19 Delicious Stuffed Pepper Soup Recipes Amazing

Zesty, hearty, and utterly comforting, stuffed pepper soup is the cozy dinner solution you’ve been searching for! Whether you’re craving a quick weeknight meal or a bowl of seasonal goodness, our roundup of 19 delicious recipes has something for every taste. Dive into these flavorful twists on a classic and discover your new favorite way to enjoy the essence of stuffed peppers in every spoonful. Let’s get cooking!

Classic Stuffed Pepper Soup

Make your taste buds dance with this hearty Classic Stuffed Pepper Soup—packed with all the flavors you love, minus the fuss.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 1 cup diced green bell pepper (for that crisp bite)
• 1 cup diced red bell pepper (adds a sweet pop)
• 1/2 cup diced onion (yellow onions are my go-to for their balance of sweet and sharp)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 1 can (14.5 oz) diced tomatoes (with juices for extra flavor)
• 1 can (8 oz) tomato sauce (the secret to that rich base)
• 2 cups beef broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 cup cooked rice (I use jasmine for its fragrance, but any will do)
• 1 tsp dried oregano (crush it between your fingers to wake up the oils)
• 1/2 tsp salt (start here, you can always add more)
• 1/4 tsp black pepper (freshly ground, please)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

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 pink remains, about 5 minutes.
3. Toss in onions, bell peppers, and garlic, stirring until veggies soften, about 3 minutes.
4. Pour in diced tomatoes, tomato sauce, and beef broth, stirring to combine.
5. Season with oregano, salt, and pepper, then bring to a simmer.
6. Reduce heat to low, cover, and let it bubble gently for 20 minutes to meld flavors.
7. Stir in cooked rice and heat through for another 5 minutes.
8. Tip: Taste and adjust seasoning now—sometimes it needs a pinch more salt.
9. Tip: For a thicker soup, let it simmer uncovered for a few extra minutes.
10. Tip: Garnish with fresh parsley or a sprinkle of cheese for an extra layer of flavor.

Now, savor that spoonful—each bite is a cozy hug with the perfect balance of savory beef, sweet peppers, and tangy tomatoes. Try serving it with a side of crusty bread for dipping, or top with avocado slices for a creamy contrast.

Vegetarian Stuffed Pepper Soup

Forget the fuss of stuffing peppers—this soup packs all the cozy, hearty vibes in half the time. **Bold** flavors and **easy** prep make it a weeknight hero.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich base)
• 1 large onion, diced (yellow for sweetness, white for punch)
• 3 cloves garlic, minced (fresh only—trust me)
• 2 bell peppers, diced (mix colors for fun)
• 1 cup uncooked white rice (jasmine for fragrance)
• 1 can (15 oz) diced tomatoes (fire-roasted add a smoky kick)
• 4 cups vegetable broth (homemade if you’ve got it)
• 1 tsp smoked paprika (the secret weapon)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add onion and garlic; sauté until translucent, 3-4 minutes. **Tip:** Don’t rush—this builds flavor.
3. Toss in bell peppers; cook until slightly softened, another 3 minutes.
4. Stir in rice, coating it with the oil and veggies—toast lightly for 1 minute.
5. Pour in diced tomatoes and broth; bring to a boil. **Tip:** Scrape the pot bottom to release any stuck bits.
6. Reduce heat to low; simmer covered for 20 minutes, or until rice is tender. **Tip:** Peek at 15 minutes to check liquid—add a splash of water if needed.
7. Finish with smoked paprika and salt; stir well.

Warm, chunky, and satisfying, this soup’s texture is like a hug in a bowl. Serve with crusty bread or top with avocado slices for a creamy contrast.

Beef and Rice Stuffed Pepper Soup

Now, let’s dive into a bowl of comfort that’s bursting with flavor—think juicy beef, fluffy rice, and sweet peppers all swimming in a rich, savory broth. It’s the stuffed pepper experience, minus the fuss.

