25+ Delicious Stuffed Bell Pepper Soup Recipes to Warm Your Soul

Stuffed bell peppers are a beloved classic dish, known for their hearty flavors and versatility.

However, when these savory vegetables are transformed into a soup, they take on a whole new level of comfort and satisfaction.

If you’re a fan of the vibrant, sweet flavors of bell peppers combined with rich, filling ingredients, stuffed bell pepper soup is the perfect dish to warm you up during the colder months or to enjoy any time you’re craving something hearty.

In this post, we’ve curated a list of 25+ stuffed bell pepper soup recipes that are sure to impress.

From classic beef and rice combinations to vegetarian and even seafood versions, these soups offer something for everyone.

Whether you’re looking for a quick and easy recipe, a slow-cooked masterpiece, or a bold and spicy variation, you’ll find endless inspiration here.

Each recipe delivers a delicious balance of flavors, making stuffed bell pepper soup the perfect choice for family dinners, meal prepping, or cozy nights at home.

25+ Delicious Stuffed Bell Pepper Soup Recipes to Warm Your Soul

Stuffed bell pepper soup is an incredibly versatile dish that brings the flavors of your favorite stuffed peppers into a comforting, soul-warming bowl.

Whether you prefer the traditional combination of beef, rice, and peppers or enjoy experimenting with flavors like spicy chorizo or smoky sausage, there’s a stuffed bell pepper soup recipe for everyone.

With 25+ stuffed bell pepper soup recipes to choose from, you can easily find the perfect one to suit your taste and dietary preferences.

These soups are not only satisfying but also packed with the nutritious goodness of bell peppers, making them an ideal choice for any occasion.

So, get ready to dive into the world of stuffed bell pepper soups and discover your new favorite recipe to serve up in the kitchen!

Classic Stuffed Bell Pepper Soup

A hearty, comforting soup that combines the flavors of traditional stuffed bell peppers in a delicious broth. The rich taste of seasoned ground beef, tomatoes, rice, and bell peppers come together for a cozy meal that’s perfect for chilly evenings.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 4 large bell peppers (red, yellow, or green), diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef broth
• 1 cup cooked rice
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Break it apart with a spoon as it cooks.
2. Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until softened.
3. Stir in the diced bell peppers and cook for another 5 minutes until they begin to soften.
4. Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Stir to combine.
5. Add cooked rice, oregano, basil, salt, and pepper. Bring the soup to a simmer over medium heat.
6. Cover the pot and simmer for 20-30 minutes, allowing the flavors to meld together.
7. Taste and adjust seasoning if necessary before serving.

This classic stuffed bell pepper soup is the perfect way to enjoy the flavors of stuffed peppers without the time-consuming task of stuffing each one. The rich beefy broth paired with the tender peppers and rice makes for a filling and flavorful dish. It’s easy to prepare, full of hearty ingredients, and ideal for meal prepping. Serve it with a slice of crusty bread for a complete, cozy meal that will satisfy the whole family.

Vegetarian Stuffed Bell Pepper Soup

A healthy and vibrant alternative to the classic recipe, this vegetarian stuffed bell pepper soup features a savory vegetable broth, quinoa, and a variety of fresh vegetables. It’s a colorful and nutritious soup packed with protein and fiber, making it a perfect choice for plant-based eaters.

Ingredients:

• 1 cup quinoa, rinsed
• 4 large bell peppers (any color), diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and sauté for 2-3 minutes until softened.
2. Add the diced bell peppers to the pot and cook for 5-7 minutes until they begin to soften.
3. Stir in the quinoa, diced tomatoes (with juices), vegetable broth, corn, cumin, and chili powder. Bring the soup to a simmer.
4. Cover the pot and simmer for 25-30 minutes, or until the quinoa is cooked and the vegetables are tender.
5. Season with salt and pepper to taste. Stir well and remove from heat.

This vegetarian stuffed bell pepper soup is a flavorful and nutritious alternative that’s just as satisfying as the original. The quinoa adds a delightful texture and serves as a great source of plant-based protein, while the bell peppers, corn, and spices infuse the soup with warmth and depth. It’s a wonderful option for those looking to enjoy a meat-free meal without compromising on taste. Plus, it’s easy to make, and leftovers taste even better the next day.

Chicken and Rice Stuffed Bell Pepper Soup

A lighter variation of the classic stuffed bell pepper soup, this version combines lean chicken breast, brown rice, and a savory tomato-based broth. It’s a balanced, protein-packed soup that’s perfect for those looking for a healthier take on the comforting stuffed pepper flavor.

