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Stuffed Peppers Soup

Stuffed peppers soup with ground beef and long-grain rice simmered until tender in a rich crushed-tomato broth. You get the classic stuffed-pepper flavors—diced bell peppers, garlic, and smoky paprika—topped with melted cheddar.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Vegetables
  • 2 green bell peppers diced
  • 1 red bell pepper 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
  • 1 cup long grain white rice uncooked
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 salt to taste
  • 1 pepper to taste
Serving
  • 1 shredded cheddar for serving
  • 1 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 until browned, then drain the fat.
  2. Keep the heat at medium-high so the pot stays hot for the next step.
Sauté vegetables
  1. Sauté the onion and all diced bell peppers for 4-5 minutes, stirring occasionally until slightly softened.
  2. Add the minced garlic and tomato paste and cook for 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 the mixture to a boil.
  2. Add the uncooked long grain white rice, cover, and simmer for 18-20 minutes until the rice is cooked and tender.
Finish and serve
  1. Season the soup with salt and pepper to taste, then give it a final stir to distribute seasoning evenly.
  2. Serve hot with shredded cheddar melting on top and fresh parsley sprinkled over.

Notes

For best texture, don’t skip draining the beef fat—too much grease can make the broth heavy. Store leftovers in an airtight container in the fridge up to 3-4 days; reheat gently on the stove with a splash of broth if it thickens. Freezing is not recommended because the rice can turn grainy when thawed. Dietary swap: use ground turkey instead of ground beef for a lighter option while keeping the same seasoning blend.