High Protein Stuffed Pepper Soup – Cozy Comfort in a Bowl
When I was little, stuffed peppers were one of those dinners my mom made on chilly nights. The smell of roasted peppers, tomato sauce, and bubbling cheese filled the house long before dinner was ready. The first time I turned that classic into high protein stuffed pepper soup, it was pure magic. Imagine all the flavors of traditional stuffed peppers savory ground beef, sweet bell peppers, garlic, Italian spices but simmered together in one hearty, cozy pot. Every spoonful delivers warmth, comfort, and that satisfying protein boost we all crave after a long day.
This high protein stuffed pepper soup has quickly become a weeknight staple in my kitchen. It’s rich, filling, and full of wholesome ingredients, yet it comes together in under an hour. Plus, it’s the kind of recipe that tastes even better the next day, making it perfect for meal prep or quick reheats. If you’ve ever wished stuffed peppers were easier to make and even more comforting, this soup is your answer.
High Protein Stuffed Pepper Soup
Ingredients
Equipment
Method
- Heat a large Dutch oven over medium-high heat. Cook the ground beef until no longer pink, breaking it up with a spoon. Drain excess fat and set aside.
- In the same pot, add olive oil, diced onion, and bell peppers. Cook for 5–7 minutes until softened and slightly golden.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Return the beef to the pot. Add diced tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat. Let it simmer uncovered for 20 minutes so the flavors meld together.
- Add the cooked rice and heat through for 2–3 minutes.
- Ladle into bowls and top with shredded cheddar cheese. Serve hot.
Nutrition
Notes
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Table of Contents
Why you’ll love this recipe
This isn’t just another soup it’s a complete meal in a bowl. Packed with lean protein, tender rice, and colorful peppers, it’s both hearty and healthy. You’ll love how customizable it is: swap beef for turkey, rice for quinoa, or top with a sprinkle of mozzarella instead of cheddar. Best of all, the flavors are nostalgic yet bold, giving you that home-cooked taste every time. It’s gluten-free, budget-friendly, and perfect for busy families or anyone who loves cozy comfort food.
Ingredients (with substitution tips)
| Ingredient | Amount | Substitution Tip |
| Lean ground beef | 1 lb | Use ground turkey, chicken, or plant-based crumbles |
| Olive oil | 1 tbsp | Avocado oil or butter |
| Onion, diced | 1 cup | Swap with shallots or leeks |
| Bell peppers (red & green) | 2 cups | Use any color peppers for sweetness or mild flavor |
| Garlic, minced | 3 cloves | 1 tsp garlic powder if fresh not available |
| Petite diced tomatoes | 14.5 oz can | Fire-roasted tomatoes for smoky flavor |
| Tomato sauce | 8 oz can | Crushed tomatoes or marinara |
| Beef broth | 32 oz | Chicken broth or vegetable broth |
| Italian seasoning | 2 tsp | Mix dried oregano, basil, thyme |
| Cooked rice | 1 cup | Swap with quinoa, barley, or cauliflower rice |
| Cheddar cheese (topping) | 1 cup shredded | Mozzarella, Monterey Jack, or dairy-free cheese |
How to make high protein stuffed pepper soup step by step
- Brown the meat
Heat a large Dutch oven over medium-high heat. Cook the ground beef until no longer pink, breaking it up with a spoon. Drain excess fat and set aside. - Sauté the veggies
In the same pot, add olive oil, diced onion, and bell peppers. Cook for 5–7 minutes until softened and slightly golden. - Add the garlic
Stir in minced garlic and cook until fragrant, about 1 minute. - Build the soup base
Return the beef to the pot. Add diced tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper. Stir well. - Simmer
Bring to a boil, then reduce heat. Let it simmer uncovered for 20 minutes so the flavors meld together. - Stir in rice
Add the cooked rice and heat through for 2–3 minutes. - Serve & enjoy
Ladle into bowls and top with shredded cheddar cheese. Watch it melt into gooey perfection.
How to serve stuffed pepper soup
This soup is hearty enough on its own but pairs beautifully with a few extras:
- With bread: Serve alongside crusty garlic bread or a warm baguette.
- With salad: Pair with a crisp Caesar salad or a simple garden mix.
- Seasonal twist: In summer, lighten it up with fresh herbs like basil or parsley. In winter, make it extra cozy with melted mozzarella baked on top like French onion soup.
How to perfect stuffed pepper soup
- Use fresh peppers: For the best flavor, use a mix of red, green, and yellow bell peppers.
- Boost the protein: Swap rice for quinoa or add an extra half pound of lean ground turkey.
- Depth of flavor: Simmer longer (30–40 minutes) for an even richer taste.
- Cheese upgrade: Try smoked gouda or mozzarella for a gooey, comforting twist.
Common mistakes to avoid
- Overcooking the rice: Always add it at the end, or it can turn mushy.
- Not draining the beef: Too much grease can make the soup heavy.
- Skipping the simmer: Rushing the simmer time means less flavor.
- Adding cheese too early: Only top when serving, so it melts perfectly without clumping.
Storage and reheating instructions
| Storage | Method | Shelf Life |
| Fridge | Store cooled soup in an airtight container | 4 days |
| Freezer | Freeze in portions in freezer bags or containers | 2 months |
| Reheating | Warm on stovetop over medium heat or microwave in short bursts | Until steaming hot |
Tip: If freezing, leave out the rice and cheese. Add fresh rice and shredded cheese when reheating for the best texture.
Frequently asked questions
Can I make stuffed pepper soup in a slow cooker?
Yes! Brown the beef first, then add everything except rice and cheese to the slow cooker. Cook on low for 6–7 hours. Stir in rice before serving.
Can I make this recipe low-carb?
Absolutely. Use cauliflower rice instead of regular rice and skip the cheese for a keto-friendly version.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free broth and seasonings.
Can I meal prep this soup?
It’s perfect for meal prep! Store in single-serve containers for quick, protein-packed lunches or dinners.
Conclusion
High protein stuffed pepper soup is everything you love about stuffed peppers, but in a cozy, spoonable form. It’s hearty, nutritious, customizable, and perfect for family dinners, meal prep, or freezing for later. Once you try it, it’ll become one of your go-to comfort foods.
Save this recipe on Pinterest for your next cozy night in or share it with a friend who loves high protein comfort food.
