Stuffed Pepper Soup is hearty, nutritious, and loaded with savory flavor! All of the ingredients you love in stuffed bell peppers are melded together in a boldly flavored broth that makes this soup delicious and comforting.
Stuffed Bell Pepper Soup
If you’re a fan of my favorite Air Fryer Stuffed Peppers, you’re going to absolutely LOVE this soup! Stuffed peppers is always a good dinner when you want something both filling and health-conscious, and now you can enjoy it in a comforting soup form. Comfort food that’s healthy is really the best of both worlds!
There’s tons of protein in this soup to help keep you full and plenty of bell peppers to get your veggie fix. This soup is a great meal all by itself, as it’s so well-rounded! If anything, I’d recommend serving it with some Homemade Dinner Rolls to help soak up every last drop of savory broth from your bowl.
Why You’ll Love this Stuffed Pepper Soup Recipe:
- FILLING: I love a good soup that’s got protein and substance to it, so it’ll actually serve as a dinner and keep you nice and full!
- HEALTHY: With the abundance of tri-colored bell peppers in this soup, you’ll be getting a great amount of vitamins and other health benefits with each serving.
- EASY: Stuffed pepper soup is SO easy to make! It’s a great weeknight dinner after you’ve had a long day.
When the weather’s chilly and you need a warm bowl of comfort, this is the recipe to turn to. Honestly, though, I make this soup in the summertime too – it’s so good, I just can’t help myself but enjoy it all year round!
How to Make Stuffed Pepper Soup
Be sure to see the recipe card below for full ingredients & instructions!
- Brown the ground chuck and sausage. Transfer the cooked meat to a bowl lined with a paper towel. Remove all but 2 tbsp of rendered fat from the pot.
- Cut the peppers.
- Cook the peppers and onions in the pot for about 4 minutes, then add garlic and stir for another 30 seconds.
- Add the browned meat, chicken stock, tomatoes, Worcestershire sauce, bouillon, herbs, crushed red pepper, and brown rice to the pot. Stir.
- Bring the mixture to a boil, then reduce to a simmer.
- Season with salt and pepper.
- Cook the reserved bell pepper pieces with oil in a skillet until softened.
- Add the bell pepper to the soup. Stir.
- Serve with fresh cilantro or parsley, shredded cheese, and bread crumbs. Enjoy!
You can use ground beef, turkey, chicken, or even a plant based alternative!
Find a plant based sausage and ground “meat” that you like. Use those ingredients in place of the ground chuck and pork sausage. Also, replace the chicken stock with vegetable stock.
When the soup is completely cooled to room temp, place it into an air tight food storage container. In the freezer, it’ll stay fresh for up to 3 months.
Serving Suggestions
This soup is a meal all on it’s own! However, there are a few things that I do enjoy serving on the side from time to time. Besides a dinner roll, you could also try these tasty bread sides:
No matter what, you’ve got to remember the toppings! A sprinkling of fresh cilantro on top of this soup makes it even better.
Tips!
- If you like orange bell peppers, you can chop one up and toss it into the mix as well, or substitute one of the other peppers with it.
- This soup will stay fresh in the fridge for about 3-4 days if kept in an airtight container, and it’s best when reheated in a pot on the stove top.
- Be careful about how much salt you sprinkle in, as the bouillan cubes and chicken stock already have sodium.
Are you hungry for this stuffed pepper soup yet? I know I am!
What kind of rice should I use?
I use quick-cooking brown rice and have great results.
How can I make this soup spicier?
Just sprinkle in more crushed red pepper flakes!
What toppings go well with stuffed pepper soup?
Fresh cilantro or parsley, shredded cheese, breadcrumbs, or crushed crackers are all delicious topping options.
Comforting, flavorful, and filling stuffed pepper soup is the nutritious dinner you’ve been dreaming of.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Stuffed Pepper Soup Recipe
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Stuffed Pepper Soup is hearty, nutritious, and loaded with savory flavor! All of the ingredients you love in stuffed bell peppers are melded together in a boldly flavored broth that makes this soup delicious and comforting.
Instructions
Line a bowl with paper towel; set aside.
Brown the ground chuck and sausage in a large dutch oven set over medium heat. Transfer the meat to the prepared bowl and remove all except 2 tablespoons pf rendered fat from the pot. Discard the removed fat.
1 pound ground chuck, 1 pound bulk hot pork sausage
Cut each pepper two ways. Cut one half of each pepper into bite-size pieces (about ½-inch x 1-inch pieces) and dice the other half. Place the pepper chunks into a small bowl and set aside.
1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
Place the diced peppers and onion in the pot and cook, stirring often, until vegetables are softened and onion is translucent, about 4 minutes. Add the garlic and stir for 30 more seconds.
1 yellow onion, 3 garlic cloves
Add browned meat, chicken stock, tomatoes, Worcestershire sauce, bouillon, thyme, oregano, crushed red pepper, and brown rice to the pot and stir.
6 cups low-sodium chicken stock, 29 ounces petite diced tomatoes, 2 teaspoons Worcestershire sauce, 2 beef bouillon cubes, 2 teaspoons fresh thyme leaves, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes, 1 cup dry quick-cooking brown rice
Bring to a boil, then reduce the heat and simmer until the rice is cooked and the soup has thickened.
Season with salt and black pepper.
Kosher salt, Freshly ground black pepper
While the soup reduces, cook the reserved bell pepper chunks with 2 tablespoons canola oil in a medium skillet set over medium heat. Cook just until the peppers have softened and have a little color. Add the bell pepper chunks to the soup and stir. Continue simmering 10 minutes.
To serve, garnish with chopped fresh cilantro or parsley, shredded cheese, and homemade bread crumbs.
Chopped fresh cilantro or parsley, shredded cheese, homemade breadcrumbs, or crushed crackers
Nutrition Information
Calories: 648kcal (32%) Carbohydrates: 43g (14%) Protein: 35g (70%) Fat: 38g (58%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 4g Monounsaturated Fat: 17g Trans Fat: 1g Cholesterol: 108mg (36%) Sodium: 1128mg (49%) Potassium: 1261mg (36%) Fiber: 5g (21%) Sugar: 9g (10%) Vitamin A: 1147IU (23%) Vitamin C: 94mg (114%) Calcium: 108mg (11%) Iron: 6mg (33%)
