Go Back

Stuffed Peppers Soup

Stuffed peppers soup with ground beef and tender rice in a rich tomato broth. Bell peppers and onions simmer until soft, then cheddar melts on top for a hearty, spoonable take on stuffed peppers.
Print Recipe Pin Recipe
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 base
  • 1.5 lb ground beef
  • 2 green bell peppers dice
  • 1 red bell peppers dice
  • 1 onion dice
  • 4 garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 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
  • shredded cheddar for serving
  • fresh parsley for serving
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the tomato base
  1. In a large pot or Dutch oven over medium-high heat, brown the ground beef until no longer pink, then drain excess fat.
  2. Add the onion and diced bell peppers and sauté for 4-5 minutes until slightly softened, then add the minced garlic and tomato paste and cook for 2 minutes.
Simmer with rice
  1. Stir 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 until the rice is tender and cooked through.
Finish and serve
  1. Season with salt and pepper to taste, then ladle into bowls and top with shredded cheddar and fresh parsley.

Notes

Pro tip: Rinse/don’t rinse the rice—uncooked long grain white rice simmers best without rinsing for the right texture. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat on the stove with a splash of broth if needed. Freezing is not recommended because the rice can soften too much after thawing. For a lighter option, swap half the beef for lean ground turkey or use 93% lean beef.