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Stuffed Peppers Soup

Stuffed peppers soup is a hearty American one-pot meal with tender rice simmered in a tomato-beef broth, plus sautéed green and red bell peppers. Ground beef cooks down first, then the soup simmers until the rice is fully tender and ready for cheddar and 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: 485
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 1.5 lb ground beef
  • 2 green bell peppers, diced
  • 1 red bell peppers, 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 and seasonings
  • 1 cup long grain white rice, uncooked
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • Salt and pepper to taste
Serving
  • Shredded cheddar and fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the base
  1. Brown ground beef in a large pot over medium-high heat, stirring often, until no longer pink; drain excess fat.
  2. Sauté onion and all bell peppers for 4-5 minutes until softened, then add garlic and tomato paste and cook for 2 minutes.
Simmer into a rice soup
  1. Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika; bring to a boil over high heat.
  2. Stir in uncooked long grain white rice, cover, and simmer for 18-20 minutes until the rice is cooked through and tender.
Finish and serve
  1. Season with salt and pepper to taste and stir well to combine.
  2. Ladle into bowls and top each serving with shredded cheddar and fresh parsley.

Notes

Pro tip: keep the soup covered while the rice simmers to prevent uneven cooking and too much evaporation. Store in the fridge up to 4 days; reheat gently with a splash of broth or water if thickened. Freezing is yes—expect softer rice after thawing, and consider adding a little extra broth when reheating. For a lighter option, use lean ground beef or ground turkey in the same amount.