Loaded Stuffed Pepper Soup
This healthy-yet-hearty stuffed pepper soup recipe is truly a stuffed pepper in a bowl, and our Madness version includes plenty of additional fixings to load it up for pure satisfaction.
I will be the first to admit we’re not breaking any crazy new ground here, friends. I mean, if you Google “Stuffed Pepper Soup”, you’ll get a million+ results. Hey, those are some good looking soups out there.
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.
Look at how chunky-meaty-brothy-tomatoey-chile-peppery-yummy it looks. 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:
- The chili peppers
- The seasonings
- The fixings
The Chili Peppers
Of course you can go with the standard bell pepper for this recipe, and there isn’t anything wrong with that. The soup will still be quite excellent, but if you want to up the combination of both flavor and heat, use the three peppers we used – jalapeno, habanero, and bell. 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.
No need to go all crazy with seasonings. You can easily use a nice spice blend, such as Cajun or Creole – great choices! – but the simple, pleasing combination of basil, oregano, paprika and cumin will nail it for you.
I think 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.
We included diced avocado, roasted jalapeno peppers, creamy crema, cilantro, shredded cheese and – dun-dun-dun! – hot sauce. Pile it on! And please, do not forget the lime juice.
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 soup satisfies that wild internal urge.
Pile on those toppings and BOOM! Loaded Stuffed Pepper Soup, baby! The Chili Pepper Madness way.
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 Recipes
- 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
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.
- 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 pound ground turkey or ground beef – I used ground turkey but both are great
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon cumin
- 2 14- ounce cans diced tomatoes
- 1 cup chicken broth
- Fresh cut limes for serving – need that lime juice!
- 1 avocado peeled, pitted and diced
- 2 roasted jalapeno peppers sliced
- 1 cup shredded cheddar cheese
- Crema or sour cream
- Chopped cilantro
- Hot sauce of choice
- Whatever else you want!
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 basil, oregano, paprika and cumin. Stir and cook another minute or 2.
Add diced tomatoes and chicken broth. Stir. Bring to a quick boil then reduce heat to simmer. Simmer for 1 hour to let the flavors blend.
Serve into bowls and swirl in a few (or more!) squeezes of fresh lime juice.
Top with any or ALL of your loaded ingredients. Load that stuffed pepper soup up!
This makes 2 really big bowls!
Heat Factor: Medium-Hot with the habaneros, though you can easily adjust the heat.