18 Delicious Stuffed Pepper Soup Recipes Hearty

Variety is the spice of life, and when it comes to comfort food, stuffed pepper soup is a game-changer. Perfect for those chilly evenings or when you’re craving something hearty and satisfying, these 18 recipes are sure to delight. From classic takes to creative twists, there’s a bowl for every taste. Let’s dive into these delicious options that promise to warm your soul and fill your belly!

Classic Stuffed Pepper Soup

Remember those chilly evenings when all you craved was something hearty and comforting? That’s exactly how I felt last week, which led me to whip up a batch of this Classic Stuffed Pepper Soup. It’s like all the flavors of stuffed peppers, but in a spoonable, soul-warming form.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (I prefer 85% lean for more flavor)
• 1 medium onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 3 cups beef broth (low sodium preferred, adjust salt to taste)
• 1 cup cooked rice (white or brown, your choice)
• 1 tsp dried oregano
• 1/2 tsp black pepper (adjust to taste)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground beef to the pot, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Tip: Drain excess fat if desired, but a little adds flavor.
3. Stir in diced onion and green bell pepper. Cook until vegetables soften, about 5 minutes.
4. Add minced garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Pour in diced tomatoes, tomato sauce, and beef broth. Stir to combine.
6. Season with oregano, black pepper, and salt. Bring to a boil, then reduce heat to low. Simmer for 20 minutes to meld flavors. Tip: Taste and adjust seasoning halfway through.
7. Stir in cooked rice and simmer for an additional 5 minutes until heated through.

What I love most about this soup is how the rice soaks up all the savory broth, making every spoonful a perfect bite. Serve it with a sprinkle of shredded cheese on top or a side of crusty bread for dipping.

Vegetarian Stuffed Pepper Soup

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Vegetarian Stuffed Pepper Soup is a bowl of comfort that doesn’t skimp on flavor. I remember whipping this up on a lazy Sunday, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 bell peppers, diced (any color, but I love the sweetness of red)
• 3 cloves garlic, minced
• 1 cup uncooked rice (white or brown, adjust cooking time accordingly)
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (adds a nice depth)
• Salt and pepper to taste
• 1 cup shredded cheese (optional, for topping)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and bell peppers, sautéing until soft, about 5 minutes. Tip: Don’t rush this step; caramelizing the veggies brings out their natural sweetness.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add uncooked rice, diced tomatoes with their juice, vegetable broth, oregano, and smoked paprika. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes (or until rice is tender). Tip: If using brown rice, you may need to add an extra 10-15 minutes and a bit more broth.
6. Season with salt and pepper to taste. Tip: Taste as you go; the broth’s saltiness can vary.
7. Serve hot, topped with shredded cheese if desired.

Brimming with the essence of classic stuffed peppers, this soup is wonderfully hearty with a slight smokiness from the paprika. Try serving it with a slice of crusty bread for dipping, or over a bed of greens for a lighter meal.

Spicy Stuffed Pepper Soup

Zesty flavors and a comforting warmth define this Spicy Stuffed Pepper Soup, a dish that brings back memories of my grandma’s kitchen where the aroma of simmering peppers and spices filled the air. It’s my go-to recipe when I crave something hearty yet easy to whip up on a busy weeknight.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (substitute with turkey for a lighter version)
• 1 onion, diced
• 3 bell peppers, diced (mix colors for visual appeal)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice depth)
• 4 cups beef broth (low sodium preferred)
• 1 cup cooked rice (white or brown, adjust to preference)
• 1 tsp cumin (adjust to taste)
• 1/2 tsp chili powder (or more for extra heat)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Drain excess fat for a lighter soup.
3. Stir in diced onion and bell peppers, cooking until softened, about 5 minutes.
4. Add minced garlic and cook for 30 seconds until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
5. Pour in diced tomatoes and beef broth, bringing the mixture to a boil.
6. Reduce heat to low, stir in cooked rice, cumin, and chili powder. Simmer for 15 minutes. Tip: Taste and adjust seasoning before serving.
7. Season with salt and pepper to finish.

