Stuffed Bell Pepper Soup Recipe

If you’re craving all the cozy comfort of classic stuffed bell peppers but want something quicker, easier, and even more soul-warming—this Stuffed Bell Pepper Soup is your answer! It’s everything you love about the traditional dish—savory ground beef, sweet bell peppers, tender rice, and rich tomatoes—all simmered together into a hearty bowl of goodness. This is the kind of soup that wraps you in a warm hug on chilly nights, and the best part? It comes together in under an hour. Family-friendly, freezer-friendly, and absolutely flavor-packed!

Why You’ll Love This Recipe

• One-Pot Wonder: Everything cooks up beautifully in a single pot. Less mess, more flavor.
• Fast Comfort Food: You get the same rich, home-cooked taste of stuffed peppers—without all the stuffing and baking!
• Flavor Explosion: Between the Cajun seasoning, Worcestershire sauce, and peppery kick, this soup does not hold back on flavor.
• Versatile and Customizable: Easily make it spicy, cheesy, meaty, or even vegetarian. There’s room to play here!

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Ingredients You’ll Need

Here’s what you’ll want to grab for this comforting bowl of soup, plus a few tips to get the best results:

• Ground Beef: This is the heart of the dish. Use lean beef for less grease, or sub with turkey or sausage for a twist.
• Bell Peppers: Use a mix of red and green peppers for that classic stuffed pepper taste and a pop of color.
• Onion: Adds depth and sweetness once sautéed. Yellow or white onions both work great.
• Garlic: Don’t skimp—this adds so much savory flavor!
• Cajun Seasoning: Slap Ya Mama adds a nice southern kick, but any Cajun blend you love will do the trick.
• Black Pepper & Red Pepper Flakes: For that perfect hint of heat. Adjust to your taste.
• Worcestershire Sauce: This brings a subtle umami boost that ties everything together.
• Diced & Crushed Tomatoes: The perfect tomato duo—chunky and saucy—making the broth rich and robust.
• Beef Broth: Use low sodium if you want to control the salt level. Adds depth and heartiness to the base.
• Rice: Long-grain white rice works perfectly here. It soaks up flavor while keeping the soup satisfying.
• Shredded Cheese: A creamy, melty topping that brings everything together. Cheddar or a Mexican blend works beautifully.

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Variations

• Make It Vegetarian: Swap out the beef for lentils or plant-based crumbles, and use veggie broth instead of beef broth.
• Spice It Up: Add a chopped jalapeño with the peppers or use extra red pepper flakes.
• Low-Carb Version: Skip the rice and toss in riced cauliflower for a lighter, keto-friendly option.
• Cheesy Dream: Stir in a handful of shredded cheese directly into the pot for a creamier soup.

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How to Make Stuffed Bell Pepper Soup

This is truly a “toss everything in and let it simmer” kind of recipe—no fuss, just flavor.

Step 1: Brown the Beef and Veggies

In a large pot or Dutch oven, cook the ground beef with chopped onions and diced bell peppers over medium heat. Season with Cajun seasoning, black pepper, and red pepper flakes. Stir occasionally until the meat is fully cooked and the vegetables begin to soften.

Step 2: Add Garlic

Stir in the minced garlic and let it cook for about 2 minutes. You’ll smell it when it’s ready—fragrant and irresistible.

Step 3: Drain and Return

If there’s excess grease, drain it off and return the mixture to the pot.

Step 4: Build the Soup

Pour in the diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir everything well to combine.

Step 5: Simmer to Perfection

Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the rice is tender and has absorbed all that delicious flavor.

Step 6: Serve and Top

Ladle into bowls and top each one with a generous sprinkle of shredded cheese. Serve hot and enjoy every bite.

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Pro Tips for Making the Recipe

• Don’t Overcook the Rice: Keep an eye on the simmer time. Overcooked rice can get mushy.
• Use Leftover Rice: If you already have cooked rice, stir it in during the last 5 minutes of simmering to warm it through.
• Go Bold with Cheese: Don’t just sprinkle—pile it on! The melty cheese on top is pure bliss.
• Double It: This soup freezes beautifully. Make a double batch and freeze half for later.

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How to Serve

This soup is hearty enough to be a full meal on its own, but if you’re looking to round things out, here are a few ideas:

Toppings:

A dollop of sour cream, a sprinkle of chopped parsley, or sliced green onions work great. Add a few crushed tortilla chips on top for crunch!

Side Dishes:

Serve with crusty bread, garlic toast, or even a grilled cheese sandwich on the side. A light green salad with a tangy vinaigrette is also a great complement.

Make it a Meal:

Ladle the soup over mashed potatoes or even cauliflower mash for an extra cozy twist.

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Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days.

Freezing

This soup freezes exceptionally well. Spoon it into freezer-safe containers (leave a little space for expansion) and freeze for up to 3 months.

Reheating

Thaw overnight in the fridge, then reheat on the stovetop over medium heat until warmed through. You can also microwave it in 1-2 minute intervals, stirring in between.

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FAQs

Can I use brown rice instead of white rice?
Yes, but keep in mind brown rice takes longer to cook. You may need to add extra broth and simmer longer until the rice is tender.

Is this soup spicy?
It has a mild kick from the Cajun seasoning and red pepper flakes. If you’re sensitive to spice, reduce or omit the flakes entirely. If you love heat, feel free to add more!

Can I make this in a slow cooker?
Absolutely! Brown the beef first, then toss everything (except rice and cheese) into the slow cooker and cook on low for 6-7 hours. Stir in cooked rice in the last 30 minutes.

What kind of cheese is best for topping?
Shredded cheddar is a classic go-to, but Monterey Jack, mozzarella, or a Tex-Mex blend would be just as delicious.

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Final Thoughts

If you love the taste of stuffed peppers but don’t love the time it takes to make them, this Stuffed Bell Pepper Soup is a must-try. It’s warm, filling, and full of bold, savory flavor with minimal effort. Perfect for busy nights, family dinners, or when you just need a big bowl of comfort. Make a pot—you won’t regret it!

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