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Stuffed Pepper Soup

A hearty soup version of classic stuffed peppers, filled with tender beef, rice, and colorful bell peppers in a rich tomato broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 1 cup cooked white rice
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • fresh parsley, for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef’s knife

Method
 

  1. Brown the ground beef in olive oil over medium-high heat, breaking it apart as it cooks.
  2. Add onion and garlic, cooking until softened and fragrant.
  3. Stir in diced red and green bell peppers; cook for several minutes until slightly tender.
  4. Add diced tomatoes, tomato sauce, beef broth, and seasonings; bring to a gentle boil.
  5. Reduce heat and simmer for 30 minutes to meld flavors.
  6. Stir in cooked rice just before serving; garnish with parsley.

Notes

For best texture, add rice just before serving to prevent it from becoming too soft.