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Stuffed Pepper Soup

Stuffed pepper soup with tender long-grain rice simmered in a rich tomato-beef broth, loaded with diced bell peppers and onion. Finished with melty shredded cheddar and fresh parsley for a hearty, classic American weeknight bowl.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

Stuffed pepper soup ingredients
  • 1.5 lb ground beef
  • 2 green bell peppers, diced
  • 1 red bell peppers, diced
  • 1 onion, diced
  • 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
  • 0.25 cup shredded cheddar
  • 2 tbsp fresh parsley
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat until cooked through, about 8-10 minutes. Drain excess fat so the soup doesn’t turn greasy.
Sauté the vegetables
  1. Sauté the onion and all bell peppers in the same pot until slightly softened, 4-5 minutes. Add the garlic and tomato paste and cook 2 minutes, stirring until fragrant.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring to a boil. Boil briefly, about 2 minutes, to fully combine the flavors.
  2. Add the uncooked long grain white rice, reduce heat to low, cover, and simmer 18-20 minutes until the rice is cooked. Stir once halfway through and keep the pot covered for even cooking.
Finish and serve
  1. Season with salt and pepper to taste and turn off the heat. Serve immediately topped with shredded cheddar and fresh parsley so the cheese melts slightly from the hot broth.

Notes

For best texture, keep the soup at a gentle simmer once the rice is added—hard boiling can make rice uneven. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 2 months (rice may soften further). For a lighter option, use lean ground beef (90% or higher) to reduce calories while keeping the same hearty flavor.