Stuffed bell pepper soup is a comforting and flavorful dish that brings all the goodness of traditional stuffed peppers into a warm, satisfying bowl. Perfect for cooler evenings or when you need a filling meal, this soup is packed with protein, fiber, and vibrant flavors. Unlike the classic baked version, this soup is much easier to prepare while still capturing that delicious combination of seasoned meat, peppers, tomatoes, and rice. Plus, it’s great for meal prep and tastes even better the next day! Whether you serve it with crusty bread or a light salad, this dish is sure to be a family favorite.
This soup is also adaptable to various dietary needs. For a leaner version, you can swap the ground beef for ground turkey or chicken. If you’re looking for a low-carb option, cauliflower rice is an excellent substitute for regular rice. Additionally, you can use vegetable broth instead of beef broth to create a vegetarian version—just add beans or lentils for extra protein. The flexibility of this recipe makes it an ideal meal for anyone looking for a hearty yet nutritious option.
Servings
8 servings
Ingredients
- 1 cup uncooked rice
- 2 bell peppers, diced
- 32 ounces beef broth
- 14.5 ounces crushed tomatoes
- 3 cloves garlic, minced
- 14.5 ounces diced tomatoes
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 2 pounds ground beef
- 1 tablespoon Worcestershire sauce
- 1 onion, chopped
- ¼ teaspoon red pepper flakes
Instructions
- Heat a large pot or Dutch oven over medium heat.
- Add the ground beef, onions, and bell peppers, seasoning with Slap Ya Mama, black pepper, and red pepper flakes.
- Cook until the beef is browned and the vegetables are softened, about 7-10 minutes. Drain excess grease if necessary.
- Stir in minced garlic and cook for an additional 2 minutes until fragrant.
- Add the diced tomatoes, crushed tomatoes, Worcestershire sauce, and beef broth. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low.
- Stir in the rice, cover, and simmer for 25-30 minutes or until the rice is tender.
- Ladle into bowls and serve hot. Optional: Top with shredded cheese for extra flavor.
Nutrition & Dietary Considerations
This soup is a well-balanced meal that provides protein from the beef, fiber from the vegetables, and energy from the rice. The tomatoes and bell peppers offer a great source of vitamin C, while the beef contributes iron and essential amino acids. If you’re watching your sodium intake, consider using a low-sodium broth and seasonings. For a dairy-free version, skip the cheese topping. The soup is naturally gluten-free, provided the Worcestershire sauce you use is gluten-free.
Sharing and Commenting is Caring
If you enjoyed this Stuffed Bell Pepper Soup, don’t forget to share it with your friends and family! We love hearing your feedback, so drop a comment below with any tweaks or personal touches you added to make it your own. If you tried a different protein or a unique spice blend, let us know—we’re always looking for new ideas! Your engagement helps our community grow and inspires more delicious recipes. Happy cooking!
