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Stuffed Pepper Soup Recipe

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Stuffed Pepper Soup Recipe: A Hearty and Flavorful Delight


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If you’re a fan of traditional stuffed peppers, then you’re in for a treat with Stuffed Pepper Soup. This delightful dish captures all the flavors of stuffed peppers in a warm and comforting soup. In this article, we’ll explore the ins and outs of crafting the perfect Stuffed Pepper Soup, from choosing the right ingredients to serving it up with style.

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To kick off your Stuffed Pepper Soup adventure, gather the following ingredients:

  • Fresh Bell Peppers
  • Ground Beef or Turkey
  • Rice
  • Tomatoes and Tomato Sauce
  • Broth and Seasonings


  1. Chopping and Sautéing Vegetables To start, finely chop fresh bell peppers and sauté them to release their flavors.
  2. Browning the Ground Meat Brown your chosen meat in the pot, creating a flavorful base for the soup.
  3. Adding Rice and Broth Mix in rice and add a rich broth, letting the ingredients meld together.
  4. Simmering for Flavor Infusion Allow the soup to simmer, allowing all the flavors to meld into a delicious concoction.

Flavor Variations

  • Spicy Stuffed Pepper Soup: Add a kick with some jalapeños or red pepper flakes.
  • Vegetarian Option: Skip the meat and double up on your favorite veggies.
  • Tex-Mex Twist: Infuse the soup with Tex-Mex flavors by adding corn, black beans, and cumin.

Health Benefits

Stuffed Pepper Soup isn’t just tasty; it’s also a nutritious choice:

  • Packed with Nutrients
  • Low-Calorie Option
  • Customizable for Dietary Needs

Tips for a Perfect Soup

  1. Choosing the Right Peppers Opt for a mix of colors to add visual appeal and diverse flavors.
  2. The Rice Dilemma Adjust the rice quantity based on your preference—whether you like it hearty or brothy.
  3. Simmering vs. Boiling Let the soup simmer for a more robust flavor rather than opting for a rapid boil.

Serving Suggestions

  1. Garnishes and Toppings Top your soup with shredded cheese, sour cream, or fresh herbs.
  2. Ideal Accompaniments Pair your Stuffed Pepper Soup with crusty bread or a side salad.
  3. Portion Control for a Balanced Meal Enjoy a bowl without guilt, thanks to its balanced nutritional profile.

Storing and Reheating

  1. Freezing for Later Prepare extra batches and freeze them for convenient meals later.
  2. Safe Storage Practices Store in airtight containers to maintain freshness.
  3. Maintaining Freshness Consume within a few days for the best taste and texture.

Popular among Families

  1. Kid-Friendly Recipe Even picky eaters will love the familiar flavors in this soup.
  2. Meal Prep Friendly Make a big batch for easy lunches throughout the week.

Culinary Creativity

  1. Experimenting with Ingredients Feel free to customize the recipe to suit your taste preferences.
  2. Making It Your Own Add personal twists to create a signature Stuffed Pepper Soup.

Social Media Buzz

  1. Sharing Your Culinary Masterpiece Post pictures and recipes on social media platforms to inspire others.
  2. Connecting with Foodie Communities Join online communities to exchange tips and variations.


  1. Real People, Real Reviews Hear from those who have tried and loved this recipe.
  2. Success Stories Share stories of how Stuffed Pepper Soup has become a family favorite.

Common Mistakes to Avoid

  1. Overcooking the Rice Keep an eye on the rice to maintain the soup’s ideal texture.
  2. Skimping on Seasonings Don’t underestimate the power of well-balanced seasonings.


In conclusion, Stuffed Pepper Soup is a culinary masterpiece that brings the flavors of traditional stuffed peppers to your soup bowl. With its versatility, health benefits, and popularity among families, it’s a must-try recipe for any home cook. So, grab your ingredients and embark on a journey of savory satisfaction with Stuffed Pepper Soup!


  1. Can I use any color of bell peppers for the soup? Absolutely! Using a mix of colors adds visual appeal and diverse flavors.
  2. Is it possible to make a vegetarian version? Certainly! Skip the meat and enhance the veggie goodness.
  3. How long does it take to prepare Stuffed Pepper Soup? On average, the preparation time is around 30-40 minutes.
  4. Can I freeze leftovers for later consumption? Yes, freezing is a great option for storing Stuffed Pepper Soup.
  5. What makes Stuffed Pepper Soup a family favorite? The familiar flavors, balanced nutrition, and easy meal prep make it a hit with families.

