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Stuffed Peppers Soup

Stuffed peppers soup is a cozy American main dish that delivers all the flavors of stuffed peppers in a tomato broth with tender rice. Ground beef simmers with diced bell peppers, then shredded cheddar melts on top for a hearty finish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot over medium-high heat, then drain the fat.
  2. Continue cooking until the beef is no longer pink, stirring occasionally so it browns evenly.
Sauté vegetables and seasonings
  1. Sauté onion and both bell peppers for 4-5 minutes until they soften.
  2. Add garlic and tomato paste and cook for 2 minutes, stirring until fragrant and thickened.
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 rice, cover, and simmer for 18-20 minutes until the rice is cooked through 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

For best texture, keep the pot covered during the rice simmer so the rice cooks evenly; if it thickens too much, stir in a splash of beef broth. Store in the refrigerator up to 4 days. Freezing is yes—freeze portions up to 3 months, then reheat with a little broth to loosen. For a lower-fat option, use 93% lean or substitute ground turkey while keeping the seasonings the same.