This healthy-yet-hearty stuffed pepper soup recipe is truly a stuffed pepper in a bowl, with loads of peppers, ground meat, rice and seasonings. Easy to make!!
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Stuffed Pepper Soup Recipe
Ingredients
2 tablespoons olive oil
1 medium onion chopped
2 jalapeno peppers chopped
1 medium bell pepper chopped
1 habanero pepper chopped – optional! Omit if you want less heat, but hey! I actually included 3 of them. Yes!
4 cloves garlic chopped
1.5 pounds ground turkey or ground beef – I used ground turkey but both are great
1 tablespoon Cajun seasonings optional for more spice factor
1 tablespoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon cumin
2 14- ounce cans diced tomatoes
1.5 cup chicken broth
1 cup uncooked white rice (or more to stretch the meal)
Salt and pepper to taste
FOR TOPPING: Fresh chopped herbs, spicy chili flakes, crumbly white cheese, hot sauce, lime juice, any of your favorites!
Instructions
Heat a large pot to medium heat and add olive. Heat through. Add onion and chopped peppers. Stir and cook about 5 minutes to soften.
Add garlic and cook another minute, until you can smell that awesome garlic.
Add ground beef or turkey and break it up with a wooden spoon. Cook it down about 8 minutes or so, until it is cooked through, stirring often.
Add Cajun seasoning, basil, oregano, paprika, cumin and salt and pepper to taste. Stir and cook another minute or 2.
Add diced tomatoes, chicken broth and uncooked rice. Stir. Bring to a quick boil then reduce heat to simmer. Simmer for 20 minutes to let the flavors blend and the rice to cook. You can simmer longer if you’d like. I often simmer for 1 hour.
Serve into bowls and add your favorite toppings. Load up your stuffed pepper soup!
Recipe Notes
Heat Factor: Medium-Hot with the habaneros, though you can easily adjust the heat.
Get the full printable recipe with discussion and notes at
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