This stuffed bell pepper soup delivers all the comforting flavors of classic stuffed peppers in a warm, hearty bowl. It is rich, satisfying, and perfect for cozy dinners, offering a balanced mix of tender beef, vegetables, tomatoes, and rice.
Why You’ll Love This Recipe
This recipe is easy to prepare, filling enough for a complete meal, and made using simple, everyday ingredients. It comes together in one pot, making cleanup effortless, and the flavors deepen beautifully as it simmers. It is also great for leftovers, making it ideal for busy weeks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds ground beef
2 medium bell peppers, diced
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground cumin
4 cups beef broth
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup uncooked long-grain rice
1 cup shredded cheddar cheese, for serving
2 tablespoons fresh parsley, chopped, optional
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the ground beef to the pot and cook until fully browned, breaking it apart as it cooks. Drain excess fat if necessary.
Stir in the diced bell peppers, salt, black pepper, paprika, oregano, basil, and cumin. Cook for 3 to 4 minutes, allowing the peppers to soften slightly.
Pour in the beef broth, diced tomatoes, and tomato sauce. Stir well and bring the soup to a gentle boil.
Add the uncooked rice, reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the rice is tender.
Taste and adjust seasoning if needed. Serve hot and top with shredded cheddar cheese and parsley if desired.
Ground turkey can be used instead of ground beef for a lighter version. Brown rice may be substituted, but it will require an additional 10 minutes of cooking time. Extra vegetables such as zucchini or carrots can be added for more texture. For added heat, include a pinch of red pepper flakes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a little broth or water if the soup thickens. Microwave reheating also works well when done in short intervals with stirring.
FAQs
Can I prepare this soup ahead of time?
Yes, this soup is ideal for making ahead and tastes even better the next day.
Can this soup be frozen?
Yes, it freezes well for up to 3 months when stored in airtight containers.
What type of rice is best for this recipe?
Long-grain white rice works best, but jasmine or basmati rice are also suitable.
Can I use cooked rice?
Yes, add cooked rice during the last 5 minutes of cooking.
Is this soup gluten-free?
Yes, as long as the broth and seasonings are gluten-free.
Can I make this soup in a slow cooker?
Yes, brown the beef first, then cook all ingredients except rice on low for 6 hours. Add rice during the last hour.
How do I make the soup thicker?
Allow it to simmer uncovered for a few extra minutes or add a small amount of extra rice.
What cheese works best for topping?
Cheddar is classic, but any mild melting cheese works well.
Can I add more bell peppers?
Yes, adding more bell peppers enhances the flavor and texture.
Is this soup suitable for children?
Yes, it is mild, comforting, and generally enjoyed by all ages.
Conclusion
Stuffed bell pepper soup is a comforting, one-pot meal that is both nourishing and flavorful. With simple ingredients and easy preparation, it is a reliable recipe that brings warmth and satisfaction to any table.
A hearty and comforting soup that captures all the flavors of classic stuffed bell peppers. Made with ground beef, tender rice, bell peppers, and a rich tomato base, it’s a satisfying one-pot meal perfect for cozy nights.
Ingredients
2 pounds ground beef
2 medium bell peppers, diced
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground cumin
4 cups beef broth
2 cans (14.5 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1 cup uncooked long-grain rice
1 cup shredded cheddar cheese, for serving
2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 3 minutes until softened. Stir in garlic and cook for 30 seconds.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Stir in diced bell peppers, salt, black pepper, paprika, oregano, basil, and cumin. Cook for 3–4 minutes until peppers begin to soften.
Pour in beef broth, diced tomatoes, and tomato sauce. Stir well and bring to a gentle boil.
Add uncooked rice, reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until rice is tender.
Taste and adjust seasoning if necessary. Serve hot topped with shredded cheddar and fresh parsley, if desired.
Notes
Use ground turkey for a lighter version.
Substitute brown rice but increase cooking time by 10 minutes.
Add extra vegetables like zucchini or carrots for more texture.
Include red pepper flakes for a bit of heat.
Use cooked rice and add during the last 5 minutes to reduce cooking time.
