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Stuffed Peppers Soup

Stuffed peppers soup with tender rice simmered in a tomato beef broth, loaded with diced bell peppers. Browned ground beef and a quick sauté create a hearty, spoonable bowl topped with melted cheddar.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Bell peppers
  • 2 green bell peppers diced
  • 1 red bell pepper diced
Aromatics and tomatoes
  • 1 onion diced
  • 4 clove garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
Broth and seasoning
  • 4 cup beef broth
  • 1 cup long grain white rice uncooked
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Serving
  • 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 over medium-high heat, breaking it apart as it cooks, then drain the fat.
Sauté and build the tomato base
  1. Sauté the onion and all bell peppers for 4-5 minutes, until softened, then add the garlic and cook 2 minutes.
  2. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring the mixture to a boil.
Simmer the rice
  1. Stir in the uncooked long grain white rice, cover the pot, and simmer for 18-20 minutes until the rice is cooked.
Finish and serve
  1. Season with salt and pepper to taste, then serve topped with shredded cheddar and fresh parsley.

Notes

For the best texture, keep the soup at a steady simmer once the rice is added so the grains cook evenly and don’t turn mushy. Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove with a splash of broth if thickened. Freezing is not recommended because rice can soften after thawing. To make it lighter, use lean ground beef (or ground turkey) and swap in reduced-sodium beef broth to lower saturated fat and sodium.