If you're craving something warm, creamy, cheesy, and hearty all at once, this creamy stuffed green pepper soup with cheddar cheese is your answer. Inspired by the classic flavors of stuffed bell peppers and the satisfying richness of a creamy soup, this dish is like a comforting hug in a bowl. Whether you're familiar with stuffed pepper soup, green pepper soup, or maybe even crockpot stuffed peppers, this version blends those classic components with a velvety cheddar base that transforms the dish into a full-on comfort food experience. It's perfect for chilly nights, meal prepping, or just when you're in the mood for a bowl of something deeply satisfying.
Creamy Stuffed Green Pepper Soup with Cheddar Cheese
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 6 generous bowls
Large soup pot or Dutch oven Essential for sautéing and simmering all in one pot. A Dutch oven is perfect for even heat distribution.
Wooden spoon or silicone spatula To stir without scratching your cookware.
Ladle Makes serving easier and less messy.
Blender (optional) If you want a super smooth base before adding the rice and cheddar.
Slow cooker or crockpot (optional alternative) This recipe adapts well into a stuffed pepper soup in crockpot version for busy days. Just cook everything low and slow for that extra depth of flavor.
For the Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 large green bell peppers diced
- 1 red bell pepper diced (for extra sweetness and color)
- 1 pound ground beef or use ground chicken for a lighter twist
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes optional, for heat
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper
For the Creamy Cheddar Base
- 1 can 15 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 2 cups beef broth or chicken broth if using ground chicken
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional, for thickening
- 1 cup cooked white rice or cauliflower rice for a keto stuffed pepper soup version
Garnish (Optional)
- Extra shredded cheddar cheese
- Chopped parsley or green onions
- Crushed red pepper flakes
Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onions and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook for another minute until fragrant.
Cook the Peppers and Meat
Add diced green and red bell peppers to the pot. Sauté for 5 minutes until softened. Then add ground beef (or chicken if making a variation of chicken pepper soup) and break it up with a spoon. Cook until browned, about 7–8 minutes. Drain any excess fat.
Add Seasonings and Tomatoes
Stir in smoked paprika, oregano, cumin, red pepper flakes (if using), salt, and black pepper. Then add the diced tomatoes and tomato sauce. Stir to combine.
Pour in Broth and Simmer
Add beef broth and bring the soup to a gentle boil. Reduce heat to low and let it simmer uncovered for 15 minutes to allow the flavors to meld.
Make It Creamy and Cheesy
Slowly pour in the heavy cream while stirring. Then add the shredded cheddar cheese one handful at a time, stirring constantly to melt it evenly into the soup. If you want a thicker texture, mix cornstarch with cold water and stir it in. Let it simmer an additional 5–7 minutes until thickened.
Stir in the Rice
Add cooked rice or cauliflower rice for a lower-carb version. Stir well and let the soup sit for a few minutes so the rice soaks up some of the flavor.
Taste and Adjust
Give it a final taste. Adjust seasoning with additional salt, pepper, or spices as needed.
Serve and Garnish
Ladle the creamy stuffed pepper soup into bowls and top with extra cheddar cheese, a sprinkle of parsley or green onions, and a touch of red pepper flakes for kick.
Pairings
This stuffed green pepper soup stands strong on its own but pairs beautifully with a few sides and sips. Consider these to elevate your dinner:
- Crusty bread or garlic toast: The cheesy soup begs to be sopped up with something crusty and warm. Try a sourdough slice or garlic ciabatta.
- Side salad: A crisp romaine salad with balsamic vinaigrette balances the richness of the soup.
- Grilled vegetables: For those exploring green bean soup recipes or poblano pepper recipes, grilled green beans or blistered poblanos are a smart side.
- White wine: A crisp Sauvignon Blanc cuts through the richness and complements the cheese.
- Beer: Go for a malty amber ale or a wheat beer for something mellow and flavorful.
FAQs
1. What kind of meat is best for this stuffed pepper soup recipe?
Ground beef is traditional, giving that classic stuffed pepper soup flavor. However, ground chicken or turkey works well for a lighter, leaner version. You can also experiment with plant-based ground alternatives.
2. Can I use poblano or other peppers instead of green bell peppers?
Absolutely! Poblano pepper soup fans will love adding diced poblanos for an earthy, smoky twist. Mix them with green peppers for a layered pepper flavor.
3. How can I make this recipe in a crockpot?
To make stuff green pepper soup in crockpot, first brown the meat and sauté aromatics, then transfer everything to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cream, cheese, and rice in the final 30 minutes.
4. Can this soup be made keto?
Yes! Replace the rice with riced cauliflower and ensure your tomato products have no added sugars. The result is a deliciously creamy keto stuffed pepper soup with all the flavor and fewer carbs.
5. What’s the difference between this and Culver’s stuffed green pepper soup?
While Culver’s stuffed green pepper soup is delicious, this homemade version is richer and creamier thanks to the cheddar and heavy cream. It’s also highly customizable, so you can adjust spice, meat, or cheese to your taste.
