Go Back
Dutch oven of stuffed pepper soup with ground beef, rice, and diced red and green bell peppers in tomato broth

Stuffed Pepper Soup

Ground beef, bell peppers, and long grain rice simmered in a tomato broth andfinished with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Main Dish, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef, 80/20
  • 1 large yellow onion diced
  • 2 large bell peppers, 1 red, 1 green, cut into ½ inch pieces
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon fine salt
  • 1 bay leaf
  • 1 can, 28 ounces crushed tomatoes
  • 1 can, 14.5 ounces diced tomatoes
  • 4 cups low sodium beef broth
  • ¾ cup long grain white rice
  • 1 teaspoon sugar optional
  • 1 teaspoon apple cider vinegar
  • ¾ cup shredded mozzarella or provolone
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Brown the beef in a hot Dutch oven, undisturbed for 3 minutes.
  2. Crumble until no pink remains and it reaches 160°F, about 4 minutes. Spoon off fat beyond 2 tablespoons.
  3. Cook the onion and peppers for 7 minutes until the onion is glassy and the pepper edges blister.
  4. Stir in the tomato paste, garlic, and spices for 60 seconds until the paste turns brick colored.
  5. Add the broth and both tomatoes, scraping the pot floor.
  6. Stir in the rice, salt, sugar, and bay leaf. Bring to a full bubble, then lower the heat.
  7. Simmer with the lid tilted for 18 to 20 minutes, stirring at 10 and 15 minutes, until the rice is tender throughout.
  8. Remove the bay leaf, stir in the vinegar, and adjust the salt.
  9. Cover off the heat and rest 5 minutes.
  10. Place cheese in each bowl, ladle the soup over it, and top with parsley.

Notes

Storage: Refrigerate in an airtight container up to 4 days. Reheat with ½ cup broth or water per 2 servings. Freeze up to 3 months, preferably without the rice.
Allergens: Contains dairy in the cheese topping. Check broth and canned tomato labels for hidden wheat, soy, or milk.
Notes: Nutrition values are estimates based on USDA FoodData Central data.