Description

A hearty and comforting stuffed pepper soup that captures the classic flavors of stuffed peppers in a warm, flavorful broth. Ground beef, bell peppers, onions, garlic, and spices simmer together with crushed tomatoes, beef broth, and precooked rice, then topped with sharp white cheddar and fresh parsley for a delicious meal.

Ingredients

Scale

Vegetables and Aromatics

2 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
3 cups chopped bell pepper, any color (from 3 bell peppers)
6 garlic cloves, chopped (about 2 tablespoons)

Spices and Seasonings

2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon ground cumin

Protein and Base

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

Toppings and Garnish

6 ounces sharp white Cheddar cheese, shredded (about 1 1/2 cups)
Chopped fresh flat-leaf parsley, for serving

Instructions

Sauté the vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion, bell pepper, garlic, smoked paprika, kosher salt, and ground cumin. Cook, stirring often, until the vegetables are tender and fragrant, about 8 minutes.
Brown the beef: Increase the heat to medium-high. Add the ground beef to the pot and cook, stirring frequently with a wooden spoon to break the meat into small pieces. Cook until the beef is fully browned and no longer pink, about 6 minutes. If there is excess fat in the pan, carefully drain most of it, leaving a little for flavor.
Add liquids and rice: Stir in the crushed tomatoes, beef broth, and the precooked white rice. Mix well to combine all ingredients evenly in the pot.
Simmer the soup: Bring the soup mixture to a boil over medium-high heat. Then reduce the heat to medium-low and let it gently simmer to allow the flavors to meld together, about 25 minutes.
Serve the soup: Ladle the soup evenly into six bowls. Top each serving with shredded sharp white Cheddar cheese and garnish with chopped fresh flat-leaf parsley. Serve hot and enjoy!

Notes

Use any color bell peppers based on your preference or availability.
Precooked microwavable rice greatly speeds up the recipe; if using regular rice, cook separately as per package instructions.
Adjust salt to taste, especially if your beef broth is salted.
Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
For a spicier kick, add crushed red pepper flakes or a dash of hot sauce.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: stuffed pepper soup, ground beef soup, stuffed pepper recipe, comforting soup, weeknight dinner, cheddar cheese soup, easy dinner recipe