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Stuffed Peppers Soup

Stuffed peppers soup with ground beef, bell peppers, and tender long-grain white rice simmered in a tomato broth. Finish with melted shredded cheddar and fresh parsley for the stuffed-pepper feel in soup form.
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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
  

Stuffed Peppers Soup
  • 1.5 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
  • 2 green bell peppers Dice for even bite-size pieces.
  • 1 red bell pepper Dice for even bite-size pieces.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 28 oz crushed tomatoes From one 28 oz can.
  • 14 oz diced tomatoes From one 14 oz can.
  • 4 cup beef broth Measure and add after tomatoes.
  • 2 tbsp tomato paste Cook with the aromatics to deepen flavor.
  • 1 cup long grain white rice Uncooked; use long-grain for the best texture.
  • 1 tsp Italian seasoning Add with the spices.
  • 1 tsp garlic powder Adds a stuffed-pepper profile.
  • 0.5 tsp smoked paprika For smoky depth.
  • shredded cheddar For serving; amount to taste.
  • fresh parsley For serving; amount to taste.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain off excess fat with clear visual separation of liquid from meat.
Sauté the vegetables
  1. Sauté the onion and both bell peppers for 4-5 minutes until softened, then stir in the garlic and tomato paste and cook for 2 minutes until fragrant and darker in color.
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 until bubbling across the surface.
  2. Add the uncooked long grain white rice, cover, and simmer at a steady low boil for 18-20 minutes until the rice is cooked through and tender.
Season and serve
  1. Season with salt and pepper to taste, then serve hot with shredded cheddar and fresh parsley on top so the cheese melts from the heat.

Notes

Pro tip: for the best soup texture, keep the simmer steady (not a hard boil) once the rice goes in so it stays tender without breaking down. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until steaming. Freezing is not recommended because rice can soften too much after thawing. For a lower-carb swap, replace the rice with cauliflower rice and simmer until tender (about 8-10 minutes), adding later in the simmer rather than at the start.