Hearty and Flavorful Stuffed Pepper Soup with Ground Beef and Rice

There’s something incredibly comforting about a bowl of soup that captures the essence of a classic dish. Stuffed Pepper Soup does just that — it transforms the flavors of traditional stuffed bell peppers into a rich, savory soup that warms you from the inside out. With tender ground beef, tender-crisp peppers, and perfectly cooked rice, this soup is hearty enough to satisfy a family dinner yet simple enough for a weeknight meal. Here’s a step-by-step guide to creating this delicious comfort food.

Ingredients

For this recipe, you’ll need the following ingredients:

1 lb (450g) ground beef
1 medium onion, finely chopped
3 cloves garlic, minced
3 large bell peppers (red, green, or yellow), diced
1 can (15 oz / 425g) diced tomatoes
4 cups beef broth
1 cup cooked rice (white or brown)
1 tsp paprika
1 tsp dried oregano
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp crushed red pepper flakes (optional, for a hint of heat)
2 tbsp olive oil

Optional garnish: freshly chopped parsley or grated Parmesan cheese.

Step-by-Step Method

Step 1: Prepare the Ingredients

Start by washing and dicing the bell peppers, chopping the onion, and mincing the garlic. If you haven’t cooked your rice yet, now is the time to prepare it according to package instructions.

Step 2: Cook the Ground Beef

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spatula. This should take about 5–7 minutes. Once cooked, remove excess fat if necessary.

Step 3: Sauté the Aromatics

Add the chopped onion to the pot and sauté until it becomes translucent, about 3–4 minutes. Then, stir in the minced garlic and cook for another 30 seconds until fragrant. This step builds the foundational flavor of your soup.