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Stuffed Pepper Soup

Stuffed pepper soup combines ground beef, bell peppers, tomatoes, and rice in a Dutch oven for a hearty one-pot meal. The rice simmers in savory beef broth until tender, with classic Italian seasoning in every spoonful.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 green bell peppers medium, seeded and diced
  • 3 cloves garlic minced
  • 5 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup uncooked long-grain white rice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium-high heat, cook the ground beef for 6 to 8 minutes, breaking it into small pieces, until browned and cooked to 160°F; drain excess fat.
  2. Add the olive oil, onion, and bell peppers to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened; stir in the garlic and cook for 30 seconds.
  3. Stir in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper, then bring the soup to a boil over high heat.
  4. Stir in the rice, reduce the heat to maintain a gentle simmer, and cook uncovered for 18 to 22 minutes, stirring occasionally, until the rice is tender.

Notes

For leftovers, cook the rice just until tender since it will continue absorbing broth as the soup sits. Refrigerate in an airtight container for 3 to 4 days; freezer-friendly, though the rice may soften when thawed. For a lower-carb option, replace the rice with cauliflower rice and add it near the end of cooking.