Ingredients:

• 2 chicken breasts (boneless, skinless), diced
• 1 medium onion, chopped
• 4 large bell peppers (any color), diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup cooked brown rice
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breast and cook until browned and cooked through, about 7-10 minutes. Remove from the pot and set aside.
2. In the same pot, add chopped onion and garlic and sauté for 2-3 minutes until softened.
3. Add the diced bell peppers and cook for another 5 minutes until they start to soften.
4. Stir in the cooked chicken, diced tomatoes (with juices), chicken broth, cooked rice, paprika, thyme, salt, and pepper.
5. Bring the soup to a simmer and let it cook for 20 minutes, allowing the flavors to blend together.
6. Taste and adjust seasoning as needed before serving.

The chicken and rice stuffed bell pepper soup offers a healthier twist while still retaining the comforting essence of the classic dish. The chicken adds lean protein, and the brown rice brings a nutty, wholesome texture that complements the tender peppers and savory broth. It’s a filling and well-balanced meal that’s easy to prepare and perfect for a wholesome dinner. Whether you’re looking for a lighter option or simply want a comforting bowl of soup, this recipe delivers both flavor and nutrition.

Spicy Stuffed Bell Pepper Soup

A zesty and bold version of the classic stuffed bell pepper soup, this spicy rendition adds a kick with the inclusion of jalapeños, crushed red pepper flakes, and a smoky chipotle flavor. Perfect for spice lovers, this soup is full of flavor and warmth, making it a standout choice for a bold, satisfying meal.

Ingredients:

• 1 lb ground turkey or chicken
• 1 medium onion, chopped
• 4 large bell peppers (red, yellow, or green), diced
• 2 cloves garlic, minced
• 1-2 jalapeños, finely chopped (seeds removed for less heat)
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp crushed red pepper flakes (optional for extra heat)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground turkey or chicken and cook until browned, breaking it up with a spoon as it cooks.
2. Add chopped onion, garlic, and jalapeños. Sauté for 2-3 minutes until softened.
3. Stir in diced bell peppers and cook for another 5 minutes until they begin to soften.
4. Add the diced tomatoes (with juices), tomato sauce, chicken broth, smoked paprika, cumin, chili powder, and red pepper flakes. Stir well.
5. Bring the soup to a simmer and cook for 20-30 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste before serving.

This spicy stuffed bell pepper soup brings a bold, fiery twist to the comforting classic. The heat from the jalapeños and red pepper flakes complements the smoky paprika and cumin, creating a rich, flavorful broth that perfectly blends with the ground turkey or chicken. If you enjoy a bit of spice in your meals, this soup will be a hit. It’s ideal for a hearty, satisfying dinner that will warm you up from the inside out, with just the right amount of heat to keep things interesting.

Beef and Black Bean Stuffed Bell Pepper Soup

A hearty and protein-packed variation, this beef and black bean stuffed bell pepper soup adds an earthy twist by incorporating black beans for extra fiber and a satisfying texture. Paired with ground beef, bell peppers, and a rich tomato broth, this soup is filling and delicious.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 4 large bell peppers (red, yellow, or green), diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups beef broth
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon as it cooks.
2. Add chopped onion and garlic to the pot and sauté for 2-3 minutes until softened.
3. Stir in diced bell peppers and cook for another 5 minutes until they start to soften.
4. Add the diced tomatoes (with juices), black beans, beef broth, cumin, paprika, and chili powder. Stir to combine.
5. Bring the soup to a simmer and cook for 20-30 minutes, allowing the flavors to blend and the vegetables to soften.
6. Taste and adjust seasoning with salt and pepper as needed.

This beef and black bean stuffed bell pepper soup is a great choice for a filling and hearty meal that combines the flavors of classic stuffed peppers with the added richness of black beans. The beef provides a savory base, while the beans contribute extra fiber and protein. The combination of spices like cumin and paprika creates a warm, flavorful broth that is both comforting and satisfying. This soup is perfect for busy nights when you need something both nutritious and filling in a short amount of time.

