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Stuffed Peppers Soup

Stuffed peppers soup made with a tomato-beef broth, tender long-grain rice, and sautéed bell peppers. Ground beef is browned, then simmered until the rice cooks through, with cheddar and parsley served on top.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Bell peppers and aromatics
  • 2 green bell peppers Diced.
  • 1 red bell peppers Diced.
  • 1 onion Diced.
  • 4 garlic Minced.
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 Uncooked.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 salt To taste.
  • 1 black pepper To taste.
Toppings
  • 1 shredded cheddar For serving.
  • 1 fresh parsley For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Brown the ground beef in a large pot and drain the fat.
  2. Sauté the onion and all bell peppers for 4-5 minutes, then add the garlic and tomato paste and cook for 2 minutes.
Simmer until rice is tender
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring the mixture to a boil.
  2. Stir in the uncooked long grain white rice, cover, and simmer for 18-20 minutes until the rice is cooked.
Finish and serve
  1. Season the soup with salt and pepper to taste.
  2. Ladle into bowls and top each serving with shredded cheddar and fresh parsley.

Notes

For the best texture, keep the soup at a gentle simmer once it comes to a boil so the rice cooks evenly. Refrigerate leftovers up to 4 days; freeze up to 3 months. If you want a lighter version, swap half the ground beef with extra-lean ground turkey while keeping the same seasonings.