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Stuffed Peppers Soup

Stuffed peppers soup with ground beef, bell peppers, and tender long-grain rice simmered in a rich tomato broth. Topped with melted shredded cheddar and fresh parsley for a classic stuffed-pepper feel 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef
  • 2 green bell peppers diced
  • 1 red bell pepper diced
  • 1 onion diced
  • 4 garlic minced
  • 28 oz crushed tomatoes 1 can
  • 14 oz diced tomatoes 1 can
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 cup long grain white rice uncooked
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.01 shredded cheddar for serving
  • 0.01 fresh parsley for serving
  • 0.01 salt to taste
  • 0.01 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. In a large pot over medium-high heat, brown the ground beef, stirring until cooked through, then drain off excess fat.
  2. If needed, return the drained beef to the pot so the base can simmer evenly.
Sauté the vegetables
  1. Add the onion and both diced bell peppers to the pot and sauté for 4-5 minutes until softened.
  2. Stir in the minced garlic and tomato paste, then cook for 2 minutes until fragrant and darker in color.
Simmer the soup
  1. Pour in 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, and simmer 18-20 minutes, stirring once if needed, until the rice is cooked and tender.
Season and serve
  1. Season with salt and pepper to taste, then ladle into bowls.
  2. Top with shredded cheddar and fresh parsley so the cheese melts while hot.

Notes

Pro tip: use long-grain rice and keep the pot covered during the simmer to prevent uneven cooking. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or microwave with a splash of broth. Freezing is not recommended because rice can soften too much after thawing. For a lighter option, use lean ground beef (90% or higher) or swap in ground turkey for similar texture.