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Stuffed Peppers Soup

Stuffed peppers soup with ground beef and long-grain white rice simmered until tender in a rich tomato broth. Diced bell peppers and onions cook down for a hearty, spoonable texture, finished with melted shredded cheddar and fresh parsley.
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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-to-medium for best flavor.
Bell peppers and aromatics
  • 2 green bell peppers Diced.
  • 1 red bell pepper Diced.
  • 1 onion Diced.
  • 4 garlic cloves 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
Serving toppings
  • shredded cheddar For serving.
  • fresh parsley For serving.
Season to taste
  • salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large pot over medium-high heat, then brown the ground beef until no longer pink and drain the fat.
Sauté vegetables
  1. Add the diced onion and both bell peppers and sauté for 4-5 minutes, until they begin to soften.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes to deepen the flavor.
Simmer the soup
  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 for 18-20 minutes until the rice is cooked and tender.
Finish and serve
  1. Season with salt and pepper to taste, then ladle the soup into bowls.
  2. Top each serving with shredded cheddar and fresh parsley so the cheese melts slightly from the hot soup.

Notes

For the best texture, keep the soup at a gentle simmer once the rice is added so it cooks evenly without breaking down. Store leftovers in the refrigerator for up to 4 days; reheat with a splash of beef broth or water if it thickens. Freezing is yes, but rice may soften further—cool completely before freezing in airtight containers up to 2 months. For a lighter option, use 93% lean ground beef and swap shredded cheddar for a reduced-fat cheddar to cut calories while keeping the melty top.