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Stuffed Bell Pepper Soup

A cozy one-pot meal that combines the flavors of stuffed bell peppers into a comforting soup, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
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
  • 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)

Method
 

Cooking Instructions
  1. Warm a large pot or Dutch oven over medium heat until it’s hot and shimmering.
  2. Add the ground beef, chopped onions, and diced bell peppers. Stir to break apart the meat and soften the peppers.
  3. Sprinkle in the Cajun seasoning, black pepper, and red pepper flakes; cook until fragrant.
  4. After 6-8 minutes, stir in the minced garlic and cook for an additional 1-2 minutes.
  5. If there's excess grease, drain it quickly. Then stir in diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Mix well.
  6. Bring the pot to a gentle boil, reduce heat to low, cover, and simmer for 25-30 minutes until the rice is tender.
  7. Ladle into bowls and top with shredded cheese. Serve hot.

Notes

For extra flavor, stir in fresh herbs at the end. To adapt, use ground turkey or plant-based crumbles instead of beef. May add pepper jam for a sweet twist.