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Stuffed Peppers Soup

Stuffed peppers soup with ground beef, diced bell peppers, and long-grain white rice simmered in a rich tomato broth. Cook it until the rice is tender and top each bowl with melted shredded cheddar and fresh parsley.
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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
  • 1.5 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
Bell peppers
  • 2 green bell peppers Diced.
  • 1 red bell pepper Diced.
Aromatics and tomatoes
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
Broth and rice
  • 4 cup beef broth
  • 1 cup long grain white rice Uncooked.
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • salt and pepper to taste Season at the end.
Serving
  • shredded cheddar For serving.
  • fresh parsley For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a Dutch oven over medium-high heat and brown the ground beef until no longer pink. Drain the fat.
Sauté vegetables
  1. Add the diced onion and all diced bell peppers to the pot and sauté for 4-5 minutes, until softened. Add the minced garlic and tomato paste and cook for 2 minutes.
Simmer the soup
  1. Stir in the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring to a boil. Add the uncooked long grain white rice, cover, and simmer for 18-20 minutes until the rice is cooked.
Finish and serve
  1. Season the stuffed peppers soup with salt and pepper to taste. Serve hot with shredded cheddar and fresh parsley on top.

Notes

For the best texture, keep the pot covered during the 18-20 minute simmer so the rice cooks through evenly. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months. If you want it lighter, swap half the ground beef for lean ground turkey and use low-sodium beef broth.