Stuffed Bell Pepper Soup

Why You’ll Love This Recipe

I love this soup because it brings all the savory satisfaction of stuffed peppers into a much simpler form. No baking trays, no fiddly prep—just one pot and 40 minutes to a hearty bowl of goodness. The Cajun seasoning adds a little kick, the rice gives it body, and the melted cheese on top makes each spoonful feel indulgent. It’s a great recipe for meal prep, weeknight dinners, or when I’m feeding a hungry crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef

• 2 bell peppers (1 red, 1 green), diced

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 tbsp Cajun seasoning

• 1/2 tsp black pepper

• 1/4 tsp red pepper flakes (adjust to taste)

• 1 tbsp Worcestershire sauce

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) crushed tomatoes

• 4 cups beef broth (preferably low sodium)

• 3/4 cup long-grain white rice

• 1 cup shredded cheddar or Mexican blend cheese (for topping)

Directions

1. In a large pot or Dutch oven, I cook the ground beef with the chopped onions and diced bell peppers over medium heat. I season with Cajun seasoning, black pepper, and red pepper flakes, stirring occasionally until the beef is browned and the vegetables have softened.

2. I stir in the minced garlic and cook for another 2 minutes until fragrant.

3. If needed, I drain any excess grease from the pot before continuing.

4. Then I add the diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. I stir everything together and bring the soup to a gentle boil.

5. I reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, stirring occasionally, until the rice is tender and the flavors have melded together.

6. Once it’s ready, I ladle the soup into bowls, sprinkle shredded cheese over the top, and serve it hot.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Make it spicy: I increase the red pepper flakes or add a dash of hot sauce if I want more heat.

• Use ground turkey or chicken: For a lighter version, I swap out the beef.

• Add beans: Sometimes I stir in a can of black beans or kidney beans for extra protein and fiber.

• Switch the rice: Brown rice or even quinoa works, but I adjust the cooking time accordingly.

• Try Italian seasoning: When I want a different flavor profile, I skip the Cajun spices and use basil, oregano, and thyme instead.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm the soup on the stove over medium heat or microwave individual portions. I might need to add a splash of broth or water if it thickens too much in the fridge.
This soup also freezes well—perfect for batch cooking. I freeze in portioned containers for up to 2 months, then thaw overnight in the fridge before reheating.

FAQs

Can I use instant rice instead of long-grain rice?

Yes, but I add it later in the cooking process—about 10 minutes before the soup is done—so it doesn’t overcook.

Will the rice soak up all the broth?

It will absorb some of the liquid, especially as it sits. If the soup gets too thick, I just stir in a little extra broth when reheating.

Can I make this in a slow cooker?

Yes! I brown the beef and veggies first, then transfer everything (except the rice) to the slow cooker. I cook on low for 6–7 hours and add the rice during the last hour.

What kind of cheese works best for topping?

I like sharp cheddar for its bite, but a Mexican blend or even mozzarella melts beautifully too.

Can I make this soup vegetarian?

Absolutely. I use plant-based ground meat or lentils, swap in vegetable broth, and add extra beans or veggies to bulk it up.

Conclusion

This Stuffed Bell Pepper Soup is hearty, flavorful, and the kind of recipe that warms me from the inside out. It’s easy to make, packed with satisfying ingredients, and just as good the next day—if not better. Whether I’m making it for a quick weeknight dinner or storing leftovers for later, this is a soup that always delivers comfort in a bowl.