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Stuffed Pepper Soup
Sofia

Stuffed Pepper Soup

All the comforting flavors of classic stuffed peppers, transformed into a hearty, one-pot soup. Ground beef, bell peppers, rice, and tomatoes simmered together for a cozy and satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 tablespoon olive oil if needed
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 large bell peppers red and green, chopped
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika optional
  • 4 cups beef broth
  • Salt and black pepper to taste
  • ¾ cup cooked white or brown rice more if desired
  • Optional garnish: shredded cheese chopped parsley

Method
 

  1. Cook the Beef:
  2. In a large soup pot or Dutch oven over medium heat, brown the ground beef. Drain excess fat if needed.
  3. Sauté Aromatics:
  4. Add diced onion and bell peppers. Cook for 5–6 minutes until softened. Stir in garlic and cook another minute.
  5. Add Tomatoes & Broth:
  6. Stir in diced tomatoes, tomato sauce, tomato paste, Italian seasoning, smoked paprika, salt, and pepper. Pour in the beef broth and bring to a simmer.
  7. Simmer the Soup:
  8. Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until flavors meld and veggies are tender.
  9. Add Rice & Finish:
  10. Stir in the cooked rice and heat through for 5 more minutes. Taste and adjust seasoning as needed.
  11. Serve:
  12. Ladle soup into bowls and top with shredded cheese or fresh herbs, if desired.

Notes

  • Make it spicy: Add red pepper flakes or a pinch of cayenne.
  • Low-carb version: Replace rice with cauliflower rice.
  • Make ahead: Tastes even better the next day. Store rice separately to avoid it soaking up too much broth.
  • Storage: Keeps in the fridge for 4 days or freeze (without rice) for up to 2 months.