Stuffed Pepper Soup Recipe

This healthy-yet-hearty stuffed pepper soup recipe is truly a stuffed pepper in a bowl, with loads of peppers, ground meat, rice and seasonings. Easy to make!

Stuffed Pepper Soup is in the Chili Pepper Madness kitchen tonight, my friends, and we're so happy. Stuffed pepper soup is one of my favorite soups to make.

Not only is it a quick and easy recipe, perfect for weeknight meals when you just don't have much time to cook, but you can customize the soup in so many different ways. You can make it with different meats - beef, chicken, turkey, pork - include as many different peppers as you'd like, add extra spices and seasonings, and the toppings!

You can top your bowl of soup with just about anything you want for a unique and flavorful experience. We're talking Stuffed Pepper Soup, and you'll want to make this very soon.

There are variations, of course, but it all boils down to taking what you'd traditionally use to make stuffed peppers and turn them into a soup. Easy enough, right? Not so special? Wrong! This is one of the best soups you'll ever have, especially when you make the Chili Pepper Madness version.

Check it out.

Here is the NAKED version of our Stuffed Pepper Soup. Just before all the fun begins.

It's thick and chunky, extra meaty and filled with rice, lots of tomatoes and especially peppers for the perfect bowl of soup. Oh my, I'm already ready for another bowl. Crazy good. So, the big question is - how is this different? What makes it the "Madness" version? I have THREE reasons:

1. The chili peppers
2. The seasonings
3. The fixings

The Chili Peppers

Of course you can go with the standard bell pepper for this recipe, which is totally fine. The soup will still be quite excellent with lots of flavor, but if you want to up the combination of both flavor and heat, use the three peppers we used - jalapeno peppers, habanero peppers, and bell peppers. You can core the peppers if the heat is too much for you.

We of course LOVE that heat, but it's really more of the flavor we're going for. It's a great combo.

If you're looking for even MORE heat, you can either add in more habanero peppers, or go with hotter peppers, like the ghost pepper or even the Carolina Reaper. Talk about a hot and spicy stuffed pepper soup!

The Seasonings

There is no need to go all crazy with seasonings. I am using a simple blend of dried basil, oregano, smoked paprika and cumin, along with salt and pepper. I also like to add in some my own homemade Cajun seasoning blend for additional spice.

You can easily use your favorite spice blend, such as Cajun or Creole, or perhaps taco seasonings - great choices! - but the simple, pleasing combination of basil, oregano, paprika and cumin will nail it for you if you prefer to stop there.

The Fixings

Sometimes I'm a fixings nut. I drive Patty a bit crazy on taco night because I go all out on the fixings. It takes me longer to prepare them than the actual tacos. I didn't go TOO crazy here, but your choice of toppings will send this soup over the top.

Sometimes I like to really load it up and includ diced avocado, roasted jalapeno peppers, creamy crema, cilantro, shredded cheese and - dun-dun-dun! - hot sauce. Pile it on! 

Here is a photo of when I made it last time. Look at all those toppings. So good.

This time around I kept is simpler and included only fresh chopped herbs, spicy chili flakes, and some sliced jalapeno peppers. You can really customize the toppings to your preference!

Let's talk about how we make this wonderful soup, shall we? Gather up your ingredients! I love this soup.

Stuffed Pepper Soup Ingredients Needed

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 jalapeno peppers, chopped
• 1 medium bell pepper, chopped (I often use extra, including 1 green pepper and 1 orange or red bell pepper)
• 1 habanero pepper, chopped – optional! Omit if you want less heat, but hey! I actually included 3 of them. Yes!
• 4 cloves garlic, chopped
• 1.5 pound ground turkey or ground beef – I used ground turkey but both are great
• 1 tablespoon Cajun seasonings, optional for more spice factor
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon cumin
• 2 14-ounce cans diced tomatoes
• 1 cup chicken broth
• 1 cup uncooked white rice (or more to stretch the meal)
• Your favorite toppings!

How to Make Stuffed Pepper Soup - the Recipe Method

1. First, heat a large pot to medium heat and add olive. Heat through. Add onion and chopped peppers. Stir and cook about 5 minutes until the onion and peppers are tender.
2. Add garlic and cook another minute, until you can smell that awesome garlic.
3. Add ground beef or turkey and break it up with a wooden spoon. Cook it down about 8 minutes or so, until it is cooked through, stirring often. See the Recipe Tips and Notes section for using other meats or plant-based protein. So many options!
4. Add Cajun seasonings, basil, oregano, paprika, cumin and salt and pepper to your personal tastes. Stir and cook another minute or two.
5. Add diced tomatoes, chicken broth and rice. Stir. Bring to a quick boil then reduce heat to simmer. Simmer for at least 20 to 30 minutes to let the flavors blend and the rice too cook. You can simmer longer if you'd like. I often simmer for 1 hour. Season with salt and pepper to taste if needed.
6. Serve into bowls and top with any or ALL of your loaded ingredients. Load that stuffed pepper soup up! Enjoy!

Home cooked soup is the best. Here we are PRE-piling. Doesn't it look great naked? Wait until we get those toppings on.

I think you all probably know by now that I'm just a tad bit crazy for stuffed peppers - See our Stuffed Peppers Recipes for proof of said craziness - and this easy stuffed pepper soup satisfies that wild internal urge.

Pile on those toppings and BOOM! Loaded Stuffed Pepper Soup, baby! The Chili Pepper Madness way.

