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. Not only is it a quick and easy recipe, perfect for weeknight meals, but you can easily customize it with different meats - ground beef, chicken, turkey, or pork - different seasoning, and also the spice and heat level to your preference. It’s basically your favorite classic stuffed peppers made into a soup. It’s thick and chunky, extra meaty and filled with rice, lots of tomatoes and peppers for the perfect bowl of soup. This is one of the best soups you’ll ever have. Let’s talk about how to make stuffed pepper soup, shall we?
Olive Oil. Onion. Peppers. Use bell peppers. I’m using a green bell pepper and red bell pepper. You can add in other spicy peppers if you wish. Garlic. Ground Meat. I alternate between ground turkey or lean ground beef, but see the recipe tips and notes. Seasonings. I’m using paprika, dried basil, dried oregano, paprika, and salt and pepper. Try it with my homemade Cajun seasoning blend. Italian seasoning is popular, too. Diced Tomatoes. Or use fire-roasted tomatoes. Tomato Sauce. Beef Broth. Chicken broth is good, too. Rice. Use white rice or brown rice, uncooked. Your Favorite Toppings. Shredded cheese or crumbly white cheese, lime juice, fresh chopped herbs, chili flakes, sour cream, hot sauce, diced avocado, tortilla chips, you name it.
Then add the ground beef to cook it through. You can also freeze it for 2-3 months. NOTE: This recipe was updated on 1/17/24 to include new photos, information and a video. It was originally published on 3/25/16.
