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Stuffed Peppers Soup

Stuffed peppers soup made with a rich tomato broth, browned ground beef, and tender rice simmered until cooked through. Finished with shredded cheddar and fresh parsley for a classic stuffed-pepper feel in soup 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: 410
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
green bell peppers
  • 2 count green bell peppers
red bell peppers
  • 1 count red bell peppers
onion
  • 1 onion
garlic
  • 4 clove garlic
crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
diced tomatoes
  • 1 can (14 oz) diced tomatoes
beef broth
  • 4 cup beef broth
tomato paste
  • 2 tbsp tomato paste
long grain white rice
  • 1 cup long grain white rice
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 0.5 tsp smoked paprika
shredded cheddar and fresh parsley
  • 1 shredded cheddar and fresh parsley
salt and pepper
  • 0.25 tsp salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a Dutch oven over medium-high heat and add the ground beef; brown until no longer pink, about 6-8 minutes, then drain excess fat. Keep the meat sizzling so it browns evenly.
Build the vegetable base
  1. Add the onion and both bell peppers to the pot and sauté for 4-5 minutes until softened. Add the garlic and tomato paste and cook 2 minutes, stirring until fragrant.
Simmer the soup
  1. Stir in the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika and bring to a boil. Look for steady bubbling across the surface before proceeding.
  2. Add the uncooked long grain white rice, cover, and simmer on low for 18-20 minutes until the rice is cooked. Watch for gentle steam escaping from under the lid and tender rice with no hard center.
Finish and serve
  1. Season the soup with salt and pepper to taste. Serve hot with shredded cheddar and fresh parsley on top.

Notes

Pro tip: drain the beef well before sautéing so the soup stays rich but not greasy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove with a splash of broth if thickened. Freeze up to 2 months, though rice may soften further when thawed. For a lighter option, swap half the beef for lean ground turkey to reduce fat while keeping the same flavor profile.