This post may contain affiliate links. Please read our disclosure policy.
This cozy Stuffed Pepper Orzo Soup has all the flavors of classic stuffed peppers in an easy, hearty soup. Made with ground beef, bell peppers, tomatoes, and tender orzo pasta, it’s a comforting one-pot dinner that comes together in about 30 minutes. It’s filling, family-friendly, and perfect for busy fall and winter nights.
If you’re craving more easy comfort food, you’d also love our Stuffed Pepper Soup or Tuscan White Bean Soup next.
Why You’ll Love This Stuffed Pepper Orzo Soup
Think of this as classic stuffed peppers without the stuffing or baking. Everything cooks together in one pot, with savory ground beef, sweet bell peppers, tomatoes, and tender orzo in a rich, flavorful broth.
- Easy to customize: Use ground turkey, chicken, sausage, or a different small pasta.
- Easy one-pot dinner: Minimal prep and cleanup.
- Ready in about 30 minutes: Perfect for busy weeknights.
- Hearty and filling: Ground beef and orzo make this soup satisfying enough for dinner.
- Great for leftovers: The flavors get even better as they sit.
Helpful Tips
- Drain any excess grease after browning the beef so the soup stays light and flavorful.
- Stir the orzo while it simmers so it doesn’t stick to the bottom of the pot.
- Fire-roasted tomatoes will give you a smoky flavor boost if you want more depth.
- The soup thickens as it sits, so add a splash of broth when reheating leftovers.
Ingredients for Stuffed Pepper Orzo Soup
This soup uses simple ingredients to recreate the flavors of classic stuffed peppers in one pot.
How to make Stuffed Pepper Orzo Soup
Here’s a quick overview to go along with the step-by-step photos. Full details are in the recipe card below.
- Brown the beef with onion and peppers.
- Add garlic and cook until fragrant.
- Stir in tomatoes, tomato sauce, broth, water, Worcestershire sauce, and seasonings.
- Bring to a boil, then stir in the orzo and simmer until tender.
- Finish with fresh parsley and serve warm.
How to keep orzo from getting mushy
Add the orzo toward the end of cooking and simmer it just until al dente. It will continue to soften as it sits in the hot soup. If you’re making the soup ahead or expect lots of leftovers, you can also cook the orzo separately and add it to individual bowls when serving. This keeps it from absorbing too much broth in the refrigerator.
Substitutions and variations
- Ground beef: Swap it for ground turkey, ground chicken, or Italian sausage.
- Orzo: Another small pasta such as ditalini or small shells will work, although cooking times may vary.
- Rice: You can use white or brown rice instead of orzo, but it will need a longer cooking time.
- Bell peppers: Any color works. Green peppers have a stronger, more traditional stuffed-pepper flavor, while red, yellow, and orange peppers are sweeter.
- Tomatoes: Try fire-roasted diced tomatoes for a deeper, slightly smoky flavor.
- Make it spicy: Add crushed red pepper flakes or diced jalapeño.
- Vegetarian: Skip the beef, use vegetable broth, and add drained white beans or chickpeas for extra protein.
What to serve with it
This soup pairs perfectly with crusty bread or garlic toast for dipping. A crisp Caesar salad or a simple side salad also works well.
Leftovers and storage
Store leftovers in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen it up. Since the orzo absorbs liquid as it sits, the soup will be even thicker the next day.
❓FAQs
Yes. This is especially helpful if you’re making the soup ahead or planning to store leftovers. Cook the orzo separately and add it to each bowl before serving so it doesn’t absorb too much broth.
Yes! White rice or brown rice both work well, but the cooking time will be longer—about 20–25 minutes for white rice and 30–35 minutes for brown rice.
Add a pinch of red pepper flakes or stir in some diced jalapeños along with the bell peppers for extra heat.
Definitely! The flavors get even better as the soup sits. Just store it in the fridge for up to 3 days and add a splash of broth when reheating since the orzo will absorb liquid.
Orzo continues absorbing liquid as the soup sits. Simply stir in additional broth when reheating until the soup reaches the consistency you like.
If you try this Stuffed Pepper Orzo Soup, leave a rating and comment below—We’d love to hear what you think!
Pin this now to find it later
Pin It
Stuffed Pepper Orzo Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 medium green bell pepper, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 2⅓ cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup orzo pasta, uncooked
- Fresh parsley, chopped, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the ground beef, onion, red bell pepper, yellow and green bell peppers. Cook, breaking up the meat as it browns, for 8–10 minutes or until the beef is fully cooked and no longer pink. Drain excess grease if needed.
- Stir in the garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add the diced tomatoes (with their juice), tomato sauce, chicken broth, water, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and black pepper. Stir well to combine. Increase the heat and bring the soup to a gentle boil.
- Stir in the uncooked orzo. Reduce the heat to low, cover, and let simmer for 12–15 minutes, stirring occasionally, until the orzo is tender and the soup has thickened slightly.
- Remove the pot from the heat. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
This recipe was amazing! I used ground turkey instead of beef, and it was still full of flavor. I also added a dash of smoked paprika for a little depth — it worked beautifully.
That sounds delicious, Jason! 🔥 Smoked paprika and turkey are great choices — adds such a nice warmth to the soup. Thanks for sharing your twist!
I didn’t expect this soup to be so hearty! It really tastes like stuffed peppers but in the best, easiest way. I used brown rice orzo because that’s what I had — turned out great. This one’s going in my meal prep rotation.
So happy to hear that, Brian! Perfect for meal prep too, since the flavors just keep getting better!
Loved this recipe! It had all the flavors of stuffed peppers without all the work. Served it with a bit of sour cream on top — perfection!
That sounds amazing, Lisa!
Incredible flavor! Tastes exactly like stuffed peppers but so much easier to make. My whole family loved it—especially with a sprinkle of Parmesan on top.
Thanks, Mira! I’m so glad your family enjoyed it. Parmesan on top is always a winning move.
This has become one of my go-to soups. It’s hearty, flavorful, and easy to make with ingredients I always have on hand. A total weeknight winner!
So happy to hear that, Brian! 🙌 I love that you’re making it part of your weeknight rotation—it’s one of my favorites for busy evenings too.
All the flavors of stuffed peppers without all the work! I’m obsessed. Used ground turkey instead of beef and it was fantastic. The orzo gets nice and tender and soaks up all the tomato flavor. Making this again this weekend.
Kathy, ground turkey is such a great lighter option! So glad you’re making it again already. That’s the best!
This is genius! I love stuffed peppers but they take forever. This soup has all the same flavors and was ready in 30 minutes. Used a mix of red and green peppers for extra color. My wife said it’s going in the permanent rotation. Served it with garlic bread – perfect combo!
Chris, you’re so right – all the flavor, way less work! Love the colorful pepper mix. Garlic bread is always the right choice! 🌶️
This soup was packed with flavor! Tasted exactly like stuffed peppers but way easier to make. Definitely a new favorite in my house.
Yay, Jason! 🙌 That’s exactly the goal — all the stuffed pepper flavor without the work. Thanks for your kind words!
This soup tasted exactly like stuffed peppers without all the work. So comforting and flavorful — will add it to my weekly rotation.
Thanks, David! 🙌 That’s exactly what I love about it — all the stuffed pepper flavor in one easy pot. So glad it made the rotation!