Source: carlsbadcravings.com

Stuffed Pepper Soup Recipe

Stuffed Pepper Soup Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 20 minutes

If you're a fan of traditional stuffed peppers, then you're in for a treat with Stuffed Pepper Soup. This delightful dish captures all the flavors of stuffed peppers in a warm and comforting soup. In this article, we'll explore the ins and outs of crafting the perfect Stuffed Pepper Soup, from choosing the right ingredients to serving it up with style.


  • 1 lb. hot Italian sausage (may sub lean ground beef/turkey – see notes)
  • 1 small yellow onion, chopped (or half large)
  • 1 red bell pepper, 1/2-inch chop
  • 1 green bell pepper, 1/2-inch chop
  • 4-6 garlic cloves, minced
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 28 oz. can crushed tomatoes, no salt/seasonings added
  • 1 14.5 oz. can fire roasted diced tomatoes with juices
  • 3/4 cup uncooked long grain white rice, (see notes for options)
  • 1 TBS EACH fresh chopped basil, oregano, parsley (or 1 tsp EACH dried)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups low sodium beef broth

Add Later:

  • 1/3 cup freshly grated Parmesan cheese
  • freshly shredded mozzarella for serving


  • Heat a large soup pot/Dutch oven over medium high heat. Brown sausage and onions for 4 minutes, while breaking up sausage. Add bell peppers, garlic and red pepper flakes and sauté an additional 2-3 minutes or until meat is cooked through and onions are tender. Dain grease.

  • Add all remaining soup ingredients except cheeses.

  • Cover the soup and bring to a boil. Once boiling, reduce heat to LOW and continue to simmer, covered, stirring occasionally and replacing the lid for 8-12 minutes or until rice is cooked. ***NOTE: Cooking time may vary depending on your rice and how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.

  • Stir in Parmesan cheese and season with salt and pepper to taste (I add a pinch more salt). Stir in additional broth if desired for a thinner soup.

  • Ladle soup into bowls and top with freshly shredded mozzarella. Dig in!



  • Leftover/cooked rice: Simmer the soup as instructed but start with only 4 cups broth (because broth isn’t soaked up by the uncooked rice or evaporated when simmering).  Stir in 2 ¼ cups cooked rice after simmering and warm through or add rice to individual servings.
  • Brown rice:  Uncooked brown rice can be used but will take 40-50 minutes to simmer, so be prepared to add additional broth. Add the bell peppers the last 15 minutes of cooking.  You can also cook the brown rice separately in your rice cooker and add it to the soup (see above “cooked rice.”)
  • Ground beef: Swap the Italian sausage with lean ground beef and season with ½ teaspoon dried fennel and additional red pepper flakes and Italian seasonings as needed at the end of cooking.
  • Turkey:  Ground turkey or ground chicken can also be used instead of Italian sausage.  Season as above with ½ teaspoon dried fennel and red pepper flakes and Italian seasonings to taste.  I also like to add an additional 1 teaspoon beef bouillon for extra beefy flavor.  If you add bouillon, then reduce the salt then add salt to taste.
  • Beef base: Instead of using beef broth, you may use 2 tablespoons beef base such as Zoup! Better Than Bouillon, bouillon cubes or granulated bouillon. If using beef base, omit the salt and add salt to taste.
  • Vegetarian:  Use vegetable broth and replace the Italian sausage with mashed tofu, diced mushrooms, white beans or plant-based ground “meat.”  Be ready to season with additional red pepper flakes, salt and Italian seasonings which will be missed from the sausage.


Stuffed Bell Pepper Soup will last about 4-5 days in the refrigerator. Be aware that the rice will continue to absorb the broth as it sits.  The soup is still tasty and the rice doesn’t become mushy (as long as it’s not initially overcooked), but you’ll need to add additional broth or water to thin leftovers when reheating. 

If you’re making this soup specifically for meal planning to serve throughout the week, you may want to cook the rice separately, store it separately and add to portions before reheating.


Stuffed Pepper Soup can be frozen, however, it does not freeze well with white rice (becomes mushy).  If you’d like to freeze the soup, omit the rice and add cooked rice when reheating. The bell peppers will also soften somewhat in texture.    


The rice will absorb much of the liquid as it’s stored, so be prepare to add additional broth or water as needed.

  • Stove: Reheat large batches on the stove over medium heat, stirring occasionally until warmed through, adding additional broth/water as needed.
  • Microwave: For smaller batches or individual servings, transfer soup to a microwave-safe dish and stir in additional broth/water as needed.  Cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed.

Nutrition Information
Yield 1 Serving Size 8
Amount Per ServingCalories 2824Total Fat 156gSaturated Fat 63gTrans Fat 1gUnsaturated Fat 105gCholesterol 343mgSodium 11288mgCarbohydrates 212gFiber 30gSugar 100gProtein 157g

The information contained herein is subject to change.

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