The Ultimate Easy Copycat Culver’s Stuffed Pepper Soup Recipe

This Easy Copycat Culver’s Stuffed Pepper Soup captures the savory, comforting essence of the restaurant classic with tender bell peppers, juicy ground beef, and a rich tomato-based broth. It is a hearty, one-pot meal that delivers all the flavors of a traditional stuffed pepper without the tedious prep work.

Warm up your winter nights with a bowl of The Ultimate Easy Copycat Culver’s Stuffed Pepper Soup Recipe, the ultimate set-it-and-forget-it comfort meal.

This hearty recipe packs all the classic flavors of traditional stuffed peppers—savory ground beef, tender rice, and vibrant bell peppers—into a rich, tomato-based broth without the hassle of stuffing and baking.

Simply toss your ingredients into the crockpot and let them simmer to perfection, resulting in a cozy, nutritious dinner that’s sure to satisfy the whole family.

Why You Will Love This Recipe!

• One-Pot Perfection: No need to stuff individual peppers—just chop, simmer, and serve.
• Authentic Restaurant Flavor: The perfect balance of tangy tomato and savory beef broth.
• Meal-Prep Friendly: This soup actually tastes better the next day as the flavors meld.
• Budget-Friendly: Uses simple pantry staples like rice, canned tomatoes, and ground beef.
• Customizable Heat: Easily adjust the sweetness or spice to match your family’s preference.

Culver’s Stuffed Pepper Soup Ingredients

• Lean ground beef: Savory protein base that makes the soup hearty
• Onion: Adds mild sweetness and classic aromatic flavor
• Garlic: Brings bold, savory depth and rich aroma
• Green bell peppers: Crisp, slightly bitter peppers for classic flavor
• Red bell pepper: Sweet, colorful pepper that balances the dish
• Crushed tomatoes: Creates a rich, chunky tomato soup base
• Tomato sauce: Adds smooth texture and deep tomato flavor
• Beef broth: Enhances savory richness and overall soup depth
• Cooked rice: Makes the soup filling and comforting
• Worcestershire sauce: Adds umami depth with slightly tangy notes
• Italian seasoning: Classic herb blend for balanced savory flavor
• Paprika: Adds subtle warmth and gentle smoky sweetness
• Salt and pepper: Essential seasonings to enhance all flavors

How To Make Culver’s Stuffed Pepper Soup

Step 1: Add the browned beef, onion, garlic, chopped peppers, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and seasonings to your slow cooker.

Step 2: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the peppers are tender.

Step 3: Stir in the cooked rice about 20 minutes before serving to prevent it from becoming mushy.

Step 4: Taste and adjust seasoning as needed before serving.

Copycat Culver’s Stuffed Pepper Soup Recipe Tips

• Brown the beef first to add depth of flavor and prevent excess grease in the soup.
• Cut peppers into even pieces so they cook evenly and stay tender, not mushy.
• Use cooked rice, not raw, and add it near the end to avoid overcooking.
• Adjust thickness easily by adding extra broth if you prefer a thinner soup.
• Season gradually and taste at the end, as flavors intensify while slow cooking.
• Swap proteins if needed, ground turkey or chicken work great as lighter options.
• Add cheese at serving time for a melty, classic stuffed pepper finish.
• Make it ahead, this soup tastes even better the next day after flavors meld.

Storing Instructions

• Refrigerator: Let the soup cool for 20–30 minutes before transferring it to an airtight container. Store in the fridge for up to 4 days and reheat before serving.
• Freezer: Cool the soup completely and pour into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months and thaw in the fridge before reheating.
• Reheating: Reheat on the stove over medium heat or in the microwave until hot, stirring occasionally. Add a little water or broth if the soup has thickened in storage.

Copycat Culver’s Stuffed Pepper Soup Recipe Faqs

Can I use different types of ground meat? Yes! Ground beef is classic, but you can substitute ground turkey, chicken, or sausage for a lighter or different flavor.

Can I make this soup in advance? Absolutely. It tastes even better the next day. Store in the fridge for 3–4 days or freeze for 2–3 months.

Can I use fresh peppers instead of canned? Yes, fresh bell peppers work great. Just chop them and add them to the slow cooker at the same stage as the recipe calls for canned peppers.

Can I make this soup low-carb or keto-friendly? Yes. Simply skip the rice or pasta and add extra vegetables like zucchini or cauliflower.

How do I thicken the soup if it’s too watery? Mix 1–2 tablespoons of cornstarch or flour with cold water and stir into the soup. Cook for 10–15 minutes until it thickens.

Can I use pre-cooked rice or pasta? Yes, but add them near the end of cooking (last 15–20 minutes) to prevent them from becoming mushy.

Can I double the recipe? Yes, just make sure your slow cooker is large enough to handle the extra volume and adjust the cooking time slightly if needed.

Can I make this soup spicy? Absolutely! Add crushed red pepper flakes, cayenne, or a diced jalapeño for heat.

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