Final thoughts: This soup boasts a rich, savory flavor with a kick of spice, and the rice adds a satisfying texture. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Slow Cooker Stuffed Pepper Soup

Remember those chilly evenings when all you craved was something hearty and comforting? That’s exactly what inspired me to whip up this Slow Cooker Stuffed Pepper Soup. It’s like all the flavors of your favorite stuffed peppers, but in a spoonable, soul-warming form.

Ingredients

• 1 lb ground beef (or turkey for a lighter version)
• 1 large onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced (or 1 tbsp pre-minced)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 2 cups beef broth (low sodium preferred)
• 1 cup cooked rice (white or brown, your choice)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste (start with 1/2 tsp each)

Instructions

1. In a large skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
2. Transfer the browned beef to your slow cooker. Tip: For extra flavor, you can deglaze the skillet with a bit of broth and add those tasty bits to the slow cooker.
3. Add the diced onion, green and red bell peppers, and minced garlic to the slow cooker.
4. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
5. Season with oregano, basil, salt, and pepper. Give it another good stir.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: The longer it cooks, the more the flavors meld together.
7. About 30 minutes before serving, stir in the cooked rice. Tip: Adding the rice towards the end prevents it from getting too mushy.
8. Taste and adjust seasoning if necessary before serving.

Zesty and vibrant, this soup is a bowlful of comfort with the perfect balance of savory and sweet from the bell peppers. Serve it with a sprinkle of shredded cheese and a side of crusty bread for dipping, and you’ve got a meal that’ll have everyone asking for seconds.

Beef and Rice Stuffed Pepper Soup

Craving something hearty yet easy to whip up on a busy weeknight? I stumbled upon this Beef and Rice Stuffed Pepper Soup recipe during one of those evenings when I wanted all the flavors of stuffed peppers but in a comforting, spoonable form. It’s become a staple in my house, especially during the cooler months.

Ingredients

• 1 lb ground beef (I prefer 85% lean for more flavor)
• 1 cup uncooked white rice (or brown rice for a healthier twist)
• 1 large onion, diced (yellow or white works best)
• 3 bell peppers, diced (mix colors for a vibrant soup)
• 4 cups beef broth (low sodium to control saltiness)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted add a nice depth)
• 2 tbsp tomato paste (for that rich, concentrated flavor)
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• 1 tsp dried oregano (rub between fingers to release oils)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)

Instructions

1. In a large pot over medium heat, brown the ground beef, breaking it into small pieces with a spoon, about 5-7 minutes. Drain excess fat if desired.
2. Add the diced onion and bell peppers to the pot. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Stir in the garlic powder, dried oregano, salt, and pepper. Cook for 1 minute until fragrant.
4. Add the uncooked rice, beef broth, diced tomatoes with their juice, and tomato paste. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Stir occasionally to prevent sticking.
6. Once the rice is cooked, taste and adjust seasoning with more salt and pepper if needed.

Kind of magical how this soup brings together the essence of stuffed peppers with minimal effort, right? The rice absorbs all the savory flavors, making each spoonful a delightful mix of textures. Serve it with a sprinkle of shredded cheese on top or a side of crusty bread for dipping.

Quinoa Stuffed Pepper Soup

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Quinoa Stuffed Pepper Soup is a twist on the classic stuffed peppers. I remember whipping this up on a lazy Sunday, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 lb ground turkey (or beef for a richer flavor)
• 3 bell peppers, diced (mix colors for visual appeal)
• 1 cup quinoa, rinsed
• 4 cups chicken broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp paprika (smoked paprika adds depth)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Stir in diced bell peppers and cook for another 3 minutes until slightly softened.
5. Add rinsed quinoa, chicken broth, diced tomatoes, and paprika. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until quinoa is tender.
7. Season with salt and pepper, adjusting to taste.
8. Ladle soup into bowls, top with shredded cheese, and garnish with cilantro if desired.

Warm and comforting, this soup boasts a delightful texture from the quinoa and melted cheese. Serve it with a side of crusty bread for dipping, and watch it disappear before your eyes.

