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Stuffed Pepper Soup

Stuffed pepper soup with tender rice and a rich tomato broth, built from browned ground beef and sautéed bell peppers. Finish with melted shredded cheddar and fresh parsley for that classic stuffed-pepper flavor in spoonable form.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1.5 lb ground beef
  • 2 green bell peppers diced
  • 1 red bell peppers diced
  • 1 onion diced
  • 4 garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 cup long grain white rice uncooked
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 salt to taste
  • 1 black pepper to taste
  • 1 shredded cheddar for serving
  • 1 fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot, then drain the fat.
  2. Keep the heat at medium-high while browning so the beef colors well before adding vegetables.
Sauté aromatics
  1. Sauté the onion and both bell peppers in the same pot for 4-5 minutes, until the peppers begin to soften.
  2. Add the garlic and tomato paste and cook for 2 minutes, stirring to reduce the paste’s raw aroma.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring to a boil.
  2. Add the uncooked rice, reduce the heat to maintain a gentle simmer, cover, and simmer 18-20 minutes until the rice is cooked.
Finish and serve
  1. Season with salt and black pepper to taste.
  2. Serve hot, topped with shredded cheddar and fresh parsley.

Notes

Pro tip: keep the rice at a gentle simmer (not a hard boil) so it stays tender without getting mushy. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (rice may soften slightly on reheating). For a lighter option, use 90% lean or lean ground beef (or ground turkey) to reduce fat while keeping the soup hearty.