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Stuffed Pepper Soup

Stuffed pepper soup with ground beef, tender rice, and a rich tomato broth—simmered until the rice is cooked through. Topped with melted cheddar and fresh parsley for the classic stuffed-pepper flavor 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Bell peppers and onion
  • 2 green bell peppers
  • 1 red bell peppers
  • 1 onion
Garlic
  • 4 garlic cloves minced
Tomatoes and paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
Broth and seasonings
  • 4 cup beef broth
  • 1 cup long grain white rice uncooked
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • salt to taste
  • black pepper to taste
Serving toppings
  • shredded cheddar for serving
  • fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Brown and build the base
  1. Brown ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté onion and diced bell peppers for 4-5 minutes, then add minced garlic and tomato paste and cook for 2 minutes.
Simmer 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 a simmer, cover, and simmer for 18-20 minutes until the rice is cooked.
Finish and serve
  1. Season with salt and black pepper to taste.
  2. Serve hot, topped with shredded cheddar and fresh parsley so the cheese melts slightly.

Notes

Pro tip: use a Dutch oven with a tight-fitting lid so the rice simmers evenly; if the soup thickens too much, loosen with a splash of beef broth. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove. Freezing is not recommended because rice can soften further. For a lighter option, use 90% lean or leaner ground beef to reduce fat while keeping the same tomato-seasoned broth.