There’s something truly comforting about a bowl of warm soup on a chilly day, especially when it’s loaded with hearty ingredients like ground chicken, beef, and colorful bell peppers. Our Stuffed Pepper Soup captures the essence of the classic stuffed pepper dish in a cozy and nourishing soup form, bursting with rich, aromatic flavors that make every spoonful a delight.
This soup not only warms your body but also pleases your senses with its vibrant colors and satisfying texture. It’s a versatile meal perfect for lunch or dinner, packed with nutritious ingredients that come together effortlessly in one pot.
- Combines tender ground meats with fresh bell peppers for a balanced, wholesome meal.
- Infused with herbs and spices for deep, robust flavor in every bite.
- Uses riced cauliflower to add volume and nutrition while keeping it low carb.
- Simple preparation with a comforting, slow-simmered finish enhances taste and texture.
Ingredients
- Ground chicken (1 lb): Lean protein that provides a tender and mild-flavored base for the soup.
- Ground beef (1 lb): Adds richness and depth for a hearty, satisfying texture.
- Yellow onion, diced (1 medium): Brings a sweet and savory foundation to enhance overall flavor.
- Green bell peppers, chopped (5–6 large): Offer vibrant color, crunch, and a slightly sweet pepper taste.
- Garlic cloves, minced (6–7 cloves): Adds aromatic intensity and savory warmth to the soup.
- Crushed tomatoes (28 oz can): Provides a rich, tangy tomato base that blends flavors beautifully.
- Water or broth (2 cups): Helps to create the soup’s desired consistency and enriches taste if broth is used.
- Tomato paste (2 tbsp): Concentrates tomato flavor and thickens the soup slightly.
- Sauteed onion flavored Better Than Bouillon (1 tsp): Enhances umami for a deeper, more savory profile (can substitute beef or chicken bouillon).
- Garlic powder (1 tbsp): Boosts garlic flavor evenly throughout the soup.
- Onion powder (1 tbsp): Complements fresh onion with mild sweetness and fragrance.
- Dried oregano (1 tbsp): Adds a warm, herbal note typical of Mediterranean-style dishes.
- Dried basil (1 tbsp): Provides a sweet, aromatic layering to balance acidity.
- White sugar (1 tbsp): Balances the acidity of tomatoes for a harmonious taste.
- Cajun seasoning (1 tbsp, optional): Adds a spicy kick and extra depth for those who like a bit of heat.
- Salt and pepper: Essential seasonings to taste, enhancing all ingredients naturally.
- Frozen riced cauliflower (2 packages, 10.5 oz each, cooked and drained): Adds bulk and texture while keeping it low carb and nutrient-packed.
Instructions
- Brown the Ground Meats and Vegetables
In a large pot or Dutch oven over medium heat, cook the ground chicken and beef along with diced onions, chopped bell peppers, and minced garlic until the meat is no longer pink. Browning the meat properly helps develop rich flavor, while sautéing the vegetables softens them and releases their aromas. Drain excess fat to keep the soup from becoming greasy.
- Add Tomato Paste and Spices
Stir in the tomato paste and cook for an additional 3 minutes to deepen its flavor. Then, add garlic powder, onion powder, oregano, basil, white sugar, Cajun seasoning (optional), salt, and pepper. This combination of spices and seasonings creates a balanced and layered flavor profile, essential to replicate the classic stuffed pepper taste.
- Incorporate Tomatoes and Riced Cauliflower
Add the crushed tomatoes and riced cauliflower to the pot, stirring to combine evenly. If using bouillon, add it now along with water or broth. The cauliflower mimics the rice typically found in stuffed peppers while adding nutrients and fiber, and the bouillon enriches the broth for a deeper savory note.
- Simmer to Develop Flavors
Bring the soup mixture to a low simmer over low heat. Partially cover the pot and let it cook for 45 minutes to an hour. Slow simmering melds all the flavors, allowing the herbs, meats, and vegetables to blend into a harmonious, comforting soup with the perfect consistency.
- The soup thickens as it simmers—adjust water if needed for desired consistency.
- Using broth instead of water will increase richness and depth of flavor.
- Riced cauliflower is essential as it replicates rice texture without adding carbs.
- Feel free to customize spice levels by adjusting or omitting Cajun seasoning.
Storage Tips
Store leftover Stuffed Pepper Soup in an airtight container in the refrigerator for up to 4 days. It also freezes well—cool completely and transfer to freezer-safe containers for up to 3 months. Reheat gently on the stove or microwave, stirring occasionally.
Serving Suggestions
Serve this hearty soup with crusty bread or garlic toast to soak up the flavorful broth. For a fresh contrast, pair with a crisp green salad or steamed vegetables. It also works great as a standalone meal for a nutritious lunch or dinner.
- Use both ground chicken and beef for a balanced flavor and texture.
- Browning meats and veggies properly enhances the depth of the soup’s flavor.
- Riced cauliflower is crucial to replicate stuffed peppers’ classic rice texture in a low-carb way.
- Low and slow simmering allows flavors to fully develop and meld.
- Adjust seasoning gradually, especially salt and spice levels, for your preference.
FAQs
- Can I make this soup vegetarian?
Yes, substitute the ground meats with plant-based ground alternatives or extra vegetables like mushrooms and zucchini, and use vegetable broth instead of bouillon.
- What can I use if I don’t have riced cauliflower?
Regular cooked rice or quinoa can be used as a substitute, but this will raise the carbohydrate content and change the texture slightly.
- Is this soup freezer-friendly?
Absolutely! Allow it to cool, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Can I use chicken broth instead of water?
Yes, using chicken or beef broth instead of water will greatly enhance the soup’s depth and richness.
- How spicy is this soup?
The Cajun seasoning adds mild heat, but it’s optional and can be adjusted or omitted to suit your taste preferences.
- Can I prepare this soup in a slow cooker?
Yes, brown the meat and veggies first, then combine all ingredients in a slow cooker and cook on low for 6–8 hours.
Hearty Stuffed Pepper Soup
Equipment
- 1 large pot or Dutch oven
Ingredients
- 1 lb ground chicken
- 1 lb ground beef
- 1 yellow onion diced
- 5 –6 green bell peppers chopped
- 6 –7 garlic cloves minced
- 28 oz can crushed tomatoes
- 2 cups water or broth
- 2 tbsp tomato paste
- 1 tsp sautéed onion flavored Better Than Bouillon or beef/chicken bouillon
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp white sugar
- 1 tbsp Cajun seasoning optional
- Salt and pepper to taste
- Two 10.5 oz packages frozen riced cauliflower cooked and drained
Instructions
- In a large pot or Dutch oven, brown the ground chicken and beef with onions, bell peppers, and garlic over medium heat until meat is no longer pink. Drain excess fat.
- Stir in tomato paste and cook for 3 more minutes.
- Add garlic powder, onion powder, oregano, basil, sugar, Cajun seasoning (if using), salt, and pepper; mix well.
- Add crushed tomatoes and riced cauliflower to the pot.
- If using bouillon, add it now along with water; stir thoroughly.
- Bring to a low simmer, partially cover, and cook for 45 minutes to 1 hour to develop flavors.
Notes
- Adjust seasoning and Cajun spice to taste.
- Use broth instead of water for extra flavor.
- Pairs well with crusty bread.
- Store leftovers refrigerated for up to 4 days.
