This easy stuffed pepper soup recipe can be made in the crockpot or on the stovetop. Lighten it up using ground turkey or go with traditional ground beef. Serve over rice or healthy quinoa. Made with a tomato soup base.
This easy stuffed pepper soup recipe can be made in the crockpot or on the stovetop — whichever you prefer.
What does this stuffed pepper soup taste like?
This soup has all the flavors you know and love about the classic stuffed pepper dish without all the work!
The broth is thick and flavorful made with diced tomatoes, bell peppers, tomato soup and Italian seasoning.
The bell peppers, meat and tomatoes blend together beautifully for a simple you flavorful dish. The olive oil used to saute the onion and peppers is just the right touch to add some richness to all these flavors.
The Ingredients You’ll Need
Many of these ingredients you might already have on hand in your pantry or fridge so this is a great go-to when you’re looking for an easy dinner.
You’ll need: ground turkey or beef, an onion, bell peppers (any color), olive oil, tomato soup, beef broth (or vegetable broth), canned petite diced tomatoes, bay leaves, Italian seasoning, salt, Parmesan cheese, and cooked rice (white or brown). You could also use quinoa or pasta if you don’t have rice.
You choose your type of meat. Or go vegetarian.
You can make this with lean and healthy ground turkey or beef if you prefer. Or you can use a half and half ground beef and ground turkey mixture like I do when I make these healthy stuffed shells.
Want a vegetarian version? Try a meat substitute or use chopped vegetables in place of the meat.
I like to add a little bit of Worcestershire sauce to enhance the meat flavor in this dish, especially when using ground turkey or a plant-based meat substitute.
Serve over rice or healthy quinoa.
I recommend enjoying this soup over rice or go with a bit of a healthier option and use quinoa. If you’re trying to cut carbs though, you can skip the rice totally.
To keep this recipe quick and easy, you can go with stovetop minute rice, or packaged pre-cooked microwave rice. I also like to make this soup when I have leftover white rice after ordering Chinese food.
If you are using traditional rice, try cooking your rice quickly using an instapot. It works like a rice cooker to ensure you get perfect rice every time.
If you want to lower your carbs though, go ahead and skip the rice or try this soup serve over cauliflower rice.
This stuffed pepper soup is still really good without any rice at all so you’ve got options.
Top with Parmesan Cheese.
If you want. You can got with grated Parmesan cheese or I really like shredded Parmesan for this particular recipe. It melts nicely when you sprinkle some on top of a warm bowl right before serving.
This easy recipe for crockpot stuffed pepper soup was featured on South Your Mouth!
Stuffed Pepper Soup
- 1 lb ground turkey or beef
- 1 small onion diced
- 2 bell peppers (any color) diced
- 2 tbsp olive oil
- 23.2 oz tomato soup (condensed)
- 1 cup beef broth (or vegetable broth)
- 28 oz petite diced tomatoes
- 2 bay leaves
- 2 tbsp Italian seasoning
- 1 tsp salt more or less to taste
- Shredded Parmesan cheese
- 4 cups cooked rice (white or brown)
- Preheat Crockpot to high while you prepare the onions, peppers and fresh herbs (OK to use dry herbs). If using a dutch oven or soup pot, skip this step.
- Place ground turkey, onion, peppers and olive oil in the preheated Crockpot or use a dutch oven over medium-high heat. Chop up ground turkey (or beef) as it cooks. Stirring occasionally, cook for 10 minutes or until turkey/beef is fully browned and onions and peppers are soft.
- Add tomato soup, beef broth, diced tomatoes, bay leaves, Italian seasoning, and salt. Cover and cook for an additional 15 minutes.
- Layer stuffed pepper soup over rice in a soup bowl then top with Parmesan cheese.