Stuffed Bell Pepper Soup has been a lifesaver on busy weeknights in my house. I remember my mom making a deconstructed stuffed pepper soup that always filled our kitchen with the most amazing aroma of roasted peppers and savory spices. It’s one of those comforting meals that feels like a warm hug in a bowl. This is truly an easy stuffed pepper soup that captures all the delicious flavors of the classic dish without all the fuss. If you’ve ever wondered how to make stuffed pepper soup that’s both hearty and healthy, you’re in the right place! Let’s get cooking!
Why You’ll Love This Stuffed Bell Pepper Soup
This recipe is a definite winner for so many reasons. You’ll be making it again and again!
- Incredible Flavor: It tastes just like classic stuffed peppers, with that perfect balance of savory meat, tender vegetables, and a rich tomato broth.
- Super Quick Prep: With just 15 minutes of prep time, you can get this meal on the table fast, making it perfect for busy weeknights.
- Healthy and Nutritious: Packed with lean protein and fresh vegetables, this is a truly healthy stuffed pepper soup that nourishes your body.
- Budget-Friendly: Using pantry staples and affordable ground turkey, this soup is kind to your wallet without sacrificing taste.
- Family Favorite: Even picky eaters will devour this comforting bowl. It’s a crowd-pleaser that everyone will ask for seconds.
- One-Pot Wonder: Cleanup is a breeze since everything cooks in a single pot.
- Versatile: You can easily adapt it to use ground beef if you prefer a classic ground beef stuffed pepper soup.
Ingredients for Stuffed Bell Pepper Soup
Gathering these simple stuffed pepper soup ingredients is the first step to a delicious meal. I love how accessible everything is, making this recipe a go-to whenever I need something comforting and easy.
- 2 tablespoons olive oil – for sautéing veggies and browning the meat
- 1 pound ground turkey – lean turkey keeps it healthy, but ground beef works too!
- 1 medium onion, diced – this forms the aromatic base
- 2 cloves garlic, minced – adds that essential savory depth
- 2 bell peppers (any color), diced – I like using a mix of red and yellow for sweetness and color
- 1 can (14.5 ounces) diced tomatoes (with juices) – these bring a lovely tang and body to the broth
- 4 cups chicken or vegetable broth – the foundation of our flavorful soup
- 1 cup uncooked rice (white or brown) – this thickens the soup and adds heartiness. White rice cooks faster!
- 1 teaspoon dried oregano – classic Italian herb notes
- 1 teaspoon dried basil – complements the oregano beautifully
- 1/2 teaspoon paprika – for a touch of color and mild flavor
- Salt and pepper to taste – adjust to your preference
- Optional toppings: shredded cheese, chopped fresh parsley, or sour cream – for finishing touches
How to Make Stuffed Bell Pepper Soup
This recipe truly lives up to the name one pot stuffed pepper soup, making cleanup a breeze! It’s my go-to for a reason.
- Step 1: Let’s get your oven preheated to 350°F (175°C). While that heats up, grab a large pot or Dutch oven. Add the 2 tablespoons olive oil and heat it over medium heat. Toss in your 1 medium onion, diced and cook it for about 3-4 minutes until it becomes nice and soft. Then, stir in the 2 cloves garlic, minced and cook for another 1-2 minutes until you can really smell its fragrant aroma.
- Step 2: Now, add the 1 pound ground turkey to the pot. Break it up with your spoon and cook until it’s nicely browned and cooked all the way through, which should take about 5-7 minutes. If there’s a lot of excess fat, carefully drain it off.
- Step 3: Stir in the 2 bell peppers, diced. Let them cook for another 3-4 minutes, just until they start to soften up a bit. I love seeing these colorful gems begin to meld with the other ingredients.
- Step 4: Time to build the flavor! Add the 1 can (14.5 ounces) diced tomatoes (with juices), the 4 cups chicken or vegetable broth, and the 1 cup uncooked rice. If you’re making a stuffed pepper soup without rice, this is where you’d add cauliflower rice or quinoa. Stir in the 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon paprika. Season generously with salt and pepper to taste.
