoy. Thanks!
Shadi Hasanzadenemati says
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Thanks Shadi! Glad to inspire it!
Andrea says
This is a hearty and comforting soup that sounds amazing!
Thanks so much, Andrea. Glad to hear it!
Toni says
Everyone at my house loved how comforting this is!! A new staple soup recipe at my house!
Amanda Wren-Grimwood says
It's definitely soup season now and I love all these flavours. Making this at the weekend as it looks delicious!
Yesss! So glad to hear it! Thanks and enjoy!
Jeff says
Stuffed pepper soup is wayyyy easier than stuffing peppers lol. So delicious too! It's THIS recipe from now on. Thanks KG!
Yay! Glad you think so ... Thank YOU!
Angela says
I love the cauliflower rice version of this since I try and eat grain free. So much flavor and filling for lunch all by itself.
Yay ... so glad to hear it, Angela! I just had this today for lunch, actually. Thanks!
Healing Tomato says
When the days get cold, this soup is going to come in very handy. It's looks so warm and inviting. I think I could easily eat 2 bowls.
Yesss! I always eat 2 bowls of stuffed pepper soup LOL!
Mindee Taylor says
Such a hearty and filling soup! Truly perfect for fall nights.
Thanks! Glad you're enjoying it!
Heather Perine says
I love stuffed peppers but man what a pain! This was easy and so delicious. Definitely will make again!
Yesssss! My feelings exactly LOL. So glad to hear it and thanks!
Rika says
This soup is so filling and comforting! It's so perfect soup for cold months.
Yayy Rika! So glad to hear it...thanks!