The Best Stuffed Pepper Soup You’ll Ever Taste

If you love the comforting flavors of stuffed peppers but want a warm and hearty soup version, this stuffed pepper soup with mushrooms is the perfect dish. Packed with bell peppers, mushrooms, lean protein, and a flavorful tomato broth, it offers all the goodness of a classic stuffed pepper in a cozy, spoonable form.

This soup is nutritious, easy to make, and full of bold flavors while remaining light and satisfying. Whether you’re meal-prepping for the week or looking for a quick and comforting dinner, this recipe is sure to be a favorite!

Why You’ll Love This Recipe

Easy One-Pot Meal: Minimal cleanup with maximum flavor.
Rich & Hearty: All the classic stuffed pepper flavors in a warm and filling soup.
Perfect for Meal Prep: Tastes even better the next day!
Low in Calories, High in Nutrition: A great way to enjoy a comforting meal without overindulging.
Customizable: Use your favorite protein, adjust spice levels, or add extra veggies.

Ingredients

• 1 lb lean ground beef (or ground turkey for a lighter option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 bell peppers (red, green, or yellow), chopped
• 1 cup mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups low-sodium beef broth (or vegetable broth)
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• ½ cup uncooked brown rice (or cauliflower rice for a low-carb option)
• 1 tbsp olive oil

Instructions

Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic, sautéing for 2-3 minutes until fragrant.

Cook the Meat & Vegetables

1. Add ground beef (or turkey) and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
2. Stir in bell peppers and mushrooms, cooking for another 3-4 minutes until softened.

Build the Soup Base

1. Pour in diced tomatoes, tomato sauce, and beef broth.
2. Add Italian seasoning, paprika, black pepper, and salt. Stir well.
3. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.

Cook the Rice & Simmer

1. Stir in uncooked rice, cover, and let simmer for 25-30 minutes (or until rice is tender).
2. If using cauliflower rice, add it in the last 5 minutes to prevent overcooking.

Serve & Enjoy

1. Taste and adjust seasonings if needed.
2. Ladle into bowls and garnish with fresh parsley or grated Parmesan (optional).

Nutritional Information (Per Serving)

Calories: 220 | Protein: 18g | Carbs: 22g | Fat: 7g | Fiber: 4g

Tips for Success

• Use Lean Protein: Opt for lean ground beef or turkey for a lighter dish.
• Make It Low-Carb: Swap brown rice for cauliflower rice or omit it entirely.
• Extra Vegetables: Add zucchini, carrots, or spinach for added nutrients.
• Slow Cooker Friendly: Cook on low for 6-8 hours or high for 3-4 hours (add cooked rice at the end).
• Make It Spicy: Add a dash of red pepper flakes or hot sauce for a kick.

Why This Recipe Works

• Rich Tomato Broth: Simmering tomatoes, broth, and seasonings creates deep, comforting flavors.
• Mushrooms Add Depth: Their earthy taste enhances the overall richness of the soup.
• Balanced Nutrition: Lean protein, fiber-rich veggies, and whole grains make it a well-rounded meal.
• Simple Yet Flavorful: Minimal ingredients, but packed with taste!

This stuffed pepper soup with mushrooms is everything you love about stuffed peppers in an easy, hearty soup. It’s flavorful, nutritious, and perfect for meal prepping or enjoying on a chilly evening. With its rich broth, tender vegetables, and satisfying texture, this dish is a comforting classic that’s both simple and delicious.

Grab a bowl, cozy up, and enjoy a warm, nourishing meal!