Stuffed Bell Pepper Soup
This hearty soup has all the flavors of classic stuffed peppers — ground beef, rice, bell peppers, and tomatoes — simmered into a cozy one-pot meal and topped with melty cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
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)
Instructions
Brown the Beef & Vegetables:
In a large pot or Dutch oven, cook the ground beef with onions and bell peppers over medium heat. Season with Cajun seasoning, black pepper, and red pepper flakes. Cook until beef is browned and vegetables are softened.
Add Garlic:
Stir in minced garlic and cook for 1–2 minutes until fragrant.
Drain if Needed:
If excess grease is present, drain it and return mixture to the pot.
Simmer the Soup:
Add diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir well. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until the rice is tender.
Serve:
Ladle into bowls, sprinkle with shredded cheese, and serve hot.
Notes
For lower spice, omit red pepper flakes or reduce Cajun seasoning.
Use ground turkey or chicken for a lighter version.
Leftovers thicken as they sit — add a splash of broth or water when reheating.
Can be frozen without the cheese for up to 3 months.
Find it online: https://allrecipesmade.com/stuffed-bell-pepper-soup/
