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
Scale
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.
