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Stuffed Pepper Soup

Stuffed pepper soup made with ground beef, diced bell peppers, and uncooked long-grain white rice simmered right in a tomato broth. Finished with shredded cheddar and fresh parsley for a cozy, bowl-ready texture.
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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
Bell peppers and aromatics
  • 2 count green bell peppers diced
  • 1 count red bell pepper diced
  • 1 count onion diced
  • 4 clove garlic minced
  • 2 tbsp tomato paste
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
Seasonings and rice
  • 1 cup long grain white rice uncooked
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
Serving
  • 0.25 shredded cheddar for serving
  • 0.25 fresh parsley for serving
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot, then drain the fat.
  2. Keep the pot over medium-high heat so the beef browns well and doesn’t steam.
Sauté vegetables
  1. Sauté the onion and all diced bell peppers in the same pot for 4-5 minutes, until slightly softened.
  2. Add the minced garlic and tomato paste and 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, reduce the heat to a simmer, cover, and simmer 18-20 minutes until the rice is cooked.
Season and serve
  1. Season the soup with salt and pepper to taste.
  2. Serve topped with shredded cheddar and fresh parsley.

Notes

For best texture, use long-grain white rice (not instant) so it simmers to tender without turning mushy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave with a splash of broth if thickened. Freeze up to 2 months, but note rice can soften further after thawing. For a lower-sodium option, choose reduced-sodium beef broth and season with herbs plus smoked paprika instead of extra salt.