Go Back
–+ servings
Stuffed pepper soup with ground beef, bell peppers, rice and melted cheddar cheese in a white bowl
Print Pin
4.90 from 5 votes

Stuffed Pepper Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

For the Soup

  • 1 lb ground beef 85% lean
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 large green bell pepper diced
  • 1 large red bell pepper diced
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can diced tomatoes undrained
  • 1 15 oz can tomato sauce
  • 3 cups beef broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • salt and black pepper to taste
  • 1.5 cups cooked white rice

For Topping

  • 1.5 cups shredded cheddar cheese freshly shredded from a block
  • fresh parsley chopped, for garnish (optional)

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned, about 5 to 6 minutes. Drain any excess grease.
  • Add the diced onion to the pot and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Add the diced green and red bell peppers and cook for 2 to 3 minutes until they begin to soften.
  • Pour in the crushed tomatoes, diced tomatoes, tomato sauce, and beef broth. Stir everything together.
  • Add the Italian seasoning, paprika, garlic powder, salt, and black pepper. Stir to combine.
  • Bring the soup to a boil, then reduce the heat to medium-low. Cover and let it simmer for 20 minutes, stirring occasionally.
  • Stir in the cooked white rice and let it heat through for 2 to 3 minutes.
  • Ladle the soup into bowls and top each serving with a generous amount of shredded cheddar cheese and a sprinkle of fresh parsley if desired. Serve immediately.

Notes

Use a mix of green and red bell peppers for the best flavor. Green adds savory depth while red brings natural sweetness.
Cook the rice separately or add it in the last 15 minutes to prevent it from absorbing all the broth.
Shred your own cheddar cheese from a block for the smoothest melt. Pre-shredded cheese has anti-caking agents.
Do not boil the soup vigorously once all ingredients are in. A gentle simmer keeps the flavors balanced and the vegetables tender.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Add a splash of beef broth when reheating.