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One Pot Stuffed Pepper Soup | asimplepantry.com

One Pot Stuffed Pepper Soup

Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12


  • 2 Tbsp Fresh Cilantro Cottonseed Oil*
  • 2 Bell Peppers any color, diced
  • ½ Large White Onion diced
  • 2 Garlic Cloves minced
  • 1 Tbsp Cumin
  • 2 tsp Kosher Salt
  • 2 tsp Black Pepper
  • 1 tsp Chili Powder
  • 1 ½ lbs Ground Beef
  • 2 Tbsp Tomato Paste
  • 1 14.5 oz Can Fire-Roasted Tomatoes
  • 1 10.5 oz Can RO*TEL
  • 5 C Beef Broth
  • 1 C Long-Grain Rice
  • 2 Tbsp Cornmeal
  • Cilantro for garnish
  • Avocado for garnish
  • Queso Fresco for garnish


  • Heat the oil in a large pot over medium high heat. Add the peppers and onion and cook until they begin to soften, around 3 minutes. Add the garlic and cook for an additional minute, seasoning with the cumin, salt, pepper, and chili powder.
  • Add the ground beef and break it up as it cooks until brown, around 5 minutes. Add the tomato paste and stir until thoroughly combined.
  • Dump in the fire-roasted tomatoes and RO*TEL, juices and all, then the beef broth and rice. Bring to a rolling boil.
  • Reduce heat to a simmer, cover, and let sit for 12 minutes. Remove cover, stir in the cornmeal slowly, adjust seasoning as needed and let sit with the cover off for an additional 5 minutes. Remove from heat and serve immediately with cilantro, avocado and queso fresco as garnish.


*If you don't have cilantro cottonseed oil, feel free to use another oil of your choice. I highly recommend the cottonseed oil, however, as it adds amazing flavor!