Stuffed Bell Pepper Soup

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All the flavor of stuffed peppers, in a cozy bowl of soup!

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

  • ½ tsp black pepper

  • ¼ 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 (low sodium preferred)

  • ¾ cup long-grain white rice

  • 1 cup shredded cheddar or Mexican blend cheese (for topping)

Instructions

1. Brown meat & veggies

  • In a large pot or Dutch oven, cook ground beef, onions, and bell peppers over medium heat.

  • Season with Cajun seasoning, black pepper, and red pepper flakes.

  • Stir occasionally until beef is browned and vegetables are soft.

2. Add garlic

  • Stir in minced garlic and cook for 2 minutes until fragrant.

  • Drain excess grease if needed.

3. Build the soup

  • Add diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice.

  • Stir to combine.

4. Simmer

  • Bring to a gentle boil, then reduce heat to low.

  • Cover and simmer 25–30 minutes, or until rice is tender.

5. Serve

  • Ladle into bowls and top with shredded cheese.

  • Enjoy hot.

Notes & Variations

  • Vegetarian: Use plant-based crumbles & vegetable broth.

  • Using cooked rice: Add during last 5 minutes of simmering.

  • Freezer-friendly: Cool completely before freezing.

  • Extra heat: Add jalapeños or more red pepper flakes.

  • Toppings: Sour cream, parsley, or green onions work great.

If you’d like, I can also convert this into a WW-friendly version with lower points by swapping the rice, cheese, and beef for lighter options. Would you like me to do that?

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