Ground Beef Stuffed Bell Peppers with Tomato Soup

Finding a dinner that’s both hearty and simple enough for busy weeknights can feel impossible sometimes. You want something that fills everyone up and tastes homemade, but you don’t want to spend hours in the kitchen or juggle a dozen different pots and pans.

That’s where these stuffed bell peppers with tomato soup come in handy. They bring together seasoned beef and rice with that nostalgic tomato soup flavor we all grew up with, and everything cooks together in one dish for easy cleanup. Plus, you can prep parts of it ahead of time, making it perfect for those nights when you need dinner on the table without the stress.

What Kind of Bell Peppers Should I Use?

You can use any color of bell peppers for this recipe – red, yellow, orange, or green – and they’ll all taste great. Green peppers tend to have a slightly more bitter, vegetal flavor, while the red, yellow, and orange varieties are sweeter and milder. If you’re cooking for picky eaters or kids, the sweeter peppers might be your best bet. When picking out your peppers at the store, look for ones that can stand upright on their own and have flat bottoms, since this will make them much easier to stuff and keep them from tipping over in the baking dish.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground beef: Ground turkey, chicken, or pork all work great here. You can even try ground lamb for a different flavor profile. If using leaner meats like turkey or chicken, you might want to add an extra drizzle of olive oil to keep things moist.
• Instant rice: Regular long-grain rice can replace instant rice, but you’ll need to cook it separately first or add extra liquid and cooking time. Quinoa or cauliflower rice are good low-carb alternatives – just pre-cook them before mixing into the filling.
• Monterey Jack cheese: Cheddar, mozzarella, or a Mexican cheese blend all melt nicely on top. Use whatever you have in your fridge.
• Tomato soup: If you don’t have canned tomato soup, mix 1 cup tomato sauce with 1/4 cup water and a pinch of sugar. It won’t be exactly the same but gets you pretty close.
• Bell peppers: Any color bell pepper works – red, yellow, orange, or the classic green. You can also use poblano peppers for a slightly spicier version, though you might want to remove some seeds first.
• Beef broth: Chicken or vegetable broth work just fine as substitutes without changing the recipe at all.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with stuffed peppers is undercooking the rice filling, which leads to crunchy, unpleasant bites – make sure your instant rice mixture simmers for the full 5 minutes and absorbs most of the liquid before stuffing.

Another common error is choosing peppers that are too small or oddly shaped, so pick large, flat-bottomed bell peppers that can stand upright in your baking dish and hold plenty of filling.

Don’t skip covering the dish during the first 30 minutes of baking, as this trapped steam helps soften the peppers properly – if you bake them uncovered from the start, you’ll end up with tough, chewy pepper shells.

Finally, resist the urge to overstuff your peppers, since the filling needs a little room to expand as it bakes, and packing them too tightly can cause them to burst or spill over.

What to Serve With Stuffed Bell Peppers?

Stuffed bell peppers are pretty hearty on their own, but I love serving them with a simple side salad dressed with olive oil and lemon juice to balance out the richness. A slice of garlic bread or some warm dinner rolls are perfect for soaking up any extra tomato soup sauce left on your plate. If you want to make it more of a complete meal, roasted vegetables like zucchini or green beans work great alongside the peppers. You could also serve them with some sour cream and fresh cilantro on top for a little extra creaminess and freshness.

Storage Instructions

Store: Leftover stuffed peppers keep really well in the fridge for up to 4 days. Just cover them tightly with foil or store in an airtight container. They actually taste even better the next day once all the flavors have had time to meld together!

Freeze: These are perfect for freezing! Let them cool completely, then wrap each pepper individually in plastic wrap and place in a freezer-safe container for up to 3 months. You can freeze them before or after baking, whichever works better for you.

Reheat: To warm up your peppers, cover with foil and bake at 350°F for about 20-25 minutes if refrigerated, or 45-50 minutes if frozen. You can also microwave individual peppers for 2-3 minutes, though the oven keeps them from getting mushy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 100-110 g
• Fat: 100-110 g
• Carbohydrates: 180-200 g

Ingredients

For the filling:

• 1 tbsp olive oil
• 1 cup onion (finely chopped, about 1/4-inch pieces)
• 1 lb ground beef (I prefer 80/20 for better flavor and juiciness)
• 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 tomatoes (I use Hunt’s diced tomatoes)
• 1 cup rice (best if rinsed to remove excess starch)
• 1.25 cup beef broth
• 1 tsp Worcestershire sauce

For the peppers and sauce:

• 3 bell peppers (halved lengthwise and seeds removed)
• 1 tsp salt
• 10 oz tomato soup (I always use Campbell’s to get that classic flavor)
• 1 cup beef broth
• 1 cup Monterey Jack cheese (freshly shredded for better melting)

Step 1: Prepare Ingredients and Preheat Oven

• 3 bell peppers
• 1 cup rice
• 1 cup onion
• 1 cup Monterey Jack cheese

Preheat your oven to 375°F.

While it heats, finely chop the onion into 1/4-inch pieces and rinse the rice under cold water to remove excess starch—this prevents the filling from becoming gummy.

Halve the bell peppers lengthwise and remove all seeds and membranes, creating a stable cup for the filling.

Shred the Monterey Jack cheese fresh if possible, as it melts more smoothly than pre-shredded varieties.

Step 2: Brown the Beef Filling Base

• 1 tbsp olive oil
• 1 cup onion
• 1 lb ground beef

Heat the olive oil in a large skillet over medium-high heat.

