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Stuffed Pepper Soup

Stuffed pepper soup delivers classic stuffed bell pepper flavors in an easy one-pot meal. Ground beef, colorful peppers, tomatoes, and long-grain white rice simmer in a lightly smoky broth, then finish with melted mozzarella or cheddar.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Lean ground beef
  • 1 lb lean ground beef Use lean for less draining.
Olive oil
  • 1 tbsp olive oil
Onion
  • 1 onion Diced (about 1 medium).
Bell peppers
  • 2 bell peppers Use 1 red and 1 green, diced.
Garlic
  • 3 garlic cloves Minced.
Diced tomatoes
  • 1 can (28 oz) diced tomatoes Includes liquid.
Tomato sauce
  • 1 can (15 oz) tomato sauce
Beef broth
  • 4 cup beef broth 960 ml.
Italian seasoning
  • 1 tsp Italian seasoning
Smoked paprika
  • 1 tsp smoked paprika
Light brown sugar
  • 1 tsp light brown sugar Packed light brown sugar.
Salt
  • 0.75 tsp salt 3/4 tsp total.
Black pepper
  • 0.25 tsp black pepper 1/4 tsp total.
Long-grain white rice
  • 0.75 cup long-grain white rice 140 g.
Shredded cheese
  • 1 cup shredded mozzarella or cheddar cheese About 115 g.
Fresh parsley
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat the olive oil in a large pot over medium-high heat. Brown the ground beef for 6 to 7 minutes, breaking it up as it cooks, then drain any excess fat.
Cook the vegetables
  1. Add the diced onion and diced bell peppers to the pot. Cook for 5 minutes, until softened, scraping up any browned bits.
Bloom the garlic
  1. Stir in the minced garlic and cook for 30 seconds. Stop when it smells fragrant and lightly golden.
Build the soup base
  1. Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, smoked paprika, light brown sugar, salt, and black pepper. Bring everything together and stir well to combine the spices.
Cook the rice
  1. Bring the mixture to a boil and stir in the long-grain white rice. Keep stirring briefly so the rice is evenly distributed.
Simmer until tender
  1. Lower the heat, cover, and simmer for 18 to 20 minutes, stirring occasionally. Cook until the rice is tender and the broth looks slightly thickened.
Adjust thickness
  1. If the soup gets too thick, add a splash more beef broth. Stir and let it warm through for 2 to 3 minutes.
Serve
  1. Ladle the soup into bowls. Top with shredded mozzarella or cheddar cheese and chopped fresh parsley so the cheese melts slightly from the hot soup.

Notes

For best texture, keep the pot covered during the 18 to 20 minute simmer and stir occasionally to prevent rice from sticking. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (the rice may soften further). To make it dairy-free, swap the cheese topping for a dairy-free shredded meltable alternative and keep the rest the same.