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A close-up shot of a dark blue bowl filled with hearty Stuffed Bell Pepper Soup. The soup is a rich tomato red and contains ground meat, diced red and green bell peppers, corn kernels, and rice. It is garnished with a dollop of sour cream or crema and fresh chopped parsley.

Stuffed Bell Pepper Soup

This hearty Stuffed Bell Pepper Soup has all the classic flavors of stuffed peppers in a warm, comforting bowl. Perfect for family dinners and cozy nights in.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 lb ground beef or ground turkey
  • 3 bell peppers red, green, and yellow, diced
  • 1 cup cooked rice
  • 1 can diced tomatoes 14.5 oz
  • 1 can tomato sauce 15 oz
  • 4 cups vegetable broth
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish
  • shredded cheese optional, for serving

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat until warm and shimmering.
  2. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the ground beef or turkey and cook, breaking it apart, until fully browned.
  5. Add the diced bell peppers and cook for 4–5 minutes until slightly tender.
  6. Stir in the cooked rice, diced tomatoes, tomato sauce, and vegetable broth.
  7. Season with paprika, oregano, thyme, salt, and black pepper.
  8. Bring the soup to a gentle boil, then reduce heat and simmer for 25–30 minutes.
  9. Taste and adjust seasoning as needed. Serve hot, garnished with parsley and optional shredded cheese.

Notes

This soup tastes even better the next day and can easily be made with ground turkey for a lighter option.