Cheesy Stuffed Bell Pepper Soup

For those who love the creamy richness of cheese, this cheesy stuffed bell pepper soup adds melted cheese to the mix, creating a velvety texture and indulgent flavor. It’s the perfect fusion of comfort food and hearty soup, with all the flavors of stuffed peppers, but with the addition of gooey cheese for extra decadence.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 4 large bell peppers (red, yellow, or green), diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or beef broth
• 1 cup cooked rice
• 1 ½ cups shredded cheddar cheese
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add ground beef or turkey and cook until browned, breaking it up as it cooks.
2. Add chopped onion and garlic and sauté for 2-3 minutes until softened.
3. Stir in diced bell peppers and cook for another 5 minutes until they begin to soften.
4. Add the diced tomatoes (with juices), chicken or beef broth, and cooked rice. Stir in the basil and garlic powder, and season with salt and pepper.
5. Bring the soup to a simmer and cook for 20-25 minutes, allowing the flavors to combine.
6. Stir in the shredded cheddar cheese until melted and fully incorporated into the soup.
7. Taste and adjust seasoning if necessary before serving.

This cheesy stuffed bell pepper soup takes comfort food to the next level with its creamy, cheesy goodness. The addition of cheddar cheese adds a rich, velvety texture to the broth, while the ground meat, bell peppers, and rice ensure it remains hearty and filling. This version is perfect for cheese lovers who want a richer, more indulgent twist on the classic stuffed bell pepper flavor. It’s a perfect soup to enjoy on a cold day or serve as a crowd-pleasing dish at a family gathering.

Slow Cooker Stuffed Bell Pepper Soup

This slow cooker version of stuffed bell pepper soup offers a hands-off approach, allowing you to enjoy a rich, flavorful meal with minimal effort. The slow cooking process infuses all the ingredients with deep, comforting flavors, making it a perfect option for busy days when you need a hearty and satisfying meal waiting for you at the end of the day.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 4 large bell peppers (red, yellow, or green), diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef or chicken broth
• 1 cup cooked rice
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat. Brown the ground meat, breaking it apart as it cooks.
2. Transfer the cooked meat to the slow cooker and add the chopped onion, garlic, diced bell peppers, diced tomatoes (with juices), tomato sauce, and broth.
3. Stir in the cooked rice, oregano, basil, paprika, salt, and pepper.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld together and the peppers to soften.
5. Taste and adjust seasoning before serving.

This slow cooker stuffed bell pepper soup is the epitome of convenience and flavor. The long cooking time allows the vegetables, meat, and spices to meld together, creating a rich, well-seasoned broth. The result is a warm, filling soup that’s perfect for busy days or meal prepping. Simply assemble the ingredients in the morning, and let the slow cooker do the work, so you can come home to a hot, satisfying meal with no fuss. It’s the ideal dish for anyone looking to streamline their cooking while still enjoying a comforting homemade soup.

Pork and Sweet Potato Stuffed Bell Pepper Soup

For a unique twist on the traditional stuffed bell pepper soup, this recipe features tender pork and sweet potatoes, adding a touch of sweetness and depth to the dish. The savory pork and earthy sweetness of the potatoes balance beautifully with the bell peppers, creating a flavorful and filling soup.

Ingredients:

• 1 lb ground pork
• 1 medium onion, chopped
• 4 large bell peppers (any color), diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add ground pork and cook until browned, breaking it apart as it cooks.
2. Add chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Stir in diced bell peppers and sweet potatoes, cooking for 5 minutes until the peppers soften slightly.
4. Add the diced tomatoes (with juices), chicken broth, smoked paprika, cinnamon, salt, and pepper. Stir well to combine.
5. Bring the soup to a simmer and cook for 25-30 minutes, or until the sweet potatoes are tender.
6. Taste and adjust seasoning if necessary before serving.

This pork and sweet potato stuffed bell pepper soup is a perfect example of how unexpected ingredients can elevate a classic dish. The richness of the ground pork blends harmoniously with the natural sweetness of the potatoes, while the smoky paprika and hint of cinnamon add complexity and warmth. It’s a satisfying, hearty soup that brings a wonderful balance of flavors and textures, making it a great choice for those who enjoy both savory and sweet elements in their meals. Ideal for a family dinner or a cozy night in, this soup is sure to impress.

Italian Sausage Stuffed Bell Pepper Soup

This Italian sausage stuffed bell pepper soup brings together the savory richness of Italian sausage with the colorful and vibrant flavor of bell peppers. Infused with Italian herbs and spices, it’s a hearty, flavorful soup that’s perfect for a cozy dinner. The slight heat from the sausage combined with the comforting base makes this dish a crowd-pleaser.

Ingredients:

• 1 lb Italian sausage (bulk or casing removed)
• 1 medium onion, chopped
• 4 large bell peppers (any color), diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp fennel seeds (optional, for extra Italian flavor)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon as it browns.
2. Add chopped onion and garlic, sautéing for 2-3 minutes until softened.
3. Stir in diced bell peppers and cook for another 5 minutes until they begin to soften.
4. Pour in the diced tomatoes (with juices), tomato sauce, chicken broth, oregano, basil, fennel seeds, salt, and pepper. Stir to combine.
5. Bring the soup to a simmer and cook for 20-30 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning as needed before serving.

