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Stuffed Peppers Soup

Stuffed peppers soup with ground beef, tender rice, and a rich tomato broth—built by simmering until the rice is fully cooked and the flavors meld. Finished with melted shredded cheddar and fresh parsley for that classic stuffed-pepper feel.
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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
  • 1.5 lb ground beef Use lean ground beef for less oil after browning.
Bell peppers
  • 2 green bell peppers Dice small so they soften in the soup.
  • 1 red bell pepper Dice the same size as the green pepper.
Aromatics and seasonings
  • 1 onion Dice for even sautéing.
  • 4 garlic Minced cloves.
  • 2 tbsp tomato paste Cook with aromatics to deepen flavor.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • salt and pepper to taste Add at the end and adjust.
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
Rice and toppings
  • 1 cup long grain white rice Uncooked; simmer covered until tender.
  • shredded cheddar For serving; melt over hot soup.
  • fresh parsley For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, stirring to break it up, then drain excess fat. Cook until no longer pink.
Sauté aromatics
  1. Sauté the onion and both diced bell peppers for 4-5 minutes in the same pot. Stir occasionally until the peppers begin to soften.
  2. Add the minced garlic and tomato paste, and cook for 2 minutes. Stir until fragrant and slightly darker.
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. Keep stirring to combine.
  2. Add the uncooked long grain white rice, cover, and simmer for 18-20 minutes. Cook until the rice is tender and the liquid is absorbed.
Finish and serve
  1. Season with salt and pepper to taste, then stir to distribute evenly. Taste and adjust before serving.
  2. Serve the soup topped with shredded cheddar and fresh parsley. Let the cheddar melt from the hot broth for a creamy finish.

Notes

Pro tip: Dice peppers and onion small and keep the pot covered once you add the rice so the simmering liquid cooks the rice evenly. Store leftovers in the fridge up to 4 days; freeze up to 3 months (rice may soften further on reheating). For a lighter swap, use lean ground beef or substitute ground turkey while keeping the same tomato and seasoning amounts.