Mexican Stuffed Pepper Soup

This Mexican Stuffed Pepper Soup is a hearty, flavorful dish that brings all the beloved flavors of stuffed peppers into a comforting bowl. I first stumbled upon this recipe during a chilly evening when I was craving something warm and satisfying, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (substitute with ground turkey for a lighter version)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 bell peppers, diced (any color, but I love the sweetness of red peppers)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 2 cups beef broth (adjust to taste)
• 1 cup cooked rice (white or brown, your choice)
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar or Mexican blend works great)
• Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spoon as it cooks.
3. Stir in diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
4. Add diced bell peppers and cook for another 2 minutes, just until they start to soften.
5. Pour in diced tomatoes, tomato sauce, and beef broth, stirring to combine.
6. Season with chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
7. Stir in cooked rice and simmer for an additional 5 minutes.
8. Ladle the soup into bowls, top with shredded cheese, and garnish with fresh cilantro if desired.

Kick back and enjoy this soup’s rich, savory flavors with a hint of spice, perfect for those cozy nights in. The melted cheese on top adds a creamy texture that contrasts beautifully with the tender vegetables and hearty rice. Serve it with a side of crusty bread for dipping, and you’ve got yourself a meal that’s sure to impress.

Turkey Stuffed Pepper Soup

Every time I think about comfort food, my mind instantly goes to soups. There’s something incredibly soothing about a warm bowl of soup, especially when it’s packed with flavors and textures that remind you of home. This Turkey Stuffed Pepper Soup is my take on a classic, combining the heartiness of stuffed peppers with the comfort of a soup, perfect for those days when you need a little extra warmth.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground turkey (for a leaner option)
• 1 cup diced onion (yellow or white for sweetness)
• 1 cup diced green bell pepper (adds a slight crunch)
• 1 cup diced red bell pepper (for color and sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups chicken broth (low sodium recommended)
• 1 can (14.5 oz) diced tomatoes (undrained for more flavor)
• 1 cup cooked rice (white or brown, your choice)
• 1 tsp dried oregano (or Italian seasoning for more depth)
• Salt and pepper to taste (start with 1/2 tsp each)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in diced onion, green and red bell peppers, and minced garlic. Cook until vegetables are softened, about 5 minutes. Tip: Sautéing the veggies first enhances their flavors.
4. Pour in chicken broth and diced tomatoes with their juices. Bring to a boil, then reduce heat to simmer for 15 minutes. Tip: Simmering helps meld the flavors together.
5. Add cooked rice and dried oregano, stirring to combine. Season with salt and pepper, then simmer for an additional 5 minutes.

Combining the savory turkey with the sweetness of bell peppers and the tanginess of tomatoes creates a symphony of flavors in every spoonful. Serve this soup with a sprinkle of fresh parsley or a dollop of sour cream for an extra layer of flavor. It’s a versatile dish that’s as satisfying as it is simple to make.

Low-Carb Stuffed Pepper Soup

Last week, I found myself craving the hearty flavors of stuffed peppers but wanted something lighter and easier to whip up on a busy weeknight. That’s when this Low-Carb Stuffed Pepper Soup came to the rescue, blending all the beloved flavors into a comforting bowl.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (substitute with turkey for a lighter version)
• 1 medium onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups beef broth (low-sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 cup cauliflower rice (fresh or frozen)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground beef to the pot, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes.
3. Stir in diced onion and green bell pepper. Cook until vegetables are softened, about 5 minutes.
4. Add minced garlic, cooking for 1 minute until fragrant.
5. Pour in beef broth and diced tomatoes with their juices. Stir to combine.
6. Season with dried oregano, salt, and black pepper. Bring to a boil, then reduce heat to simmer for 15 minutes.
7. Add cauliflower rice, simmering for an additional 5 minutes until tender.
8. Tip: For a thicker soup, let it simmer uncovered for a few extra minutes.
9. Tip: Garnish with shredded cheese or fresh herbs for extra flavor.
10. Tip: This soup tastes even better the next day as the flavors meld together.

You’ll love how this soup captures the essence of stuffed peppers with every spoonful, offering a satisfying texture and rich flavor. Try serving it with a dollop of sour cream or a side of crusty bread for dipping.

