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Stuffed Pepper Soup

Stuffed pepper soup delivers the classic stuffed-pepper flavor in a spoonable one-pot tomato broth with tender bell peppers and ground beef. It simmers until the peppers are soft, then finishes with cooked white rice for a hearty, comforting texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb lean ground beef Use 85–90% lean for best balance of flavor and fat.
Vegetables and aromatics
  • 1 yellow onion, diced
  • 3 bell peppers (red, yellow, green), diced Keep pieces roughly uniform for even tenderness.
  • 3 cloves garlic, minced
Tomato broth
  • 1 can (28 oz) crushed tomatoes
  • 4 cup beef broth
  • 1 can (15 oz) tomato sauce
Seasonings
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp Worcestershire sauce
  • Salt and black pepper, to taste Season gradually and taste at the end.
Rice and toppings
  • 1 cup cooked white rice Use day-old rice if possible to reduce extra starchiness.
  • Shredded cheddar cheese, for topping Add just before serving so it melts on top.
  • Fresh parsley, chopped, for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown ground beef in a large pot over medium-high heat, breaking it apart, about 5–6 minutes, until no longer pink. Drain excess fat to keep the soup from getting greasy.
Cook peppers and onion
  1. Add onion and bell peppers to the pot and cook over medium-high heat for 4–5 minutes, stirring occasionally, until softened. Scrape up any browned bits from the bottom for extra flavor.
Bloom garlic
  1. Stir in garlic and cook for 1 minute over medium-high heat, until fragrant. Keep it moving so it doesn’t scorch.
Simmer the tomato broth
  1. Add crushed tomatoes, beef broth, tomato sauce, oregano, smoked paprika, and Worcestershire sauce, then stir to combine. Season with salt and pepper, bring to a simmer, and cook 20–25 minutes, until the peppers are tender with visible softening.
Add rice
  1. Stir in cooked white rice and simmer for 5 minutes to heat through. The soup should look cohesive and spoonable, with rice warmed throughout.
Serve
  1. Ladle the soup into bowls, top with shredded cheddar cheese, and add chopped fresh parsley. Serve hot so the cheese melts as it hits the warm soup.

Notes

For best results, dice bell peppers to similar sizes so they finish tender at the same time, and season near the end after the flavors concentrate. Store leftovers in the fridge up to 4 days in a sealed container; reheat gently on the stove or in the microwave. Freezing is yes, but the rice may soften—cool completely before freezing for up to 2 months. For a lighter option, use lean ground turkey or a reduced-fat cheese topping without changing the simmering steps.