Bell Pepper and Beef Soup – The Ultimate Comfort Meal

Bell Pepper and Beef Soup – The Ultimate Comfort Meal

Introduction

When the weather turns chilly or you just crave something cozy and hearty,Bell Pepper and Beef Soup  is the ultimate go-to dish. This soup takes all the flavors of classic stuffed peppers—juicy ground beef, sweet bell peppers, tangy tomatoes, and perfectly cooked rice—and combines them into one comforting bowl. It’s the kind of meal that warms both your belly and your heart, making it ideal for family dinners, potlucks, or meal prep for busy weeks.

One of the best parts of this recipe is how simple it is to make. With just a handful of ingredients, most of which you probably already have in your pantry, you can create a restaurant-worthy dish right in your own kitchen. Whether you make it on the stovetop or in a slow cooker, Bell Pepper and Beef Soup is guaranteed to become a staple in your recipe collection.

The combination of beef and chicken broth gives the soup incredible depth of flavor, while tomato sauce and diced tomatoes create a rich, slightly tangy base. A pinch of brown sugar balances out the acidity perfectly. With simple flavor boosters like Worcestershire sauce, hot sauce, and mustard powder, every spoonful is a burst of savory goodness.

Ingredients

Here’s what you’ll need to make this amazing Bell Pepper and Beef Soup

• 1 lb lean ground beef

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 bell peppers (1 red, 1 green), diced

• 4 cups beef broth

• 2 cups chicken broth

• 1 can (14.5 oz) diced tomatoes with green chilies

• 1 can (15 oz) tomato sauce

• 1 tbsp brown sugar

• 1 tsp Worcestershire sauce

• 1 tsp mustard powder

• 1 tsp hot sauce (optional, for a little kick)

• 1 cup cooked rice (white or brown)

• Salt and pepper to taste

• 1 cup shredded cheese (optional, for topping)

Directions – How to Make Bell Pepper and Beef Soup

Here’s why the Bell Pepper and Beef Soup will quickly become one of your favorite go-to recipes:

Step 1: Cook the Beef and Onions

In a large soup pot, season the ground beef with salt and pepper. Cook over medium heat with diced onions until the beef is browned and the onions are soft and fragrant. Drain any excess grease to keep the soup light and flavorful.

Step 2: Add Garlic and Peppers

Toss in the minced garlic and diced bell peppers. Sauté for 3 minutes to release their flavors and add a subtle sweetness to the base of the soup.

Step 3: Build the Broth Base

Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, mustard powder, hot sauce, and brown sugar. These ingredients will create the tangy-sweet tomato base that makes Bell Pepper and Beef Soup so irresistible.

Step 4: Simmer to Perfection

Pour in the beef broth and chicken broth. Give everything a good stir, bring the soup to a gentle boil, then reduce the heat to low. Cover the pot partially and let it simmer for about 30 minutes, stirring occasionally. This step allows the flavors to meld together beautifully.

Step 5: Cook Rice Separately

While the soup simmers, cook the rice in a separate pot using chicken broth for extra flavor. This keeps the rice from soaking up too much liquid in the soup and prevents it from becoming mushy.

Step 6: Combine and Serve

To serve, spoon a portion of rice into each bowl, then ladle the hot soup over the top. Sprinkle with shredded cheese if desired for a creamy, savory finish. Enjoy your homemade Bell Pepper and Beef Soup hot and fresh!

Crock Pot Method

For a hands-off approach, you can make Bell Pepper and Beef Soup in a slow cooker:

1. Brown the ground beef and onions in a skillet, then drain the grease.

2. Transfer the mixture to your slow cooker.

3. Add all remaining ingredients except the rice and cheese.

4. Cover and cook on low for 6-8 hours.

5. Stir in shredded cheese just before serving.

6. Cook the rice separately and add it to bowls when serving.

Pro Tips

• Don’t cook the rice directly in the soup: It will absorb too much broth, leaving the soup overly thick.

• Ground turkey can be substituted for a lighter version of this soup.