- Step 5: Bring this wonderful mixture to a boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. You’ll know it’s ready when the rice is perfectly tender. Give it an occasional stir to ensure nothing sticks to the bottom.
- Step 6: Taste your creation and adjust the seasoning with more salt and pepper if you think it needs it. Ladle this hearty stuffed bell pepper soup into bowls. Garnish with your favorite toppings like shredded cheese, fresh parsley, or a dollop of sour cream. Enjoy your delicious meal!
Pro Tips for the Best Stuffed Bell Pepper Soup
I’ve made this soup countless times, and these little tricks really elevate it from good to absolutely amazing. They’re my secrets for a truly delicious bowl!
- Don’t skip sautéing the onions and garlic; it builds a crucial flavor base for your soup.
- For a richer flavor, use fire-roasted diced tomatoes instead of regular ones.
- If you prefer a thicker soup, you can add a bit more rice or let it simmer uncovered for the last 5 minutes.
- Taste and adjust seasonings throughout the cooking process, especially after adding the broth.
What’s the secret to perfect Stuffed Bell Pepper Soup?
The real secret to achieving the best stuffed pepper soup recipe is building layers of flavor from the start. Sautéing your aromatics well and using quality broth makes a huge difference. For more on building flavor, check out this guide on homemade seasoning mixes.
Can I make Stuffed Bell Pepper Soup ahead of time?
Absolutely! This soup is fantastic for meal prep. I often make a big batch on Sunday and have it for lunch all week. It stores beautifully!
How do I avoid common mistakes with Stuffed Bell Pepper Soup?
A common pitfall is undercooking the rice, so make sure it’s tender. Also, don’t overcook the peppers; you want them tender but with a slight bite, not mushy. For tips on cooking rice perfectly, you can refer to this guide on cooking rice.
Best Ways to Serve Stuffed Bell Pepper Soup
This hearty soup is a meal in itself, but I love pairing it with a few simple things to make it even more special. It’s so satisfying and comforting, perfect for any occasion.
- Crusty Bread: A warm, crusty baguette or some rustic sourdough is perfect for dipping into that flavorful broth. It’s a classic pairing for a reason!
- Side Salad: For a lighter meal, serve a generous bowl of this soup alongside a fresh, crisp green salad. A simple vinaigrette works wonders.
- Grilled Cheese: Who doesn’t love soup and a sandwich? A gooey grilled cheese is the ultimate comfort food companion, and it makes this soup feel even more indulgent.
- Toppings Bar: For a fun twist, set out a variety of toppings like shredded cheddar, a dollop of sour cream or Greek yogurt for a creamy stuffed pepper soup experience, chopped chives, or even a sprinkle of crushed tortilla chips.
Nutrition Facts for Stuffed Bell Pepper Soup
This stuffed bell pepper soup is a nutrient-rich option that’s surprisingly light. Here’s a breakdown of what you can expect per serving, keeping in mind these are estimates.
- Calories: 280
- Fat: 9g
- Saturated Fat: N/A
- Protein: 22g
- Carbohydrates: 28g
- Fiber: N/A
- Sugar: 4g
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used, especially when considering different types of broth or toppings.
How to Store and Reheat Stuffed Pepper Soup
This hearty stuffed pepper soup is a fantastic make-ahead meal, and I’ve found it actually tastes even better the next day! Properly storing and reheating ensures you can enjoy its delicious flavors anytime.
- Cool Down: Once cooked, let your soup cool down at room temperature for about an hour. Don’t leave it out for too long, though, to prevent spoilage.
- Refrigerate: Transfer the cooled soup into airtight containers. It will keep well in the refrigerator for up to 3-4 days. I love having a container ready for quick lunches.
