Delight in the heartwarming flavors of Stuffed Pepper Soup, a comforting and savory bowl that captures the essence of traditional stuffed peppers in a convenient and soul-soothing form. This hearty soup transforms the familiar ingredients of stuffed peppers—ground meat, bell peppers, rice, and a flavorful tomato-based broth—into a cozy and satisfying dish that’s perfect for chilly days or whenever you crave a comforting meal.

To craft this soup, ground meat, often beef or turkey, is browned to perfection alongside aromatic onions and garlic. Bell peppers, rice, tomatoes, and a blend of savory herbs and spices join the mix, creating a rich and robust broth. The result is a medley of textures and flavors reminiscent of stuffed peppers but in a spoonable and comforting soup form.

What makes Stuffed Pepper Soup particularly appealing is its versatility and adaptability to various dietary preferences. Whether you’re a meat lover or opt for plant-based alternatives, this soup can be tailored to suit your taste. It’s a one-pot wonder that offers the heartiness of a complete meal with the familiar and beloved taste of stuffed peppers.

Imagine a steaming bowl of this soup, its savory aroma filling the air, offering a taste of home and nostalgia. Whether enjoyed as a satisfying lunch, a cozy dinner, or shared with loved ones on a cold evening, Stuffed Pepper Soup brings the warmth and comfort of classic stuffed peppers in a spoonable form that’s sure to become a cherished favorite.

Stuffed Pepper Soup


  • 1 lb ground beef or turkey
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (14 oz) tomato sauce
  • 4 cups beef or vegetable broth
  • 1 cup cooked rice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Shredded cheese for garnish (optional)
  • Chopped fresh parsley for garnish (optional)


  1. In a large soup pot or Dutch oven, brown the ground beef or turkey over medium heat. Drain any excess fat.
  2. Add chopped onions, minced garlic, and chopped bell peppers to the pot. Sauté until the vegetables are softened.
  3. Stir in diced tomatoes, tomato sauce, beef or vegetable broth, cooked rice, dried oregano, dried basil, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes to let the flavors meld.
  5. Adjust the seasoning to taste.
  6. Serve the soup hot, garnished with shredded cheese and chopped fresh parsley if desired.

Nutritional Information (approximate values per serving, assuming 6 servings):

  • Calories: 300-350 kcal
  • Protein: 20-25g
  • Fat: 15-20g
  • Carbohydrates: 20-25g
  • Fiber: 3-5g
  • Sugar: 5-7g
  • Sodium: 800-1000mg