This Italian sausage stuffed bell pepper soup is a flavorful, comforting dish that combines the richness of Italian sausage with the vibrant taste of bell peppers and the heartiness of a tomato-based broth. The addition of Italian spices like oregano, basil, and fennel creates a distinct, aromatic flavor profile that transports you straight to Italy with every spoonful. This soup is perfect for anyone looking for a filling, savory meal that’s easy to make but bursting with flavor. It’s a great choice for chilly evenings when you need a satisfying, hearty bowl of soup to warm you up.

Lentil and Spinach Stuffed Bell Pepper Soup

This healthy and hearty vegetarian version of stuffed bell pepper soup features lentils and fresh spinach. Packed with protein, fiber, and nutrients, it’s a nourishing meal that is both filling and satisfying without any meat. The earthiness of lentils paired with the vibrant flavors of bell peppers and spinach makes for a wholesome, delicious soup.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 medium onion, chopped
• 4 large bell peppers (red, yellow, or green), diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 3 cups fresh spinach, chopped
• 1 tsp cumin
• 1 tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Stir in the diced bell peppers and cook for another 5 minutes until they begin to soften.
3. Add the lentils, diced tomatoes (with juices), vegetable broth, cumin, turmeric, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce heat and simmer for 30-35 minutes, or until the lentils are tender.
5. Once the lentils are cooked, stir in the chopped spinach and cook for an additional 5-7 minutes, until wilted.
6. Taste and adjust seasoning as necessary before serving.

This lentil and spinach stuffed bell pepper soup is a vibrant, nutritious option for those seeking a plant-based meal. The lentils provide a rich, earthy texture, while the spinach adds a burst of green and vitamins. The combination of cumin and turmeric adds warmth and depth to the soup, making it a satisfying dish for any occasion. It’s a perfect choice for a comforting, healthy lunch or dinner that’s full of fiber and protein, leaving you feeling both full and nourished.

Seafood Stuffed Bell Pepper Soup

For those who enjoy seafood, this seafood stuffed bell pepper soup offers a deliciously unique twist. A medley of shrimp, scallops, and fish fillets are paired with bell peppers in a tomato-based broth, creating a flavorful, light, and fresh soup with the richness of seafood.

Ingredients:

• ½ lb shrimp, peeled and deveined, cut into pieces
• ½ lb scallops, chopped
• 1 lb white fish fillets (such as cod or haddock), chopped
• 1 medium onion, chopped
• 4 large bell peppers (any color), diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups seafood or vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Stir in diced bell peppers and cook for an additional 5 minutes until they start to soften.
3. Add the diced tomatoes (with juices), seafood broth, smoked paprika, thyme, salt, and pepper. Stir to combine.
4. Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to meld.
5. Add the shrimp, scallops, and fish to the pot. Stir well and simmer for another 5-7 minutes, or until the seafood is cooked through and tender.
6. Taste and adjust seasoning if necessary before serving. Garnish with fresh parsley before serving.

This seafood stuffed bell pepper soup is a light yet flavorful dish, offering the fresh taste of the sea paired with the sweetness of bell peppers. The rich seafood broth adds depth, while the smoked paprika and thyme infuse the soup with warmth and subtle smokiness. The combination of shrimp, scallops, and white fish provides a perfect balance of textures, making this soup a delicious and elegant choice. It’s a perfect option for seafood lovers looking to enjoy a healthy, refreshing soup with a touch of sophistication.

Beef and Potato Stuffed Bell Pepper Soup

A comforting and filling twist on the traditional stuffed bell pepper soup, this version includes hearty potatoes along with the ground beef and bell peppers. The potatoes add a satisfying texture, making the soup more filling, while the beef and bell peppers deliver that classic, savory flavor everyone loves.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 4 large bell peppers (any color), diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
2. Add chopped onion and garlic and sauté for 2-3 minutes until softened.
3. Stir in diced bell peppers and cook for another 5 minutes until they begin to soften.
4. Add the diced potatoes, diced tomatoes (with juices), beef broth, oregano, basil, salt, and pepper. Stir to combine.
5. Bring the soup to a simmer and cook for 25-30 minutes, or until the potatoes are tender.
6. Taste and adjust seasoning if necessary before serving.