Ingredients

• 1 lb ground beef (I go for 85/15 for that perfect fat ratio)
• 1 cup white rice (Jasmine is my fave for its fragrance)
• 3 bell peppers, diced (mix colors for a pop)
• 1 onion, finely chopped (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best, no shortcuts)
• 4 cups beef broth (homemade if you’ve got it)
• 1 tbsp olive oil (extra virgin, always)
• 1 tsp smoked paprika (for that deep, smoky whisper)
• Salt and pepper (season like you mean it)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions and garlic, sauté until translucent—about 3 minutes.
3. Crumble in ground beef; cook until no pink remains, breaking it up as you go.
4. Stir in diced peppers and smoked paprika; cook for another 2 minutes to soften.
5. Pour in beef broth and bring to a boil. Tip: Skim off any fat for a cleaner taste.
6. Add rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek—steam is key!
7. Remove from heat, let sit covered for 5 minutes. Tip: This lets the rice soak up all the goodness.
8. Season with salt and pepper, give it a good stir.

Zesty, hearty, and oh-so-satisfying, this soup is a hug in a bowl. Serve it with a sprinkle of fresh herbs or a dollop of sour cream to take it over the top.

Slow Cooker Stuffed Pepper Soup

Ditch the oven and let your slow cooker do the heavy lifting with this hearty, flavor-packed soup that’s basically stuffed peppers in a bowl.

Ingredients

• 1 lb lean ground beef (I go for 90/10 for less grease)
• 1 medium onion, diced (yellow onions are my pick for sweetness)
• 3 bell peppers, chopped (mix colors for a vibrant bowl)
• 2 cloves garlic, minced (fresh is best, but 1 tsp pre-minced works in a pinch)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted add a smoky depth)
• 1 can (15 oz) tomato sauce (no salt added lets you control the seasoning)
• 2 cups beef broth (low sodium is my go-to)
• 1 cup cooked rice (white or brown, but I love the nuttiness of brown)
• 1 tsp dried oregano (crush it between your fingers to wake up the oils)
• 1/2 tsp salt (start here, you can always add more)
• 1/4 tsp black pepper (freshly ground packs a punch)

Instructions

1. Brown the ground beef in a skillet over medium-high heat until no pink remains, about 5 minutes. Drain excess fat.
2. Transfer the beef to your slow cooker. Tip: Deglaze the skillet with a splash of broth to get all those tasty bits.
3. Add the onion, bell peppers, and garlic to the slow cooker. No need to sauté first—this is a dump-and-go recipe.
4. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
5. Season with oregano, salt, and pepper. Give it another good stir.
6. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: The longer it cooks, the more the flavors meld.
7. Stir in the cooked rice during the last 30 minutes of cooking. Tip: This keeps the rice from getting mushy.

Keep it cozy with a dollop of sour cream and a sprinkle of cheddar, or go bold with a dash of hot sauce. The soup’s thick, rich base and tender veggies make every spoonful a comfort food dream.

Quinoa Stuffed Pepper Soup

Elevate your soup game with this hearty, quinoa-packed twist on stuffed peppers—no oven required.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 large onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best, no jarred stuff here)
• 1 lb lean ground turkey (or beef for a richer taste)
• 3 bell peppers, diced (mix colors for a vibrant bowl)
• 1 cup quinoa, rinsed (trust me, don’t skip rinsing)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice smokiness)
• 1 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• Salt and pepper (season as you go, but start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Push veggies to the side, add ground turkey, breaking it up until no pink remains, about 5 minutes.
4. Stir in bell peppers, quinoa, broth, tomatoes, and cumin. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until quinoa is tender.
6. Season with salt and pepper, taste and adjust as needed.

Rich in textures and flavors, this soup is a spoonful of comfort with a slight crunch from the peppers. Serve it with a dollop of Greek yogurt or a sprinkle of fresh cilantro for an extra kick.

