If you’re looking for a richly flavored, one-pot meal that eats like comfort food but still dazzles with color, you’ll fall for Stuffed Pepper Orzo Soup. This recipe captures all the nostalgia of classic stuffed peppers—meaty, savory, with sweet pops of bell pepper—then wraps it all up with tender orzo swimming in a tangy tomato broth. Each bite is a little bit hearty, a little bit cozy, and absolutely bursting with the flavors you love, perfect for family dinners or when you need a fuss-free crowd-pleaser.
Ingredients You’ll Need
What I love most about this Stuffed Pepper Orzo Soup is that each ingredient pulls its weight—nothing extra, just pure flavor and texture. From beef for heartiness to bell peppers for sweetness and a pop of color, these pantry staples come together to make magic happen.
- Extra virgin olive oil: Adds a silky base for sautéing and infuses the soup with richness right from the start.
- Ground beef: Brings savory flavor and satisfying protein; choose lean for a lighter soup or use your favorite blend.
- Yellow onion: With a gentle sweetness that softens as it cooks, onions are the aromatic backbone here.
- Green bell pepper: Offers a touch of distinctive bitterness and beautiful green color—classic for stuffed peppers.
- Red bell pepper: Balances the green bell with sweetness and vibrant hue for a cheerful bowl.
- Garlic: Just a tablespoon delivers boldness; don’t skip this simple step for big flavor.
- Diced tomatoes (15 oz can): Their juices and chunks create the base for our savory broth.
- Tomato sauce (15 oz can): Enriches every spoonful with velvety tomato goodness.
- Beef broth: Amps up the depth—use homemade or store-bought for a robust, savory finish.
- Water: Softens the richness and keeps the soup brothy without becoming too thick.
- Worcestershire sauce: That little secret ingredient that brings umami complexity to everything it touches.
- Kosher salt: Vital for bringing out all those layered flavors, so season to your taste.
- Ground black pepper: Just enough heat and sharpness to make every ingredient sing.
- Italian seasoning: A pinch of herbs pulls together the tomato and pepper flavors for a truly comforting bowl.
- Orzo pasta: These tiny pasta grains are the cozy element that gives this dish its “stuffed pepper” heartiness.
- Parsley, chopped: Don’t skip fresh parsley for garnish—it brightens up the flavors at the finish line!
How to Make Stuffed Pepper Orzo Soup
Step 1: Sauté the Beef and Vegetables
Start by heating olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Once the oil shimmers, add your ground beef, diced onion, green bell pepper, and red bell pepper. Stir well and cook for 8 to 10 minutes, breaking the beef up as it browns, until the veggies are softened and the meat is fully cooked. If there’s extra grease, drain off the excess to keep your Stuffed Pepper Orzo Soup light and fresh.
Step 2: Add Garlic for Bold Flavor
Add the minced garlic right into the beef and pepper mix, cooking just for a minute. This short burst of heat blooms the garlic, infusing the entire soup with irresistible aroma and depth. Keep stirring—this little step sets the stage for a truly craveable broth!
Step 3: Build the Tomato Broth
Now, pour in the diced tomatoes (with all their juices), tomato sauce, beef broth, water, and Worcestershire sauce. Add the kosher salt, black pepper, and Italian seasoning at this point as well. Give everything a good stir so that all your ingredients are evenly distributed, letting those classic “stuffed pepper” flavors meld together.
Step 4: Bring to a Boil, Then Simmer
Raise the heat and let the soup come to a gentle boil. This helps everything come together and ensures the broth turns beautifully aromatic. As soon as you see those first good bubbles, reduce the heat to low. You don’t want the liquid to evaporate away; you just want the flavors to get cozy.
Step 5: Add Orzo and Simmer to Perfection
Stir in the uncooked orzo pasta. Cover the pot and let the soup simmer for about 12 to 15 minutes, stirring every so often; this will prevent orzo from sticking and guarantee even cooking. The pasta will soak up all that flavor, becoming plump and tender while the soup thickens slightly—watch closely, and don’t overcook!
Step 6: Finish and Garnish
Once the orzo is perfectly cooked, remove the pot from heat. Ladle your Stuffed Pepper Orzo Soup into bowls and shower each serving with chopped parsley. The green makes every bowl lively and bright, providing just the right contrast to the rich, tomatoey broth.
