This stuffed pepper soup takes all the comforting flavors of classic stuffed peppers and transforms them into a cozy, hearty bowl of goodness. Made with ground beef, bell peppers, tomatoes, and rice, it’s an easy one-pot meal that’s perfect for busy weeknights.
1. Brown the Beef
In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if needed.
2. Sauté the Aromatics
Add the diced onion and garlic to the pot and cook for 2–3 minutes until fragrant.
3. Add the Peppers and Tomatoes
Stir in the diced bell peppers, diced tomatoes, and tomato sauce. Let everything cook for another 2–3 minutes.
4. Pour in the Broth and Seasonings
Add the beef broth, Worcestershire sauce, Italian seasoning, salt, pepper, and paprika. Stir well and bring the soup to a gentle simmer. Cover and let it cook for 20–25 minutes.
5. Stir in the Rice
Add the cooked rice to the soup and let it warm through for about 5 minutes. Adjust seasoning if needed.
6. Serve and Enjoy
Ladle the soup into bowls and serve warm. Garnish with fresh parsley or shredded cheese if desired.