Warm & Wholesome: The Ultimate Moroccan Stuffed Pepper Soup for Cozy Evenings

Homemade Moroccan stuffed pepper soup is spiced with tons of seasonings. It’s a twist on the traditional stuffed pepper soup loaded with ground beef, lentils, and cooked rice. Warm and cozy just like a good soup should be!

There’s nothing quite like a steaming bowl of soup to chase away the chill and bring a sense of comfort to your day. Here in Houston, we’ve been experiencing an unusual stretch of grey, rainy weather – a persistent drizzle that truly calls for something warm, hearty, and utterly soul-satisfying. While the desire to eat healthy remains, the urge for comforting, wholesome food takes center stage. I crave dishes infused with warming spices, tender vegetables, and the delightful texture of rice or pasta, all culminating in that perfect cozy embrace.

And what better way to achieve this than with a magnificent bowl of soup? This Moroccan Stuffed Pepper Soup isn’t just any soup; it’s a vibrant, aromatic journey. It takes the beloved concept of traditional stuffed peppers and transforms it into an effortless, spoon-friendly meal. Packed with an array of exotic spices that truly elevate its warmth, this soup also boasts a robust protein profile from savory ground beef and nourishing lentils. And of course, no stuffed pepper soup – Moroccan or otherwise – would be complete without a generous topping of fluffy rice, marrying all the incredible flavors and textures together in every delicious bite.

My kitchen often becomes a laboratory for transforming classic recipes into exciting new creations, especially when it comes to soup. It’s a culinary playground where I love to infuse traditional dishes with global flavors and unexpected twists. For instance, a simple chicken noodle soup can journey south of the border to become a zesty Mexican-inspired version, vibrant with cilantro and lime. I find immense joy in crafting a rich Italian wedding soup brimming with tender meatballs or perfecting a creamy tomato basil soup that’s secretly low in calories yet bursting with deep, aromatic flavors. These explorations are all about maximizing taste and comfort without sacrificing nutrition.

This Moroccan Stuffed Pepper Soup perfectly embodies that philosophy. While straightforward to prepare, it delivers an extraordinary depth of flavor, thanks to a generous medley of fresh vegetables and a symphony of exotic spices. It’s designed to be both incredibly satisfying and naturally wholesome, offering a comforting meal that’s rich in nutrients and vibrant in taste, without being overly heavy. It’s the kind of comforting bowl that nourishes both body and soul on a chilly evening.

For a soup as rich and flavorful as this Moroccan Stuffed Pepper Soup, the foundation truly matters. That’s why I wholeheartedly recommend using homemade chicken or beef stock whenever possible. The difference it makes in terms of depth, complexity, and overall intensity of flavor is simply unparalleled compared to most store-bought options. Homemade stock lends a richness that elevates the entire dish, making it taste like it’s been simmering for days.

I’ve made it a cherished ritual in my home to dedicate a specific day each month to what I affectionately call “Stock-Making Day.” It’s a dedicated time to prepare and portion out large batches of homemade stock, which I then freeze for easy access during the cooler “comfort food season.” While it might sound like a significant undertaking, the process itself is quite straightforward and incredibly rewarding, filling your home with the most wonderful aromas. Knowing I have a freezer full of this liquid gold makes whipping up a flavorful soup like this one so much easier and more satisfying.

If you’re inspired to embark on your own “Stock-Making Day,” the process is simple. For chicken stock, collect the bones and carcass from two roasted chickens – you can even save them in a bag in your freezer until you have enough. My favorite roasted chicken recipe yields perfect bones for this purpose. Combine these with a generous assortment of aromatic vegetables like onions, carrots, celery, garlic, and fresh herbs (parsley stems, bay leaves), along with a few peppercorns. Cover it all with cold water and let it gently simmer on the stove for at least 2 hours, or even longer for a richer flavor. The slow simmer extracts all the incredible collagen and nutrients, resulting in a gelatinous, incredibly flavorful broth that’s truly the best you’ll ever taste. For beef stock, simply roast beef bones in the oven until deeply browned before simmering them with your chosen vegetables and aromatics in the same manner. This crucial step in preparing the bones enhances the depth and color of your finished stock significantly.

What kind of meat can you use to make Moroccan stuffed pepper soup?