Spicy Stuffed Pepper Soup

Every spoonful of this Spicy Stuffed Pepper Soup packs a punch, blending hearty flavors with a kick that’ll wake up your taste buds. Perfect for those chilly nights when you crave something bold and comforting.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 3 bell peppers, diced (mix colors for a vibrant bowl)
• 1 onion, finely chopped (yellow onions are my go-to for sweetness)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all used the jarred kind)
• 1 can (14.5 oz) diced tomatoes (don’t drain—the juice adds depth)
• 4 cups beef broth (low-sodium lets you control the salt)
• 1 cup cooked rice (leftover rice works wonders here)
• 1 tbsp olive oil (extra virgin for that fruity note)
• 1 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• 1/2 tsp chili flakes (adjust to scare—or not scare—your guests)
• Salt and pepper (because, obviously)

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 pink remains, about 5 minutes.
3. Toss in onions and garlic, stirring until fragrant, about 2 minutes.
4. Throw in bell peppers, cooking until they start to soften, about 5 minutes.
5. Pour in diced tomatoes and beef broth, bringing the mixture to a boil.
6. Reduce heat to low, stir in cumin and chili flakes, and simmer for 20 minutes.
7. Add cooked rice, letting it warm through for about 5 minutes.
8. Season with salt and pepper, tasting as you go to hit that perfect balance.

Zesty and hearty, this soup’s texture is a delightful mix of tender beef, soft peppers, and fluffy rice. Serve it with a dollop of sour cream or a sprinkle of cheddar to cool down the spice.

Cheesy Stuffed Pepper Soup

Make your taste buds dance with this Cheesy Stuffed Pepper Soup—a hearty, flavor-packed twist on the classic stuffed peppers. Perfect for those chilly evenings when you crave something comforting yet effortless.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 1 large green bell pepper, diced (seeds out, unless you like the heat)
• 1 large red bell pepper, diced (for that sweet crunch)
• 1 small onion, finely chopped (yellow onions are my go-to for sweetness)
• 2 cloves garlic, minced (fresh is best, but no judgment)
• 1 can (14.5 oz) diced tomatoes (undrained, for extra juiciness)
• 4 cups beef broth (low sodium lets you control the salt)
• 1 cup cooked white rice (day-old rice works wonders here)
• 1 cup shredded cheddar cheese (sharp cheddar for that bold flavor)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp paprika (smoked paprika adds a nice depth)
• Salt and pepper to taste (but really, don’t skip the pepper)

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 pink remains, about 5 minutes. Tip: Don’t stir too much; let it get a nice sear.
3. Toss in onions, garlic, and bell peppers. Sauté until soft, about 5 minutes. Tip: Season with salt early to draw out the flavors.
4. Stir in diced tomatoes, beef broth, and paprika. Bring to a boil, then reduce heat to simmer for 15 minutes. Tip: Skim off any fat for a cleaner taste.
5. Add cooked rice and simmer for another 5 minutes until everything’s cozy together.
6. Turn off the heat and stir in cheddar cheese until melted and gooey.

Just like that, you’ve got a bowl of Cheesy Stuffed Pepper Soup that’s rich, creamy, and packed with all the flavors of your favorite stuffed peppers. Serve it with a side of crusty bread for dipping, or top with extra cheese and a sprinkle of fresh herbs for that Instagram-worthy finish.

Turkey Stuffed Pepper Soup

Kickoff your weeknight dinner with this Turkey Stuffed Pepper Soup—packed with flavor, ready in a flash, and totally Insta-worthy.

