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Stuffed Peppers Soup

Stuffed peppers soup with tender rice simmered in a tomato-beef broth, packed with diced bell peppers and finished with melted cheddar. A one-pot meal that mimics classic stuffed peppers without the baking step.
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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 base
  • 1.5 lb ground beef For browning and draining fat to keep the soup flavorful but not greasy.
  • 2 green bell peppers Dice into small pieces so they soften during simmering.
  • 1 red bell pepper Dice into small pieces so they soften during simmering.
  • 1 onion Diced onion adds sweetness and body.
  • 4 garlic Minced garlic is cooked briefly to bloom flavor.
  • 1 can (28 oz) crushed tomatoes Provides the tomato base for the broth.
  • 1 can (14 oz) diced tomatoes Adds tomato chunks for texture.
  • 4 cup beef broth Use regular beef broth for best balance.
  • 2 tbsp tomato paste Cooked with aromatics to deepen tomato flavor.
Soup seasoning & rice
  • 1 cup long grain white rice Uncooked rice simmers directly in the soup.
  • 1 tsp Italian seasoning Herb blend for classic stuffed-pepper flavor.
  • 1 tsp garlic powder Rounds out the garlicy notes.
  • 0.5 tsp smoked paprika Adds a gentle smoky warmth.
  • Salt and pepper to taste Season to your preference at serving time.
Serving
  • Shredded cheddar Spoon over hot soup so it melts on top.
  • fresh parsley Add right before serving for a fresh finish.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot over medium-high heat, then drain fat so the soup is not greasy.
  2. Continue in the same pot and keep the heat on medium while you start the vegetables.
Sauté aromatics
  1. Sauté onion and both bell peppers for 4-5 minutes until slightly softened.
  2. Add garlic and tomato paste and cook 2 minutes, stirring constantly until fragrant and thick.
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, cover, and simmer 18-20 minutes until the rice is cooked and tender.
Finish & serve
  1. Season with salt and pepper to taste, then serve hot with shredded cheddar and fresh parsley on top.

Notes

Pro tip: drain the browned beef well and keep the soup at a gentle simmer once the rice is added—this helps the rice cook evenly without turning the broth cloudy. Refrigerate leftovers up to 4 days; reheat gently with a splash of broth or water. Freezing is not ideal because rice can soften further, but you can freeze if needed and expect a softer texture. For a lower-sodium swap, use low-sodium beef broth and season with herbs plus a lighter hand on salt.