- Freeze for Later: If you want to store your stuffed pepper soup for longer, freeze it! Ladle it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be frozen for up to 3 months.
When you’re ready to enjoy it again, reheating is simple. Thaw frozen soup overnight in the refrigerator. Gently reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. Just be sure to stir halfway through for even heating.
Frequently Asked Questions About Stuffed Bell Pepper Soup
What is stuffed pepper soup?
Stuffed pepper soup is essentially all the delicious components of classic stuffed bell peppers transformed into a hearty, comforting soup. Instead of stuffing peppers individually, all the ingredients like ground meat, rice, tomatoes, and seasonings simmer together in a flavorful broth. It’s a wonderful way to enjoy those familiar flavors in a quicker, easier format.
Can I make stuffed pepper soup ahead of time?
Absolutely! This soup is a fantastic candidate for meal prep. I often make a big batch on Sunday, and it tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator.
What’s the difference between stuffed pepper soup and stuffed pepper stew?
Often, the terms are used interchangeably, but a stuffed pepper stew might imply a slightly thicker consistency or larger chunks of vegetables compared to a soup. My recipe aims for a hearty soup consistency, but if you prefer it thicker, you can always simmer it a little longer uncovered.
Can I make a vegetarian stuffed pepper soup?
Yes, you can easily make a delicious vegetarian version! Simply omit the ground turkey and increase the vegetables. Consider adding mushrooms for an earthy flavor and using vegetable broth. Some people even add lentils or beans for extra protein.
Variations of Stuffed Bell Pepper Soup You Can Try
While I absolutely adore this classic recipe, I also love exploring different ways to make this comforting soup. There are so many delicious twists you can try to suit your dietary needs or craving!
- Low Carb Stuffed Pepper Soup: To make a low carb stuffed pepper soup, simply swap the rice for cauliflower rice. You can also add extra vegetables like zucchini or spinach for more bulk and nutrients.
- Keto Stuffed Pepper Soup: A keto stuffed pepper soup is very similar to the low-carb version. Omit the rice entirely and focus on a rich broth, plenty of ground turkey, and lots of colorful bell peppers and other low-carb veggies. You might even add a touch of heavy cream at the end for richness.
- Vegetarian Stuffed Pepper Soup: For a hearty vegetarian stuffed pepper soup, skip the ground turkey and boost the vegetables. Mushrooms, extra onions, and even some beans like kidney or black beans can add great texture and protein. Use vegetable broth as your base.
- Spicy Stuffed Pepper Soup: If you like a little heat, add a pinch of red pepper flakes or a diced jalapeño along with the onions and garlic. A dash of your favorite hot sauce at the end can also kick things up a notch!
Amazing Stuffed Bell Pepper Soup Awaits
- Total Time: 45-50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Stuffed Bell Pepper Soup recipe brings the comforting flavors of traditional stuffed peppers into a hearty and delicious soup. It’s an easy one-pot meal perfect for weeknight dinners or meal prep, packed with ground turkey, vegetables, and rice.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 bell peppers (any color), diced
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 4 cups chicken or vegetable broth
- 1 cup uncooked rice (white or brown)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped fresh parsley, or sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Add ground turkey to the pot, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Stir in diced bell peppers and cook for another 3-4 minutes until they start to soften.
- Add diced tomatoes (with juices), chicken or vegetable broth, uncooked rice, oregano, basil, paprika, salt, and pepper. Stir to combine. This is your stuffed pepper soup base.
- Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender. Stir occasionally.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with optional toppings. Enjoy your stuffed bell pepper soup.
Notes
- For a lower-carb option, substitute rice with quinoa or cauliflower rice.
- Add crushed red pepper flakes or hot sauce for a spicy kick.
- Feel free to add other vegetables like zucchini, corn, or carrots.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 280
- Sugar: 4g
- Sodium: N/A
- Fat: 9g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28g
- Fiber: N/A
- Protein: 22g
- Cholesterol: N/A
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