Description

A cozy, hearty soup version of classic stuffed bell peppers, made with savory ground beef, sweet bell peppers, rice, and rich tomato broth—all simmered in one pot.

Ingredients

1 lb ground beef
2 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)

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Instructions

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 cooked and vegetables soften.
Stir in the minced garlic and cook for about 2 minutes until fragrant.
If necessary, drain excess grease and return the mixture to the pot.
Add diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir well to combine.
Bring to a gentle boil, reduce heat to low, cover, and simmer for 25-30 minutes or until the rice is tender.
Ladle into bowls, top with shredded cheese, and serve hot.

Notes

For vegetarian option, use plant-based crumbles and vegetable broth.
Use leftover cooked rice by stirring it in during the last 5 minutes of simmering.
Soup freezes well—cool completely before freezing.
Add jalapeños or more red pepper flakes for extra heat.
Top with sour cream, parsley, or green onions for added flavor.