Ingredients

• 1 lb ground turkey (the leaner, the better for this soup)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 3 bell peppers, diced (mix colors for a pop)
• 1 onion, finely chopped (white or yellow, your call)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 1 can (14.5 oz) diced tomatoes (undrained, we want all that juice)
• 4 cups chicken broth (low-sodium to control the salt)
• 1 cup cooked rice (leftovers work great here)
• 1 tsp paprika (smoked if you’re feeling fancy)
• Salt and pepper (to your heart’s content)

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Let the oil shimmer before adding ingredients for maximum flavor.
2. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Don’t rush this step; browning adds depth.
3. Toss in onions and garlic, sauté until fragrant, about 2 minutes. Tip: Keep stirring to avoid burning the garlic.
4. Stir in bell peppers, cook for another 3 minutes until slightly softened.
5. Pour in diced tomatoes and chicken broth. Bring to a boil, then simmer for 15 minutes. Tip: Simmering melds the flavors beautifully.
6. Add cooked rice and paprika. Simmer for an additional 5 minutes. Season with salt and pepper.

This soup is a hearty hug in a bowl—chunky, rich, and slightly smoky. Serve it with a dollop of sour cream or a sprinkle of cheddar for extra decadence.

Mexican Stuffed Pepper Soup

Hungry for a twist on stuffed peppers? This soup packs all the cozy, spicy vibes into a spoonable bowl—no fork required.

Ingredients

• 1 lb ground beef (I go for 85/15 for that perfect fat ratio)
• 1 cup white rice (Jasmine’s my fave for its fragrance)
• 2 cups chicken broth (homemade if you’ve got it, but no stress)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a smoky kick)
• 1 can (8 oz) tomato sauce (the plain Jane kind works just fine)
• 1 bell pepper, diced (any color, but red’s sweeter)
• 1 small onion, diced (yellow for that classic flavor)
• 2 cloves garlic, minced (fresh is best, no jarred stuff here)
• 1 tbsp olive oil (extra virgin, always)
• 1 tsp cumin (toast it first if you’re feeling fancy)
• 1 tsp chili powder (adjust heat to your drama level)
• Salt to taste (I start with 1/2 tsp and go from there)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add onion and bell pepper. Sauté until soft, 5 minutes, stirring occasionally.
3. Throw in garlic and cumin, stir for 30 seconds until fragrant—don’t let it burn!
4. Add ground beef. Break it up with a spoon and cook until no pink remains, about 6 minutes.
5. Stir in rice, diced tomatoes, tomato sauce, chicken broth, and chili powder. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes—rice should be tender and liquid absorbed.
7. Season with salt, start with 1/2 tsp, then adjust. Tip: Let it sit off heat for 5 minutes; flavors meld beautifully.

Rich, hearty, with just the right kick, this soup’s a bowlful of comfort. Serve with a dollop of sour cream or a sprinkle of fresh cilantro for that extra oomph.

Instant Pot Stuffed Pepper Soup

Make your Instant Pot the hero of your kitchen with this Stuffed Pepper Soup—packed with flavor, ready in a flash, and totally foolproof.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich base)
• 1 lb ground beef (I like 85/15 for the perfect fat ratio)
• 1 medium onion, diced (yellow onions bring the sweetness)
• 3 cloves garlic, minced (fresh is best, but no judgment)
• 2 bell peppers, diced (mix colors for a vibrant bowl)
• 1 can (14.5 oz) diced tomatoes (undrained for extra juiciness)
• 1 can (8 oz) tomato sauce (the secret to thickness)
• 2 cups beef broth (homemade if you’ve got it)
• 1 cup uncooked long-grain white rice (the perfect texture absorber)
• 1 tsp dried oregano (crush it in your palm to wake it up)
• Salt and pepper (season boldly, friends)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering.
2. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t rush the browning—it’s flavor gold.
3. Toss in the onion and garlic, sautéing until soft, about 3 minutes. The aroma? Heavenly.
4. Stir in the bell peppers, diced tomatoes, tomato sauce, beef broth, rice, and oregano. Tip: Give it a good stir to marry the flavors.
5. Secure the lid, set to ‘Manual’ high pressure for 5 minutes. Quick release when done. Tip: Let the pot sit for 5 minutes after releasing for perfect rice.
6. Season with salt and pepper, then ladle into bowls. The rice should be tender, the broth rich, and the peppers just right. Serve with a sprinkle of cheese or a dollop of sour cream for that extra oomph.

