19 Delicious Stuffed Pepper Soup Recipes Ultimate

Get ready to cozy up with a bowl of warmth and flavor! Our roundup of 19 Delicious Stuffed Pepper Soup Recipes is your ultimate guide to turning a classic comfort dish into a spoonful of happiness. Whether you’re craving a quick weeknight dinner or a hearty meal to share, these recipes promise to delight your taste buds and simplify your cooking. Dive in and discover your next favorite soup!

Classic Stuffed Pepper Soup

Warm, comforting, and brimming with the hearty flavors of its namesake, this Classic Stuffed Pepper Soup transforms a beloved dish into a spoonable delight. Perfect for those crisp evenings when only a bowl of something deeply satisfying will do, it’s a celebration of simplicity and flavor.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
• For the soup:
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup cooked rice
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste

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 minutes. Tip: For richer flavor, let the beef develop a slight crust before stirring.
3. Stir in onion, garlic, and bell peppers, cooking until vegetables are softened, about 5 minutes.
4. Pour in beef broth and diced tomatoes, bringing the mixture to a boil. Tip: For a smoother texture, blend half the soup before adding the rice.
5. Reduce heat to low, stir in cooked rice, oregano, and basil. Simmer for 10 minutes to meld flavors. Tip: Taste and adjust seasoning with salt and pepper as needed.
6. Remove from heat and let stand for 5 minutes before serving.

Rich in texture and bursting with the classic flavors of stuffed peppers, this soup is a weeknight hero. Serve it with a sprinkle of fresh parsley or a dollop of sour cream for an extra touch of indulgence.

Vegetarian Stuffed Pepper Soup

Vibrant and hearty, this Vegetarian Stuffed Pepper Soup transforms the classic stuffed pepper into a comforting, spoonable delight, brimming with the sweetness of bell peppers and the richness of tomatoes, all while keeping it light and nutritious.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 bell peppers (mixed colors), diced
• For the soup:
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup cooked rice
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Stir in diced bell peppers, cooking until they begin to soften, about 5 more minutes.
4. Pour in vegetable broth and diced tomatoes, bringing the mixture to a gentle boil.
5. Reduce heat to low, stirring in cooked rice, smoked paprika, and dried oregano. Simmer uncovered for 20 minutes, allowing flavors to meld.
6. Season with salt and pepper, adjusting to your preference, then remove from heat.

Hearty and satisfying, this soup offers a delightful contrast of textures, from the tender peppers to the fluffy rice, all swimming in a savory broth. Serve it with a sprinkle of fresh herbs or a dollop of sour cream for an extra layer of flavor.

Beef and Rice Stuffed Pepper Soup

Perfectly blending the hearty comfort of stuffed peppers with the convenience of a soup, this Beef and Rice Stuffed Pepper Soup is a delightful twist on a classic. Packed with savory flavors and a rich, tomato-based broth, it’s a dish that promises to warm the soul on any chilly evening.

Ingredients

• For the soup base:
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the rice:
  • 1 cup white rice, uncooked
  • 2 cups water

Instructions

1. In a large pot over medium heat, brown the ground beef, breaking it apart with a spoon, until no longer pink, about 5 minutes.
2. Add the diced onion, minced garlic, and diced bell peppers to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Pour in the beef broth, diced tomatoes, and tomato sauce. Stir in the dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
4. While the soup simmers, cook the rice separately according to package instructions, using 2 cups of water.
5. Once the rice is cooked, stir it into the soup. Simmer for an additional 5 minutes to allow the flavors to meld.
6. Tip: For a thicker soup, let it simmer uncovered for the last few minutes. If the soup is too thick, add a little more beef broth to reach your desired consistency.
7. Tip: Garnish with shredded cheese and a dollop of sour cream for added richness.
8. Tip: Leftovers taste even better the next day as the flavors continue to develop.

Mouthwatering and satisfying, this soup boasts a perfect balance of tender beef, fluffy rice, and vibrant peppers in every spoonful. Serve it with a side of crusty bread for dipping, or top with fresh herbs for a burst of color and freshness.

