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.
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.
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.
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.
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.
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.
