Stuffed Pepper Soup

A Homestyle Delight: Stuffed Pepper Soup is more than just a dish; it’s a journey back in time. For many, it’s reminiscent of childhood dinners, when the aroma of bell peppers, ground meat, and tomatoes filled the kitchen, promising a comforting meal ahead. The delectable taste of stuffed peppers, which many of us hold dear, has been transformed into a heartwarming soup that’s both nostalgic and innovative.

Unpacking the Flavor: The beauty of this soup lies in its simplicity. The bell peppers offer a natural sweetness that balances out the savory richness of the meat. The tomatoes, both diced and sauced, lend a tangy note that’s beautifully complemented by the assortment of herbs and spices. Every spoonful is a burst of harmonious flavors that dance on the palate.

Soup for the Soul: There’s something universally comforting about a hot bowl of soup. It’s the kind of meal that warms you from the inside out, both physically and emotionally. And when that soup channels the essence of a beloved dish like stuffed peppers, it’s a double win. This Stuffed Pepper Soup is more than just food; it’s an experience, a hug in a bowl, waiting to wrap you in its culinary embrace.


  1. 1 lb ground beef or turkey
  2. 1 small onion, diced
  3. 2 cloves garlic, minced
  4. 3 bell peppers (any color), diced
  5. 1 (14.5 oz) can diced tomatoes (do not drain)
  6. 1 (15 oz) can tomato sauce
  7. 2 cups beef or chicken broth
  8. 1/2 cup uncooked white rice (or you can use cooked rice and add it at the end)
  9. 1 tsp salt
  10. 1/2 tsp black pepper
  11. 1 tsp paprika or smoked paprika
  12. 1/2 tsp dried oregano
  13. 1/2 tsp dried basil
  14. 1 bay leaf (optional)
  15. 2 cups water (or more as needed)
  16. Olive oil or butter for sautéing
  17. Optional toppings: shredded cheese, chopped parsley, sour cream


  1. Brown the Meat: In a large pot or Dutch oven, heat a little olive oil or butter over medium heat. Add the ground beef or turkey and cook until browned. Break the meat apart as it cooks.
  2. Sauté Vegetables: Add the diced onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
  3. Add Peppers and Tomatoes: Stir in the diced bell peppers, diced tomatoes (with their juice), and tomato sauce.
  4. Add Liquids and Seasonings: Pour in the beef or chicken broth and water. Add the uncooked rice (if you’re using uncooked rice), salt, pepper, paprika, oregano, basil, and bay leaf. Mix well.
  5. Simmer: Bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 30 minutes or until the rice is cooked and the peppers are tender. If you’re using cooked rice, you can add it in the last 10 minutes of simmering.
  6. Adjust and Serve: Taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency. Remove the bay leaf (if used). Serve hot with your preferred toppings.

Enjoy your Stuffed Pepper Soup!

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