Stuffed Bell Pepper Soup

When you’re craving the comfort of stuffed peppers but want something a little cozier (and easier to make), this hearty Stuffed Bell Pepper Soup is the answer. All the flavors you love, tender peppers, savory beef, fragrant spices, and fluffy rice, come together in a rich, tomato-based broth that simmers to perfection. It’s everything you’d expect from a homestyle meal: warm, filling, and made to share. This one-pot wonder is perfect for busy weeknights, chilly evenings, or when you just need a bowl of comfort that tastes like home.

Ingredients:

Ingredients

• 2 tablespoons olive oil

• 1 pound ground beef

• 1 medium onion, chopped

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 1 jalapeño pepper, chopped (optional, for heat)

• 4 cloves garlic, chopped

• 2 (14-ounce) cans diced tomatoes (fire-roasted if you like)

• 1 (14-ounce) can tomato sauce

• 3 cups beef broth (or chicken broth)

• 1 cup uncooked long-grain white rice (add more if you want to stretch the meal)

Seasonings

• 1 tablespoon paprika

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon turmeric

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1 teaspoon Italian seasoning

• 1 teaspoon Cajun seasoning

• 1 teaspoon red pepper flakes (optional, adjust to taste)

• Salt and black pepper, to taste

Optional Toppings

• Fresh chopped herbs (parsley or cilantro)

• Cheese of your choice (cheddar, mozzarella, Monterey Jack, queso fresco, etc.)

• Sour cream

• Extra chili flakes or hot sauce

• Squeeze of fresh lime juice

Directions

1. Heat a large pot over medium heat. Add olive oil and ground beef. Cook until browned, about 7–8 minutes, breaking up the meat with a wooden spoon.

2. Add the onion, bell peppers, jalapeño, and garlic. Stir and cook for about 5 minutes, until the vegetables begin to soften.

3. Stir in all the seasonings—paprika, basil, oregano, turmeric, garlic powder, onion powder, cumin, Italian seasoning, Cajun seasoning, red pepper flakes, salt, and pepper. Cook for 1–2 minutes to bloom the spices.

4. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine.

5. Add the uncooked rice. Bring the pot to a boil, then reduce heat to low and let it simmer. Cook for at least 20 minutes, or until the rice is tender. For deeper flavor, simmer up to 1 hour, stirring occasionally.

6. Taste and adjust seasonings as needed.

7. Ladle into bowls and finish with your favorite toppings—herbs, cheese, sour cream, hot sauce, or lime. Enjoy!