Description
A cozy and hearty soup inspired by classic stuffed bell peppers, made with savory ground beef, sweet bell peppers, tomatoes, and rice simmered together in one comforting pot.
Ingredients
1 lb ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced
3 large bell peppers (red, green, yellow), diced
1 can (14.5 oz) diced tomatoes, with juice
1 can (8 oz) tomato sauce
4 cups beef broth (or chicken broth)
1 cup cooked rice (white or brown)
1 tsp Italian seasoning
1 tsp paprika
Salt and pepper, to taste
1 tbsp olive oil (for sautéing)
Optional garnish: shredded cheese, fresh parsley, or sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef and diced onion. Cook until the beef is browned and the onion is soft. Drain excess fat if needed.
- Stir in minced garlic and diced bell peppers. Cook for 3–4 minutes until slightly softened.
- Add diced tomatoes with juice, tomato sauce, and broth. Stir to combine.
- Season with Italian seasoning, paprika, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Stir in cooked rice and simmer for an additional 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot with optional garnishes.
Notes
Swap ground beef for ground turkey for a lighter option.
Use cauliflower rice for a lower-carb variation.
Quinoa can be substituted for rice for added protein.
Add red pepper flakes or hot sauce for extra heat.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 3 months in a freezer-safe container.
If storing long-term, keep rice separate to prevent it from becoming too soft.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
