Stuffed Pepper Soup

This stuffed red 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.

5 from 1 vote

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Course: Appetizer, Main Course

Cuisine: Mediterranean

Keyword: stuffed pepper soup

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 370kcal

Author: Lola Jay

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

US Customary - Metric

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

Nutrition facts are only estimates.

Storage & Reheating

Refrigerator: Up to 4 days
Freezer: Up to 2 months
Reheat: Gently on the stove with extra broth as needed

Nutrition

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