One of the beauties of this Moroccan Stuffed Pepper Soup recipe is its versatility when it comes to the choice of ground meat. While the recipe traditionally leans towards specific options, you have the flexibility to tailor it to your preference or what you have on hand. Ground beef is a classic and reliable choice, offering a familiar, savory flavor that pairs wonderfully with the warming spices. However, ground lamb is truly exceptional in this dish. It’s a staple in authentic Moroccan cuisine, and its distinct, slightly gamey flavor profile harmonizes beautifully with the vibrant spice blend, particularly Ras el Hanout, creating a more traditionally Moroccan experience.

For an elevated flavor experience, I highly recommend using a blend of half ground beef and half ground lamb. This combination offers the best of both worlds: the comforting familiarity of beef complemented by the exotic depth of lamb. While ground lamb can be a bit pricier, the unique taste it imparts is well worth the splurge if your budget allows. Alternatively, for a leaner option, ground turkey or even ground chicken would also work quite well, though they might yield a slightly milder flavor that you may want to boost with extra seasoning. Regardless of your choice, ensure you brown the meat thoroughly to build a deep foundational flavor for your soup.

What do you need to make Moroccan stuffed pepper soup?

Beyond your chosen ground meat and that glorious homemade (or quality store-bought) stock, this Moroccan Stuffed Pepper Soup relies on a thoughtful selection of ingredients, each playing a crucial role in building its complex flavor profile:

Mirepoix (Onions, Carrots, Celery): The classic aromatic base for so many savory dishes. These three vegetables are sautéed to release their sweet, earthy flavors, providing a fundamental layer of taste.
Red Bell Pepper: Adds a beautiful sweetness and a mild, fruity undertone, enhancing the “stuffed pepper” aspect of the soup. Its vibrant color also contributes to the visual appeal.
Garlic: Essential for its pungent, savory notes, garlic is a non-negotiable for deepening the overall flavor.
Ras el Hanout: The star spice blend of this Moroccan soup. This complex mixture is what truly defines its exotic character, infusing it with warmth, fragrance, and depth.
Honey: A touch of sweetness helps to balance the acidity from the tomatoes and the warmth from the spices, adding a subtle complexity to the broth.
Harissa Paste: For a delightful kick of heat and a smoky, robust pepper flavor. Harissa is a North African chili paste that brings an authentic warmth and depth to the soup. Adjust the amount to your preferred spice level.
Tomato Puree / Diced Tomatoes: Provides the rich, tangy tomato base that is characteristic of stuffed pepper dishes, creating a luscious texture and vibrant color for the soup.
Lentils: Adds a wonderful heartiness, texture, and a significant boost of plant-based protein and fiber, making the soup incredibly filling and nutritious.
Lemon Juice: A finishing touch that brightens all the flavors in the soup, adding a necessary acidic counterpoint to the rich, savory notes.
Cooked Rice: Served as a topping, it perfectly mimics the traditional filling of stuffed peppers, absorbing the broth’s flavors and adding satisfying substance to every spoonful.

What’s Ras el Hanout and what role does it play?

At the heart of this Moroccan Stuffed Pepper Soup’s distinctive flavor lies Ras el Hanout, an exquisite spice blend that is a cornerstone of North African and especially Moroccan cuisine. The name itself translates to “head of the shop” in Arabic, signifying that it’s a blend of the finest spices a merchant has to offer – often their signature mix. This isn’t just one or two spices; it’s a symphony of flavors, typically comprising upwards of a dozen or even more different ingredients, making it wonderfully complex and deeply aromatic.

While the exact composition can vary significantly from region to region and even from family to family, or shop to shop, common spices found in Ras el Hanout include fragrant cardamom, warm nutmeg, earthy turmeric, a hint of chili powder for subtle heat, vibrant paprika, comforting allspice, sweet cinnamon, bright coriander, and savory cumin. Some blends might also incorporate exotic elements like rosebuds, lavender, or galangal, adding floral or citrusy notes. Its flavor profile is a magnificent balance of sweet, savory, pungent, and warm, providing a unique depth that cannot be replicated by single spices alone. It’s often compared to Indian garam masala due to its warming spice characteristics, though each blend has its own distinct identity.

Ras el Hanout is indispensable in Moroccan cooking, used to season tagines, stews, roasted meats, and now, our incredible stuffed pepper soup. It imbues the dish with an authentic, intoxicating aroma and a flavor that is both exotic and comforting. If you’re new to Moroccan flavors, this spice blend is a fantastic introduction.

Finding Ras el Hanout might require a trip to a specialty spice store or an international market, but it’s increasingly available in larger grocery stores. If you struggle to locate it locally, it’s readily available for purchase online, ensuring you don’t miss out on its incredible contribution to this recipe. However, if neither of those options works for you, don’t despair! You can easily create a beautiful approximation of this blend right in your own kitchen using common spices.

