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Stuffed Pepper Soup

Stuffed pepper soup with juicy ground beef, tender rice, and a rich tomato broth made right in one pot. Finished with melted cheddar and fresh parsley for a cozy stuffed-pepper feel 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef Use 80/20 for best flavor; drain fat after browning.
Vegetables
  • 2 green bell peppers Dice into small, even pieces so they soften quickly.
  • 1 red bell peppers Dice into small, even pieces so they soften quickly.
  • 1 onion Dice so it melts into the base.
  • 4 garlic Minced for quick flavor release.
Tomato base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 4 cup beef broth
Rice and seasoning
  • 1 cup long grain white rice Uncooked. Keep the pot covered during simmering.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Serving
  • 0.25 cup shredded cheddar Top each bowl and let it melt from the hot soup.
  • 0.25 cup fresh parsley Sprinkle right before serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot over medium-high heat until cooked through, then drain the fat.
  2. Keep the heat on medium while you prep the vegetables so the pot stays hot for sautéing.
Sauté vegetables
  1. Sauté onion and all bell peppers in the same pot for 4-5 minutes, stirring, until softened.
  2. Add garlic and tomato paste and cook for 2 minutes, stirring to coat the vegetables.
Build the soup
  1. Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring the mixture to a boil.
  2. Add uncooked long grain white rice, reduce heat to maintain a gentle simmer, then cover and simmer for 18-20 minutes until the rice is cooked.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Serve hot topped with shredded cheddar and fresh parsley.

Notes

Pro tip: keep the pot covered during the 18-20 minute rice simmer so the liquid absorption stays even. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of broth if thickened. Freezing is yes—cool completely, freeze up to 3 months, and reheat until hot throughout, stirring well. For a lighter option, use 93% lean ground beef to reduce fat while keeping the tomato-rice base the same.