How to Serve Stuffed Pepper Orzo Soup
Garnishes
A generous sprinkle of fresh parsley is traditional, but you can also jazz things up with a little freshly grated Parmesan or a dollop of sour cream. For a little heat, a pinch of red pepper flakes does the trick. Presentation-wise, a crusty breadstick perched on the side is always welcome.
Side Dishes
Keep things simple and let Stuffed Pepper Orzo Soup shine by pairing it with warm crusty bread, a rustic loaf, or light dinner rolls. If you’re serving a crowd, consider a crisp, lemony salad—it adds freshness and contrasts beautifully with the hearty, tomato-rich soup. Garlic bread is hard to resist too!
Creative Ways to Present
For an extra wow factor, serve the soup in hollowed-out bell peppers—just like a classic stuffed pepper, but in a bowl! You can also offer individual mini soup crocks with toppings on the side so everyone can customize. For outdoor gatherings or easy lunchboxes, fill insulated jars for a spill-proof, heartwarming meal on the go.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring to airtight containers. Stored in the fridge, Stuffed Pepper Orzo Soup holds up well for 3 to 4 days—the flavors continue to develop, becoming even richer after a night’s rest.
Freezing
If you want to stash some away, Stuffed Pepper Orzo Soup freezes beautifully. The only trick? The orzo will continue to soak up liquid as it sits, so consider cooking the pasta separately and adding it when you reheat. Freeze in single-serve portions for quick, cozy lunches anytime.
Reheating
To warm things up, reheat individual bowls in the microwave or gently on the stovetop over low heat, stirring often. If the soup has thickened (very likely!), simply add a splash of broth or water to loosen it back up to your desired consistency.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work well if you’re looking for a lighter take on Stuffed Pepper Orzo Soup. Just be sure to season generously, as lean meats need a little extra help with flavor.
What can I substitute for orzo pasta?
You can swap orzo with other small pasta shapes like ditalini, small shells, or even rice. Adjust cook time as needed to ensure your chosen grain is tender but not mushy in the soup.
Is this recipe gluten free?
The traditional version contains orzo, which is not gluten free. For a gluten free Stuffed Pepper Orzo Soup, look for gluten free orzo or substitute with rice or a small gluten free pasta option.
Can I add other vegetables?
Definitely try extra veggies if you like—mushrooms, zucchini, or spinach are tasty additions. Just keep the dicing small for even cooking and to maintain the classic “stuffed pepper” feel.
How can I make this spicier?
To amp up the heat, add a pinch of chili flakes or a diced jalapeno when you sauté the onions and peppers. Taste as you go, and top your finished bowl with some hot sauce if you want even more kick.
Final Thoughts
If you crave comforting dinners that come together fast but never sacrifice flavor, give Stuffed Pepper Orzo Soup a spot in your recipe lineup. It’s satisfying, endlessly customizable, and sure to become a new favorite—there’s nothing better than a steaming bowl of this soup on a chilly night, surrounded by family or friends. Grab your biggest pot and get cooking!
Print
Stuffed Pepper Orzo Soup Recipe
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This comforting Stuffed Pepper Orzo Soup combines the flavors of stuffed peppers with the heartiness of soup in a delicious and satisfying one-pot meal. Perfect for a cozy dinner on a chilly evening.
Ingredients
Main Soup:
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 small green bell pepper, seeded, diced (about 1 cup)
- 1 small red bell pepper seeded, diced (about 1 cup)
- 1 tablespoon garlic, minced
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 2 cups (16 ounces / 480 g) beef broth
- 2 cups water
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 cup (236 g) orzo pasta, uncooked
Garnish:
- Parsley, chopped, for garnish
Instructions
- To a large Dutch oven (or heavy-bottomed pot) over medium heat, add olive oil. Once the oil is hot and shimmering, add ground beef, onion, and diced bell peppers. Cook, breaking the meat up as you go, for 8 to 10 minutes, or until the ground beef is fully cooked and no longer pink. Drain grease if necessary.
- Add garlic and cook for 1 minute, stirring constantly.
- Add diced tomatoes with their juice, tomato sauce, beef broth, water, Worcestershire sauce, salt, black pepper, and Italian seasoning. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low.
- Stir in the orzo pasta. Then, cover and simmer for 12 to 15 minutes, stirring occasionally, until the orzo is tender and the soup has thickened slightly.
- Remove the pot from heat.
- Garnish with chopped parsley before serving. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 225 kcal
