Hearty Stuffed Pepper Soup

A cozy, flavorful soup made with lean ground beef, colorful bell peppers, tomatoes, vegetables, and rice. It has all the comforting flavors of stuffed peppers in an easy one-pot meal.

Ingredients

• 1 lb (450 g) lean ground beef
• 1 tablespoon olive oil, if needed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz / 410 g) diced tomatoes
• 1 can (8 oz / 225 g) tomato sauce
• 5 cups beef broth
• ¾ cup uncooked long-grain white or brown rice
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon onion powder
• 1 bay leaf
• 1 tablespoon Worcestershire sauce, optional
• 2 tablespoons fresh parsley, chopped

Instructions

1. Brown the beef:
   Heat a large soup pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces. Drain excess fat if necessary.
2. Cook the vegetables:
   Add the onion, bell peppers, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
3. Add garlic and tomato paste:
   Stir in the garlic and tomato paste. Cook for about 1 minute.
4. Build the soup:
   Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, oregano, black pepper, salt, onion powder, bay leaf, and Worcestershire sauce.
5. Add the rice:
   Stir in the uncooked rice and bring the soup to a boil.
6. Simmer:
   Reduce the heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until the rice and vegetables are tender.
7. Adjust consistency:
   If the soup becomes too thick, add another ½–1 cup of broth or water.
8. Finish:
   Remove the bay leaf. Taste and adjust the seasonings. Stir in fresh parsley.
9. Serve:
   Serve hot on its own or topped with a small amount of shredded Parmesan or mozzarella.

Slow Cooker Method

Brown the beef first and drain it. Add it to the slow cooker with the vegetables, tomatoes, tomato sauce, broth, tomato paste, and seasonings.

Cook on LOW for 5–6 hours or HIGH for 2½–3½ hours. Add the uncooked rice during the final 45–60 minutes so it doesn’t become overly soft.

Lower-Carb Option

For a lower-carb version, replace the rice with:

• Cauliflower rice
• Chopped zucchini
• Extra bell peppers
• Shredded cabbage

If using cauliflower rice, add it during the final 10–15 minutes of cooking.

Nut Information

This recipe contains no peanuts or tree nuts as written. Check packaged broth, tomato sauce, Worcestershire sauce, and seasonings for allergen or cross-contact information if cooking for someone with a nut allergy.

Q&A

Can I use ground turkey instead of beef?
Yes. Lean ground turkey works very well and produces a lighter soup.

Can I use brown rice?
Yes. Brown rice generally needs a little longer to cook, so check the package directions and add additional broth if necessary.

Can I make it without rice?
Absolutely. Simply omit it or use cauliflower rice for a lower-carb version.

Can I freeze this soup?
Yes. Cool completely, portion into freezer-safe containers, and freeze for up to about 3 months. Rice can become softer after freezing, so cauliflower rice is another good freezer-friendly option.

How long does it last in the refrigerator?
Store covered in the refrigerator for up to 4 days.

Can I make it spicy?
Yes. Add crushed red pepper flakes, cayenne, or a diced jalapeño with the bell peppers.

What makes it taste like stuffed peppers?
The combination of ground beef, bell peppers, tomato, onion, herbs, and rice gives the soup the classic flavor of stuffed peppers without the work of stuffing individual peppers.