Stuffed Bell Pepper Soup

Stuffed Bell Pepper Soup 

Hearty, cozy, and full of classic stuffed-pepper flavor—all in one comforting bowl. Perfect for chilly days and easy family dinners.

Ingredients

• 2 pounds ground beef
• 2 bell peppers, diced (any color)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 6 cups beef broth
• 1 cup uncooked white rice
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 tablespoon olive oil
• Shredded cheese (cheddar or mozzarella), for topping
• Fresh parsley or green onions, optional garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
2. Add onion and bell peppers; sauté 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
3. Add crushed tomatoes, diced tomatoes, beef broth, salt, pepper, Italian seasoning, paprika, oregano, and basil. Stir well.
4. Bring to a boil, then add rice. Reduce heat to low, cover, and simmer 25–30 minutes, stirring occasionally, until rice is tender.
5. Taste and adjust seasoning. Add more broth if you prefer a thinner soup.
6. Serve hot, topped with shredded cheese and garnish if desired.

Tips & Variations

• Swap ground beef for ground turkey for a lighter version
• Use brown rice (add extra broth and simmer longer)
• Love it cheesy? Stir a handful of cheese directly into the pot before serving