Recipe Tips & Notes

• The Meats. You can your choice of meats for this recipe. I have made this numerous times, with ground beef, ground turkey, ground pork, ground chicken, shredded and chopped chicken. I have also made this with plant-based "meat" products and it is still outstanding. 
• Vegetarian Version. You can easily make a vegetarian version of this recipe by skipping the meat and using other fillers, such as tofu, tempeh, or beans. As mentioned, I've used plant-based proteins, which are hugely popular now, and the results are filling and satisfying.
• The Peppers. Not only can you add in different types of peppers depending on your preferred spice level, but you can also add in MORE peppers. This recipe can take a lot of them! If you double the amount of peppers called for in the ingredients, the soup will only get better. This is good to know for when you have an overly bountiful harvest.
• The Rice. I only call for 1 cup of uncooked rice in the recipe, but you can include more very easily. Add in an extra cup for feeding a larger crowd. It is a simple and economical way to feed a group. You can also skip the rice altogether for chunkier stuffed pepper soup. If you want rice later, swirl in cooked rice at the end for serving instead of cooking it into the soup.
• Slow Cooker or Crock Pot. I usually use my Dutch oven for my stuffed pepper soup, but you can easily make this recipe in a slow cooker or crock pot. To do so, cook down the peppers, onion, garlic and ground meat per the recipe, then transfer everything to your slow cooker with the remainder of the ingredients. Cook on low for 3-4 hours, or on high for 1-2 hours. Works great for your instant pot, too.

Give it a go and let us know what you think. What toppings did YOU choose? Let's hear it! Ready, set, go!

Check Out Some My Popular Stuffed Peppers and Soups Recipes

• Chicken Tortilla Soup
• Cream Cheese Stuffed Poblano Peppers
• Crock Pot Stuffed Peppers - Mexican Style
• Cajun Chicken Stuffed Poblano Peppers
• Cajun Shrimp Stuffed Poblano Peppers
• Picadillo Stuffed Poblano Peppers
• Chunky Southwest Chicken Soup

Also try my Easy Taco Soup Recipe. It's amazing!

Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

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Stuffed Pepper Soup Recipe

This healthy-yet-hearty stuffed pepper soup recipe is truly a stuffed pepper in a bowl, with loads of peppers, ground meat, rice and seasonings. Easy to make!

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Course: Main Course

Cuisine: American

Keyword: soup, stuffed peppers

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 327kcal

Author: Mike Hultquist

Servings: 6

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4.75 from 8 votes

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 jalapeno peppers chopped
• 1 medium bell pepper chopped
• 1 habanero pepper chopped – optional! Omit if you want less heat, but hey! I actually included 3 of them. Yes!
• 4 cloves garlic chopped
• 1.5 pounds ground turkey or ground beef – I used ground turkey but both are great
• 1 tablespoon Cajun seasonings optional for more spice factor
• 1 tablespoon paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon cumin
• 2 14- ounce cans diced tomatoes
• 1.5 cup chicken broth
• 1 cup uncooked white rice (or more to stretch the meal)
• Salt and pepper to taste

FOR TOPPING: Fresh chopped herbs, spicy chili flakes, crumbly white cheese, hot sauce, lime juice, any of your favorites!

Instructions

• Heat a large pot to medium heat and add olive. Heat through. Add onion and chopped peppers. Stir and cook about 5 minutes to soften.
• Add garlic and cook another minute, until you can smell that awesome garlic.
• Add ground beef or turkey and break it up with a wooden spoon. Cook it down about 8 minutes or so, until it is cooked through, stirring often.
• Add Cajun seasoning, basil, oregano, paprika, cumin and salt and pepper to taste. Stir and cook another minute or 2.
• Add diced tomatoes, chicken broth and uncooked rice. Stir. Bring to a quick boil then reduce heat to simmer. Simmer for 20 minutes to let the flavors blend and the rice to cook. You can simmer longer if you'd like. I often simmer for 1 hour.
• Serve into bowls and add your favorite toppings. Load up your stuffed pepper soup!

Video

Notes

Heat Factor: Medium-Hot with the habaneros, though you can easily adjust the heat.

The Meats. You can your choice of meats for this recipe. I have made this numerous times, with ground beef, ground turkey, ground pork, ground chicken, shredded and chopped chicken. I have also made this with plant-based "meat" products and it is still outstanding. 

Vegetarian Version. You can easily make a vegetarian version of this recipe by skipping the meat and using other fillers, such as tofu, tempeh, or beans. As mentioned, I've used plant-based proteins, which are hugely popular now, and the results are filling and satisfying.

The Peppers. Not only can you add in different types of peppers depending on your preferred spice level, but you can also add in MORE peppers. This recipe can take a lot of them! If you double the amount of peppers called for in the ingredients, the soup will only get better. This is good to know for when you have an overly bountiful harvest.

The Rice. I only call for 1 cup of uncooked rice in the recipe, but you can include more very easily. Add in an extra cup for feeding a larger crowd. It is a simple and economical way to feed a group. You can also skip the rice altogether for chunkier stuffed pepper soup. If you want rice later, swirl in cooked rice at the end for serving instead of cooking it into the soup.

Slow Cooker or Crock Pot. I usually use my Dutch oven for my stuffed pepper soup, but you can easily make this recipe in a slow cooker or crock pot. To do so, cook down the peppers, onion, garlic and ground meat per the recipe, then transfer everything to your slow cooker with the remainder of the ingredients. Cook on low for 3-4 hours, or on high for 1-2 hours. Works great for your instant pot, too.

Nutrition Information

Calories: 327kcal   Carbohydrates: 33g   Protein: 32g   Fat: 8g   Saturated Fat: 1g   Cholesterol: 62mg   Sodium: 88mg   Potassium: 678mg   Fiber: 3g   Sugar: 4g   Vitamin A: 1379IU   Vitamin C: 42mg   Calcium: 57mg   Iron: 3mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 2/21/20 to include new photos, information and a video. It was originally published on 3/25/16.