If you’re craving a dish that brings comfort, vibrant colors, and an explosion of flavors all in one bite, then you absolutely have to try this Ground Beef Stuffed Bell Peppers with Tomato Soup Recipe. Imagine tender bell pepper halves filled to the brim with savory, spiced ground beef and rice, simmered gently in a rich tomato broth, then topped with a melty blanket of Monterey Jack cheese. This dish feels like a warm hug from your kitchen and is perfect for a cozy dinner that’s both satisfying and wholesome.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, and each one plays a crucial role in building layers of deliciousness. From the earthy spices to the fresh bell peppers and hearty beef, every component contributes texture, flavor, and that gorgeous color palette you’ll love.
- 1 tbsp olive oil: Helps brown the beef and sauté the onions, adding a subtle richness.
- 1 cup onion (finely chopped): Adds sweetness and depth when cooked down with the beef.
- 1 lb ground beef (80/20): Provides juicy, flavorful protein that forms the filling’s backbone.
- 1.5 tsp salt: Enhances the natural flavors of the filling and the peppers.
- 1.5 tsp garlic powder: Offers a warm, aromatic undertone that complements the beef.
- 1.5 tsp paprika: Brings a smoky, slightly sweet flavor for added complexity.
- 0.75 tsp black pepper: Adds just the right amount of bite and heat.
- 0.5 tsp red pepper flakes: Gives a gentle kick to invigorate the dish.
- 15 oz diced tomatoes: Provides juicy acidity and moisture, perfect for the tomato soup base.
- 1 cup rice (rinsed): Gives body and comfort to the filling with its creamy texture once cooked.
- 1.25 cups beef broth: Infuses savory depth into the rice and beef mixture.
- 1 tsp Worcestershire sauce: Adds umami richness that elevates the entire filling.
- 3 large bell peppers (halved and seeded): Serve as the vibrant, crisp edible bowls for the filling.
- 1 tsp salt: Sprinkled over the peppers for enhanced flavor.
- 10 oz tomato soup: The star ingredient that adds creamy, luscious tomato flavor–I always use Campbell’s for that classic taste.
- 1 cup beef broth: Mixes with the tomato soup for a lighter cooking liquid that keeps things moist.
- 1 cup Monterey Jack cheese (freshly shredded): Melts beautifully on top, tying everything together with gooey goodness.
How to Make Ground Beef Stuffed Bell Peppers with Tomato Soup Recipe
Step 1: Prepare Your Peppers
Start by washing your bell peppers, then carefully cut each one in half lengthwise and remove all seeds. Sprinkle them lightly with salt and set them aside to let the salt work its magic, pulling out excess moisture and adding flavor. These beauties are the vessels that will hold all the delicious filling.
Step 2: Sauté the Aromatics and Brown the Beef
Heat the olive oil in a large skillet over medium heat and toss in the finely chopped onions. Cook until translucent and fragrant, about 4-5 minutes. Add the ground beef and cook until it’s nicely browned, breaking it apart with a spatula so you end up with that perfect crumbly texture. Drain excess fat if necessary, but keep those flavorful browned bits.
Step 3: Add Spices and Tomatoes
Season the beef and onions mixture with salt, garlic powder, paprika, black pepper, and red pepper flakes. Stir to coat everything evenly. Pour in the diced tomatoes and give it a good mix. The tomatoes bring in that fresh acidity that balances the rich beef perfectly.
Step 4: Cook the Rice
Rinse your rice to remove excess starch and add it to the skillet along with the beef broth and Worcestershire sauce. Stir it all together, cover, and let the rice cook gently until tender and fluffy, absorbing all those mouthwatering flavors.
Step 5: Stuff and Assemble
Preheat your oven to 375°F (190°C). Take your pepper halves and tuck them snugly into a baking dish. Fill each pepper half generously with the beef and rice filling, pressing down slightly so no filling escapes during baking.
Step 6: Pour Tomato Soup Mixture
In a separate bowl, mix together the tomato soup and beef broth. Pour this liquid gently over and around the stuffed peppers in your baking dish. This ensures the peppers stay moist and infuse with that signature tomato soup flavor.
Step 7: Bake and Add Cheese
Bake uncovered for about 25 minutes or until the peppers are tender but still hold their shape. Remove the dish from the oven and sprinkle fresh Monterey Jack cheese evenly over each pepper. Return to the oven for another 5-10 minutes until the cheese is melted, bubbly, and just golden on top.
How to Serve Ground Beef Stuffed Bell Peppers with Tomato Soup Recipe
Garnishes
For a fresh touch, sprinkle some chopped parsley or green onions over the top just before serving. A dollop of sour cream or a squeeze of fresh lemon juice can brighten each bite and add a lovely creaminess that complements the tomato soup base beautifully.
Side Dishes
This dish really shines on its own, but if you want to round out your meal, consider a crisp green salad with a light vinaigrette or some crusty garlic bread to soak up every last bit of the tomato soup. Roasted vegetables or steamed green beans make excellent accompaniments to keep the meal well-balanced.
