Go Back

Stuffed Peppers Soup

Stuffed peppers soup with tender rice simmered in a rich tomato-beef broth, loaded with diced bell peppers and garlic. The soup tastes like classic stuffed peppers—no stuffing required—topped with melted cheddar for a cozy finish.
Print Recipe Pin Recipe
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
  • 1.5 lb ground beef Use 80/20 for best flavor; drain fat after browning.
Peppers and aromatics
  • 2 green bell peppers Dice for even bites.
  • 1 red bell peppers Dice for even bites.
  • 1 onion Dice small so it dissolves into the broth.
  • 4 garlic Minced, added once the aromatics are softened.
Tomato base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste Cook briefly to deepen flavor.
Soup liquid and rice
  • 4 cup beef broth
  • 1 cup long grain white rice Uncooked; simmer until tender (18–20 minutes).
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt and pepper To taste; adjust at the end.
Serving toppings
  • shredded cheddar For serving; stir in or melt on top.
  • fresh parsley For serving; add just before serving.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the onion and all bell peppers for 4-5 minutes until softened, then add the garlic and tomato paste and cook 2 minutes.
  3. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring to a boil.
Simmer and finish
  1. Add the uncooked long grain white rice, cover, and simmer 18-20 minutes until the rice is cooked and tender.
  2. Season with salt and pepper to taste, then serve with shredded cheddar and fresh parsley on top.

Notes

Pro tip: keep the soup at a steady simmer after adding the rice so the grains cook evenly without breaking down. Store leftovers in the fridge up to 4 days; the rice will thicken as it sits—add a splash of beef broth when reheating. Freezing is not recommended because the rice texture can turn grainy after thawing. For a lower-sodium option, use low-sodium beef broth and season with herbs instead of extra salt.