Slow Cooker Stuffed Pepper Soup

Comforting and vibrant, this Slow Cooker Stuffed Pepper Soup transforms the classic stuffed pepper into a hearty, spoonable delight. Perfect for those brisk evenings when you crave something warming yet effortless, it’s a melody of sweet bell peppers, savory ground beef, and tender rice, all simmered to perfection in a rich tomato broth.

Ingredients

• For the base:
  • 1 lb ground beef
  • 1 large onion, diced
  • 3 bell peppers (mixed colors), diced
  • 2 cloves garlic, minced
• For the broth:
  • 4 cups beef broth
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For finishing:
  • 1 cup cooked white rice
  • 1/2 cup shredded cheddar cheese
  • Fresh parsley, chopped (for garnish)

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. Add the diced onion, bell peppers, and minced garlic to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Transfer the beef and vegetable mixture to a slow cooker. Add the beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, basil, oregano, salt, and black pepper. Stir to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, allowing flavors to meld beautifully.
5. Thirty minutes before serving, stir in the cooked white rice to warm through.
6. Ladle the soup into bowls. Top each serving with shredded cheddar cheese and a sprinkle of fresh parsley.

Flavorful and satisfying, this soup boasts a delightful contrast between the tender vegetables and the hearty beef, with the melted cheese adding a creamy finish. Serve it with a side of crusty bread for dipping, or for a lighter option, a crisp green salad complements the richness perfectly.

Quinoa Stuffed Pepper Soup

Perfectly blending the hearty comfort of stuffed peppers with the convenience of a soup, this Quinoa Stuffed Pepper Soup is a symphony of flavors and textures that promises to delight the palate. Packed with nutritious quinoa, vibrant bell peppers, and a rich tomato base, it’s a dish that stands out for its elegance and simplicity.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 bell peppers (mixed colors), diced
  • 1 cup quinoa, rinsed
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt to taste
• For garnish:
  • Fresh cilantro, chopped
  • Avocado slices

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until translucent, approximately 3 minutes.
3. Stir in diced bell peppers, cooking until they begin to soften, about 5 minutes.
4. Mix in rinsed quinoa, vegetable broth, diced tomatoes, smoked paprika, and cumin, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until quinoa is fully cooked.
6. Season with salt to taste, adjusting as necessary.
7. Ladle the soup into bowls, garnishing with fresh cilantro and avocado slices before serving.

Hearty and flavorful, this soup boasts a delightful contrast between the tender quinoa and the crisp bell peppers, with a smoky undertone from the paprika. Serve it with a side of crusty bread for a complete meal that’s as nourishing as it is delicious.

Turkey Stuffed Pepper Soup

Radiating warmth and comfort, this Turkey Stuffed Pepper Soup transforms the classic stuffed pepper into a hearty, spoonable delight, perfect for those evenings when you crave something both nourishing and nostalgically flavorful.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp paprika
• For finishing:
  • 1 cup cooked rice
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 lb ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in 1 diced onion and 2 minced garlic cloves, cooking until softened, about 3 minutes.
4. Add 2 diced bell peppers, 1 can diced tomatoes, 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp paprika. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors.
6. Stir in 1 cup cooked rice and 1/4 cup chopped fresh parsley, heating through for 2 minutes.

A harmonious blend of textures awaits, from the tender turkey and rice to the vibrant peppers, all swimming in a richly seasoned broth. Serve with a sprinkle of extra parsley and a side of crusty bread for dipping, turning this soup into a meal that delights all senses.

Spicy Stuffed Pepper Soup

This Spicy Stuffed Pepper Soup transforms the beloved classic into a comforting, spoonable delight, brimming with vibrant flavors and a gentle heat that lingers pleasantly. The harmonious blend of tender peppers, hearty ground beef, and aromatic spices creates a dish that’s both nourishing and irresistibly flavorful.