How to make homemade ras el hanout seasoning:

To craft your own aromatic Ras el Hanout blend, you’ll need the following ground spices. Remember, the fresher your spices, the more vibrant your homemade blend will be:

½ teaspoon each of:

Cardamom (ground)
Nutmeg (freshly grated or ground)
Turmeric (ground)
Chili Powder (mild)
Paprika (sweet or hot, depending on preference)
Allspice (ground)
Cinnamon (ground)
Cloves (ground)

1 teaspoon each of:

Ground Cumin
Ground Coriander

Simply combine all these spices thoroughly. Store any leftover blend in an airtight container in a cool, dark place, and it will keep its potency for several weeks. This homemade version will still provide a fantastic flavor base for your Moroccan Stuffed Pepper Soup.

What kind of lentils can you use for this Moroccan stuffed pepper soup?

Lentils are a fantastic addition to this soup, contributing not only to its heartiness and texture but also packing a significant nutritional punch. They are an excellent source of plant-based protein, dietary fiber, and various essential minerals, making the soup incredibly filling and wholesome. For this Moroccan Stuffed Pepper Soup, both brown and green lentils are ideal choices.

Brown lentils are widely available and cook down to a soft, creamy texture while still holding their shape relatively well. They absorb the rich flavors of the broth and spices beautifully, becoming tender and savory. Green lentils, often referred to as French Green or Puy lentils, have a slightly firmer texture even when cooked, and they tend to retain their shape even better than brown lentils. This provides a delightful bite and adds another textural dimension to the soup. Both varieties work exceptionally well, so feel free to use whichever you prefer or have on hand. Just ensure they are picked over for any small stones and rinsed thoroughly before adding them to the pot.

What if I don’t like lentils, or prefer an alternative?

While lentils are a core component of this recipe, lending their unique texture and nutritional benefits, it’s perfectly understandable if they aren’t to everyone’s taste. The good news is that this soup is incredibly adaptable! If you’re not a fan of lentils, or simply want to try a different variation, there are several excellent alternatives you can incorporate:

Garbanzo Beans (Chickpeas): This is an easy and delicious substitute. Use one can of rinsed and drained garbanzo beans. Add them towards the last 15-20 minutes of cooking time, as they are already cooked and only need to heat through and absorb some of the soup’s flavors. They offer a creamy texture and nutty flavor that complements the Moroccan spices wonderfully.
Cannellini Beans or Great Northern Beans: These white beans also offer a creamy texture and mild flavor. Similar to garbanzo beans, add a rinsed and drained can towards the end of the cooking process.
Quinoa: For a gluten-free grain alternative that adds a unique texture and boost of protein, you could cook about ½ to ¾ cup of quinoa separately and stir it into the soup just before serving, or add it to individual bowls. It will absorb the broth beautifully.
Orzo or Small Pasta: If you prefer a pasta-filled soup, add about ½ cup of orzo or another small pasta shape (like ditalini or elbow macaroni) during the last 10-15 minutes of simmering, or until al dente. This will make the soup even heartier and more robust.

Experiment to find the perfect addition that suits your palate and dietary needs!

How to make Moroccan stuffed pepper soup:

Creating this flavorful Moroccan Stuffed Pepper Soup is a wonderfully straightforward process, broken down into a few simple steps. The magic truly happens as the ingredients meld together during a leisurely simmer. Here’s a detailed guide to bringing this comforting bowl to life:

