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Classic Stuffed Pepper Soup with Ground Beef and Rice

Stuffed pepper soup with ground beef and rice simmers in a 6-quart Dutch oven until the rice is tender. Ground beef, bell peppers, tomatoes, and Italian seasoning make a hearty one-pot soup.
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Prep Time 15 minutes
Cook Time 36 minutes
resting 5 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 bell peppers medium, seeded and diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes with juices
  • 6 cups beef broth
  • 0.75 cup long-grain white rice uncooked

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium-high heat, cook the ground beef, onion, and bell peppers for 8 to 10 minutes, breaking up the beef, until browned and cooked to 160°F; drain excess fat.
  2. Stir in the garlic, Italian seasoning, paprika, salt, and black pepper and cook for 30 seconds.
  3. Add the tomato sauce, diced tomatoes with their juices, beef broth, and rice, then bring the soup to a boil.
  4. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the rice is tender.
  5. Remove the pot from the heat and let the soup rest, covered, for 5 minutes before serving.

Notes

For evenly tender rice, keep the soup at a gentle simmer and check near the low end of the cooking range. Refrigerate leftovers for up to 4 days; freeze for up to 3 months, though the rice may soften. For a gluten-free option, use broth labeled gluten-free.