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Stuffed Pepper Soup

Stuffed Pepper Soup

A hearty, comforting soup made with ground beef, bell peppers, tomato broth, and tender rice.All the classic stuffed pepper flavors in one easy, cozy bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 391
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 bell peppers red, green, yellow, chopped
  • 3 cloves garlic minced
  • 1 can 15 oz crushed tomatoes
  • 1 can 15 oz diced tomatoes
  • 4 cups beef broth
  • 1 cup cooked white rice
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • Optional Toppings:
  • Fresh parsley
  • Shredded mozzarella cheese
  • Red pepper flakes
  • Sour cream

Method
 

  1. In a large pot over medium heat, cook ground beef until fully browned. Drain excess grease and set aside.
  2. In the same pot, add olive oil. Sauté onion and bell peppers for 4–5 minutes until softened. Add garlic and cook 30 seconds.
  3. Stir in crushed tomatoes, diced tomatoes, and beef broth. Add Italian seasoning, paprika, salt, and pepper.
  4. Return browned beef to the pot. Bring to a boil, then reduce heat and simmer 20–25 minutes.
  5. Stir in cooked rice and simmer 5 more minutes. Adjust seasoning as needed.
  6. Ladle into bowls and top with cheese or parsley if desired.

Notes

  • Cook rice separately for best texture.
  • For lighter version, use ground turkey.
  • Store rice separately for meal prep.
  • Freeze without rice for better consistency.
  • Add extra broth if soup thickens over time.