Stuffed Bell Pepper Soup (Print Version)
Hearty soup with Cajun beef, peppers, rice, tomato broth, and melty cheese topping.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
2 bell peppers, diced (1 red, 1 green)
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
05 -
1 tablespoon Cajun seasoning
06 -
1/2 teaspoon ground black pepper
07 -
1/4 teaspoon red pepper flakes
08 -
1 tablespoon Worcestershire sauce
09 -
1 can diced tomatoes (14.5 ounces)
10 -
1 can crushed tomatoes (15 ounces)
11 -
4 cups beef broth, low sodium preferred
12 -
3/4 cup long-grain white rice
→ For Serving
13 -
1 cup shredded cheddar or Mexican blend cheese
# Steps:
01 -
In a large pot or Dutch oven, cook ground beef with chopped onion and diced bell peppers over medium heat. Season with Cajun seasoning, black pepper, and red pepper flakes. Stir occasionally until beef is browned and vegetables are softened.
02 -
Stir in minced garlic and continue cooking for about 2 minutes until aromatic.
03 -
If necessary, carefully drain off any excess fat and return the mixture to the pot.
04 -
Add diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and long-grain white rice. Mix thoroughly to combine all ingredients.
05 -
Bring soup to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the rice is tender.
06 -
Ladle hot soup into bowls, topping each serving with shredded cheese.
# Notes:
01 -
For optimal texture, avoid overcooking the rice to prevent it from becoming mushy.