Comfort in a bowl, this soup brings the heartiness of stuffed peppers without the fuss. The rice soaks up all the savory goodness, making every spoonful a delight. Try it with a side of crusty bread for the ultimate cozy meal.

Low Carb Stuffed Pepper Soup

Dig into this hearty Low Carb Stuffed Pepper Soup that’s bursting with flavor and ready in no time. Perfect for those cozy nights when you crave something satisfying without the carbs.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 lb ground beef (I like 85/15 for the perfect fat ratio)
• 1 cup diced green bell pepper (for that crisp texture)
• 1 cup diced red bell pepper (adds a sweet pop)
• 1/2 cup diced onion (yellow works best here)
• 2 cloves garlic, minced (fresh is always better)
• 4 cups beef broth (homemade if you’ve got it)
• 1 can (14.5 oz) diced tomatoes (don’t drain, we want all that juice)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• Salt and pepper (season as you go, trust me)

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 pink remains, about 5 minutes.
3. Toss in bell peppers and onion, stirring occasionally, until they start to soften, about 3 minutes.
4. Stir in garlic and cook until fragrant, just 30 seconds—don’t let it burn!
5. Pour in beef broth and diced tomatoes, then sprinkle oregano over the top.
6. Bring to a boil, then reduce heat to low and simmer for 20 minutes to let flavors marry.
7. Season with salt and pepper, taste, and adjust if needed—this is your moment to shine.

Crave-worthy with every spoonful, this soup’s rich broth and tender veggies mimic the classic stuffed pepper experience. Serve it with a dollop of sour cream or a sprinkle of cheddar for an extra indulgent twist.

Stuffed Pepper Soup with Black Beans

Perfect for those nights when you crave something hearty but don’t want to fuss, this soup packs all the flavors of stuffed peppers into a spoonable delight.

Ingredients

• 1 lb ground beef (I like 85/15 for that perfect fat ratio)
• 1 cup diced onions (yellow onions bring the sweetness)
• 1 cup diced green bell peppers (for that classic stuffed pepper vibe)
• 2 cloves garlic, minced (fresh is best, but I won’t judge)
• 1 can (15 oz) black beans, rinsed and drained (trust me, rinsing removes that tinny taste)
• 1 can (14.5 oz) diced tomatoes (I go for fire-roasted when I want extra smokiness)
• 4 cups beef broth (homemade if you’ve got it, but boxed works in a pinch)
• 1 cup cooked rice (leftover rice is a lifesaver here)
• 1 tsp cumin (it’s the secret spice that ties everything together)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• Salt and pepper (season as you go, but start with 1/2 tsp salt)

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 pink remains, about 5 minutes.
3. Toss in onions, bell peppers, and garlic, stirring until veggies soften, around 3 minutes.
4. Stir in cumin, salt, and pepper, letting the spices toast for 30 seconds to wake up their flavors.
5. Pour in diced tomatoes, black beans, and beef broth, bringing the mix to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to meld the flavors.
7. Fold in the cooked rice, heating through for about 5 minutes.
8. Tip: If the soup thickens too much, add a splash of broth or water to loosen it up.
9. Tip: Taste and adjust seasoning before serving—sometimes a pinch more cumin does the trick.
10. Tip: Let it sit for 10 minutes off the heat; the flavors deepen beautifully.

This soup is a cozy hug in a bowl, with the rice and beans giving it a satisfying heft. Try topping with a dollop of sour cream and a sprinkle of cheddar for that extra indulgence.

