Stuffed Pepper Soup
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With a delicious combination of ground beef, bell peppers, tomatoes, and rice, this hearty Stuffed Pepper Soup is packed with all the classic flavors of traditional stuffed peppers but requires just a fraction of the time and work—and it’s all made in one pot!
One of my favorite things to do is to reimagine a classic dish in a fun new way, like my Chicken Parmesan Burgers, Marry Me Chicken Dip, and Buffalo Egg Rolls. Not only do I enjoy the challenge, but it often results in a delicious recipe that’s easier and quicker to make than its traditional counterpart!
That brings me to stuffed bell peppers! While oh-so-tasty, they’re a bit labor intensive.
Stuffed bell pepper soup, however, is a convenient one pot meal perfect for busy weeknights! Just like my One Pot Lasagna Soup, it’s still cozy with all the warmth and comfort of Italian food.
Why You’ll Love this recipe
- One-Pot Wonder: Less work, less time, and less cleanup than traditional stuffed peppers!
- Jam-Packed With Nutrients: If we’re talking nutrition, this easy stuffed pepper soup recipe has it all: protein, fiber, and fresh vegetables.
- Diet Friendly: Whether you’re looking for a vegan stuffed pepper soup or a low-carb stuffed pepper soup, this recipe can easily be adjusted to fit any diet.
- Cozy Family Meal: This soup is full of comforting, familiar Italian flavors that both adults and kids equally enjoy.
Ingredients You Will Need
- Ground Beef or Turkey (or a mix of both): Beef gives a deeper, heartier flavor, while turkey keeps it leaner and lighter. A mix provides balance.
- Bell peppers: I like a nice combo of green and red for some sweetness, earthiness, and a pop of color.
- Diced Tomatoes: Forms the bulk of the broth and adds some chunky texture.
- Tomato Paste: Intensifies the tomato flavor with a rich sweetness and helps thicken the broth.
- Vegetable Broth: Adds moisture and enhances the depth of flavor.
- Rice (White or Brown): A traditional ingredient in stuffed peppers! In the soup, it takes on the flavor of the broth and helps thicken the soup and add texture. White rice cooks faster and is softer, while brown rice brings a slightly nutty chewiness and extra fiber.
- Soy Sauce (optional): Enhances the meaty flavor and adds depth.
Additions & Substitutions
- Cauliflower Rice: Use in place of white or brown rice to keep this soup low-carb. You can also use quinoa!
- Flavor Enhancers: Try adding a teaspoon each of garlic powder, onion powder, and umami seasoning.
- Vegetables: If you’re looking for some extra veggies, zucchini and mushrooms would be great options to throw in. If using mushrooms, I suggest dicing them small and cooking them with the ground beef.
- Garnish: Shredded cheese (cheddar or a Mexican blend are my favorites) and fresh parsley are the perfect finishers.
- Chicken broth: Can be used in place of the vegetable broth if that’s what you have! Beef broth works too.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
How To make Stuffed Pepper Soup
Step 1: Cook the meat and vegetables. Heat olive oil in pot. Once hot, add ground beef or turkey and cook until browned. Then add veggies and cook until softened.
Step 2: Make the soup base. Stir in the tomato paste and cook until darkened in color. Add the diced tomatoes, broth, seasoning, and soy sauce (if using).
Step 3: Prepare the rice. Cook the rice according to the package instructions, then add to soup.
Step 4: Garnish and serve. Serve the soup warm, topped with shredded cheese and chopped parsley.
Tips & Tricks
- Flavor Boosts: For even more flavor, add 1 tsp garlic powder, onion powder, or umami seasoning.
- Sear the Meat: For maximum flavor and minimum wrist pain, use a Meat Masher and follow the instructions in my How To Brown Ground Beef post.
Recipe Variations
- Slow Cooker Stuffed Pepper Soup: To make stuffed bell pepper soup in a slow cooker, brown the meat first on the stovetop, then transfer it along with the remaining ingredients (except the rice) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cooked rice in the last 30 minutes.
