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Stuffed Pepper Soup

Stuffed pepper soup with tender rice in a savory tomato broth, loaded with ground beef and diced bell peppers. Cook in one pot until the rice is fully tender, then finish 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
Bell peppers
  • 2 green bell peppers diced
  • 1 red bell peppers diced
Aromatics
  • 1 onion diced
  • 4 garlic cloves, minced
Tomatoes
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
Broth and rice
  • 4 cup beef broth
  • 1 cup long grain white rice uncooked
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Toppings
  • 0.33 cup shredded cheddar for serving
  • 2 tbsp fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large pot over medium-high heat and brown the ground beef, stirring until fully cooked. Drain the fat and keep the browned beef in the pot for the next step (about 8 minutes; visual cue: no pink remains).
Sauté vegetables
  1. Add the onion, green bell peppers, and red bell peppers to the pot and sauté for 4-5 minutes. Add the garlic and tomato paste and cook for 2 minutes, stirring until fragrant and slightly darkened (visual cue: peppers soften and tomato paste looks toasted).
Simmer the soup
  1. Stir in the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring to a boil. Keep the boil active until the surface looks actively bubbling (about 3 minutes; visual cue: rolling boil).
  2. Add the uncooked long grain white rice, reduce heat to low, and cover the pot. Simmer for 18-20 minutes, until the rice is tender (visual cue: rice grains are soft and liquid has thickened).
Season and serve
  1. Season with salt and black pepper to taste. Serve hot, topped with shredded cheddar and fresh parsley so the cheese begins to melt (visual cue: cheddar softens and slightly stretches).

Notes

Pro tip: if your soup thickens too much as it simmers, add a splash of beef broth to loosen it; if it’s too thin, simmer uncovered for 3-5 minutes. Store in the refrigerator up to 4 days and reheat on the stove or microwave. Freezing is not ideal because the rice can soften further, but it can be frozen and reheated with a bit of broth. For a lighter option, use lean ground beef (or turkey) to reduce fat.