Add the chopped onions and cook for 2-3 minutes until they become translucent and begin to soften.

Add the ground beef and cook, breaking it apart with a spoon, until it’s completely browned and any excess moisture has evaporated—this usually takes 5-7 minutes.

I prefer 80/20 ground beef because the fat renders out during cooking and keeps the filling moist and flavorful.

Step 3: Season and Simmer the Filling

• 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 tomatoes
• 1 cup rice
• 1.25 cup beef broth
• 1 tsp Worcestershire sauce

Add the salt (1.5 tsp), garlic powder, paprika, black pepper, and red pepper flakes to the browned beef mixture, stirring well to distribute the spices evenly and bloom their flavors for about 30 seconds.

Pour in the diced tomatoes with their liquid, the rinsed rice, and 1.25 cup beef broth.

Bring to a simmer and cook uncovered for 5 minutes, stirring occasionally, until the rice begins to soften slightly and the mixture thickens—the rice will finish cooking in the oven with the peppers.

Step 4: Build the Sauce Base in Baking Dish

• 10 oz tomato soup
• 1 cup beef broth
• 1 tsp salt

In a 9×13 inch baking dish (or similar size), whisk together the tomato soup and 1 cup beef broth until smooth and well combined.

Season lightly with 1 tsp salt.

This creates your braising liquid that will keep the peppers moist and infuse them with savory tomato flavor as they bake.

The soup base prevents the peppers from drying out while allowing the rice to fully cook.

Step 5: Assemble and Initial Bake

• 3 bell peppers
• beef and rice filling from Step 3
• tomato soup base from Step 4

Arrange the prepared pepper halves cut-side up in the tomato soup mixture in the baking dish.

Fill each pepper cavity generously with the beef and rice mixture from Step 3, mounding it slightly if needed.

The peppers should sit partially submerged in the soup base.

Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes, which allows the peppers to soften and the rice to fully absorb the liquid and finish cooking.

Step 6: Top with Cheese and Final Bake

• 1 cup Monterey Jack cheese

Remove the foil from the baking dish and carefully top each stuffed pepper with a generous handful of the freshly shredded Monterey Jack cheese from Step 1.

Return the uncovered dish to the oven and bake for 5-8 minutes until the cheese is melted and lightly golden.

I like to use fresh-shredded cheese because it melts more evenly than pre-packaged varieties and creates a better texture.

Let the peppers rest for 2 minutes before serving to allow the filling to set slightly.

Ground Beef Stuffed Bell Peppers with Tomato Soup

Delicious Ground Beef Stuffed Bell Peppers with Tomato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 2300 kcal

Ingredients

  

For the filling::

• 1 tbsp olive oil
• 1 cup onion (finely chopped, about 1/4-inch pieces)
• 1 lb ground beef (I prefer 80/20 for better flavor and juiciness)
• 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 tomatoes (I use Hunt's diced tomatoes)
• 1 cup rice (best if rinsed to remove excess starch)
• 1.25 cup beef broth
• 1 tsp Worcestershire sauce

For the peppers and sauce::

• 3 bell peppers (halved lengthwise and seeds removed)
• 1 tsp salt
• 10 oz tomato soup (I always use Campbell's to get that classic flavor)
• 1 cup beef broth
• 1 cup Monterey Jack cheese (freshly shredded for better melting)

Instructions

 

• Preheat your oven to 375°F. While it heats, finely chop the onion into 1/4-inch pieces and rinse the rice under cold water to remove excess starch—this prevents the filling from becoming gummy. Halve the bell peppers lengthwise and remove all seeds and membranes, creating a stable cup for the filling. Shred the Monterey Jack cheese fresh if possible, as it melts more smoothly than pre-shredded varieties.
• Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and cook for 2-3 minutes until they become translucent and begin to soften. Add the ground beef and cook, breaking it apart with a spoon, until it's completely browned and any excess moisture has evaporated—this usually takes 5-7 minutes. I prefer 80/20 ground beef because the fat renders out during cooking and keeps the filling moist and flavorful.
• Add the salt (1.5 tsp), garlic powder, paprika, black pepper, and red pepper flakes to the browned beef mixture, stirring well to distribute the spices evenly and bloom their flavors for about 30 seconds. Pour in the diced tomatoes with their liquid, the rinsed rice, and 1.25 cup beef broth. Bring to a simmer and cook uncovered for 5 minutes, stirring occasionally, until the rice begins to soften slightly and the mixture thickens—the rice will finish cooking in the oven with the peppers.
• In a 9x13 inch baking dish (or similar size), whisk together the tomato soup and 1 cup beef broth until smooth and well combined. Season lightly with 1 tsp salt. This creates your braising liquid that will keep the peppers moist and infuse them with savory tomato flavor as they bake. The soup base prevents the peppers from drying out while allowing the rice to fully cook.
• Arrange the prepared pepper halves cut-side up in the tomato soup mixture in the baking dish. Fill each pepper cavity generously with the beef and rice mixture from Step 3, mounding it slightly if needed. The peppers should sit partially submerged in the soup base. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes, which allows the peppers to soften and the rice to fully absorb the liquid and finish cooking.
• Remove the foil from the baking dish and carefully top each stuffed pepper with a generous handful of the freshly shredded Monterey Jack cheese from Step 1. Return the uncovered dish to the oven and bake for 5-8 minutes until the cheese is melted and lightly golden. I like to use fresh-shredded cheese because it melts more evenly than pre-packaged varieties and creates a better texture. Let the peppers rest for 2 minutes before serving to allow the filling to set slightly.