Stuffed Bell Pepper Soup

This hearty stuffed bell pepper soup brings all the comforting flavors of classic stuffed peppers without the fuss of stuffing. Packed with colorful bell peppers, tender ground beef, and rice simmered in a rich tomato broth, it is one of my go-to weeknight recipes when I crave something cozy but easy.

I first put this together when I was looking for a shortcut to my mom’s stuffed peppers. My husband begged for it again two days later and it has been in regular rotation ever since.

Ingredients

• Ground beef: Choose lean or regular Both work but draining is easier with lean and look for beef that is pink and fresh
• Bell peppers: Use one red and one green for color and sweetness Select peppers that feel heavy for their size and have glossy skin
• Onion: Adds savory depth to the broth Yellow or white onions both work
• Garlic: Brightens flavor and gives the soup real warmth Fresh garlic is best
• Cajun seasoning: Adds spice and earthiness You can use your favorite blend or a homemade mix
• Black pepper and red pepper flakes: For a kick and layers of heat Adjust flakes for your preferred spice level
• Worcestershire sauce: Deepens meaty flavor and gives a hint of umami Stick to a classic brand if you can
• Diced tomatoes and crushed tomatoes: Combination creates hearty body and tang Choose canned tomatoes without added sugar
• Beef broth: Forms the soup base Use low sodium for better control over saltiness
• Long grain white rice: Absorbs flavor and provides comfort Look for rice with whole unbroken grains for best texture
• Shredded cheddar or Mexican blend cheese: For creamy richness on top Freshly shredded melts best and offers the richest flavor

Instructions

Brown the Base:

In a large pot or Dutch oven cook the ground beef with chopped onions and diced bell peppers over medium heat. Stir often and let the beef get nicely browned and the onions turn translucent. Let everything sizzle for 8 to 10 minutes which builds that classic stuffed pepper depth.

Season and Sauté:

Sprinkle in the Cajun seasoning black pepper and red pepper flakes. Continue cooking for 2 more minutes to toast the spices and unlock their aromas. Add the minced garlic and let it cook for another 2 minutes until fragrant but not burnt.

Drain as Needed:

If the beef has given off a lot of grease tip the pot carefully and spoon off excess fat. Return everything to the pot.

Simmer the Soup:

Pour in the diced tomatoes crushed tomatoes Worcestershire sauce and beef broth. Stir in the rice and give everything a good mix so the rice is evenly distributed. Bring the mixture to a gentle boil over medium high heat.

Cook Until Tender:

Reduce the heat to low cover and let the soup simmer for 25 to 30 minutes. The rice should become tender and fluffy while soaking up the broth. Stir a few times as it cooks so nothing sticks to the bottom.

Serve and Top:

Ladle the hot soup into bowls and top each with a generous sprinkle of shredded cheddar or Mexican blend cheese. Let the cheese melt into the broth for the perfect finish.

My favorite part of this soup has always been the way the sweet bell peppers mingle with the smoky beef and tomato broth. The peppers always remind me of watching my dad chop vegetables at our kitchen table and how the soup would fill the house with the coziest smells.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days. The flavors deepen as it sits so it tastes even better the next day. If freezing let the soup cool completely then transfer to freezer safe containers leaving some space as the liquid expands.

Ingredient Substitutions

Ground turkey or chicken can be used for a lighter touch. Swap in brown rice or even a handful of cooked quinoa for more whole grain goodness. For a vegetarian version use plant based crumbles and vegetable broth the result is just as hearty.

Serving Suggestions

Serve piping hot with a sprinkle of extra cheese and chopped green onions. Pair with crusty bread or toasted baguette slices to soak up the flavorful broth. Sometimes I add a dollop of sour cream to each bowl for a creamy twist.

Cultural Notes

Stuffed pepper recipes have roots in many cultures but this American style soup is inspired by the classic casserole popular in Midwestern kitchens. The dish brings together traditional casserole flavors in a relaxed pot.

Seasonal Adaptations

In summer use local garden peppers for extra sweetness and color. Try adding a handful of chopped zucchini or corn in peak harvest months. During cold months diced carrots and even a splash of extra broth make it more comforting.

Success Stories

This soup has been my standby meal when hosting laid back friends. Once I made it double batch style for a fall game night and it disappeared faster than any party snack. It always earns requests for seconds.

Freezer Meal Conversion

Portion cooled soup into quart containers and freeze for up to three months. Thaw in the fridge overnight and reheat slowly on the stove with a splash more broth if it thickens.

One bowl of this soup and you’ll see why it’s a family favorite. It’s hearty, quick, and packed with feel-good warmth.

Recipe FAQs

→ Can I use other types of meat?

Yes, ground turkey or chicken work well and provide a lighter flavor profile.

→ How can I make it spicier?

Increase red pepper flakes or add a splash of hot sauce for extra heat.

→ Is it possible to make this dish vegetarian?

Substitute plant-based ground meat and use vegetable broth for a meatless option.

→ Can I freeze leftovers?

Yes, cool soup completely and store in airtight containers. Reheat gently on the stove.

→ What kind of cheese works best for the topping?

Cheddar, Monterey Jack, or a Mexican blend all melt nicely and complement the flavors.

→ Does the rice get mushy if stored?

If storing, cook rice separately and add before serving to maintain the best texture.