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Bowl of Easy Stuffed Pepper Soup with Ground Beef, Rice, and Bell Peppers in Tomato Broth

Stuffed Pepper Soup

A cozy and simple soup that combines the classic flavors of stuffed peppers with ground beef, rice, and a savory tomato broth. Perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef (lean) Use what you have
  • 2 medium Bell peppers Mix of green and red preferred
  • 1 medium Yellow onion
  • 2 cloves Garlic Minced
  • 1 cup Rice White rice works great, see tips for brown rice
  • 14.5 oz Crushed tomatoes or tomato sauce
  • 14.5 oz Diced tomatoes Optional, adds texture
  • 4 cups Beef broth Chicken broth can be substituted
  • 2 tsp Italian seasoning
  • 1 tsp Paprika Sweet or smoked
  • to taste Salt and pepper
  • 1 tsp Sugar Optional, helps with acidity
  • 1 tbsp Olive oil If using very lean beef

Method
 

Preparation
  1. Brown the ground beef with the chopped onion in a large pot or Dutch oven, breaking it up well.
  2. If there is excess grease, drain most of it, leaving a little for flavor.
  3. Add minced garlic and stir for about 30 seconds.
  4. Add the chopped bell peppers and let them soften for a few minutes.
Cooking
  1. Pour in the crushed tomatoes or tomato sauce, diced tomatoes, and beef broth.
  2. Sprinkle in Italian seasoning, paprika, salt, and pepper. Bring to a gentle boil, then lower to a simmer.
  3. Stir in the rice, cover with a lid, and let it cook on low heat until the rice is tender, stirring occasionally.
  4. Taste and adjust seasoning, adding a pinch of sugar if necessary.

Notes

For perfect leftovers, cook the rice separately and add it to each bowl when reheating. To make it cheesy, top each bowl with shredded cheddar or mozzarella.