Can I freeze Stuffed Bell Pepper Soup?

Yes, Stuffed Bell Pepper Soup freezes very well. Allow the soup to cool completely before transferring it to airtight, freezer-safe containers. Freeze for up to three months. Keep in mind that the rice may soften slightly after thawing. For best results, you can freeze the soup without rice and add freshly cooked rice when reheating.

How do I prevent the rice from getting mushy?

To keep the rice from becoming too soft in Stuffed Bell Pepper Soup, avoid overcooking it during the simmering stage. Cook just until tender, then remove the soup from heat. If you plan to store leftovers, consider cooking the rice separately and adding it to individual servings. This helps maintain the best texture.

Can I make Stuffed Bell Pepper Soup low carb?

Absolutely. To create a low-carb Stuffed Bell Pepper Soup, replace the rice with cauliflower rice. Add the cauliflower rice during the last 10 minutes of cooking to prevent it from overcooking. This variation keeps the classic stuffed pepper flavor while reducing carbohydrates.

What type of bell peppers work best?

You can use green, red, yellow, or orange bell peppers in Stuffed Bell Pepper Soup. Green peppers have a slightly bitter, earthy flavor, while red, yellow, and orange peppers are sweeter and milder. A combination of colors not only enhances flavor balance but also gives the soup a vibrant and appetizing appearance.

Stuffed Bell Pepper Soup – Easy Comfort Food

Name: Stuffed Bell Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds (900 g) ground beef; 2 medium bell peppers, diced (about 2 cups); 1 medium onion, chopped (about 1 cup); 3 cloves garlic, minced; 1 teaspoon Cajun seasoning (such as Slap Ya Mama); 1 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon Worcestershire sauce; 1 can (14.5 ounces / 410 g) diced tomatoes; 1 can (14.5 ounces / 410 g) crushed tomatoes; 4 cups (32 ounces / 950 ml) beef broth; 1 cup (200 g) uncooked white rice; 1 cup (100 g) shredded cheddar cheese (optional, for topping)

Description

Stuffed Bell Pepper Soup is a hearty and comforting one-pot meal made with ground beef, bell peppers, tomatoes, rice, and savory seasonings. It delivers all the classic flavors of traditional stuffed peppers in an easy, spoonable soup that’s perfect for weeknight dinners and meal prep.

Ingredients

Scale

2 pounds (900 g) ground beef
2 medium bell peppers, diced (about 2 cups)
1 medium onion, chopped (about 1 cup)
3 cloves garlic, minced
1 teaspoon Cajun seasoning (such as Slap Ya Mama)
1 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon Worcestershire sauce
1 can (14.5 ounces / 410 g) diced tomatoes
1 can (14.5 ounces / 410 g) crushed tomatoes
4 cups (32 ounces / 950 ml) beef broth
1 cup (200 g) uncooked white rice
1 cup (100 g) shredded cheddar cheese (optional, for topping)

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Instructions

In a large pot or Dutch oven over medium heat, cook the ground beef, diced bell peppers, and chopped onion for 7–10 minutes until the beef is browned and the vegetables are softened.
Add the Cajun seasoning, black pepper, and red pepper flakes. Stir in the minced garlic and cook for 2 minutes until fragrant.
Drain excess fat from the pot and return it to the stove.
Stir in the diced tomatoes, crushed tomatoes, Worcestershire sauce, and beef broth. Mix well to combine.
Add the uncooked rice and stir thoroughly so it is evenly distributed.
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the rice is tender.
Taste and adjust seasoning if needed. If the soup is too thick, add a splash of broth or water.
Ladle into bowls and top with shredded cheddar cheese if desired. Serve hot.

Notes

For a lighter option, substitute ground turkey for ground beef.
To prevent mushy rice, avoid overcooking and stir occasionally while simmering.
If making ahead, the soup will thicken as it sits; add extra broth when reheating.
For a low-carb version, replace rice with 1 1/2 cups cauliflower rice and reduce simmering time to 10–15 minutes.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 350 kcal
Sugar: 6 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 75 mg