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Stuffed Pepper Soup

Stuffed pepper soup is a hearty American one-pot meal with tender rice simmered in a tomato-beef broth. Brown the ground beef, sauté bell peppers and onion, then simmer until the rice is cooked and finish with melted 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
Bell peppers and onion
  • 2 green bell peppers Dice evenly so they soften at the same rate.
  • 1 red bell peppers Dice evenly for consistent texture.
  • 1 onion Dice to about the same size as the peppers.
Aromatics and tomato base
  • 4 garlic cloves Minced for quick flavor release.
  • 1 can (28 oz) crushed tomatoes Use canned crushed tomatoes for a smooth tomato broth.
  • 1 can (14 oz) diced tomatoes Adds texture and small bursts of tomato.
  • 2 tbsp tomato paste Cook with the aromatics to deepen flavor.
Broth and rice
  • 4 cup beef broth Swap with low-sodium if preferred; adjust salt to taste.
  • 1 cup long grain white rice Uncooked; simmer until tender and fully cooked.
Spices
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika Adds a mild smoky depth.
  • 0.25 salt Add to taste after the rice is cooked.
  • 0.25 pepper Add to taste after the rice is cooked.
Serving
  • 0.5 cup shredded cheddar Top hot soup so it melts right away.
  • 2 tbsp fresh parsley Serve fresh for a bright finish.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot over medium-high heat, then drain the fat.
  2. Keep the pot and browned beef ready for the next step.
Sauté vegetables
  1. Sauté onion and all bell peppers in the same pot for 4-5 minutes, until the vegetables start to soften.
  2. Add garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Simmer the soup
  1. Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring to a boil.
  2. Add uncooked long grain white rice, reduce the heat to maintain a gentle simmer, and cover.
  3. Simmer for 18-20 minutes, until the rice is cooked and tender, stirring if needed to prevent sticking.
Season and serve
  1. Season with salt and pepper to taste, then turn off the heat.
  2. Serve topped with shredded cheddar and fresh parsley.

Notes

For best texture, dice bell peppers and onion to similar sizes so everything softens evenly in the same simmer. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or microwave until hot. Freezing is not ideal because rice can soften further, but it can be frozen for up to 2 months if needed—reheat with a splash of broth. For a lighter option, use lean ground beef and low-sodium beef broth, then season with salt last to taste.