Ingredients

• For the base:
  • 1 lb ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
• For the soup:
  • 4 large bell peppers, diced (mix of colors for visual appeal)
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 cup cooked rice
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper (adjust to taste)
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Drain excess fat for a lighter soup.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes. This builds a flavorful foundation for the soup.
3. Stir in the diced bell peppers, cooking for another 5 minutes until they begin to soften. Tip: For extra depth, char the peppers lightly before dicing.
4. Pour in the diced tomatoes and beef broth, bringing the mixture to a boil. Reduce heat to a simmer and let it cook for 20 minutes, allowing the flavors to meld.
5. Add the cooked rice, smoked paprika, and cayenne pepper, stirring well to combine. Simmer for an additional 10 minutes. Tip: Taste and adjust the seasoning with salt and pepper as needed.
6. Serve hot, garnished with fresh herbs or a dollop of sour cream for a creamy contrast. The soup boasts a rich, velvety texture with a kick of spice, perfect for chilly evenings or as a standout dish at gatherings.

Vibrant and hearty, this soup offers a delightful twist on stuffed peppers, with each spoonful delivering a burst of flavor and warmth. Consider serving it with crusty bread or over a bed of additional rice for an even more satisfying meal.

Cheesy Stuffed Pepper Soup

Hearty and comforting, Cheesy Stuffed Pepper Soup transforms the classic stuffed pepper into a spoonable delight, brimming with vibrant bell peppers, tender ground beef, and a velvety cheese-infused broth that promises to warm the soul.

Ingredients

• For the base:
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 bell peppers (mixed colors), diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cheese mixture:
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1/2 tsp paprika

Instructions

1. In a large pot over medium heat, brown the ground beef, breaking it apart with a spoon, until no longer pink, about 5 minutes.
2. Add the diced onion, bell peppers, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Pour in the beef broth and diced tomatoes, then season with salt and black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes to meld the flavors.
4. Meanwhile, in a separate bowl, combine the shredded cheddar cheese, heavy cream, and paprika. Stir until the mixture is smooth.
5. Gradually add the cheese mixture to the soup, stirring constantly until the cheese is fully melted and the soup is creamy, about 3 minutes.
6. Serve hot, garnished with additional shredded cheese if desired. For an extra touch, offer a side of crusty bread to dip into the rich, cheesy broth.

Generously ladled into bowls, this soup boasts a luxurious texture with the perfect balance of savory beef, sweet peppers, and a decadent cheese pull that’s irresistibly photogenic. Consider topping with fresh herbs or a dollop of sour cream for added depth and color.

Mexican Stuffed Pepper Soup

Vibrant and full of flavor, this Mexican Stuffed Pepper Soup transforms the beloved stuffed pepper into a comforting, spoonable delight. With a rich base of tomatoes and beef, accented by the sweetness of bell peppers and the warmth of spices, it’s a dish that promises to satisfy with every bite.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers (1 red, 1 green), diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt to taste
• For serving:
  • 1 cup cooked white rice
  • 1/2 cup shredded cheddar cheese
  • Fresh cilantro, chopped

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: For extra flavor, let the beef develop a slight crust before stirring.
3. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in bell peppers, cooking until they begin to soften, about 4 minutes.
5. Pour in diced tomatoes and beef broth, then add cumin, chili powder, smoked paprika, and salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors. Tip: Skim off any excess fat for a cleaner taste.
7. While the soup simmers, prepare the white rice according to package instructions.
8. Ladle the soup into bowls, then top with a scoop of rice, shredded cheddar cheese, and fresh cilantro. Tip: For a spicy kick, add a dash of hot sauce or sliced jalapeños.

Perfectly balanced, this soup offers a hearty texture with the tender bite of peppers and beef, while the melted cheese adds a creamy contrast. Serve it with warm tortillas on the side for dipping, turning each spoonful into a customizable feast.

Italian Stuffed Pepper Soup

Marvel at the rustic charm of this Italian Stuffed Pepper Soup, a hearty blend of tender peppers, savory ground beef, and aromatic herbs simmered to perfection. This dish transforms the classic stuffed pepper into a comforting, spoonable delight, ideal for cozy evenings or bustling weeknights.

