Stuffed Bell Pepper Soup Recipe

Today I’m bringing you a truly luscious soup that captures all the cozy, comforting vibes of classic stuffed peppers but in a bowl! This Stuffed Bell Pepper Soup Recipe takes all those savory flavors—ground meat, tender rice, sweet peppers, and a rich tomato broth—and turns them into a weeknight-friendly, soul-warming meal. Trust me, it’s a total game-changer for those nights when you crave maximum flavor with minimal fuss. Get ready to ditch the stuffing and grab a spoon!

Why You’ll Love This Recipe

• All the Flavor, Zero Stuffing Stress: You get all the incredible, iconic taste of stuffed peppers without the lengthy prep or tricky assembly. It’s flavor made easy!
• A Perfect Comfort Meal: This soup is hearty, filling, and packed with warm, familiar flavors.¹ It’s like a cozy blanket in a bowl—pure comfort food magic.
• Flexible and Customizable: Whether you love ground beef or prefer to keep things lighter with turkey, this recipe works beautifully. Plus, it’s a wonderful way to use up leftover rice!
• Great for Meal Prep: The flavors only get better the next day, making it an absolute star for healthy lunches and quick dinners.

Ingredients

All you need for this delicious Stuffed Bell Pepper Soup are simple, vibrant ingredients and about an hour of your time! But first, gather up these must-haves:

• Olive Oil: The starting point! It helps us soften the aromatics and build the base flavor of our beautiful soup.
• Onion: Finely chopped, this adds a crucial layer of sweet, savory depth as it caramelizes in the pot.
• Garlic: The secret weapon! Minced garlic adds that necessary punch of pungent flavor that every great savory dish needs.
• Ground Beef or Ground Turkey: This is the hearty protein base, giving the soup a satisfying, substantial feel—use whichever you prefer!
• Bell Peppers (Red, Green, Yellow): We use a trio of colors for visual appeal and a mix of sweet and slightly earthy flavors. Dice them up!
• Cooked Rice: This is what transforms the soup into a “stuffed pepper” experience. It thickens the broth and makes the whole dish wonderfully hearty.
• Diced Tomatoes and Tomato Sauce: These two give us the rich, complex, and slightly tangy tomato base that defines this recipe. Don’t skip either!
• Vegetable Broth: This is the liquid gold that ties all our flavors together and creates the perfect, simmering soup consistency.
• Paprika, Dried Oregano, and Dried Thyme: The classic spice blend for a comforting Italian-American feel. They bring warmth and aromatic depth to the broth.
• Salt and Black Pepper: Essential for seasoning! We’ll add some now, but remember to taste and adjust at the end.
• Fresh Parsley: A pop of green and freshness for garnish—it brightens everything up!
• Shredded Cheese (Optional): Because is anything really comfort food without a little melted cheese on top?

Note: The exact measurements for all these wonderful ingredients can be found right under this article in the recipe card!

How to Make the Stuffed Bell Pepper Soup

Making this cozy bowl of goodness couldn’t be easier. Just follow these steps, and you’ll have dinner ready in under an hour!

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Once warm, add the chopped onion and cook for 3-4 minutes until it’s soft and translucent. Now, stir in the minced garlic and cook for just 30 seconds until you can smell its gorgeous fragrance—don’t let it burn!

Step 2: Brown the Meat

Add the ground beef or turkey to the pot. Use your spoon to break up the meat as it cooks until it is fully browned. Be sure to drain off any excess grease before moving on.

Step 3: Tenderize the Peppers

Toss in the diced bell peppers and cook them for about 4-5 minutes. We want them to soften slightly but still maintain a little bite and structure for texture in the final soup.

Step 4: Build the Broth

Stir in the cooked rice, diced tomatoes, tomato sauce, and vegetable broth. Give everything a good stir until it is beautifully combined.

Step 5: Season and Simmer

Season the soup with the paprika, oregano, thyme, salt, and black pepper. Bring the soup up to a gentle boil, then immediately reduce the heat to low. Let it simmer, uncovered, for 25-30 minutes. This is the magic part where all those amazing flavors get a chance to really blend together.

Step 6: Serve and Garnish

Give the soup a final taste and adjust the seasonings (more salt, pepper, or maybe another pinch of oregano?) until it’s perfect. Ladle it into bowls, garnish generously with fresh parsley, and if you’re anything like me, top it with a sprinkle of shredded cheese for extra creamy comfort!

Pro Tips for Making the Recipe

• Cook the Rice Separately: Make sure your rice is already cooked before you add it to the soup. If you add uncooked rice, it will absorb too much liquid, leaving you with a stew instead of a soup!
• Don’t Rush the Simmer: The 25-30 minute simmer time is key! This is when the bell peppers finish softening and the herbs and spices truly meld into the tomato base. It’s worth the wait!
• Drain the Meat: If you use ground beef, be sure to drain off the rendered fat after browning. This prevents your soup from tasting greasy.
• Vary the Veggies: Feel free to toss in other hearty vegetables like diced carrots or celery when you add the onion for an even richer veggie base.

How to Serve

This Stuffed Bell Pepper Soup is an absolute meal in itself, but here are a few fun ways to serve it up and make it a complete feast:

• Cheesy Topping: Serve it with a dollop of sour cream or a generous sprinkle of shredded cheddar or Monterey Jack cheese. Melty perfection!
• Crusty Dippers: Pair it with some warm, crusty sourdough bread or a side of cheesy garlic bread for dipping.
• Simple Side Salad: Cut the richness with a light, crisp green salad tossed in a simple vinaigrette.
• Herb Power: Add extra fresh herbs, like basil or chives, on top for an extra burst of fresh flavor.

Make Ahead and Storage

This soup is one of those wonderful recipes that tastes even better the next day!

Storing Leftovers

Allow the soup to cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.

Freezing

This soup freezes like a dream! Place the cooled soup in a freezer-safe container or heavy-duty freezer bag (leave a little headspace for expansion). Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup is too thick after storage (the rice absorbs liquid!), simply add a splash of extra broth or water to reach your desired consistency.

FAQs

1. Can I use ground chicken or sausage instead of beef or turkey?

Absolutely! This recipe is very flexible. Ground chicken is a great lean alternative, and Italian sausage (drained well) would add a fantastic layer of fennel and spice flavor. Just make sure to brown and drain the meat completely before proceeding with the recipe steps.

2. Why is my soup so thick, and what can I do about it?

The cooked rice will continue to absorb liquid as the soup simmers and especially as it cools in the fridge. If the texture becomes too much like a chili or stew for your liking, don’t worry! Simply stir in an extra $1/2$ cup to 1 cup of vegetable broth or water while reheating until it reaches your perfect “soup” consistency.

3. Can I make this a vegetarian dish?

You certainly can! To make this vegetarian, simply omit the ground meat and add a can of drained and rinsed lentils, kidney beans, or extra sautéed mushrooms when you would normally add the meat. Be sure to use vegetable broth!

4. Can I prep the ingredients ahead of time?

Yes, you can save time! Chop your onion and bell peppers and store them in airtight containers in the fridge up to a day ahead. You can also cook your rice in advance. This means when dinner time rolls around, all you have to do is sauté and simmer!