This stuffed bell pepper soup takes everything you love about classic stuffed peppers and transforms it into a warm, comforting bowl of soup. It is hearty, flavorful, and perfect for feeding a family, especially on chilly days when you want something filling without a lot of fuss.
Ingredients:
2 pounds ground beef
2 bell peppers, diced
1 large onion, chopped
3 cloves garlic, minced
1 can (28 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
4 cups beef broth
1 cup uncooked white rice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
Instructions:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Break it up as it cooks. Drain excess grease if needed.
Add the chopped onion and diced bell peppers to the pot. Cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
Season with salt, black pepper, paprika, and Italian seasoning. Bring the soup to a gentle boil.
Stir in the uncooked rice, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed. If the soup thickens too much, add a little extra broth or water until you reach your desired consistency.
Serving Suggestions:
Serve hot with crusty bread or garlic toast.
Top with shredded cheese or fresh parsley if desired.
Tips for Best Results:
Green bell peppers give a classic stuffed pepper flavor, but red or yellow peppers add sweetness.
You can substitute ground turkey for a lighter version.
Leftovers thicken as they sit, so add more broth when reheating.
This stuffed bell pepper soup delivers all the cozy, savory flavors of stuffed peppers in a simple, one-pot meal that everyone will ask for again.