Instant Pot Stuffed Pepper Soup

This Instant Pot Stuffed Pepper Soup is my go-to comfort food when I’m craving something hearty yet easy to whip up. The other day, after a long hike, I came home starving and this soup saved the day—ready in under 30 minutes!

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (substitute with turkey for a lighter version)
• 1 medium onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced (adjust to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 2 cups beef broth (low sodium preferred)
• 1 cup long-grain white rice, uncooked
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
3. Stir in the onion and bell pepper, cooking until softened, about 3 minutes.
4. Add the garlic and cook for another 30 seconds, just until fragrant.
5. Pour in the diced tomatoes, tomato sauce, and beef broth, stirring to combine.
6. Add the rice, oregano, basil, salt, and pepper, giving everything a good stir.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 5 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
9. Stir the soup well, then taste and adjust seasoning if necessary.
10. Serve hot, garnished with shredded cheddar cheese and fresh parsley.

For a fun twist, try serving this soup in hollowed-out bell peppers or with a side of crusty bread for dipping. The rice absorbs all the flavors beautifully, making every spoonful a delightful mix of textures and tastes.

Cheesy Stuffed Pepper Soup

Very few dishes manage to comfort the soul quite like a bowl of Cheesy Stuffed Pepper Soup. It’s a recipe that reminds me of my grandma’s kitchen, where the aroma of bell peppers and melted cheese would fill the air, promising a meal that’s both hearty and heartwarming.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (substitute with turkey for a lighter version)
• 1 medium onion, diced (about 1 cup)
• 2 bell peppers, diced (any color, but red adds sweetness)
• 3 cloves garlic, minced (adjust to taste)
• 4 cups beef broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup cooked rice (white or brown, your choice)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese (plus more for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in diced onion and bell peppers, cooking until softened, about 5 minutes.
4. Add minced garlic and cook for 1 minute, until fragrant.
5. Pour in beef broth and diced tomatoes, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to simmer for 15 minutes.
7. Add cooked rice, oregano, basil, salt, and pepper, stirring well.
8. Simmer for an additional 5 minutes to allow flavors to meld.
9. Remove from heat and stir in shredded cheddar cheese until melted.

Kindly note how the cheese melts into the soup, creating a creamy texture that complements the tender vegetables and beef. Serve it with a sprinkle of extra cheese on top and a side of crusty bread for dipping, making every spoonful a delightful experience.

Tomato Basil Stuffed Pepper Soup

Craving something that’s both comforting and a bit fancy? I’ve been there, especially on those evenings when I want to feel like I’ve put in the effort without actually spending hours in the kitchen. That’s how this Tomato Basil Stuffed Pepper Soup came to be—a cozy yet elegant twist on stuffed peppers that’s perfect for any night of the week.

Ingredients

• 4 large bell peppers, any color (halved and seeds removed)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 lb ground beef (or turkey for a lighter version)
• 1 cup cooked rice (white or brown)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup beef broth (adjust to taste)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 cup shredded mozzarella cheese (for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the pepper halves in a single layer.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon as it cooks, about 7-10 minutes. Tip: Drain excess fat if necessary for a lighter soup.
4. Stir in the cooked rice, diced tomatoes, beef broth, basil, salt, and pepper. Simmer for 5 minutes to let the flavors meld.
5. Arrange the pepper halves in the prepared baking dish. Spoon the beef and rice mixture into each pepper half, dividing evenly.
6. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil, sprinkle with mozzarella cheese, and bake uncovered for another 10 minutes, or until the cheese is bubbly and slightly golden.
7. Let the stuffed peppers cool for 5 minutes before serving. Tip: They’re easier to handle and the flavors settle beautifully.

Mmm, the aroma of baked peppers and melted cheese is irresistible! The peppers soften just enough to cradle the savory filling, while the fresh basil adds a bright note. Serve this soup with a side of crusty bread to soak up every last bit of the delicious juices.

