This Stuffed Pepper Soup is what you make when you love the flavors of classic stuffed peppers… but absolutely do not want to deal with stuffing, baking, or carefully slicing peppers. It has everything you want — savory meat, sweet bell peppers, tomato-rich broth, rice that makes it feel like a meal, just in a cozy, one-pot soup form that’s far more forgiving.
I’ve made this on busy weeknights, cold Sundays, and those “I need something hearty but not heavy” days, and it never disappoints.
It tastes like stuffed peppers, but easier. And honestly? Better. And if it's soup season and your looking for more comfort in a bowl, check out my Lebanese Lentil Soup or this Creamy Gnocchi Soup.
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Why You’ll Love This Recipe
All the flavor, none of the work. You get classic stuffed pepper taste without stuffing or baking anything.
Actually filling. With meat, rice, and a rich tomato base, this is a real dinner, not a starter.
One pot and very forgiving. Beef or chicken both work, rice is flexible, and it’s hard to mess up.
Even better the next day. The flavors deepen overnight — just add a splash of broth when reheating.
Stuffed Pepper Soup Video
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Ingredient Notes
Ground beef or ground chicken: Both work well; beef is richer, chicken keeps it lighter.
Bell peppers (red + green): Red peppers add sweetness, green peppers add that classic savory bite.
Onion + garlic: Build the flavor base, don’t rush this step.
Tomato paste: Adds depth and helps the soup taste slow-cooked.
Diced tomatoes + tomato sauce: Create that familiar stuffed pepper tomato base.
Chicken bone broth: Makes the soup more savory and satisfying.
Chicken bouillon: Boosts flavor without needing hours of simmering.
Italian seasoning, cumin, paprika: Warm, savory spices that give the soup its signature flavor.
Rice: Makes the soup hearty and filling.
Labneh or sour cream: Creamy topping that balances the acidity and spice.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Sauté the onion and garlic in olive oil until soft and fragrant.
Step 2: Brown the meat until cooked through.
Step 3: Add in the bouillon then stir in the bell peppers and tomato paste.
Step 4: Add the tomatoes, broth, and seasonings and bring everything to a simmer.
Step 5: Stir in the rice and cook until tender.
Step 6: Finish with fresh parsley and top with labneh or sour cream.
Substitutions & Variations
Ground turkey: Works just as well as chicken.
Brown rice: Use cooked brown rice or increase simmer time if adding uncooked.
Low-carb option: Skip the rice or replace with cauliflower rice (add at the end).
Spicier: Add more red pepper flakes or a pinch of cayenne.
Dairy-free: Skip the topping or use a dairy-free yogurt.
FAQ
Yes — it tastes even better the next day. Add a splash of broth when reheating.
Yes. Red peppers are sweeter; green peppers add a classic savory bite. Either works.
The rice keeps absorbing liquid as it sits. This is normal. Just add more broth when reheating to loosen it.
More Soups You'll Love
- Lemon Orzo Chicken Soup25 Minutes
- Sheet Pan Broccoli Zucchini Soup45 Minutes
- Creamy Gnocchi & Italian Chicken Sausage Soup30 Minutes
- Lebanese Lentil Soup (Shorbat Adas)1 Hours
⭐️ Recipe
Stuffed Pepper Soup
Ingredients
- 1 lb lean ground beef or ground chicken
- 2 tablespoon extra virgin olive oil
- 2 teaspoon chicken bouillon
- 1 small yellow onion diced
- 2 small red bell peppers chopped
- 1 green bell pepper chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 14.5 oz can diced tomatoes
- 1 15 oz cans tomato sauce
- 6 cups chicken bone broth
- 3 teaspoon Italian seasoning
- 1 teaspoon paprika
- 2 teaspoon cumin
- ½ teaspoon red pepper flakes optional
- 1.5 cups frozen or cooked rice
- 2½ tablespoon chopped fresh parsley plus more for garnish
- Labneh or sour cream for serving
Instructions
Build the Flavor Base
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent.1 small yellow onion, 2 tablespoon extra virgin olive oil
- Stir in the garlic and cook for about 30 seconds, just until fragrant.2 garlic cloves
Brown the Meat
- Add the ground beef or chicken and cook, breaking it up with a spoon, until browned and cooked through. Season lightly with chicken bouillon as it cooks.1 lb lean ground beef or ground chicken, 2 teaspoon chicken bouillon
Develop the Tomato Base
- Stir in the chopped bell peppers and tomato paste. Cook for 2–3 minutes, stirring often, until the tomato paste darkens slightly and coats the vegetables.2 small red bell peppers, 1 green bell pepper, 1 tablespoon tomato paste
Simmer the Soup
- Add the diced tomatoes, tomato sauce, chicken bone broth, Italian seasoning, paprika, cumin, and red pepper flakes (if using). Stir well and bring to a gentle boil.1 14.5 oz can diced tomatoes, 1 15 oz cans tomato sauce, 6 cups chicken bone broth, 3 teaspoon Italian seasoning, 1 teaspoon paprika, 2 teaspoon cumin, ½ teaspoon red pepper flakes
- Reduce the heat and let the soup simmer for about 20 minutes so the flavors come together.
Add the Rice
- Stir in the rice and continue simmering until the rice is tender — about 15–20 minutes for uncooked rice, or about 5 minutes if using cooked or frozen rice.1.5 cups frozen or cooked rice
Finish and Serve
- Stir in the chopped parsley. Taste and adjust seasoning as needed.2½ tablespoon chopped fresh parsley
- Serve hot, topped with labneh or sour cream and extra parsley.Labneh or sour cream
Video
Notes
Storage & Reheating
- Refrigerator: Up to 4 days
- Freezer: Up to 2 months
- Reheat: Gently on the stove with extra broth as needed
HJ says
I love stuffed peppers but hate stuffing the peppers lol.. this soup is perfect for my lazy days