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Stuffed Pepper Soup with Ground Beef and Rice Recipe

Stuffed Pepper Soup with Ground Beef and Rice Recipe
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4.9 from 10 reviews

A comforting and hearty soup that combines the flavors of stuffed peppers with ground beef, rice, and a rich tomato base. This Stuffed Pepper Soup is easy to make and perfect for a cozy meal on a cold day.

Ingredients

Units Scale

For the soup:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 bell peppers (red, green, or yellow), chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 4 cups beef broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked white rice (or brown rice)
  • 2 tablespoons fresh parsley, chopped
  • Optional: shredded cheddar or Parmesan for topping

Instructions

  1. Heat olive oil and cook beef: Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
  2. Cook veggies: Add the onion and bell peppers, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
  3. Add remaining ingredients: Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 25–30 minutes.
  4. Finish the soup: Stir in the cooked rice and simmer for another 5 minutes. Remove from heat, adjust seasoning, and sprinkle with fresh parsley.
  5. Serve: Serve hot with optional shredded cheese on top.

Notes

  • For a lower-carb option, substitute cauliflower rice.
  • This soup tastes even better the next day and can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/stuffed-pepper-soup-with-ground-beef-and-rice-recipe/