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Stuffed Peppers Soup

Stuffed peppers soup with tender rice simmered in a rich tomato-beef broth and loaded with diced bell peppers. Ground beef is browned first, then the soup simmers until the rice is cooked and ready for melty cheddar.
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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 base
  • 1.5 lb ground beef
Vegetables
  • 2 green bell peppers diced
  • 1 red bell pepper diced
  • 1 onion diced
  • 4 garlic minced
Tomato broth
  • 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
  • salt to taste
  • pepper to taste
To serve
  • shredded cheddar for serving
  • fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the flavor
  1. Brown the ground beef in a large pot over medium-high heat, stirring until cooked through, then drain the fat.
  2. Sauté the onion and diced bell peppers for 4-5 minutes until slightly softened, then add the minced garlic and tomato paste and cook for 2 minutes.
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 the pot, and simmer at a steady simmer for 18-20 minutes until the rice is cooked and tender.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Serve hot with shredded cheddar and fresh parsley on top.

Notes

Pro tip: Keep the simmer steady after the rice goes in—too vigorous can break the rice and muddy the broth. Store leftovers in an airtight container in the fridge up to 4 days; reheat gently on the stovetop. Freezing is not recommended because rice texture can soften when thawed. For a lighter option, use lean ground beef (90% or less) to reduce calories while keeping the stuffed-pepper flavor profile.