Ingredients

• For the base:
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
• For the soup:
  • 3 bell peppers (mixed colors), diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 cup cooked rice
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
• For garnish:
  • Fresh parsley, chopped
  • Grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the diced bell peppers, diced tomatoes (with their juice), beef broth, oregano, and basil. Bring to a boil, then reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
4. Add the cooked rice to the pot and simmer for an additional 5 minutes. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese before serving.

Flavorful and satisfying, this soup boasts a rich broth with tender chunks of beef and peppers, complemented by the subtle earthiness of herbs. Serve it with a slice of crusty bread for dipping, or top with a dollop of ricotta for a creamy contrast.

Creamy Stuffed Pepper Soup

This season, embrace the comforting embrace of a bowl of Creamy Stuffed Pepper Soup, a dish that marries the heartiness of traditional stuffed peppers with the soothing qualities of a velvety soup. Perfect for those chilly evenings when only something rich and satisfying will do.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup heavy cream
• For the stuffing:
  • 3 bell peppers, diced
  • 1 cup cooked rice
  • 1 tsp salt
  • 1/2 tsp black pepper

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 pink remains, approximately 5 minutes. Tip: For extra flavor, brown the beef well.
3. Stir in onion and garlic, cooking until softened, about 3 minutes.
4. Pour in beef broth and diced tomatoes, bringing the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
5. Add diced bell peppers and cooked rice, simmering for another 5 minutes until peppers are tender. Tip: For a crunchier texture, add the peppers later in the cooking process.
6. Reduce heat to low and stir in heavy cream, salt, and black pepper. Heat through without boiling, about 2 minutes. Tip: Avoid boiling to prevent the cream from separating.

Creamy Stuffed Pepper Soup boasts a luxurious texture and a depth of flavor that’s both robust and comforting. Serve it with a sprinkle of fresh herbs or a dollop of sour cream for an extra touch of indulgence.

Low-Carb Stuffed Pepper Soup

Lusciously hearty and brimming with vibrant flavors, this Low-Carb Stuffed Pepper Soup transforms the classic comfort dish into a spoonable delight, perfect for any season. Its rich, tomato-based broth and tender vegetables offer a guilt-free indulgence that doesn’t skimp on satisfaction.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef (90% lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried basil

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 lb ground beef to the pot, breaking it apart with a spoon. Cook until no pink remains, approximately 5 minutes. Tip: For extra flavor, let the beef develop a slight crust before stirring.
3. Stir in 1 diced onion and 2 minced garlic cloves, cooking until the onion is translucent, about 3 minutes.
4. Add 1 diced green bell pepper and 1 diced red bell pepper, cooking for another 3 minutes until slightly softened.
5. Pour in 4 cups beef broth, 1 can diced tomatoes, and 1 can tomato sauce, stirring to combine.
6. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp dried basil. Bring to a boil, then reduce heat to low. Tip: Taste and adjust seasoning before simmering for a perfectly balanced soup.
7. Simmer uncovered for 20 minutes, allowing the flavors to meld. Tip: Stir occasionally to prevent sticking and ensure even cooking.

Zesty and comforting, this soup boasts a velvety texture with chunks of beef and peppers that melt in your mouth. Serve it with a sprinkle of fresh parsley or a dollop of sour cream for an extra layer of flavor.

Keto Stuffed Pepper Soup

This season, the warmth of a hearty soup meets the comfort of stuffed peppers in a dish that’s as nourishing as it is flavorful. Keto Stuffed Pepper Soup transforms the classic into a low-carb delight, brimming with rich tastes and satisfying textures.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
• For the filling:
  • 2 medium bell peppers, diced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
• For garnish:
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp chopped fresh parsley

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 pink remains, approximately 5 minutes.
3. Stir in onion and garlic, cooking until softened, about 3 minutes, to build a flavorful base.
4. Pour in beef broth, diced tomatoes, and tomato sauce, bringing the mixture to a gentle boil.
5. Reduce heat to low, simmering uncovered for 10 minutes to meld the flavors together.
6. Add diced bell peppers, oregano, and basil, seasoning with salt and pepper to taste.
7. Continue simmering for another 15 minutes, or until peppers are tender but still vibrant.
8. Ladle the soup into bowls, topping each with shredded cheddar cheese and a sprinkle of fresh parsley for a colorful finish.

