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Budget-Friendly Stuffed Pepper Soup in Tomato Broth

Stuffed pepper soup simmers ground beef, green peppers, tomatoes, and rice in a savory tomato broth. The rice cooks right in the soup until tender, making this a hearty one-pot dinner.
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Prep Time 15 minutes
Cook Time 46 minutes
Total Time 1 hour 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F; drain excess fat if needed.
  3. Add the onion and bell peppers and cook for 5 to 7 minutes, stirring occasionally, until softened.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the oregano, paprika, salt, and black pepper.
  6. Add the diced tomatoes, tomato sauce, beef broth, and rice.
  7. Bring the soup to a boil.
  8. Reduce the heat to maintain a gentle simmer, cover, and cook for 25 to 30 minutes, stirring occasionally, until the rice is tender.

Notes

For the best texture, stir occasionally and add a splash of broth when reheating if the rice has thickened the soup. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months, keeping in mind the rice may soften after thawing. Ground turkey can replace the beef for a leaner variation.