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Stuffed Bell Pepper Soup

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Stuffed pepper soup in a bowl, ready to eat


You read that right! All the amazing flavors of a stuffed bell pepper, but in soup format! This stuffed bell pepper soup recipe is perfect for the fall or winter soup season, and you’ll be amazed at the identical taste of stuffed peppers. And no need to worry, most of these ingredients are perfect for soup, and there’s no more cutting and using a fork for your stuffed pepper fix! 

To me, a stuffed pepper recipe consists of meat (usually turkey), rice, tomato, garlic, and onion and cheese. Sometimes I’ll add in a little corn, or top with jalapeno or avocado like I did in this turkey stuffed peppers recipe. Those same ingredients can all go in your stuffed bell pepper soup or can be added to the end as a topping. 

The flavors of Dan-O’s Seasoning really mingle with this recipe well. The only seasoning I use is spicy Dan-O’s, a tbs of chili powder, and about a teaspoon of ground pepper. You can add more chili powder to make this a bit spicier or use some red pepper flakes! 

One thing you want to bear in mind is it’s best to keep your recipe separate and combine the rice and soup in batches or as your ready to eat. If you add all of the rice at once and end up with leftovers, it will absorb all the liquid out of your soup or end up mushy. So DON’T combine the two unless you plan on eating all of it right away! 

So here you go! A unique soup recipe that’s packed full of flavor and sure to satisfy. Enjoy! 


  • 1 ½ lb ground beef (or ground turkey) 
  • 2 cans diced tomatoes 
  • 1 46 oz bottle of tomato juice 
  • 3 bell peppers 
  • ½ of a yellow onion (diced) 
  • 1 tbs minced garlic 
  • 3 tbs spicy Dan-O’s Seasoning 
  • 1 tbs chili powder 
  • 1 tsp black pepper 
  • 2 tbs fresh parsley (or cilantro) 
  • 2 bay leaves 
  • 2 tbs olive oil 
  • Rice

Prep Time

15 Mins

Cook Time

1 Hr 30 Mins

Serving Size



  1. Dice up your onion, garlic and bell peppers and add to the bottom of a dish. Pour in the olive oil and sautee veggies on medium for a few minutes to soften up. 
  2. Pour in cans of tomatoes, and slowly mix in tomato juice. Add all seasonings and bring to a low boil.
  3. Allow to boil uncovered for 4-5 minutes, stirring frequently. Turn down to low and allow to simmer for 20-30 minutes. 
  4. Brown your ground turkey or beef in a separate pan and drain out grease. Add to the pot with the tomatoes and veggies. 
  5. Allow to cook for another 30 mins – 1 hour until veggies are tender or until soup thickens to your desired consistency. 
  6. Cook rice separately (do not add rice to the soup pot!). 
  7. Serve rice and soup (mixed) together in separate bowls. Melt cheese overtop, and garnish with cilantro or parsley. 
  8. Enjoy! 

Contributed recipe by Chuck in Louisville, KY.

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