Unveil a bowl of this Keto Stuffed Pepper Soup to discover a harmonious blend of tender beef, sweet peppers, and a robust tomato broth. The melted cheese adds a creamy contrast, making each spoonful a delightful experience. Serve it with a side of almond flour bread for a complete keto-friendly meal.

Paleo Stuffed Pepper Soup

Lusciously rich and brimming with wholesome ingredients, this Paleo Stuffed Pepper Soup transforms a classic comfort dish into a nourishing, flavor-packed meal. Perfect for any season, it combines the heartiness of ground beef with the sweet, vibrant notes of bell peppers, all simmered in a savory tomato broth that’s both comforting and elegantly simple.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers (any color), diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt to taste
• For serving:
  • Fresh parsley, chopped
  • Avocado slices (optional)

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, and cook until no pink remains, approximately 5-7 minutes. Tip: For extra flavor, let the beef develop a slight crust before stirring.
3. Stir in diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Add diced bell peppers, cooking for another 5 minutes until they begin to soften. Tip: For a deeper flavor, slightly char the peppers before adding them to the pot.
5. Pour in diced tomatoes and beef broth, then stir in dried oregano and smoked paprika. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld. Tip: Skim off any excess fat for a clearer broth.
7. Season with salt to taste, then ladle into bowls. Garnish with fresh parsley and avocado slices if desired.

Marvel at the soup’s robust texture, where tender beef and soft peppers swim in a richly seasoned broth. Serve it with a side of cauliflower rice for a complete Paleo meal, or enjoy it as is for a light yet satisfying dish.

Gluten-Free Stuffed Pepper Soup

Flavorful and comforting, this Gluten-Free Stuffed Pepper Soup transforms the classic dish into a hearty, spoonable delight, perfect for any season. Its rich broth and tender vegetables offer a symphony of tastes that are both nourishing and indulgent.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
• For serving:
  • 1 cup cooked rice
  • Fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: For extra flavor, let the beef develop a slight crust before stirring.
3. Stir in 1 diced onion and 2 minced garlic cloves, cooking until softened, about 3 minutes.
4. Add 2 diced bell peppers, cooking for another 5 minutes until they begin to soften.
5. Pour in 1 can diced tomatoes and 4 cups beef broth, stirring to combine.
6. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Tip: Taste and adjust seasoning as needed, but remember the flavors will meld as the soup simmers.
7. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes. Tip: Covering the pot will help retain moisture and deepen the flavors.
8. Stir in 1 cup cooked rice and let heat through for 2 minutes.
9. Garnish with fresh parsley before serving.

Savory and satisfying, this soup boasts a perfect balance of tender vegetables and hearty beef, with the rice adding a comforting texture. Serve it with a sprinkle of fresh parsley for a vibrant finish, or alongside a crisp green salad for a complete meal.

Instant Pot Stuffed Pepper Soup

Lusciously rich and brimming with vibrant flavors, this Instant Pot Stuffed Pepper Soup transforms the classic comfort dish into a hearty, spoonable delight. Perfect for those seeking a quick yet sophisticated meal, it melds tender ground beef, sweet bell peppers, and aromatic spices in a savory tomato broth.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 bell peppers (mixed colors), diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 cups beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 1 cup cooked rice
  • 1/2 cup shredded cheddar cheese
  • Fresh parsley, chopped (for garnish)

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: For extra flavor, let the beef develop a slight crust before stirring.
2. Add the diced onion and bell peppers to the pot, sautéing until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Pour in the diced tomatoes, tomato sauce, and beef broth, then add the oregano, basil, salt, and black pepper. Stir well to combine.
4. Secure the lid on the Instant Pot and set to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure. Tip: Natural release helps the flavors meld together beautifully.
5. Stir in the cooked rice and let it warm through for about 2 minutes. Taste and adjust seasoning if necessary.
6. Ladle the soup into bowls, topping each with shredded cheddar cheese and a sprinkle of fresh parsley. Tip: For a creamy twist, a dollop of sour cream adds a delightful richness.