Chicken Stuffed Pepper Soup

On a chilly evening like this, there’s nothing more comforting than a bowl of hearty soup that reminds me of my grandma’s cooking. Chicken Stuffed Pepper Soup is my go-to recipe when I crave something flavorful yet easy to make, blending the best of stuffed peppers into a spoonable delight.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground chicken (for a leaner option)
• 1 cup diced onions (yellow or white work best)
• 1 cup diced green bell peppers (adds a slight crunch)
• 1 cup diced red bell peppers (for sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 4 cups chicken broth (low sodium recommended)
• 1 can (14.5 oz) diced tomatoes (undrained for more flavor)
• 1 cup cooked rice (white or brown, your choice)
• 1 tsp dried oregano (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in onions, green and red bell peppers, and garlic. Cook until vegetables are softened, about 5 minutes. Tip: Sautéing the veggies first brings out their natural sweetness.
4. Pour in chicken broth and diced tomatoes, including the juice. Bring to a boil, then reduce heat to simmer for 15 minutes. Tip: Simmering helps meld the flavors together.
5. Add cooked rice, oregano, salt, and black pepper. Stir well and simmer for another 5 minutes. Tip: Taste and adjust seasoning before serving.

Hearty and vibrant, this soup is a bowl full of comfort with the perfect balance of savory chicken and sweet peppers. Serve it with a sprinkle of fresh parsley or a dollop of sour cream for an extra touch of richness.

Barley Stuffed Pepper Soup

Finally, a soup that combines the heartiness of stuffed peppers with the comfort of a warm bowl of soup. I stumbled upon this idea one chilly evening when I craved the flavors of my grandma’s stuffed peppers but wanted something a bit lighter and easier to whip up. This Barley Stuffed Pepper Soup is the perfect solution, packed with all the familiar flavors but in a comforting, spoonable form.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (substitute with turkey for a lighter version)
• 1 large onion, diced
• 2 bell peppers, diced (any color works, but I love the sweetness of red)
• 3 cloves garlic, minced
• 1 cup barley (pearl barley works best for its quick cooking time)
• 4 cups beef broth (vegetable broth for a vegetarian option)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat if desired for a leaner soup.
3. Stir in diced onion and bell peppers, cooking until softened, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
4. Add barley, beef broth, diced tomatoes with their juice, oregano, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until barley is tender. Tip: Stir occasionally to prevent sticking.
6. Taste and adjust seasoning with more salt and pepper if needed. Tip: Let the soup sit for 5 minutes off the heat before serving to allow flavors to meld.

This soup is wonderfully hearty with a slight chew from the barley, and the flavors are deeply comforting with a hint of sweetness from the peppers. Serve it with a sprinkle of fresh parsley or a dollop of sour cream for an extra touch of richness.

Lentil Stuffed Pepper Soup

Wondering what to do with those leftover lentils and bell peppers sitting in your fridge? I was in the same boat last week, which led me to whip up this comforting Lentil Stuffed Pepper Soup. It’s a hearty, flavorful twist on the classic stuffed peppers, perfect for those evenings when you crave something warm and satisfying without too much fuss.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 bell peppers, diced (any color, but I love the sweetness of red ones)
• 3 cloves garlic, minced
• 1 cup dried lentils, rinsed (no need to soak)
• 4 cups vegetable broth (adjust saltiness to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp smoked paprika (for that deep, smoky flavor)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1/2 cup cooked rice (optional, for extra heartiness)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and bell peppers. Cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Add rinsed lentils, vegetable broth, diced tomatoes with their juice, and smoked paprika. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. Season with salt and pepper. If using, stir in cooked rice and heat through for about 2 minutes.
7. Garnish with fresh parsley before serving.

One spoonful of this soup and you’ll be greeted with the tender lentils and peppers swimming in a rich, smoky broth. It’s even better the next day, making it a perfect make-ahead meal for busy weeks. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a simple yet satisfying dinner.

