Description
Stuffed pepper soup delivers the savory essence of classic stuffed peppers in a hearty, comforting bowl. With seasoned ground beef, sweet bell peppers, and tender rice in a tomato-rich broth, it’s a satisfying, easy one-pot meal.
Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
3 cups chopped bell peppers (about 3 bell peppers)
6 garlic cloves, chopped (about 2 tablespoons)
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon ground cumin
1 pound lean ground beef (85:15)
1 (15-ounce) can crushed tomatoes
4 cups beef broth
1 (8.8-ounce) package precooked microwavable white rice
6 ounces sharp white Cheddar cheese, shredded (about 1½ cups)
Chopped fresh flat-leaf parsley, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, bell peppers, garlic, smoked paprika, salt, and cumin. Sauté for about 8 minutes until soft and fragrant.
- Increase heat to medium-high. Add ground beef and cook until browned, about 6 minutes. Drain excess fat if needed.
- Stir in crushed tomatoes, beef broth, and precooked rice. Bring to a boil.
- Reduce to a simmer and cook for about 25 minutes to blend flavors.
- Ladle into bowls, top with shredded white Cheddar and chopped parsley, and serve hot.
Notes
- Substitute with ground turkey or vegetarian crumbles for a lighter or meat-free version.
- Add extra broth or simmer longer if using uncooked rice.
- Garnish with other cheeses or hot sauce for variation.
- This soup freezes and reheats well—great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
