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This cozy Stuffed Pepper Orzo Soup has all the flavors of classic stuffed peppers but in a warm, hearty bowl of soup. It’s filling, family-friendly, and comes together in just about 30 minutes. The tender orzo pasta makes it extra comforting, while the colorful peppers keep it bright and fresh.
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 it
Think of this as stuffed peppers made way easier. No baking, no stuffing—just everything you love about the classic dish simmered together in one pot. The beef makes it hearty, the peppers add sweetness, and the orzo pasta soaks up all the savory tomato broth.
It’s quick enough for weeknights, super satisfying, and even better the next day.
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.
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.
Substitutions and variations
- Swap ground beef for ground turkey, chicken, or sausage.
- Use rice instead of orzo (just adjust the cooking time).
- Add red pepper flakes for a little heat.
- Stir in fresh basil before serving for more brightness.
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! 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.
If you try this Stuffed Pepper Orzo Soup, leave a rating and comment below—We’d love to hear what you think!
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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.
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Made this and it was perfect—so hearty and flavorful. My kids even asked for seconds!
Thanks, Emily! That’s always the best sign when the kids go back for more.
Tastes like stuffed peppers in a cozy bowl. Orzo stayed perfectly al dente; I used 4½ cups stock for a thicker soup.
Thanks, Maria!
This soup had all the flavors of stuffed peppers but in cozy soup form. Super filling and perfect for a chilly evening.
That’s wonderful, Daniel! We’re so glad it hit the spot—definitely one of our favorite cold-weather meals too.
This really tasted like stuffed peppers in soup form! The orzo made it filling, the broth had great seasoning, and the peppers added sweetness. It thickened a bit as it cooled, which we loved. Served with crusty bread and it was perfect.
That sounds delicious, Isabella! We’re so glad you enjoyed the balance of flavors and the heartiness the orzo adds.
All the flavor of stuffed peppers without the work! The orzo gives it a nice texture, and it was super filling. I froze half for later and it reheated perfectly.
Perfect, Jack! I love that you froze some — this one is definitely freezer-friendly. Thanks for trying it and sharing your feedback!
This has become my favorite soup! I love that it tastes like stuffed peppers without all the work. The orzo gives it the perfect texture — it’s cozy and satisfying.
That makes me so happy, Natalie! ❤️ I totally agree — it’s all the comfort of stuffed peppers, but so much easier. Thanks for sharing your kind words!
This recipe tasted just like classic stuffed peppers but so much easier to make! The orzo soaked up all those amazing flavors. I’ll be making a double batch next time to freeze.
That’s wonderful, Amanda! ❤️ I agree — this soup gives all the stuffed pepper vibes without the work. Great idea to freeze a batch; it reheats beautifully. Thanks for sharing!
Absolutely loved this one. I had some leftover bell peppers and ground beef, so this was the perfect way to use them up. The flavors were spot on, and it was even better the next day!
So glad to hear that, Michael! Great way to use leftovers — and yes, the flavors get even richer after sitting overnight. Thanks for giving it a try!
This soup is so flavorful! I used red and yellow peppers for a pop of color and a mix of beef and turkey. It tasted like my mom’s stuffed peppers but in cozy soup form. Loved it!
That sounds beautiful, Olivia! ❤️
I didn’t expect this to taste exactly like stuffed peppers, but it does — and it’s even easier to make! The flavor was spot on. I used a mix of red and green peppers for color, and it came out fantastic.
That’s awesome, Mark! So happy it hit all the right flavors for you!