- Vegan Stuffed Pepper Soup: Replace the meat with your plant protein of choice (I would suggest Beyond Meat, lentils, mushrooms, or a combo) and exclude the cheese when topping. If you’re looking for other vegetarian variations of Stuffed Peppers, try my Vegetarian Stuffed Peppers recipe.
Recipe FAQ’s
Yes! The rice can be cooked directly in the soup, but it will absorb some of the broth. Have 1-2 extra cups of broth ready in case you need to adjust the consistency. If using brown rice, note that it may require additional cooking time and a bit more broth.
I love a side of crusty bread and Olive Oil Bread Dip! You can also serve alongside a salad, like this Little Gem Salad or this Chopped Vegetable Salad.
If your soup is thicker than you’d like, simply add extra broth or water until you reach your desired consistency.
Sure! Stir in a little heavy cream or Greek yogurt for a creamy twist.
To store, refrigerate soup in an airtight container for up to 4 days. Microwave or reheat the soup in a saucepan. You can also freeze the soup in portions for up to 3 months and thaw overnight before reheating.
More soup Recipes You’ll Love
- Mushroom And Wild Rice Soup
- Roasted Vegetable Soup
- Vegetable Orzo Soup
- Roasted Corn Chowder
- Broccoli Feta Soup
If you tried this Stuffed Pepper Soup or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Stuffed Pepper Soup
Equipment
Ingredients
- 1 tablespoon olive oil divided
- 1 pound ground beef or turkey (or a mix)
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 6 ounces tomato paste
- 28 ounces diced tomatoes
- 2-4 cups vegetable broth (start with 2 cups and adjust as needed)
- 1/4 cup fresh parsley chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika optional for smoky flavor
- 1 tablespoon soy sauce optional for depth of flavor
- 1 cup rice (white or brown) uncooked
- salt and pepper to taste
Toppings
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- fresh parsley chopped
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat. Once hot, add the ground beef or turkey. Let it sit, undisturbed, for 4-5 minutes on one side to brown. Flip, and brown the other side for 4-5 minutes, then use a meat masher or spoon to break up the meat. Season with about 1/4 tsp each of salt and pepper.1 pound ground beef or turkey (or a mix), 1 tablespoon olive oil
- Add the diced onions, red bell pepper, green bell pepper, and garlic to the pot. Stir occasionally and cook until the vegetables soften and the meat is fully browned, about 5-6 minutes. (Cover the pot briefly to speed up the softening process, if desired.) If there is excess fat from the meat, drain it before proceeding.1 medium onion, 2 cloves garlic, 1 red bell pepper, 1 green bell pepper
- Stir in the tomato paste and cook for 2-3 minutes, stirring occasionally, until the paste darkens slightly in color.6 ounces tomato paste
- Add the diced tomatoes, 2 cups of vegetable broth, parsley, oregano, basil, paprika (if using) and soy sauce (if using). Season with additional salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally. If you want a thinner consistency, add up to 2 more cups of broth as it cooks.28 ounces diced tomatoes, 2-4 cups vegetable broth (start with 2 cups and adjust as needed), 1/4 cup fresh parsley, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon smoked paprika, 1 tablespoon soy sauce, salt and pepper
- While the soup simmers, cook the rice according to the package instructions.1 cup rice (white or brown)
- Once the soup is done simmering, stir in your desired amount of cooked rice. If the soup thickened too much, add additional broth to adjust the consistency.(*Note: If you plan to store leftovers, keep the rice separate, only adding to individual portions, to avoid it soaking up all the broth.)
- Serve the soup warm, topped with shredded cheese and chopped parsley.1/2 cup shredded cheese (cheddar, mozzarella, or your choice), fresh parsley
Notes
- Sear The Meat: For perfectly cooked ground beef, follow the instructions in my How To Brown Ground Beef post.
- Rice Cooking Option: The rice can be cooked directly in the soup, but it will absorb some of the broth. Have 1-2 extra cups of broth ready in case you need to adjust the consistency.
- Flavor Boosts: For even more flavor, add 1 tsp garlic powder, onion powder, or Trader Joe’s umami seasoning.
