Go Back

Stuffed Peppers Soup

Stuffed peppers soup with ground beef, tender rice, and a rich tomato broth—topped with melty cheddar. This American-style soup delivers the classic stuffed peppers flavor without the baking, simmering until the rice is cooked through.
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: 610
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1.5 lb ground beef Use lean ground beef if possible; drain fat after browning.
Vegetables and aromatics
  • 2 green bell peppers Dice into small pieces for even cooking.
  • 1 red bell pepper Dice into small pieces for even cooking.
  • 1 onion Dice for quick sautéing.
  • 4 garlic Minced.
Tomato broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
Rice and seasonings
  • 1 cup long grain white rice Uncooked.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
To serve
  • shredded cheddar Use enough to fully cover each bowl.
  • fresh parsley Chop and sprinkle on top.
Season to taste
  • salt Season to taste.
  • pepper Season to taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat until no longer pink, then drain the fat.
Sauté vegetables
  1. Sauté the onion and all bell peppers for 4-5 minutes until softened, then add the garlic and tomato paste and cook for 2 minutes.
Build the soup
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika, then bring everything to a boil.
Cook the rice
  1. Stir in the uncooked long grain white rice, cover, and simmer for 18-20 minutes until the rice is cooked through.
Finish and serve
  1. Season with salt and pepper to taste, then ladle into bowls and top with shredded cheddar and fresh parsley.

Notes

Pro tip: If your soup looks thick before the rice finishes, add 1/2 to 1 cup more beef broth and continue simmering until tender. Store leftovers in the fridge for up to 4 days; reheat gently with a splash of broth. Freezing is not recommended because the rice can soften further. For a lighter option, use ground turkey in the same amount for a leaner swap.