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Stuffed Pepper Soup

Stuffed pepper soup with tender rice and a rich tomato-beef broth—built like stuffed peppers but served as an easy one-pot meal. Brown the beef, sauté peppers and onion, then simmer until the rice is cooked through and finish with melty cheddar.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Bell peppers
  • 2 green bell peppers
  • 1 red bell peppers
Aromatics and seasoning
  • 1 onion
  • 4 garlic cloves
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Tomatoes and broth
  • 28 oz crushed tomatoes
  • 14 oz diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
Rice
  • 1 cup long grain white rice uncooked
Serving
  • 0.5 cup shredded cheddar for serving
  • 0.25 cup fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain any excess fat.
  2. Continue heating briefly so the browned bits stay stuck to the bottom for flavor (no added ingredients yet).
Sauté peppers and aromatics
  1. Sauté the onion and both diced bell peppers in the same pot for 4-5 minutes, until softened.
  2. Add the minced garlic and tomato paste and cook for 2 minutes, stirring constantly until fragrant and deeper in color.
Build the soup base
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring the mixture to a boil.
  2. Stir well to dissolve tomato paste and evenly distribute seasonings.
Cook the rice
  1. Add the uncooked long grain white rice, reduce heat to a steady simmer, cover, and simmer for 18-20 minutes until the rice is cooked.
  2. Keep the pot covered during the simmer so the rice cooks evenly and doesn’t turn dry at the edges.
Season and serve
  1. Season the soup with salt and pepper to taste.
  2. Serve hot, topped with shredded cheddar and fresh parsley.

Notes

For the best texture, keep the simmer steady (not a hard boil) once the rice goes in, and taste near the end—different rice brands can vary by a minute or two. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave with a splash of broth. Freezing is not recommended because rice can soften noticeably after thawing. If you want a lower-fat option, use 93% lean ground beef and the soup will still taste hearty with the same tomato base.