This beef and potato stuffed bell pepper soup is a hearty and satisfying dish that combines the rich flavors of ground beef with the earthiness of potatoes. The soft, tender potatoes complement the savory beef and bell peppers perfectly, making this soup a well-rounded and filling meal. It’s ideal for a cold evening when you’re craving something comforting and nourishing. The combination of spices adds warmth, while the beef provides a protein-packed base. This soup is sure to be a family favorite that’s both easy to prepare and delicious to eat.

Chicken and Quinoa Stuffed Bell Pepper Soup

This nutritious and protein-packed chicken and quinoa stuffed bell pepper soup is a light yet filling meal. With tender chicken breast, protein-rich quinoa, and a colorful medley of bell peppers, this soup is the perfect balance of wholesome ingredients, making it an excellent choice for a healthy lunch or dinner.

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 1 medium onion, chopped
• 4 large bell peppers (red, yellow, or green), diced
• 2 cloves garlic, minced
• 1 cup quinoa, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Stir in diced bell peppers and cook for another 5 minutes until they begin to soften.
3. Add the diced tomatoes (with juices), chicken broth, quinoa, ground cumin, and oregano. Stir to combine.
4. Bring the soup to a simmer and cook for 15-20 minutes, or until the quinoa is cooked through.
5. Add the shredded chicken and cook for an additional 5 minutes until heated through.
6. Taste and adjust seasoning with salt and pepper before serving.

This chicken and quinoa stuffed bell pepper soup is a well-balanced, nutrient-rich meal that’s both satisfying and healthy. The quinoa adds a lovely texture and a boost of protein, while the shredded chicken complements the soup with lean protein. The combination of cumin and oregano brings depth to the broth, while the bell peppers provide a fresh, vibrant flavor. This soup is perfect for anyone looking for a wholesome, filling meal that’s light yet packed with nutrition.

Smoky Chorizo Stuffed Bell Pepper Soup

For a bold, flavorful twist on the classic stuffed bell pepper soup, this smoky chorizo version adds a savory depth and a little heat to the dish. The rich, spiced sausage pairs perfectly with the sweetness of the bell peppers, creating a smoky, satisfying bowl of soup that will leave your taste buds craving more.

Ingredients:

• 1 lb chorizo sausage (removed from casing)
• 1 medium onion, chopped
• 4 large bell peppers (red, yellow, or green), diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chorizo sausage and cook until browned, breaking it apart with a spoon as it cooks.
2. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
3. Stir in the diced bell peppers and cook for another 5 minutes, allowing them to soften slightly.
4. Add the diced tomatoes (with juices), chicken broth, smoked paprika, cumin, salt, and pepper. Stir to combine.
5. Bring the soup to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning if necessary before serving.

This smoky chorizo stuffed bell pepper soup is a bold and flavorful variation of the classic stuffed bell pepper soup. The chorizo adds a deliciously spicy and smoky flavor, while the bell peppers provide a refreshing contrast. The combination of cumin and smoked paprika deepens the savory profile of the soup, making it a perfect choice for those who enjoy hearty, robust flavors. It’s a great option for a filling, satisfying meal on a cool evening when you’re craving something comforting yet full of flavor.

Vegetarian Stuffed Bell Pepper Soup with Couscous

A vibrant and healthy vegetarian stuffed bell pepper soup featuring couscous as a hearty, quick-cooking base. This soup is packed with fresh vegetables, including bell peppers, tomatoes, and zucchini, and is flavored with a blend of herbs and spices that make it light yet comforting. It’s an ideal meatless meal that is both flavorful and satisfying.

Ingredients:

• 1 cup couscous
• 1 medium onion, chopped
• 4 large bell peppers (any color), diced
• 1 medium zucchini, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Stir in diced bell peppers and zucchini, cooking for 5-7 minutes until they begin to soften.
3. Add the diced tomatoes (with juices), vegetable broth, oregano, thyme, salt, and pepper. Stir to combine.
4. Bring the soup to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
5. Stir in the couscous and cook for an additional 5 minutes, allowing it to absorb the broth and soften.
6. Taste and adjust seasoning if necessary before serving.

This vegetarian stuffed bell pepper soup with couscous is a fresh, healthy option for anyone looking for a light yet filling meal. The couscous provides a lovely texture that absorbs the flavorful broth, while the bell peppers and zucchini add color, crunch, and freshness to the dish. The combination of oregano and thyme gives the soup a pleasant, herbal aroma, making it comforting and flavorful. It’s the perfect choice for a light lunch or dinner that is both nutritious and delicious, making it a go-to option for meatless meals.

Note: More recipes​ are coming soon!