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Stuffed Peppers Soup

Stuffed peppers soup brings the classic stuffed-pepper flavors into a hearty tomato-and-beef broth with rice and tender bell peppers. Simmered until the rice is cooked through, then finished with melty shredded cheddar and fresh parsley for a comforting bowl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and vegetables
  • 1.5 lb ground beef
  • 2 green bell peppers
  • 1 red bell peppers
  • 1 onion
  • 4 garlic
Tomato broth and seasonings
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 cup long grain white rice Uncooked.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
For serving
  • 1 cup shredded cheddar For serving.
  • 1 tbsp fresh parsley For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot over medium-high heat, then drain the fat.
  2. Transfer the drained beef to the same pot so you can build the soup base.
Sauté vegetables
  1. Sauté onion and all bell peppers for 4-5 minutes until slightly softened.
  2. Add garlic and tomato paste, then cook for 2 minutes, stirring so the paste darkens a touch.
Simmer the soup
  1. Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring the mixture to a boil.
  2. Add uncooked long grain white rice, cover, and simmer at a steady low boil for 18-20 minutes until the rice is cooked.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Serve hot with shredded cheddar and fresh parsley on top.

Notes

For best texture, keep the rice at a gentle simmer once you cover the pot so it cooks through without turning mushy. Store leftovers in the fridge up to 3-4 days; reheat on the stovetop with a splash of broth or water if it thickens. Freezing is not recommended because the rice can soften further after thawing. For a lighter option, use lean ground beef or turkey while keeping the same seasoning balance.