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Stuffed Peppers Soup

Stuffed peppers soup with ground beef and long-grain white rice simmered until tender in a rich tomato broth. Diced bell peppers and onion add classic stuffed-pepper flavor, then shredded cheddar melts on top.
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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 base
  • 1.5 lb ground beef
  • 2 green bell peppers, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 4 garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
Rice and seasoning
  • 1 cup long grain white rice, uncooked
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt and pepper to taste Use to taste; add at the end.
Serving
  • 0.5 shredded cheddar For serving; melt on top.
  • 0.25 fresh parsley For serving; garnish.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large Dutch oven over medium-high heat, then drain the fat.
  2. Keep the browned beef in the pot so you can build the soup right on top of the beef flavor.
Sauté the vegetables
  1. Sauté the onion and all bell peppers for 4-5 minutes, stirring until softened and glossy.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes, stirring to coat the vegetables.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring the mixture to a boil.
  2. Add the uncooked long grain white rice, cover, and simmer for 18-20 minutes until the rice is cooked through.
Finish and serve
  1. Season with salt and pepper to taste, then stir to evenly distribute the seasoning.
  2. Serve hot with shredded cheddar and fresh parsley on top, letting the cheese melt.

Notes

Pro tip: use a Dutch oven with enough surface area so the vegetables sauté instead of steam, which keeps the soup hearty. Store in an airtight container in the refrigerator up to 4 days; reheat on the stove with a splash of broth or water. Freeze up to 2 months, thaw overnight in the fridge, then reheat until hot. For a lighter option, swap half the beef for lean ground turkey while keeping the seasoning amounts the same.