This easy & spicy stuffed pepper soup is a hearty bowl of yumminess. Easy to make and thick enough to be a stew. Your family will love it and you’ll feel good because it’s all homemade, without any canned tomato soup.
You might also like this easy sausage & peppers soup recipe!
I’ve been stuffing peppers a lot lately. I’ve made Greek stuffed peppers and taco stuffed peppers and even antipasto stuffed peppers. So I thought I’d give them a break but instead make this easy & spicy stuffed pepper soup recipe.
This is another one of my hubby’s favorite soups. They make it at work and he really likes it. I’ve made stuffed cabbage soup before but I thought I’d make this one for him. I made it pretty thick like a stew so this can easily be a meal.
Ingredients I used
The main components of this recipe are peppers, ground beef, rice, Better than Bouillon, spices, and crushed and diced tomatoes. It’s really quite easy and freezes well so you can get another lunch or dinner from this recipe.
Note, I have tried to make this soup Paleo and used cauliflower instead of rice, but that didn’t work out so well. In the end I added rice instead and it was yummy. Also I have made this with half ground beef and half Italian sausage to give it even more flavor. Today I didn’t have any Italian sausage so I used more spices.
Let’s make some spicy stuffed pepper soup!
- Add a little oil, onions, ground beef and spices to a soup pan. The spices I used were paprika, hot pepper flakes, Italian seasoning, fennel, salt and pepper. If using Italian sausage you don’t need to use the fennel and paprika.
- Once the meat has browned a bit, add in the pepperk,k crushed tomatoes, diced tomatoes, garlic and 2 cups of water mixed with 1 tablespoon of Better than Bouillon beef base.
- Cover and cook for about 15 minutes until the peppers are soft.
- Mix in the cooked rice and parmesan cheese and cook for just a minute or two more and you are done!
Recipe Tips & Notes
- I used a mixture of sweet bell peppers and green pepper. You definitely want some green pepper to give it that classic stuffed pepper taste but feel free to use some other peppers too.
- Better than Bouillon bases add so much flavor I highly recommend them for all my soups. But if you don’t have any you can use regular bouillon or beef stock.
- This is a thick, tomato broth. If you want it to be thinner, add more beef broth to thin it out.
- The rice expands and sucks up some of the broth so you will want to add the cooked rice at the end.
- If using half ground beef and half Italian sausage, you can eliminate the fennel and paprika if you wish.
This spicy stuffed peppers soup is so thick and hearty, it definitely can be a meal in a bowl. We find it to be the perfect meal during the winter months. I hope you enjoy it as much as we did. My husband said it was even better than the one they have at work that he loved so much!
Easy & Spicy Stuffed Pepper Soup
This easy & spicy stuffed pepper soup is a hearty bowl of yumminess. Easy to make and thick enough to be a stew. Your family will love it.
- 1 lb ground beef (or 1/2 ground beef & 1/2 Italian sausage)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon fennel seed
- 1/2 teaspoon Italian spice seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon Better than Bouillon Beef base
- 2 cups water
- 2 cups peppers, chopped (I used green, red, yellow and orange)
- 28 oz can of crushed tomatoes
- 14.5 oz can of diced tomatoes
- 2 cloves garlic, crushed
- 1/2 cup cooked rice
- 1 tablespoon parmesan cheese
In a large soup pan add the oil, ground beef, onions, salt, pepper, pepper flakes, paprika, fennel, paprika and Italian seasonings.
Once the meat is just browned, add in the peppers, tomatoes, garlic and Better than bouillon mixed in the water.
Cover and cook for about 15 minutes or until the peppers are soft.
Now add the cooked rice and Parmesan cheese and continue to cook for a couple more minutes. If you prefer a thinner soup, you can add more beef broth. The cooked rice tends to absorb a lot of the broth.
Serve as is or you sprinkle more parmesan cheese on top if you wish. This freezes well too.