Creamy Stuffed Pepper Soup

Yum, you’re about to dive into a bowl of comfort that’s as easy to make as it is delicious. This creamy stuffed pepper soup is your weeknight hero—packed with flavor and ready in a flash.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 3 bell peppers, diced (mix colors for a vibrant bowl)
• 1 onion, diced (yellow onions are my go-to for sweetness)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all used the jar)
• 1 can (14.5 oz) diced tomatoes (don’t drain—those juices are gold)
• 4 cups beef broth (low-sodium lets you control the salt)
• 1 cup heavy cream (for that luxurious texture)
• 1 cup cooked rice (leftovers work wonders here)
• 1 tsp smoked paprika (it’s the secret smoky depth)
• Salt and pepper (season as you go, trust me)

Instructions

1. Brown the ground beef in a large pot over medium-high heat, breaking it apart as it cooks—no pink spots allowed.
2. Add the diced onions and bell peppers, sautéing until they’re just soft, about 5 minutes. Tip: Let them get a little color for extra flavor.
3. Stir in the garlic and smoked paprika, cooking for 30 seconds until fragrant—don’t let the garlic burn.
4. Pour in the diced tomatoes with their juices and the beef broth, bringing the mix to a simmer. Let it bubble away for 10 minutes to meld the flavors.
5. Reduce heat to low, then stir in the heavy cream and cooked rice. Warm through for 5 minutes—keep it gentle to avoid curdling the cream.
6. Season with salt and pepper to your liking. Tip: Taste as you go; you can always add more.

Oh, the creaminess of this soup is next-level, with the rice adding just the right heartiness. Serve it with a sprinkle of fresh herbs or a dollop of sour cream for an extra touch of indulgence.

Stuffed Pepper Soup with Sausage

Make your taste buds dance with this hearty stuffed pepper soup, packed with savory sausage and all the cozy flavors you crave—no fancy skills needed.

Ingredients

• 1 lb Italian sausage (hot or mild, your call—I go hot for that kick)
• 1 tbsp extra virgin olive oil (my kitchen staple for depth)
• 1 cup diced onions (yellow ones sweat the best)
• 1 cup diced green bell peppers (for that classic stuffed pepper vibe)
• 2 cloves garlic, minced (fresh only, please)
• 1 can (14.5 oz) diced tomatoes (undrained, we want all those juices)
• 4 cups chicken broth (homemade if you’ve got it, but no stress)
• 1 cup uncooked white rice (I like jasmine for its fragrance)
• 1 tsp dried oregano (rub it between your fingers to wake it up)
• Salt and pepper (season as you go, trust me)

Instructions

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking it up with a spoon, and cook until no pink remains, about 5 minutes.
2. Toss in onions and bell peppers. Sauté until they start to soften, about 3 minutes. Tip: Don’t rush this—the sweetness comes out with patience.
3. Stir in garlic and cook for 30 seconds until fragrant. This is your flavor base, so give it love.
4. Pour in diced tomatoes with their juices and chicken broth. Bring to a boil, then reduce heat to simmer.
5. Add rice and oregano. Cover and simmer for 15 minutes, or until rice is tender. Tip: Peek occasionally to stir and prevent sticking.
6. Season with salt and pepper. Tip: Taste as you go—it’s easier to add than fix.

Ladle this beauty into bowls and watch the steam rise. The rice plumps up just right, soaking in all the spicy, savory goodness. Try topping with a sprinkle of fresh parsley or a dollop of sour cream for extra oomph.

Stuffed Pepper Soup with Lentils

Every spoonful of this stuffed pepper soup with lentils packs a punch—bold flavors, hearty textures, and a comfort level that’ll have you coming back for seconds.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 lb ground beef (I like 85/15 for the perfect fat ratio)
• 1 large onion, diced (yellow onions bring the sweetness)
• 3 bell peppers, diced (mix colors for a vibrant bowl)
• 3 garlic cloves, minced (fresh is best, no compromises)
• 1 cup dry lentils (green lentils hold their shape beautifully)
• 4 cups beef broth (homemade if you’ve got it, but store-bought works)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a smoky depth)
• 1 tsp smoked paprika (the secret weapon for that charred pepper vibe)
• Salt and pepper (season as you go, trust me)

