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Close-up of a comforting bowl of homemade Stuffed Pepper Soup with vibrant red and green bell peppers.

ULTIMATE STUFFED PEPPER SOUP

This hearty soup captures the essence of classic stuffed peppers in a convenient and comforting form. It combines ground beef, colorful bell peppers, flavorful tomato sauce, and perfectly cooked rice for a satisfying meal. Garnish with fresh parsley and cheddar cheese for the ultimate experience.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 4 cups beef broth
  • 3 bell peppers various colors
  • 1 cup cooked rice white or brown
  • 1/4 cup chopped fresh parsley, for garnish
  • Shredded cheddar cheese, for garnish optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for 1 minute more, until fragrant.
  4. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  5. Stir in Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper. Cook for 1 minute, allowing the spices to bloom.
  6. Pour in crushed tomatoes and tomato sauce. Stir to combine.
  7. Add beef broth to the pot. Bring to a simmer, then reduce heat and cover. Simmer for 15 minutes, allowing the flavors to meld.
  8. Add chopped bell peppers to the soup. Continue to simmer, covered, for another 15 minutes, or until the peppers are tender but still slightly firm.
  9. Stir in cooked rice. Heat through for about 5 minutes.
  10. Ladle soup into bowls. Garnish with fresh parsley and shredded cheddar cheese (if desired). Serve immediately.

Notes

For best results, brown the ground beef to develop a richer flavor. Use pre-cooked rice to prevent a gummy texture. Add the bell peppers about 15 minutes before the end of cooking time to ensure they are tender but not mushy. Taste and adjust seasoning as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute ground turkey for ground beef. For a vegetarian option, use vegetable broth and substitute the ground beef with lentils or beans.