Stuffed Bell Pepper Soup

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Stuffed Bell Pepper Soup – Hearty, Spicy & One-Pot Comfort

All the flavors of classic stuffed peppers in a cozy, simmered soup topped with melty cheese

Introduction: A Comfort Food Classic, Reinvented

Stuffed peppers are a beloved comfort food—savory, satisfying, and packed with flavor. But when you want all that goodness without the fuss of stuffing and baking, this Stuffed Bell Pepper Soup is your answer. It’s a one-pot wonder that brings together ground beef, sweet bell peppers, tomatoes, rice, and bold Cajun spices in a rich, brothy base.

Finished with a sprinkle of shredded cheese, this soup is warm, filling, and perfect for chilly nights, meal prep, or feeding a hungry crowd. It’s easy to make, easy to customize, and guaranteed to become a staple in your kitchen.

Ingredients Breakdown

Let’s take a closer look at what makes this soup so flavorful and satisfying:

Protein:

  • Ground beef (1 lb)
    Hearty and savory—adds richness and depth.

Optional: Use ground turkey or plant-based crumbles for a lighter version.

Aromatics & Veggies:

  • Bell peppers (2, red and green, diced)
    Sweet and colorful—essential for that stuffed pepper flavor.
  • Onion (1 medium, chopped)
    Adds depth and sweetness.
  • Garlic (3 cloves, minced)
    Adds aroma and savory punch.

Tip: Dice vegetables evenly for consistent texture.

Seasoning:

  • Cajun seasoning (1 tbsp)
    Bold and spicy—adds a Southern twist.
  • Black pepper (½ tsp)
    Adds mild heat and balance.
  • Red pepper flakes (¼ tsp, optional)
    Adds extra kick—adjust to taste.
  • Worcestershire sauce (1 tbsp)
    Adds umami and complexity.

Optional: Add a bay leaf or Italian seasoning for variation.

Tomato Base:

  • Diced tomatoes (1 can, 14.5 oz)
    Adds texture and acidity.
  • Crushed tomatoes (1 can, 15 oz)
    Adds body and richness to the broth.

Tip: Use fire-roasted tomatoes for extra flavor.

Grains & Broth:

  • Beef broth (4 cups, preferably low sodium)
    Forms the flavorful base—rich and savory.
  • Long-grain white rice (¾ cup)
    Adds heartiness and makes the soup a full meal.

Optional: Use brown rice or quinoa for added fiber.

Topping:

  • Shredded cheddar or Mexican blend cheese (1 cup)
    Melts beautifully and adds creamy richness.

Optional: Top with sour cream, avocado, or fresh herbs.

Equipment Needed

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Ladle
  • Bowls for serving

Tip: Use a heavy-bottomed pot for even cooking and better flavor development.

Step-by-Step Instructions

Step 1: Sauté the Base

In a large pot or Dutch oven over medium heat:

  • Add 1 lb ground beef, 1 chopped onion, and 2 diced bell peppers.

Season with 1 tbsp Cajun seasoning, ½ tsp black pepper, and ¼ tsp red pepper flakes.

Cook until beef is browned and vegetables are softened—about 8–10 minutes.

Optional: Drain excess grease for a lighter soup.

Step 2: Add Garlic

Stir in 3 minced garlic cloves.

Cook for 2 minutes, until fragrant.

Tip: Don’t let garlic burn—stir frequently.

Step 3: Build the Broth

Add:

  • 1 can diced tomatoes
  • 1 can crushed tomatoes
  • 1 tbsp Worcestershire sauce
  • 4 cups beef broth
  • ¾ cup long-grain white rice

Stir well to combine.

Step 4: Simmer

Bring to a gentle boil.

Reduce heat to low, cover, and simmer for 25–30 minutes, until:

  • Rice is tender
  • Flavors are melded

Tip: Stir occasionally to prevent rice from sticking.

Step 5: Serve

Ladle soup into bowls.

Top with shredded cheese and serve hot.

Yields:

  • 6 servings

Presentation Tip: Garnish with chopped parsley or green onions for color.

Serving Suggestions

Perfect for:

  • Weeknight dinners
  • Meal prep lunches
  • Cozy gatherings
  • Cold-weather comfort

Pair with:

  • Crusty bread or garlic toast
  • Side salad
  • Cornbread or biscuits
  • A glass of red wine or iced tea

Tip: Serve with tortilla chips for a Tex-Mex twist.

Variations to Try

Want to make it your own? Try these delicious twists:

Italian Stuffed Pepper Soup

Use Italian seasoning and top with Parmesan.

Southwest Style

Add corn, black beans, and cumin.

Veggie-Packed Version

Add zucchini, spinach, or mushrooms.

Vegan Version

Use plant-based beef and vegetable broth.

Mini Meal Prep

Portion into containers for grab-and-go lunches.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 2 days in advance.
  • Refrigerate: Store in airtight container for up to 4 days.
  • Freeze: Freeze for up to 2 months. Thaw and reheat gently.

Tip: Add a splash of broth when reheating to loosen texture.

Nutrition Notes (Per Serving, ~1 of 6)

  • Calories: ~420
  • Protein: ~22g
  • Carbohydrates: ~28g
  • Fat: ~22g
  • Sugar: ~6g
  • Sodium: ~600mg
  • Fiber: ~4g

This soup is:

  • Hearty and spicy
  • Protein-packed
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Stuffed Bell Pepper Soup is more than just a meal—it’s a celebration of bold flavor, cozy comfort, and one-pot simplicity. Whether you’re cooking for family or prepping for the week, it’s guaranteed to satisfy and impress.

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