This Stuffed Pepper Soup delivers all the cozy, savory flavors of classic stuffed peppers in a warm, hearty bowl. Loaded with tender beef, sweet bell peppers, rice, and a rich tomato broth, it’s an easy, comforting meal perfect for chilly days.
Ingredients
1 lb (450 g) ground beef
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 green bell peppers, diced
1 red bell pepper, diced
1 (28 oz / 800 g) can diced tomatoes
1 (15 oz / 425 g) can tomato sauce
4 cups beef broth
1 tsp Italian seasoning
1 tsp paprika
½ tsp salt (adjust to taste)
½ tsp black pepper
¾ cup uncooked long-grain white rice
Instructions
Brown the beef
Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
Sauté aromatics
Add the diced onion to the pot and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add peppers and seasonings
Stir in the diced green and red bell peppers, Italian seasoning, paprika, salt, and black pepper. Cook for 2–3 minutes to slightly soften the peppers.
Build the soup
Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well and bring the soup to a gentle boil.
Add rice and simmer
Stir in the uncooked rice. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and the soup has thickened.
Serve warm
Taste and adjust seasoning if needed. Ladle into bowls and serve hot.
✨ Tip: For extra richness, top each bowl with shredded cheese or a dollop of sour cream before serving.
