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Creamy Stuffed Green Pepper Soup with Cheddar Cheese

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 generous bowls

Equipment

  • Large soup pot or Dutch oven Essential for sautéing and simmering all in one pot. A Dutch oven is perfect for even heat distribution.
  • Wooden spoon or silicone spatula To stir without scratching your cookware.
  • Ladle Makes serving easier and less messy.
  • Blender (optional) If you want a super smooth base before adding the rice and cheddar.
  • Slow cooker or crockpot (optional alternative) This recipe adapts well into a stuffed pepper soup in crockpot version for busy days. Just cook everything low and slow for that extra depth of flavor.

Ingredients
  

For the Soup Base

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 large green bell peppers diced
  • 1 red bell pepper diced (for extra sweetness and color)
  • 1 pound ground beef or use ground chicken for a lighter twist
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes optional, for heat
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon ground black pepper

For the Creamy Cheddar Base

  • 1 can 15 oz diced tomatoes
  • 1 can 8 oz tomato sauce
  • 2 cups beef broth or chicken broth if using ground chicken
  • 1 cup heavy cream
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional, for thickening
  • 1 cup cooked white rice or cauliflower rice for a keto stuffed pepper soup version

Garnish (Optional)

  • Extra shredded cheddar cheese
  • Chopped parsley or green onions
  • Crushed red pepper flakes

Instructions
 

Sauté the Aromatics

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onions and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook for another minute until fragrant.

Cook the Peppers and Meat

  1. Add diced green and red bell peppers to the pot. Sauté for 5 minutes until softened. Then add ground beef (or chicken if making a variation of chicken pepper soup) and break it up with a spoon. Cook until browned, about 7–8 minutes. Drain any excess fat.

Add Seasonings and Tomatoes

  1. Stir in smoked paprika, oregano, cumin, red pepper flakes (if using), salt, and black pepper. Then add the diced tomatoes and tomato sauce. Stir to combine.

Pour in Broth and Simmer

  1. Add beef broth and bring the soup to a gentle boil. Reduce heat to low and let it simmer uncovered for 15 minutes to allow the flavors to meld.

Make It Creamy and Cheesy

  1. Slowly pour in the heavy cream while stirring. Then add the shredded cheddar cheese one handful at a time, stirring constantly to melt it evenly into the soup. If you want a thicker texture, mix cornstarch with cold water and stir it in. Let it simmer an additional 5–7 minutes until thickened.

Stir in the Rice

  1. Add cooked rice or cauliflower rice for a lower-carb version. Stir well and let the soup sit for a few minutes so the rice soaks up some of the flavor.

Taste and Adjust

  1. Give it a final taste. Adjust seasoning with additional salt, pepper, or spices as needed.

Serve and Garnish

  1. Ladle the creamy stuffed pepper soup into bowls and top with extra cheddar cheese, a sprinkle of parsley or green onions, and a touch of red pepper flakes for kick.