Browning the Meat: Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add your chosen ground meat (beef, lamb, or a combination) and season it lightly with a pinch of salt. Break the meat apart with a wooden spoon as it cooks, allowing it to brown thoroughly on all sides. This crucial step is essential for developing deep, savory flavors through the Maillard reaction, which forms a delicious foundation for your soup. Once the meat is nicely browned and no pink remains, drain off any excess fat if desired.
Sautéing the Aromatics and Vegetables: Reduce the heat to medium. Add the chopped onions, carrots, red bell pepper, and celery to the pot. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and become translucent. This process helps to release their natural sweetness and aromatic compounds, building another layer of flavor.
Blooming the Spices: Now, stir in the minced garlic and the star of our show, Ras el Hanout. Cook for just 30 seconds to 1 minute, stirring constantly, until the spices become incredibly fragrant. This brief “blooming” in the hot oil helps to intensify their flavors and aromas, making them more vibrant in the finished soup. Be careful not to burn the garlic.
Adding Liquids and Lentils: Pour in the homemade chicken or beef stock, followed by the honey, harissa paste (adjusting the amount to your spice preference), tomato puree, and diced tomatoes. Stir everything well to combine, scraping up any browned bits from the bottom of the pot. Finally, add the rinsed and picked-over lentils.
Simmering to Perfection: Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 40-50 minutes. The simmering time is crucial for allowing the flavors to fully meld and for the lentils to become tender. Check the lentils after 40 minutes; if they’ve been sitting in your pantry for a while, they might require an additional 5-10 minutes of cooking until they reach your desired tenderness.
Finishing and Seasoning: Once the lentils are perfectly cooked, remove the pot from the heat. Stir in 2-3 tablespoons of fresh lemon juice – this vibrant acidity will brighten all the rich flavors in the soup. Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or additional lemon juice if you desire a tangier finish. I personally love the bright zing that 3-4 tablespoons of lemon juice provides, but feel free to start with less and add to taste.

How to serve this soup:

Once your Moroccan Stuffed Pepper Soup has achieved its perfect balance of flavors and the lentils are tender, it’s ready to be served and enjoyed. Ladle generous portions into individual bowls, ensuring a good mix of meat, lentils, and vegetables. The traditional way to serve this hearty soup is to top each bowl with about ½ cup of freshly cooked, fluffy white rice. The rice isn’t just a garnish; it’s an integral part of the “stuffed pepper” experience, absorbing the rich, spiced broth and adding a wonderful textual element to every spoonful.

To further enhance both the visual appeal and the fresh flavors, sprinkle each serving generously with a vibrant scattering of chopped fresh herbs. Fresh cilantro or parsley are excellent choices, offering a bright, herbaceous counterpoint to the warm spices. For an extra pop of citrus, serve alongside fresh lemon wedges, allowing guests to squeeze a little more juice into their soup for an added burst of tanginess. A dollop of plain Greek yogurt or a drizzle of good olive oil can also add a creamy richness if desired. Pair it with some crusty bread for dipping, and you have a complete, comforting meal that’s perfect for any chilly evening.

This easy yet incredibly flavorful Moroccan Stuffed Pepper Soup is truly a must-try. Its unique blend of spices and hearty ingredients makes it an ideal dish for bringing warmth and comfort to your table, whether it’s a regular weeknight dinner or a special occasion like Halloween. And for a delightful finish to your meal, consider these wonderfully spiced chai pumpkin cheesecake muffins for dessert!

Yield: 8-10 servings

Moroccan Stuffed Pepper Soup

Prep Time
20 minutes

Cook Time
55 minutes

Total Time
1 hour 15 minutes

Ingredients

1 tablespoon olive oil
1 ½ pounds lean ground lamb or beef
1 cup EACH: chopped onions AND chopped carrots
1 red bell pepper, chopped
½ cup celery, chopped
8 cloves garlic, minced
2 tablespoons ras el hanout
1 tablespoon EACH: honey AND harissa paste
1 (24-ounce) bottle passata (or tomato puree)
2 (14.5-ounce) can fire roasted tomatoes
½ cup green or brown lentils, picked over and rinsed
3 cups low sodium beef or chicken stock
2-3 tablespoons lemon juice, and more to taste
chopped cilantro or parsley, for topping
cooked rice, for serving

Instructions

BROWN: Add the olive oil into a large pot or dutch oven. Brown the ground beef over medium-high heat and season with a pinch of salt. Lower the heat to medium, add the onion, carrots, peppers, and celery, and let cook for 5 minutes, stirring as required. Add the garlic and season with ras al hanout let cook for 30 seconds or until fragrant.
SIMMER: Add the honey, harissa paste, tomato puree, tomatoes, lentils, and stock. Allow the soup to reach a simmer, then lower the heat to low, cover and let simmer for 40 minutes. After 40 minutes check to see if the lentils are cooked all the way through. If they’ve been in the pantry for a while, they may require an additional 5-10 minutes of cooking. Add the lemon juice, taste and adjust salt, pepper, and add additional lemon juice as desired.
SERVE: Add soup to bowls and top with ½ cup of cooked rice and sprinkle with chopped parsley or cilantro.

Notes

if you don’t have or can’t find ras el hanout, it’s easy to make your own! You’ll need: ½ teaspoon of each cardamom, cloves, nutmeg, turmeric, chili powder, paprika, all spice and cinnamon. You’ll also need 1 teaspoon of EACH: ground cumin and ground coriander.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!