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Stuffed Pepper Soup

Stuffed pepper soup with ground beef, diced bell peppers, and tender long-grain white rice simmered in a rich tomato broth. Finished with melty shredded cheddar and fresh parsley for the classic stuffed-pepper flavor in a spoonable 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
  

Ground beef
  • 1.5 lb ground beef Ground beef
Bell peppers
  • 2 green bell peppers Diced
  • 1 red bell peppers Diced
Aromatics and seasonings
  • 1 onion Diced
  • 4 garlic Minced
  • 2 tbsp tomato paste Tomato paste
  • 1 tsp Italian seasoning Italian seasoning
  • 1 tsp garlic powder Garlic powder
  • 0.5 tsp smoked paprika Smoked paprika
  • salt and pepper To taste
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes Crushed tomatoes
  • 1 can (14 oz) diced tomatoes Diced tomatoes
  • 4 cup beef broth Beef broth
Rice
  • 1 cup long grain white rice Uncooked
Serving toppings
  • shredded cheddar For serving
  • 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 up as it cooks, until no longer pink. Drain excess fat so the soup stays lighter.
Sauté the vegetables
  1. Add the onion and both bell peppers to the same pot and sauté for 4-5 minutes until slightly softened. Add the garlic and tomato paste and cook for 2 minutes, stirring to coat.
Build the tomato broth and simmer
  1. Stir in the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring the mixture to a boil. Keep the boil going briefly before moving on to the rice.
  2. Add the uncooked long grain white rice, reduce heat to maintain a gentle simmer, and cover the pot. Simmer for 18-20 minutes, until the rice is cooked and the broth thickens slightly.
Season and serve
  1. Season with salt and pepper to taste, then turn off the heat. Ladle into bowls and top with shredded cheddar and fresh parsley so the cheese melts.

Notes

For best texture, keep the soup at a gentle simmer once the rice is added so it cooks through without getting mushy. Store leftovers in the refrigerator up to 4 days; reheat on the stovetop with a splash of beef broth if it thickens. Freezing is not recommended because rice can soften after thawing. For a lighter version, use 93% lean ground beef or ground turkey in the same amount.