Go Back

Stuffed Pepper Soup

Stuffed pepper soup is a hearty American one-pot meal with tender rice simmered in a tangy tomato broth. Browned ground beef, sautéed bell peppers, and garlic create the classic stuffed-pepper flavor, finished with melted shredded cheddar.
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: 420
Ingredients Equipment Method Notes

Ingredients
  

Stuffed pepper soup base
  • 1.5 lb ground beef
  • 2 green bell peppers, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 4 garlic, minced
  • 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 shredded cheddar
  • 0.25 fresh parsley
  • 0.25 salt
  • 0.25 black pepper

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat.
  2. Sauté the onion and diced bell peppers for 4-5 minutes until softened, then add the garlic and tomato paste and cook for 2 minutes.
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 the uncooked long grain white rice, reduce to a low simmer, cover, and simmer 18-20 minutes until the rice is cooked, stirring once during the simmer if needed.
Season and serve
  1. Season with salt and pepper to taste, then serve topped with shredded cheddar and fresh parsley.

Notes

For best texture, simmer with the pot covered so the rice absorbs liquid evenly; if it thickens too much, loosen with a splash of beef broth. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 3 months (rice may soften further on thawing). For a lighter option, use 93% lean ground beef or swap in ground turkey while keeping the same seasoning and broth.