Mouthwatering and satisfying, this soup boasts a perfect balance of tender vegetables, savory beef, and a velvety tomato broth. Serve it with crusty bread for dipping or alongside a crisp green salad for a complete meal.

One-Pot Stuffed Pepper Soup

This season calls for dishes that are as comforting as they are convenient, and our One-Pot Stuffed Pepper Soup answers that call with vibrant flavors and effortless elegance. Transforming the beloved stuffed pepper into a hearty soup, this recipe promises a symphony of sweet bell peppers, savory ground beef, and tender rice, all simmered to perfection in a rich tomato broth.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 bell peppers (mixed colors), diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
• For seasoning and finishing:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 cup cooked white rice
  • 1/2 cup shredded cheddar cheese
  • Fresh parsley, chopped (for garnish)

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 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in onion and garlic, cooking until softened, about 3 minutes.
4. Add diced bell peppers, cooking until they begin to soften, about 5 minutes.
5. Pour in diced tomatoes and beef broth, then season with salt, pepper, and oregano. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors. Tip: Stir occasionally to prevent sticking.
7. Add cooked rice, stirring to combine, and cook for an additional 5 minutes. Tip: For a thicker soup, let it simmer uncovered for the last few minutes.
8. Ladle soup into bowls, topping each with shredded cheddar cheese and a sprinkle of fresh parsley.

Hearty and brimming with the essence of classic stuffed peppers, this soup offers a delightful contrast of textures—from the tender vegetables to the cheesy melt-in-your-mouth finish. Serve it with a side of crusty bread for dipping, or elevate the presentation with a dollop of sour cream and extra fresh herbs.

Stuffed Pepper Soup with Black Beans

Hearty and vibrant, this Stuffed Pepper Soup with Black Beans transforms the classic stuffed pepper into a comforting, spoonable delight, brimming with the rich flavors of bell peppers, savory ground beef, and tender black beans, all simmered in a fragrant tomato broth.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 bell peppers (mixed colors), diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 4 cups beef broth
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For finishing:
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup cooked rice
  • 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
2. Add diced onion and bell peppers to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in diced tomatoes, tomato sauce, beef broth, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
5. Add black beans and cooked rice to the pot. Simmer for an additional 5 minutes to heat through.
6. Garnish with chopped fresh parsley before serving.

This soup boasts a hearty texture with the perfect balance of savory and sweet flavors from the bell peppers and tomatoes. Serve it with a sprinkle of shredded cheese and a side of crusty bread for a complete meal.

Stuffed Pepper Soup with Sausage

Elevating the humble stuffed pepper into a comforting soup, this recipe marries the hearty flavors of sausage with the sweet, vibrant notes of bell peppers, all simmered in a rich, tomato-based broth.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 lb Italian sausage, casings removed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers (any color), diced
• For the broth:
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For finishing:
  • 1 cup cooked rice
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell peppers to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Pour in chicken broth, diced tomatoes, and tomato sauce. Stir in basil, oregano, salt, and black pepper.
4. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, allowing flavors to meld.
5. Stir in cooked rice and simmer for an additional 5 minutes to heat through.
6. Remove from heat and sprinkle with fresh parsley before serving.

Yield a soup that’s robust and flavorful, with the sausage lending a spicy depth and the peppers adding a sweet contrast. Serve with a sprinkle of Parmesan cheese or a side of crusty bread for a complete meal.

Conclusion

Hearty and full of flavor, our roundup of 19 Delicious Stuffed Pepper Soup Recipes offers something for every taste and occasion. Whether you’re craving something classic or adventurous, these soups are sure to warm your heart and home. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos