As the weather cools down and the days get shorter, there’s nothing quite like a warm, comforting bowl of soup to lift your spirits. And what better way to enjoy that warmth than with a flavorful, filling, and fantastically easy-to-make stuffed pepper soup? In this article, we’ll be exploring 18 different recipes for stuffed pepper soups, each one packed with its own unique twist and ingredient combination. From classic ground beef versions to vegetarian and vegan options, spicy kickers, creamy indulgences, and even slow cooker variations, there’s something on this list for everyone.
So grab a spoon, get cozy, and let’s dive into the world of stuffed pepper soups!
Classic Stuffed Pepper Soup with Ground Beef
Classic Stuffed Pepper Soup with Ground Beef: A hearty and flavorful soup that combines the comfort of stuffed peppers with the convenience of a one-pot meal.
Ingredients:
– 1 lb ground beef
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups chicken broth
– 2 cups water
– 1 can (14.5 oz) diced tomatoes
– 1 tsp paprika
– Salt and pepper, to taste
– 4 bell peppers, chopped (any color)
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the rice, chicken broth, water, diced tomatoes, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30 minutes or until the rice is cooked.
5. Stir in the chopped bell peppers and cook an additional 10-15 minutes or until they are tender.
Cooking Time: 45-50 minutes
Vegetarian Stuffed Pepper Soup with Quinoa
A hearty, flavorful soup that combines the sweetness of bell peppers with the nutty taste of quinoa.
Ingredients:
– 4 bell peppers, any color
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup quinoa, rinsed and drained
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large pot, sauté onion and garlic until softened.
4. Add vegetable broth, quinoa, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the quinoa is tender.
5. Stuff each bell pepper with the cooked quinoa mixture and top with chopped parsley (if using).
6. Bake for an additional 15-20 minutes, or until peppers are tender.
7. Serve hot, garnished with additional parsley if desired.
Cooking Time: 40-45 minutes
Spicy Stuffed Pepper Soup with Jalapeños
Warm up with this flavorful soup that combines the comfort of stuffed peppers with a spicy kick from jalapeños!
Ingredients:
– 2 large bell peppers, diced
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 jalapeño pepper, seeded and finely chopped
– 2 cups vegetable broth
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: heavy cream or sour cream for topping
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced bell peppers, cook until tender, about 5 minutes.
3. Stir in the chopped jalapeño, paprika, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes, vegetable broth, and red kidney beans. Bring to a simmer.
5. Reduce heat and let soup cook for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed. Serve hot, topped with heavy cream or sour cream if desired.
Cooking Time: 25-30 minutes
Slow Cooker Stuffed Pepper Soup
Transform the flavors of traditional stuffed peppers into a hearty and comforting soup, perfect for a chilly evening or a busy day. This easy-to-make recipe requires minimal effort, yielding a deliciously rich and pepper-packed meal.
Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 bell peppers (any color), chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp paprika
– Salt and pepper, to taste
– 8 oz pasta of your choice (e.g., penne, elbow macaroni)
Instructions:
1. Add the chopped onion, minced garlic, and bell peppers to the slow cooker.
2. In a separate bowl, combine diced tomatoes, chicken broth, paprika, salt, and pepper. Pour mixture over the vegetables in the slow cooker.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, add pasta to the slow cooker and stir well.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Cheesy Stuffed Pepper Soup with Cheddar
This creamy soup is a twist on traditional stuffed peppers, featuring roasted bell peppers filled with cheesy goodness and simmered in a rich chicken broth.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast bell peppers for 30 minutes, or until skin is charred.
3. In a large pot, sauté chicken, onion, and garlic in olive oil until cooked through.
4. Add roasted bell peppers, chicken broth, and heavy cream. Bring to a simmer.
5. Stir in shredded cheddar cheese until melted and well combined.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45 minutes
Stuffed Pepper Soup with Italian Sausage
This hearty soup combines the flavors of stuffed peppers with the richness of Italian sausage, making it a perfect comfort food for any occasion. With its vibrant red color and savory aroma, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb Italian sausage, casings removed
– 2 large bell peppers, chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, cook Italian sausage over medium-high heat, breaking up with spoon as it cooks.
2. Add onion, garlic, bell peppers, chicken broth, diced tomatoes, oregano, salt, and pepper to the pot.
3. Bring mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until vegetables are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-45 minutes
Low-Carb Stuffed Pepper Soup with Cauliflower Rice
This hearty and flavorful soup is a twist on the classic stuffed pepper recipe, adapted to be low-carb and packed with nutritious cauliflower “rice”. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 large onion, diced
– 3 bell peppers (any color), diced
– 2 tablespoons olive oil
– 1 pound ground beef or turkey
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 head cauliflower
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, sauté the onion, bell peppers, and garlic in olive oil until tender.
2. Add the ground beef or turkey, paprika, and cumin; cook until browned.
3. Stir in diced tomatoes, chicken broth, and salt and pepper to taste.
4. Meanwhile, pulse cauliflower florets in a food processor until they resemble rice.
5. Add the cauliflower “rice” to the soup pot and simmer for 10-15 minutes or until heated through.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Creamy Stuffed Pepper Soup with Coconut Milk
Transform any day into a cozy retreat with this comforting and creamy soup, infused with the sweetness of roasted bell peppers and the richness of coconut milk.
Ingredients:
– 2 large bell peppers, any color
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup coconut milk
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add roasted bell peppers, vegetable broth, coconut milk, paprika, salt, and pepper. Bring to a simmer.
5. Reduce heat and let cook for 20-25 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Stuffed Pepper Soup with Black Beans and Corn
This hearty soup is a flavorful twist on traditional stuffed peppers, blending the comforting warmth of roasted vegetables with the creamy richness of black beans and corn. Perfect for a cozy weeknight dinner or a nutritious lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn kernels
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, 5 minutes.
2. Add bell pepper and cook until tender, 3-4 minutes.
3. Stir in black beans, corn, broth, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes or until flavors have melded together.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Stuffed Pepper Soup with Turkey and Brown Rice
This hearty soup combines the flavors of stuffed peppers with the comfort of turkey and brown rice, making it a perfect meal for a chilly day. With its rich aroma and satisfying taste, you’ll want to warm up with a bowl of this deliciousness.
Ingredients:
– 1 lb ground turkey
– 2 cups mixed bell peppers (any color), diced
– 2 cups chicken broth
– 1 cup cooked brown rice
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the ground turkey over medium-high heat until browned, breaking it up with a spoon as needed.
2. Add the diced bell peppers, chicken broth, cooked brown rice, chopped onion, garlic, paprika, salt, and pepper to the pot.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the flavors have melded together and the soup has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh parsley or chives if desired.
Cooking Time: 20-25 minutes
One-Pot Stuffed Pepper Soup
Savor the flavors of stuffed peppers without the fuss of filling and baking individual peppers! This one-pot soup recipe is a twist on the classic, using bell peppers as a natural flavor booster.
Ingredients:
• 2 large bell peppers (any color), seeded and chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef or turkey
• 1 can diced tomatoes (14.5 oz)
• 4 cups chicken broth
• 1 cup uncooked white rice
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, cook the ground beef or turkey over medium-high heat until browned, breaking it up into small pieces.
2. Add the onion, garlic, bell peppers, diced tomatoes, chicken broth, rice, paprika, salt, and pepper. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked and the soup has thickened slightly.
Cooking Time: 25 minutes
Stuffed Pepper Soup with Fire-Roasted Tomatoes
This hearty soup is a twist on traditional stuffed pepper recipes, where bell peppers are roasted to perfection and blended into a rich, flavorful broth.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 2 medium tomatoes, fire-roasted (see below)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon ground cumin
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Fire-Roasting Tomatoes:
Preheat oven to 425°F (220°C). Place tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until skin is blistered and charred.
Soup Instructions:
1. In a large pot, sauté onion and garlic over medium heat until softened.
2. Add paprika and cumin; cook for 1 minute.
3. Add roasted tomatoes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until peppers are tender.
4. Blend soup until smooth. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.
Cooking Time: 40-45 minutes
Stuffed Pepper Soup with Mushrooms and Barley
A hearty and flavorful soup that combines the best of stuffed pepper flavors with the comforting warmth of barley and mushrooms.
Ingredients:
– 2 large bell peppers, chopped
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups vegetable broth
– 1 cup pearl barley
– 1 can (14.5 oz) diced tomatoes
– 2 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté onion and mushrooms in olive oil until tender.
2. Add chopped bell peppers, vegetable broth, barley, diced tomatoes, and smoked paprika. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the barley is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Stuffed Pepper Soup with Lentils and Spinach
This hearty soup combines the flavors of roasted bell peppers, lentils, spinach, and aromatic spices for a nutritious and satisfying meal.
Ingredients:
– 2 large bell peppers, any color
– 1 cup cooked lentils
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 package frozen spinach, thawed and drained
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the bell peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes or until charred.
3. In a large pot, sauté the chopped onion and minced garlic in olive oil until softened.
4. Add the cooked lentils, vegetable broth, cumin, paprika, salt, and pepper to the pot. Stir well.
5. Once the bell peppers are cool enough to handle, peel off the skin, remove seeds, and chop into small pieces. Add to the soup pot.
6. Stir in the thawed spinach until wilted.
7. Simmer the soup for 10-15 minutes or until heated through.
Cooking Time: Approximately 45-50 minutes
Stuffed Pepper Soup with Orzo and Parmesan
This hearty soup captures the flavors of stuffed peppers in a warm, comforting bowl. A blend of ground beef, bell peppers, and aromatic spices simmers together with orzo and Parmesan cheese for a satisfying meal.
Ingredients:
– 1 lb ground beef
– 2 large onions, chopped
– 3 bell peppers (any color), chopped
– 4 cups chicken broth
– 1 cup orzo pasta
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add onions and bell peppers; cook until the vegetables are tender.
3. Stir in chicken broth, oregano, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Cook orzo according to package instructions. Drain and add to the soup.
6. Stir in Parmesan cheese until melted.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Stuffed Pepper Soup with Chorizo and Bell Peppers
This hearty soup combines the flavors of chorizo sausage and roasted bell peppers, blended together with aromatic spices and tender vegetables. A perfect comfort food for a chilly evening.
Ingredients:
– 1 lb boneless chicken breast or thighs
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 large red bell pepper, diced
– 1 large yellow bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chorizo sausage, sliced
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and chorizo; cook until onion is translucent (5 minutes).
3. Add bell peppers, diced tomatoes, smoked paprika, salt, and pepper. Cook for 5 minutes.
4. Add chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: 35-40 minutes
Stuffed Pepper Soup with Wild Rice and Herbs
This comforting soup combines the flavors of stuffed peppers with the nutty goodness of wild rice, all wrapped up in a savory broth. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (green, red, yellow), diced
– 1 cup wild rice
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add bell peppers, wild rice, broth, tomatoes, thyme, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until rice is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped herbs if desired.
Cooking Time: 35-45 minutes
Stuffed Pepper Soup with Zucchini and Feta
Experience the flavors of stuffed peppers in a warm and comforting soup. This recipe combines sweet bell peppers, zucchini, and tangy feta cheese for a unique and delicious meal.
Ingredients:
– 2 large bell peppers, diced
– 1 medium zucchini, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1/2 cup crumbled feta cheese
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced bell peppers and zucchini; cook for 5 minutes or until tender.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Stir in the heavy cream and crumbled feta cheese.
6. Season with paprika, salt, and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to warm up with these 18 delicious stuffed pepper soup recipes! From classic ground beef to vegetarian quinoa, spicy jalapeños to cheesy cheddar, and slow cooker to one-pot wonders, there’s a flavorful option for every taste. Discover how easy it is to turn bell peppers into a hearty and comforting meal perfect for any time of year. Whether you’re in the mood for something spicy or rich and creamy, these recipes are sure to become new favorites.