• Add a splash of hot sauce for extra heat without overpowering the flavor.

• Use freshly shredded cheese for the best melt and taste.

• Leftover rice works perfectly—just add about 2 ¼ cups to your soup bowls.

Storage Instructions

• Refrigerator: Store soup and rice separately in airtight containers for up to 3 days.

• Freezer: Freeze the soup (without rice) for up to 3 months. Thaw overnight before reheating.

• Reheating Tip: Warm the soup on the stovetop or in the microwave. Add fresh rice to keep the texture perfect.

Time & Yield

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Servings: 6

Nutritional Information (per serving)

• Calories: 290

• Protein: 18g

• Carbohydrates: 23g

• Fat: 12g

Final Thoughts –Bell Pepper and Beef Soup

There’s nothing quite like a steaming bowl of Bell Pepper and Beef Soup to bring comfort and warmth to your table. This dish combines all the flavors of classic stuffed peppers but in a simpler, more convenient form. It’s hearty, satisfying, and perfect for any time of year.

Whether you serve it for a cozy family dinner or make a big batch for weekly meal prep, Bell Pepper and Beef Soup will quickly become one of your go-to recipes. Pair it with crusty bread or a fresh green salad, and you’ve got a complete meal ready to impress.

For more comforting recipes, try pairing this soup with our Best Ever Easy Vegetable Beef Soup or browse more ideas on Delish.com for endless inspiration.

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Stuffed Pepper Soup

This hearty Stuffed Pepper Soup combines ground beef, colorful bell peppers, tomatoes, and rice in a savory broth. Perfect for cozy weeknight dinners, it’s flavorful, healthy, and easy to make in just 45 minutes.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef or ground turkey
• 1 cup uncooked rice or 2 ¼ cups cooked rice
• 2 tbsp olive oil
• 1 large onion diced
• 3 bell peppers mixed colors, chopped
• 3 cloves garlic minced
• 4 cups beef broth
• 4 cups chicken broth
• 2 cans 14 oz each diced tomatoes with green chilies
• 1 can 15 oz tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce optional
• 1 tbsp brown sugar
• ½ tsp mustard powder
• 1 ½ tsp salt adjust to taste
• ½ tsp black pepper
• 1 cup shredded cheese optional, for topping

Equipment

• Large soup pot or Dutch oven (4.5 quarts)
• - Wooden spoon
• - Knife and cutting board
• - Measuring cups and spoons
• - Ladle
• Medium saucepan (for rice)
• Food storage containers (for leftovers)

Method

 

1. Step 1: Cook the Beef
2. Heat olive oil in a large soup pot over medium heat.
3. Season ground beef with salt and pepper, then cook until browned.
4. Add diced onions and sauté for 2-3 minutes. Drain excess grease.
5. Step 2: Add Vegetables and Aromatics
6. Stir in bell peppers and garlic. Cook for another 3 minutes until softened.
7. Step 3: Build the Soup Base
8. Add diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, brown sugar, mustard powder, beef broth, and chicken broth.
9. Stir well to combine and bring to a gentle boil.
10. Step 4: Simmer the Soup
11. Reduce heat to low, cover partially, and simmer for 30 minutes. Stir occasionally.
12. Step 5: Cook the Rice Separately
13. In a separate saucepan, cook rice in chicken broth for extra flavor. Set aside.
14. Step 6: Combine and Serve
15. Stir cheese into the soup if desired.
16. To serve, place a scoop of rice into bowls and ladle the soup over the top.
17. Garnish with extra cheese or fresh herbs if desired.

Notes

For a slow cooker version, cook beef and onions first, then transfer everything (except rice and cheese) to the crockpot. Cook on low for 6-8 hours.

Store leftover soup and rice separately to prevent mushy rice.

Soup lasts 3 days in the refrigerator or up to 3 months in the freezer.

Ground turkey can be used as a leaner option.

Add extra veggies like carrots, zucchini, or celery for a heartier soup.