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 Recipe
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.
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.
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:
- The chili peppers
- The seasonings
- The fixings
The Chili Peppers
Of course you can go with the standard bell pepper for this recipe, which is great. 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.
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. Red pepper flakes are good, too.
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 include 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.
You can really customize the toppings to your preference!
Let's talk about how we make stuffed pepper soup, shall we? Gather up your ingredients! I love this soup.
Stuffed Pepper Soup Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Olive Oil.
- Onion.
- Peppers. Use medium-sized bell peppers. I've added optional jalapenos and habanero for extra heat and flavor, but you can omit them.
- Garlic.
- Ground Meat. I alternate between ground turkey or ground beef, but see the recipe tips and notes.
- Seasonings. I'm using dried basil, dried oregano, paprika, cumin, salt and pepper, and a blast of my homemade Cajun seasoning blend.
- Diced Tomatoes. Or use fire-roasted tomatoes.
- Chicken Broth. Beef broth is good, too.
- Rice. Use white rice or brown rice, uncooked.
- Your Favorite Toppings.
How to Make Stuffed Pepper Soup - the Recipe Method
- 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.
- 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. See the Recipe Tips and Notes section for using other meats or plant-based protein. So many options!
- Add Cajun seasonings, basil, oregano, paprika, cumin and salt and pepper to your personal tastes. Stir and cook another minute or two.
- 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.
- Ladle the soup 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. Use your choice of meats for this recipe, such as ground beef, ground turkey, ground pork, ground chicken, shredded and chopped chicken.
- Vegetarian Version. You can easily make a vegetarian version with tofu, tempeh, beans, or plant-based proteins.
- 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. Brown rice is good, too.
- Slow Cooker or Crock Pot. 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!
Storage & Leftovers
Leftover stuffed pepper soup will last up to 5 days in the refrigerator in a sealed container. You can warm it in a pot on the stovetop to enjoy it again.
You can also freeze it for 2-3 months.
Heat Factor.
Mild. This recipe isn't spicy or hot when using bell peppers only for stuffed bell pepper soup or stuffed green pepper soup. However, it can be Medium-Hot with the habaneros added in, though you can easily adjust the heat.
Check Out Some My Popular Stuffed Peppers and Soups Recipes
- Chicken Tortilla Soup
- Classic Stuffed Peppers (Stuffed Bell Peppers)
- 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
- Stuffed Pepper Casserole
- Cabbage 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.
Stuffed Pepper Soup Recipe
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
Nutrition Information
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.
Missy Ewing says
I made this tonight and OMG it was awesome!!!! Thanks so much for sharing this with us!!!❤️
Michael Hultquist - Chili Pepper Madness says
Thanks, Missy! I appreciate the comments! Glad you liked it!!
Linda Robison says
Hi Mike!
Love this recipe. I'm a huge fan of peppers (sweet and hot) and have a pepper overflow from my garden. I tried your recipe and it was great. But the only thing I changed is I added a few pieces of Italian sausage. The taste was amazing because it reminded me of the famous "sausage and pepper" sandwiches in Philadelphia - where I grew up.
I don't normally eat Italian sausages and actually added some beans to this recipe, but I had a few frozen links left over from a long time ago. But anyway, it was a great recipe, and I'll be trying more of your pepper dishes!!! Love the peppers!!!
Michael Hultquist - Chili Pepper Madness says
A great addition, Linda! Glad you enjoyed it.
Staci says
Very good! We made it last week, and ate it sloppy Joe style. I'm out of Cajon seasoning so we subed Chipotle hamburger seasoning. We made it again today. Last week we subed Serrano peppers for the habinero, but it was still too spicy for 3 out of 4 of our family. This time we halved the hot pepper amounts, jalapeno and serano, so we will see. We made it into soup this time with orzo pasta instead of rice because that's what I had. Both times I added extra bell peppers; green, red, yellow, and orange.
Michael Hultquist - Chili Pepper Madness says
Wonderful! Glad you enjoyed it, Staci. Thanks!
Neil says
It looks like an excellent recipe. I haven't made it yet, but I definitely will. Looks to be more of a chili than a soup, but I'm fine with that...actually a plus.
I do have one criticism, though.
The recipe looks to yield about 4-6 portions, but in the whole recipe has 1 medium bell pepper? I know I can bump it up, and I will, but if you call it "stuffed pepper" soup, I would expect some bell peppers in it. I know there're plenty of other peppers, but "stuffed pepper" implies bell peppers. Maybe you should rename this "Loaded Pepper Soup," instead... Just a thought.
Michael Hultquist - Chili Pepper Madness says
Thanks for commenting, Neil. I appreciate it. If you refer to the recipe notes section of the post, I discuss the addition of extra peppers. Here is the relevant note, for your perusal: "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." Much appreciated, good sir! I do hope you enjoy my Stuffed Pepper Soup recipe. It's definitely nice and thick, just the way I like it.
Kyle Moppert says
I enjoyed the dish. I too added more japalenos, bells and a some Thai dried red pepper flakes.
However, as I expected from the total of liquids in the recipe, This is no where near a "soup."
I added extra stock, and the dish was moist, but not a soup....
Michael Hultquist - Chili Pepper Madness says
It is quite thick from the rice, Kyle, which is my preference for this particular soup, stew, casserole, whatever you'd like to call it. As you probably already know, you can reduce or omit the rice for a "soupier" consistency. Stir rice into any soup and you'll get the same. Glad you enjoyed the flavor. Best to you.
Gilbert says
That looks so appetizing, I love cajun food and this reminds me of dirty rice kicked up a notch. Can't wait to try it.
Michael Hultquist - Chili Pepper Madness says
Thanks, Gilbert! Cajun food is the best! I hope you enjoy it!!
Sonny says
Mike really, again you did it. Had the taco soup and can not say enough. Now this. I wonder now the blackened shrimp would it fair well with this added or not. Just wondering. Again. And as always thanks for the great cooking strategy you bestow upon to all of us.
Michael Hultquist - Chili Pepper Madness says
Thanks, Sonny! I greatly appreciate it. I think the shrimp would be pretty interesting here. I'd tuck them into the soup right at the end and let them cook up, then serve right away. I'm curious to try it now.