Description

Everything you love about stuffed peppers, transformed into a cozy, one-pot soup that’s loaded with lean protein, colorful veggies, and wholesome rice. This nourishing and hearty recipe is a fall favorite the whole family will love.

Ingredients

1 pound lean ground beef (or ground turkey)
1 tablespoon olive oil
1 medium onion, diced
3 bell peppers, chopped (mix of red, green, and yellow)
3 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
4 cups beef broth (or chicken broth)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon smoked paprika (optional)
Salt and black pepper, to taste
1 cup cooked brown rice (or white rice)
Fresh parsley, chopped, for garnish
Optional: Shredded mozzarella or cheddar cheese
Optional: Crushed red pepper flakes

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Instructions

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat.
Add diced onion and bell peppers. Cook for 5–6 minutes until softened. Stir in garlic and cook for 1 more minute.
Pour in diced tomatoes, tomato sauce, and broth. Stir in basil, oregano, smoked paprika, salt, and pepper. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 30 minutes to blend flavors.
Stir in cooked rice just before serving. Taste and adjust seasonings.
Ladle into bowls, garnish with parsley, and top with cheese if desired. Serve warm with crusty bread.

Notes

Cook rice separately and add at the end to prevent sogginess. Use a mix of colorful peppers for visual appeal. For a creamy version, stir in Greek yogurt or a splash of cream. Freezes and reheats well—great for meal prep.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American-Inspired