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Stuffed Pepper Soup

Stuffed pepper soup with tender long-grain rice simmered in a rich tomato-beef broth, loaded with diced bell peppers and finished with melty cheddar. This one-pot version brings classic stuffed pepper flavors without baking or stuffing.
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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 Lean works well to keep the soup from feeling greasy.
Bell peppers
  • 2 green bell peppers Dice small for even bites.
  • 1 red bell pepper Dice small for even bites.
Aromatics and seasonings
  • 1 onion Dice.
  • 4 garlic Minced.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
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 serving toppings
  • 1 cup long grain white rice Uncooked.
  • 0.5 cup shredded cheddar For serving.
  • 2 tbsp 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 until cooked through, then drain the fat.
Sauté peppers and aromatics
  1. Sauté the onion and all diced bell peppers in the same pot over medium heat for 4-5 minutes, stirring until slightly softened.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes to deepen the flavor.
Build the tomato broth
  1. Stir in the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring the mixture to a boil.
Simmer until rice is tender
  1. Add the uncooked long grain white rice, reduce the heat to low, cover, and simmer at a gentle bubbling for 18-20 minutes until the rice is cooked.
Season and serve
  1. Season with salt and pepper to taste, then serve topped with shredded cheddar and fresh parsley.

Notes

Pro tip: keep the simmer gentle once the rice goes in—too hard a boil can break grains and make the soup cloudy. Store in the refrigerator for up to 4 days; reheat with a splash of broth or water if it thickens. Freezing is not recommended for best rice texture. For a dietary swap, use reduced-fat cheddar and drain any extra beef fat to lower overall calories.