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—5-7 minutes. Tip: Don’t rush the browning; it builds flavor.
3. Toss in onion and bell peppers, stirring occasionally, until softened—about 5 minutes. Tip: A pinch of salt here helps draw out moisture.
4. Stir in garlic and smoked paprika, cooking just until fragrant—30 seconds. Tip: Burnt garlic is bitter, so keep it moving.
5. Add lentils, beef broth, and diced tomatoes, bringing to a boil.
6. Reduce heat to low, cover, and simmer until lentils are tender—25-30 minutes. Tip: Check at 20 minutes; lentils vary.
7. Season with salt and pepper to finish.

Unbelievably hearty, this soup’s got a chunky-meets-creamy texture that’s pure comfort. Serve it with a dollop of sour cream or over a scoop of rice for the ultimate cozy meal.

Stuffed Pepper Soup with Ground Chicken

Craving something hearty yet healthy? This Stuffed Pepper Soup with Ground Chicken is your weeknight hero—packed with flavor, ready in a flash, and totally TikTok-worthy.

Ingredients

• 1 lb ground chicken (I go for the lean kind to keep it light)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 cup diced onions (yellow ones for sweetness)
• 1 cup diced green bell peppers (for that classic stuffed pepper vibe)
• 1 cup diced red bell peppers (adds a pop of color and sweetness)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 1 can (14.5 oz) diced tomatoes (with juices for extra sauciness)
• 3 cups chicken broth (homemade if you’ve got it)
• 1 cup cooked rice (I use jasmine for its fragrance)
• 1 tsp dried oregano (rubbed between fingers to wake it up)
• Salt and pepper (to your heart’s content, but start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add ground chicken, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t stir too much; let it get a bit crispy.
3. Toss in onions and bell peppers. Sauté until soft, about 4 minutes. Tip: A pinch of salt here speeds up the softening.
4. Stir in garlic and cook until fragrant, 30 seconds—don’t let it burn!
5. Pour in diced tomatoes and chicken broth. Bring to a boil, then simmer for 10 minutes to meld flavors.
6. Add cooked rice and oregano. Simmer for another 5 minutes. Tip: If soup thickens too much, add a splash of broth.
7. Season with salt and pepper. Give it a taste—adjust if needed.

Bold flavors and tender veggies make this soup a spoonful of comfort. Serve it with a sprinkle of cheese or a dollop of sour cream for extra decadence.

Stuffed Pepper Soup with Barley

Unlock the cozy vibes with this hearty stuffed pepper soup, swapping rice for nutty barley—because who has time to stuff peppers anyway?

Ingredients

• 1 lb ground beef (I go for 85/15 for that perfect fat balance)
• 1 cup barley (pearl barley keeps its shape like a champ)
• 1 green bell pepper, diced (seeds out, unless you like the heat)
• 1 red bell pepper, diced (for that sweet crunch)
• 1 onion, diced (yellow onions are my MVP for sweetness)
• 3 cloves garlic, minced (fresh only, please)
• 28 oz canned diced tomatoes (with juices—trust me, it’s liquid gold)
• 4 cups beef broth (low-sodium lets you control the salt)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp dried oregano (rub between your fingers to wake it up)
• Salt and pepper (season in layers, folks)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add ground beef, breaking it up with a spoon, and cook until no pink remains—5-6 minutes. Drain excess fat.
3. Toss in onions, bell peppers, and garlic. Stir until onions are translucent—about 4 minutes.
4. Pour in diced tomatoes and beef broth, then stir in barley and oregano. Tip: Rinse barley first to remove any dust.
5. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender—45 minutes. Stir occasionally to prevent sticking.
6. Season with salt and pepper. Tip: Taste as you go; barley absorbs salt like a sponge.
7. Let soup sit for 5 minutes off heat. It thickens up beautifully. Tip: A splash of broth revives leftovers perfectly.

