Hearty and comforting Stuffed Pepper Soup is loaded with savory flavor! Easily turn everything you love about traditional stuffed peppers into this boldly spiced and delicious homemade soup.
Stuffed Bell Pepper Soup
If you’re a fan of my favorite Stuffed Bell Peppers, you’re absolutely going to love this soup! I routinely turn to stuffed peppers for a healthy yet filling dinner recipe – they’re low carb, easy to make, and my whole family enjoys them. This recipe features the same great flavors as classic stuffed peppers, in soup form!
With tons of protein to keep you full and plenty of fresh veggies, this comfort food recipe is healthy, too. Serve bell pepper soup with Homemade Dinner Rolls to soak up every last drop of savory broth!
Why You’ll Love this Stuffed Pepper Soup Recipe:
- FILLING: I love soup recipes that have protein and substance to them. This soup is made with 2 kinds of meat, so it’s a wonderful and filling dinner option for chilly nights.
- HEALTHY: Made with protein and a variety of peppers, this soup is low carb and naturally gluten/dairy free.
- EASY: There aren’t any complicated steps or hours of prep, so stuffed pepper soup is a simple and delicious weeknight dinner option!
Each bowl of stuffed pepper soup is warm, cozy, and bursting with flavor – the perfect comfort food for chilly winter nights!
How to Make Stuffed Pepper Soup
You can jump to the recipe card for full ingredients & instructions!
- Brown the meats.
- Cook the veggies.
- Add everything to a large pot.
- Bring the soup to a boil, then reduce it to a simmer.
- Serve with your favorite toppings like fresh cilantro and shredded cheese.
Instead of ground chuck and pork sausage, use 2 pounds of your favorite meats. Ground beef, turkey, chicken, or even a plant-based alternative are great options.
To make this soup vegetarian, use plant-based meats or beans instead of the meat, vegetable broth, and vegetable bouillon cubes.
Let the soup completely cool to room temperature, place it into airtight containers, and freeze for up to 3 months.
Yes! Follow the instructions in my Instant Pot Stuffed Pepper Soup recipe for the best results.
Serving Suggestions
While this soup is a meal all on it’s own, homemade bread is always a welcome addition to soup night. Try stuffed pepper soup with:
Don’t forget the toppings! I love topping my bowl of soup with a sprinkle of fresh cilantro, shredded cheese, and bread crumbs.
Tips!
- Use any combination of your favorite bell peppers. For even more color, add an orange bell pepper to the mix!
- Bouillon cubes and broth add flavor and saltiness, so taste the soup before adding additional seasonings.
- Reheat stuffed pepper soup in a pot on the stove for best tasting leftovers!
Are you hungry for this stuffed pepper soup yet? I know I am!
What kind of rice should I use?
For best results, use a quick-cooking brown rice. If using microwaveable rice packets, heat the rice according to the package instructions and stir the cooked rice into the soup prior to serving.
How can I make this soup spicier?
To increase the spiciness, add a little chili powder or more red pepper flakes.
What toppings go well with stuffed pepper soup?
Sliced avocado or guacamole, sour cream, fresh cilantro or parsley, shredded cheese, bread crumbs, tortilla chips, or crushed crackers are all delicious topping options.
More Easy Dinner Recipes We Love
Comforting, flavorful, and filling stuffed pepper soup is a must-try dinner recipe!
More Homemade Soup Recipes to Try:
- Crockpot Chicken Wild Rice Soup
- Swedish Meatball Soup
- Shepherd’s Pie Soup
- Instant Pot Chicken Noodle Soup
- Roasted Butternut Squash Soup
- Chicken and Dumplings
- Italian Wedding Soup
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Stuffed Pepper Soup Recipe
Ingredients
- 1 pound ground chuck
- 1 pound bulk hot pork sausage
- 1 red bell pepper halved and divided
- 1 yellow bell pepper halved and divided
- 1 green bell pepper halved and divided
- 1 yellow onion diced
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth
- 29 ounces petite diced tomatoes 2 14.5-ounce cans
- 2 teaspoons Worcestershire sauce
- 2 beef bouillon cubes diced
- 2 teaspoons fresh thyme leaves
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 cup dry quick-cooking brown rice
- 2 tablespoons olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- Chopped fresh cilantro or parsley, shredded cheese, homemade bread crumbs, or crushed crackers for garnish
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 of 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 cloves garlic
- 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 broth, 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 olive 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.2 tablespoons olive oil
- To serve, garnish with chopped fresh cilantro or parsley, shredded cheese, and homemade bread crumbs.Chopped fresh cilantro or parsley, shredded cheese, homemade bread crumbs, or crushed crackers
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
Love this recipe! Only thing is am I supposed to drain the tomatoes or not? I did last time, was thinking about trying it with the juice this time. Definitely a keeper
I don’t drain them, but you can if you’d like!
This was a really delicious and very hearty soup! It was pleasantly spicy with the hot Italian sausage, and I did use a whole teaspoon of red pepper flakes for a bit more heat. Definitely one I’ll be making again.
I’m so glad you enjoyed it, Helen!
Wow! This soup has the best flavor! So easy and delicious. Used impossible meat. Will definitely be making this again!
Looks delicious, Alisha!
This is an amazing variation to the regular stuffed bell pepper, and so delicious!
Looks great, Sharon!
This soup made my Mom very happy! My mom loves stuffed bell peppers, so this recipe was a unique and delicious variation. Thank You for this recipe! I served it with my Sour Cream and Onion Cornbread.
Thanks for sharing!!
This was really delicious. I garnished mine with cilantro, cheese and sour cream!! So good!
Thanks for stopping by!
This soup is amazing
So happy to hear!
Made the soup tonight, it was delicious! My husband helped stir and couldn’t wait to enjoy a bowl! It is definitely a keeper. Thank you!
Love to hear that!