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Stuffed Bell Pepper Soup Recipe

A cozy and flavorful Stuffed Bell Pepper Soup that brings the taste of classic stuffed peppers to a bowl. Perfect for weeknight dinners and easy leftovers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef
  • 2 pieces bell peppers (1 red, 1 green), diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced Fresh garlic = bigger flavor
  • 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) Low-sodium broth for salt control
  • 3/4 cup long-grain white rice Long-grain rice keeps texture steady
  • 1 cup shredded cheddar or Mexican blend cheese (for topping)

Method
 

Cooking
  1. Heat a large pot or Dutch oven over medium heat.
  2. Add the ground beef, chopped onion, and diced bell peppers. Listen for a steady sizzle.
  3. Season with Cajun seasoning, black pepper, and red pepper flakes. Stir to coat the meat and vegetables with spices.
  4. Cook until the beef browns and the peppers soften, about 6–8 minutes; look for golden edges on the meat.
  5. Stir in the minced garlic and cook for 1–2 minutes until fragrant, being careful not to let it burn.
  6. If needed, drain excess grease, then return the mixture to the pot.
  7. Add diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice; stir to combine.
  8. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes until rice is tender and soup thickens slightly.
  9. Taste and adjust seasoning, ladle into bowls, and top with shredded cheese so it melts.

Notes

For quick prep, use pre-chopped peppers and onions. If rice swells too quickly, lower heat and add more broth. For brightness, stir in chopped cilantro or parsley at the end.