Creamy Stuffed Pepper Soup

Very few dishes bring me as much comfort as a bowl of creamy stuffed pepper soup, especially on those chilly evenings when all I want is something hearty and satisfying. It’s like a hug in a bowl, combining all the flavors of classic stuffed peppers but in a spoonable, creamy form that’s perfect for any night of the week.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (for a lighter version, use ground turkey)
• 1 medium onion, diced (about 1 cup)
• 2 bell peppers, diced (any color, but red adds sweetness)
• 3 cloves garlic, minced
• 4 cups beef broth (low sodium preferred, adjust salt to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup cooked rice (white or brown, leftovers work great)
• 1/2 cup heavy cream (for a lighter option, half-and-half)
• 1 tsp paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Drain excess fat if desired for a leaner soup.
3. Stir in diced onion and bell peppers, cooking until softened, about 5 minutes. Tip: Letting the veggies sweat first builds flavor.
4. Add minced garlic, paprika, and oregano, stirring for about 30 seconds until fragrant.
5. Pour in beef broth and diced tomatoes, bringing the mixture to a boil. Then, reduce heat to simmer for 15 minutes. Tip: Simmering melds the flavors beautifully.
6. Stir in cooked rice and heavy cream, heating through for about 5 minutes. Adjust seasoning with salt and pepper.

So creamy and rich, this soup is a delightful twist on the classic stuffed pepper. Serve it with a sprinkle of fresh herbs or a dollop of sour cream for an extra touch of indulgence.

Paleo Stuffed Pepper Soup

Many evenings, I find myself craving something hearty yet healthy, and that’s when this Paleo Stuffed Pepper Soup comes to mind. It’s a twist on the classic stuffed peppers, but in a comforting soup form that’s perfect for any night of the week.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (preferably grass-fed)
• 1 medium onion, diced (about 1 cup)
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no salt added preferred)
• 4 cups beef broth (homemade or low-sodium)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste (start with 1/2 tsp salt)
• 2 cups cauliflower rice (fresh or frozen)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: For extra flavor, let the beef get a slight crust before stirring.
3. Add diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in minced garlic for the last 30 seconds to avoid burning.
4. Pour in diced tomatoes and beef broth, then stir in oregano and basil. Bring to a boil, then reduce heat to simmer for 15 minutes. Tip: Simmering melds the flavors beautifully.
5. Stir in cauliflower rice and cook for another 5 minutes until tender. Season with salt and pepper to taste. Tip: Cauliflower rice absorbs flavors, so adjust seasoning after it’s cooked.

Ladle this soup into bowls and enjoy the rich, savory flavors with a hint of sweetness from the bell peppers. For a creative twist, top with avocado slices or a dollop of dairy-free pesto.

Gluten-Free Stuffed Pepper Soup

Zesty flavors and hearty ingredients come together in this gluten-free stuffed pepper soup, a dish that’s as comforting as it is colorful. I remember whipping this up on a chilly evening, the aroma filling the kitchen and promising a cozy meal ahead. It’s become a staple in my home, especially when I’m craving something nutritious yet satisfying.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground turkey (substitute with beef for a richer flavor)
• 1 medium onion, diced (about 1 cup)
• 2 bell peppers, diced (any color, but I love the sweetness of red)
• 3 cloves garlic, minced (adjust to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth (low sodium preferred)
• 1 cup cooked rice (white or brown, but ensure it’s cooled)
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup shredded cheese (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in diced onion and bell peppers, cooking until softened, about 5 minutes. Tip: A pinch of salt here helps draw out the vegetables’ natural sweetness.
4. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
5. Pour in diced tomatoes and chicken broth, then bring the mixture to a boil.
6. Reduce heat to low, stir in cooked rice, oregano, salt, and pepper. Simmer for 10 minutes to meld flavors. Tip: Taste and adjust seasoning before serving.
7. Ladle soup into bowls, garnish with shredded cheese if desired, and serve hot.

Warm and inviting, this soup boasts a perfect balance of tender vegetables, savory turkey, and fluffy rice. For a fun twist, serve it in hollowed-out bell peppers for an edible bowl that’s sure to impress.

Conclusion

Brimming with flavor and comfort, our roundup of 18 Delicious Stuffed Pepper Soup Recipes offers something for every taste. Whether you’re craving something classic or adventurous, these hearty soups are sure to satisfy. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow soup enthusiasts to discover. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.