Cozy Stuffed Pepper Soup

This hearty stuffed pepper soup brings all the cozy flavors of a classic stuffed pepper into a warm and comforting bowl. Ground chicken and beef marry beautifully with vibrant bell peppers and crushed tomatoes to create a satisfying and wholesome meal that feels like a big hug on a chilly day. It’s perfect for an easy family dinner or meal prepping for the week ahead.

I first made this soup on a rainy weekend when I wanted something filling without fuss. Now it’s a go-to for my family anytime we crave something warm yet fresh.

Ingredients

• One pound ground chicken: brings lean protein and tender flavor
• One pound ground beef: adds richness and depth
• One yellow onion: diced for sweetness and a savory base
• Five to six green bell peppers: chopped to add peppery crunch and vibrant color
• Six to seven garlic cloves: minced to infuse aromatic warmth
• Twenty-eight ounces crushed tomatoes: provide bright acidity and a luscious sauce
• Two cups water or broth: to control soup consistency and boost savoriness
• Two tablespoons tomato paste: for an intense tomato punch
• One teaspoon sautéed onion flavored Better Than Bouillon: adds umami depth (or you can use beef or chicken bouillon)
• One tablespoon garlic powder: delivers extra garlicky goodness
• One tablespoon onion powder: enhances the savory notes
• One tablespoon dried oregano: contributes an earthy herbal touch
• One tablespoon dried basil: adds sweet, floral undertones
• One tablespoon white sugar: balances acidity and enhances flavor
• One tablespoon Cajun seasoning: such as Slap Ya Mama if you like some spice (optional)
• Salt and pepper: to taste to bring everything together
• Two 10.5-ounce packages frozen riced cauliflower: cooked and drained for a low-carb vegetable boost and added texture

Step-by-Step Instructions

Sauté the Meats and Vegetables:

Place a large pot or Dutch oven over medium heat. Add ground chicken and beef along with diced onion, chopped bell peppers, and minced garlic. Cook gently, stirring occasionally, until the meat is no longer pink and the vegetables have softened. This step builds the flavor foundation as the onions turn translucent and the peppers release their sweetness. Drain any excess fat to keep the soup from becoming greasy.

Develop the Tomato Base:

Stir in the tomato paste and cook for an additional three minutes to caramelize the paste slightly, intensifying its richness. Add garlic powder, onion powder, oregano, basil, sugar, Cajun seasoning if you are using it, plus salt and pepper. Mix thoroughly to ensure all the spices coat every bit of the meat and vegetable mixture.

Add Tomatoes and Cauliflower Rice:

Pour in the crushed tomatoes and fold in the cooked and drained riced cauliflower. This adds a lovely vegetable texture that mimics the rice traditionally found in stuffed peppers but keeps it lighter. If you are using bouillon, add it now along with water or broth. Stir everything well so the ingredients are evenly combined.

Simmer Low and Slow:

Bring the soup to a low simmer on the lowest heat setting. Partially cover the pot and let the soup bubble gently for 45 minutes to an hour. This slow simmer melds the flavors and allows the spices to infuse deeply, transforming basic ingredients into a truly comforting and hearty dish.

Save

I remember making this on a busy weeknight when I did not want the long cook times of traditional stuffed peppers and it quickly became a household favorite for its ease and flavor.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. This soup also freezes beautifully in portioned containers for up to three months. To reheat, thaw overnight in the fridge and warm on the stove over low heat stirring occasionally to prevent sticking.

Ingredient Substitutions

You can swap ground chicken for turkey or use ground pork if you prefer a different flavor. Instead of green bell peppers, red or yellow peppers work beautifully and add a touch of sweetness. If you do not have canned crushed tomatoes, whole canned tomatoes crushed by hand or pureed fresh tomatoes can be used in a pinch.

Serving Suggestions

This soup is delicious paired with crusty bread or garlic toast for dipping. A sprinkle of shredded cheddar or parmesan on top adds a wonderful creamy finish. You can also garnish with fresh herbs like parsley or basil to brighten the flavors and presentation.

Cultural Context

Stuffed peppers are a beloved comfort food in many cultures, often filled with meat, rice, and vegetables. Transforming the classic into a soup makes it more accessible and quicker to prepare while retaining the essence of the original dish’s vibrant and comforting flavors.

Recipe FAQs

→ What meats are used in this stuffed pepper soup?

Ground chicken and ground beef are combined to provide a rich and hearty base.

→ Can I substitute the riced cauliflower with another vegetable?

Yes, alternatives like riced broccoli or finely chopped zucchini can be used to maintain texture.

→ How long should I simmer the soup for best flavor?

A slow simmer of 45 minutes to an hour allows the ingredients and spices to meld beautifully.

→ Is it possible to adjust the spice level?

Absolutely, the Cajun seasoning is optional and can be adjusted to taste for preferred heat.

→ What herbs are included in the spice blend?

This dish features dried oregano and basil alongside garlic and onion powders to enhance its flavor.