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Stuffed Pepper Soup

Hearty, comforting soup with all the flavors of stuffed peppers in an easy one-pot recipe perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef 80/20 blend
  • 3 large bell peppers mixed colors, diced
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 cup white rice uncooked, long-grain
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 can tomato sauce 15 oz
  • 4 cups beef broth
  • 2 tablespoons olive oil
Seasonings
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper optional
For Serving
  • 1 cup cheddar cheese shredded
  • fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Cutting board and knife

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking apart with wooden spoon, about 6-8 minutes.
  2. Add diced onions and sauté until softened and translucent, about 5 minutes.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add diced bell peppers and cook for 4-5 minutes until they begin to soften.
  5. Pour in diced tomatoes, tomato sauce, and beef broth. Add all seasonings and stir to combine.
  6. Bring mixture to a boil, then add uncooked rice. Reduce heat to medium-low and simmer covered for 18-20 minutes.
  7. Taste and adjust seasonings as needed. Remove from heat and let stand 5 minutes.
  8. Serve hot topped with shredded cheddar cheese and fresh parsley.

Notes

Soup can be stored in refrigerator for up to 4 days. For thicker consistency, let rest longer before serving. Can substitute ground turkey for lighter version.