Warm, chunky, and packed with flavor, this soup’s a one-pot wonder. Serve with crusty bread for dipping or top with a dollop of sour cream for extra richness.

Stuffed Pepper Soup with Corn

Zesty and full of flavor, this Stuffed Pepper Soup with Corn is your next kitchen obsession. Dive into a bowl of comfort that’s as easy to make as it is delicious.

Ingredients

• 1 lb ground beef (I like 85/15 for the perfect fat ratio)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 large onion, diced (yellow for sweetness)
• 2 bell peppers, diced (mix colors for vibrancy)
• 3 cloves garlic, minced (fresh is best here)
• 1 can (14.5 oz) diced tomatoes (undrained for extra juice)
• 1 can (15 oz) tomato sauce (plain works great)
• 2 cups beef broth (low sodium to control saltiness)
• 1 cup corn kernels (frozen or canned, both work)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• 1 tsp smoked paprika (for that subtle depth)
• Salt and pepper (to your liking, but don’t skimp)
• 1 cup cooked rice (leftover rice is perfect here)

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 pink remains, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in onion and bell peppers, cooking until softened, about 5 minutes. Tip: A pinch of salt here helps draw out moisture.
4. Add garlic, oregano, and smoked paprika, stirring for 30 seconds until fragrant.
5. Pour in diced tomatoes, tomato sauce, and beef broth. Bring to a boil, then reduce heat to simmer for 15 minutes. Tip: Simmering melds the flavors beautifully.
6. Stir in corn and cooked rice, heating through for about 5 minutes. Season with salt and pepper to taste.

Ladle this hearty soup into bowls and watch as the rich, smoky flavors and tender veggies steal the show. Serve with a sprinkle of cheese or a dollop of sour cream for an extra indulgent twist.

Stuffed Pepper Soup with Mushrooms

Kick off your weeknight dinner with this cozy, flavor-packed Stuffed Pepper Soup with Mushrooms. It’s hearty, it’s healthy, and it’s ready in under 30 minutes—what’s not to love?

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 lb ground beef (I like 85/15 for the perfect fat ratio)
• 1 cup diced onions (because who doesn’t love a bit of crunch?)
• 2 cups sliced mushrooms (baby bellas add an earthy depth)
• 3 cloves garlic, minced (fresh is best, no compromises)
• 2 cups diced bell peppers (mix colors for a vibrant bowl)
• 1 can (14.5 oz) diced tomatoes (with juices for extra sauciness)
• 4 cups beef broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 cup cooked rice (leftover rice is a time-saver here)
• 1 tsp smoked paprika (for that subtle, smoky whisper)
• Salt and pepper (to season, but measure with your heart)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering—about 1 minute.
2. Add ground beef, breaking it apart with a spoon, and cook until no pink remains—about 5 minutes. Tip: Don’t stir too often; let it get a nice sear.
3. Toss in onions and mushrooms, sautéing until they’re soft and golden—about 4 minutes. Tip: This is where the flavors start to build, so don’t rush it.
4. Stir in garlic and bell peppers, cooking just until fragrant—about 1 minute.
5. Pour in diced tomatoes and beef broth, then bring to a boil. Tip: Skim off any foam for a clearer soup.
6. Reduce heat to low, stir in rice and smoked paprika, and simmer for 10 minutes to let the flavors marry.
7. Season with salt and pepper, then serve hot. Zero in on that first spoonful—the tender beef, the juicy peppers, the umami mushrooms. Try topping with a dollop of sour cream or a sprinkle of fresh herbs for an extra layer of yum.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 19 stuffed pepper soup recipes is a treasure trove of comfort and flavor, perfect for any home cook looking to spice up their meal rotation. We’d love to hear which recipe stole your heart—drop us a comment below. And if you found this collection as inspiring as we hope, don’t forget to share the love on Pinterest!