Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook (about 40u201345 minutes). For faster results, you can parboil it separately before adding it to the soup.

How spicy is this Stuffed Bell Pepper Soup recipe?

The recipe has a mild kick, primarily from the Cajun seasoning and optional red pepper flakes. You can easily adjust the amount of these seasonings to suit your preferred heat level.

Can this Stuffed Bell Pepper Soup be made in a slow cooker?

Absolutely! First, brown the ground beef on the stovetop. Then, add all ingredients except the rice to your slow cooker. Cook on low for 6u20137 hours, and add the rice during the last hour of cooking.

Is Stuffed Bell Pepper Soup freezer-friendly?

Yes, this soup freezes wonderfully! For the best texture, freeze it before adding any cheese toppings. Store in airtight containers for up to 3 months. Remember to add cheese fresh when reheating.

Stuffed Bell Pepper Soup: A Hearty One-Pot Meal (Clara's Recipes)

Name: Stuffed Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 (optional); 1 tbsp Worcestershire sauce; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) crushed tomatoes; 4 cups beef broth (preferably low sodium); ¾ cup long-grain white rice; 1 cup shredded cheddar or Mexican blend cheese (optional)

Description

A comforting one-pot soup that captures all the hearty flavors of traditional stuffed bell peppers without the fuss, perfect for a cozy and satisfying meal.

Ingredients

Scale

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 (optional)
1 tbsp Worcestershire sauce
1 can (14.5 oz) diced tomatoes
1 can (15 oz) crushed tomatoes
4 cups beef broth (preferably low sodium)
¾ cup long-grain white rice
1 cup shredded cheddar or Mexican blend cheese (optional)

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Instructions

Step 1: In a large Dutch oven, cook 1 lb ground beef over medium heat. Add 1 chopped onion and 2 diced bell peppers. Season with 1 tbsp Cajun seasoning, ½ tsp black pepper, and ¼ tsp red pepper flakes. Cook until beef is browned and vegetables are tender.
Step 2: Stir in 3 minced garlic cloves and cook for 2 minutes until fragrant.
Step 3: If needed, drain the grease and return everything to the pot.
Step 4: Add 1 can diced tomatoes, 1 can crushed tomatoes, 1 tbsp Worcestershire sauce, 4 cups beef broth, and ¾ cup rice. Stir well.
Step 5: Bring the soup to a gentle boil, reduce the heat to low, cover, and let simmer for 25–30 minutes until rice is fully cooked.
Step 6: Ladle into bowls and top with 1 cup shredded cheese. Serve hot.

Notes

This soup stores beautifully in the refrigerator for up to 4 days or in the freezer for up to 3 months. When reheating from the freezer, thaw overnight and add a splash of broth if needed. Avoid freezing with cheese; add it fresh upon serving. Easily adapt for dietary needs: use ground turkey or lentils for vegetarian, riced cauliflower for low-carb, or add extra veggies like zucchini or kale.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Simmering, One-Pot
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380 kcal
Sugar: 7g
Sodium: 650mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 22g
Cholesterol: 75mg