Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Add the ground beef and cook until browned, breaking it into crumbles. Season with salt and pepper.
- Stir in the onion, bell peppers, and garlic. Sauté for 5-7 minutes until the vegetables are softened.
Step 2: Build the Base
- Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth.
- Stir in the Italian seasoning, paprika, and crushed red pepper flakes (if using).
Step 3: Simmer the Soup
- Bring the mixture to a gentle boil.
- Add the uncooked rice, reduce the heat to low, and let the soup simmer for 25-30 minutes, stirring occasionally.
- Cook until the rice is tender and the flavors have melded together.
Step 4: Taste and Adjust
- Taste the soup and adjust seasoning with additional salt or pepper, if needed.
- If the soup is too thick, add more broth or water to reach your desired consistency.
Step 5: Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley.
- Top with shredded cheese for an extra layer of creamy goodness (optional).
Tips for Perfect Stuffed Pepper Soup
- Rice Alternatives: For a low-carb version, substitute rice with cauliflower rice. Add it toward the end of cooking.
- Make Ahead: This soup tastes even better the next day! Store in the fridge for up to 3 days or freeze for longer storage.
- Meat Options: Try ground chicken, sausage, or a plant-based alternative.
Why This Recipe Works
Stuffed Pepper Soup captures the essence of traditional stuffed peppers without the hassle of stuffing and baking. The combination of tender bell peppers, savory ground meat, and the tangy richness of tomato broth is unbeatable. Plus, the addition of rice makes it a complete, satisfying meal in a single bowl.
Cozy up with this bowl of warmth and savor every spoonful—it’s like a hug in soup form!