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Stuffed Pepper Soup

Stuffed pepper soup with ground beef, diced bell peppers, and long-grain white rice simmered until tender in a tangy tomato broth. Finished with melty shredded cheddar and fresh parsley for a classic, hearty bowl.
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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
  

Main soup base
  • 1.5 lb ground beef
  • 2 green bell peppers
  • 1 red bell peppers
  • 1 onion
  • 4 cloves garlic
  • 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
  • 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 and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the onion and both bell peppers in the same pot for 4–5 minutes, stirring until they begin to soften and look glossy.
  3. Add the minced garlic and tomato paste, then cook for 2 minutes, stirring until fragrant and slightly darkened.
  4. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring the mixture to a boil.
  5. Add the uncooked long grain white rice, reduce the heat to low, cover, and simmer 18–20 minutes until the rice is tender.
  6. Season with salt and pepper to taste, then serve topped with shredded cheddar and fresh parsley.

Notes

Pro tip: If you drain the beef thoroughly, the broth won’t turn greasy—still, scrape any browned bits from the pot during the sauté for extra flavor. Store leftovers in the fridge up to 4 days; reheat in a pot over medium heat with a splash of broth or water if thickened. Freezing is not recommended because rice can soften too much after thawing. Dietary swap: use ground turkey or lean chicken instead of beef for a lighter version.