Healthy stuffed pepper soup is a cozy, satisfying meal that brings all the comforting flavors of classic stuffed peppers into a nourishing one-pot dish. It’s hearty without being heavy and packed with vibrant vegetables, lean protein, and fiber-rich rice to keep you full and energized. This soup is the perfect solution for busy weeknights, meal prepping, or anyone looking to enjoy a lighter take on a comfort food favorite. Unlike traditional stuffed peppers that require careful preparation and oven time, this soup version is quick to make and much easier to serve. You still get all the delicious layers—savory ground meat, sweet bell peppers, rich tomato broth, and tender rice—but in a spoonable form that’s easier on cleanup and great for leftovers.
What makes this soup stand out is how versatile and balanced it is. You can make it with lean ground turkey, chicken, or beef depending on your preference, and it’s easily adapted to suit gluten-free or dairy-free diets. The bell peppers add a beautiful pop of color and natural sweetness, while the tomatoes give it depth and heartiness. Everything simmers together to create a soup that’s flavorful, filling, and comforting without relying on heavy cream or excess fat.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully—just portion it into freezer-safe containers and freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
This recipe serves 4 to 6 people and makes an excellent lunch, dinner, or freezer-friendly meal prep option.
You’ll love this recipe because it’s easy to make, full of wholesome ingredients, and brings big flavor without the guilt. It’s a great way to sneak in extra veggies and is just as satisfying as the traditional dish with far less work.
You’ll need a large pot or Dutch oven, a cutting board and knife, a wooden spoon or spatula, and measuring cups and spoons.