Creative Ways to Present
Try serving individual stuffed peppers in mini ramekins for a classy presentation, or hollow out bigger bell peppers and stand the halves upright for a colorful, impressive look. Drizzle a little extra tomato soup reduction around the plate and garnish with fresh herbs to make your meal feel restaurant-worthy right at home.
Make Ahead and Storage
Storing Leftovers
Leftover Ground Beef Stuffed Bell Peppers with Tomato Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors even deepen overnight, making leftovers just as delightful as the first serving.
Freezing
To enjoy this dish later, freeze the stuffed peppers before baking, wrapped tightly in foil and placed inside a freezer-safe container. When ready to eat, thaw overnight in the fridge before baking. Alternatively, you can freeze the baked peppers, but the texture of the peppers may be softer upon reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes until warmed through. Cover with foil to prevent the cheese from burning. You can also microwave individual portions, but the oven method keeps things tasting closest to freshly made.
FAQs
Can I use other types of meat for the filling?
Absolutely! Ground turkey, chicken, or pork can all work well. Just keep in mind that leaner meats might need a bit more seasoning or a splash of oil for richness.
Is it necessary to rinse the rice?
Rinsing rice removes surface starch which keeps the grains from sticking together, resulting in a fluffier texture inside your stuffed peppers.
Can I use fresh tomatoes instead of canned diced tomatoes?
Fresh tomatoes can be used if they are ripe and juicy; however, canned diced tomatoes offer consistent flavor and convenience that’s perfect for this recipe.
What if I don’t have Monterey Jack cheese?
Cheddar, mozzarella, or a mild provolone all melt well and make great substitutes. Choose one that you love for melting and flavor.
Can I prepare this recipe in advance?
Yes! You can assemble the stuffed peppers and keep them covered in the refrigerator for up to 24 hours before baking. This makes it ideal for busy weeknights or entertaining.
Final Thoughts
I genuinely can’t recommend this Ground Beef Stuffed Bell Peppers with Tomato Soup Recipe enough—it’s one of those meals that warms your heart and fills your belly with pure joy. The combination of tender peppers, savory ground beef, and creamy tomato soup just works every time. Throw it on your dinner table soon, and watch everyone fall in love with every bite.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting recipe featuring ground beef stuffed bell peppers simmered in a flavorful tomato soup. Perfect for a satisfying family meal, these stuffed peppers are packed with seasoned beef, rice, and cheese, all cooked together for a delicious one-pot dish.
Ingredients
Beef Filling
- 1 tbsp olive oil
- 1 cup onion (finely chopped, about 1/4-inch pieces)
- 1 lb ground beef (80/20 blend preferred)
- 1.5 tsp salt
- 1.5 tsp garlic powder
- 1.5 tsp paprika
- 0.75 tsp black pepper
- 0.5 tsp red pepper flakes
- 15 oz diced tomatoes (canned, Hunt’s recommended)
- 1 cup rice (rinsed to remove excess starch)
- 1.25 cup beef broth
- 1 tsp Worcestershire sauce
Stuffed Peppers & Soup
- 3 bell peppers (halved lengthwise and seeds removed)
- 1 tsp salt
- 10 oz tomato soup (Campbell’s recommended)
- 1 cup beef broth
- 1 cup Monterey Jack cheese (freshly shredded)
Instructions
- Prepare the Beef Filling: Heat olive oil in a large skillet over medium heat. Add finely chopped onions and cook until translucent, about 4-5 minutes. Add the ground beef, breaking it apart with a spatula, and cook until browned, about 7-8 minutes. Season with salt, garlic powder, paprika, black pepper, and red pepper flakes. Stir in diced tomatoes, rinsed rice, beef broth, and Worcestershire sauce. Mix well to combine all ingredients.
- Stuff the Bell Peppers: Take the halved bell peppers with seeds removed and sprinkle each half lightly with 1 tsp salt. Spoon the beef and rice mixture generously into each pepper half, filling them evenly.
- Assemble and Cook: Pour the tomato soup and additional 1 cup beef broth into the skillet around the stuffed peppers, creating a simmering liquid base. Cover the skillet and bring to a simmer over medium-low heat. Let it cook gently for about 25-30 minutes or until the rice is tender and the peppers are softened.
- Add Cheese and Serve: Once the peppers and rice are fully cooked, sprinkle the shredded Monterey Jack cheese evenly over the tops of the stuffed peppers. Cover the skillet again for 2-3 minutes, or until the cheese has melted fully. Serve warm, spooning some tomato soup from the skillet over the peppers for extra flavor and moisture.
Notes
- Rinsing the rice before cooking removes excess starch and prevents sogginess.
- Use 80/20 ground beef for optimum flavor and juiciness.
- If desired, substitute Monterey Jack cheese with mozzarella or cheddar.
- To make this recipe spicier, increase the amount of red pepper flakes.
- The dish can be cooked covered in a deep skillet or Dutch oven on the stovetop.
- Leftovers store well refrigerated for up to 3 days and can be reheated in the microwave or oven.
