Best One-Pot Stuffed Pepper Soup
This hearty one-pot stuffed pepper soup delivers all the cozy, savory flavors of classic stuffed bell peppers in a fraction of the time and effort. Ground beef, colorful bell peppers, rice, and a rich tomato broth come together in a single pot for an easy weeknight dinner. Ready in about 45 minutes and made to feed the whole family.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Ladle
- Cutting board and chef's knife
Ingredients
- 1 lb ground beef (80/20)
- 3 medium bell peppers, diced (mixed colors) red, yellow, and orange recommended
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes fire-roasted for extra depth
- 4 cups beef broth low-sodium preferred
- 2 tablespoons tomato paste
- 3/4 cup long-grain white rice, uncooked
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 cup shredded mozzarella or cheddar cheese optional, for serving
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart with a wooden spoon, until fully browned with no pink remaining. Drain excess fat, leaving about one tablespoon in the pot.
- Reduce heat to medium. Add the diced onion and bell peppers to the pot with the beef. Cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and the peppers begin to soften.
- Stir in the minced garlic and tomato paste. Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant.
- Pour in the crushed tomatoes and beef broth. Add the Worcestershire sauce, Italian seasoning, smoked paprika, salt, and black pepper. Stir thoroughly to combine and bring the soup to a gentle boil over medium-high heat.
- Stir in the uncooked rice. Reduce heat to medium-low, cover the pot, and simmer for 18 to 20 minutes, stirring once or twice during cooking, until the rice is tender and has absorbed some of the broth.
- Taste the soup and adjust seasoning with additional salt, pepper, or smoked paprika as needed. Ladle into bowls and top with shredded cheese if desired. Serve immediately with crusty bread on the side.
Notes
For meal prep, store the soup and rice separately to prevent the rice from absorbing too much broth. The soup thickens as it sits; add a splash of broth when reheating. Freeze without rice for best results, up to 3 months. Do not add rice too early or before the broth reaches a simmer, as this can cause uneven cooking and a gluey texture.