Name: Stuffed Pepper Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 Sweet Onion - chopped; 4 Tablespoons Oil; 16 ounces Ground Chicken; 2 (14oz) Cans Fire Roasted Diced Tomatoes; 32 ounces Chicken Stock; 2 Large Red Bell Peppers - seeded and sliced; 2 teaspoons Garlic Powder; 1 teaspoon Dried Italian Seasoning Blend; Salt/Pepper to taste; ½ Cup Dried Rice

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This Stuffed Pepper Soup Recipe is a great way to enjoy the flavor of stuffed bell peppers in an inexpensive, quick and easy way. Bell pepper soup is a nutritious, hearty family dinner idea.

Easy Stuffed Bell Pepper Soup

Stuffed bell pepper soup is a great way to enjoy the textures and flavors of stuffed peppers without any of the hassle. I kinda hate stuffing things. I don’t know, it just seems tedious. I’m more of a dump stuff in a pot and have a delicious dinner practically make itself kind of cook. This stuffed bell pepper soup definitely fits with my cooking style, hopefully yours too.

More Satisfying Soup Recipes:

Pressure Cooker Chicken Noodle Soup – Slow Cooker Cabbage Roll Soup – Ham and Bean Soup – Easy Vegetable Soup

What Type Of Peppers To Use For Stuffed Pepper Soup

Use bell peppers, whichever colors you prefer or have on hand.

I do not like green bell peppers; they taste bitter to me. So I use red, orange or yellow. I prefer red bell peppers for their mild sweetness. You can use your favorite bell pepper or a variety, your choice.

What Type Of Meat Can You Use For Bell Pepper Soup

In traditional stuffed bell peppers ground beef is used. If that is what you like feel free to use beef. This recipe calls for ground chicken to make a lighter stuffed bell pepper soup.

Ingredients Needed For Red Bell Pepper Soup (screenshot for grocery list)

Sweet Onion
Oil
Ground Chicken
Fire Roasted Diced Tomatoes
Chicken Stock
Red Bell Peppers
Garlic Powder
Dried Italian Seasoning Blend
Salt/Pepper
Rice

How To Make Stuffed Bell Pepper Soup

In large soup pot over medium high heat, sauté onion in oil for 2-3 minutes. Add ground chicken and break apart.
Sauté 2-3 minutes or until lightly browned. Add tomatoes, stock, red bell peppers, garlic powder, Italian seasoning, salt and pepper.
Bring to a light boil. Add rice, reduce heat and simmer for 15 minutes or until rice is tender. Add more stock as needed to desired consistency.
Salt and pepper to taste and serve with fresh parsley.

**If using quick cook rice, simmer soup for 10 minutes then add rice and cook 5-10 minutes until tender**