Stuffed Pepper Soup

This Stuffed Pepper Soup is a hearty and satisfying meal that is perfect for a chilly night. It has all the flavors of a classic stuffed pepper, but in soup form. Plus, it’s easy to make and can be on the table in just 30 minutes!


  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 green bell peppers, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz.) diced tomatoes, undrained
  • 4 cups beef broth
  • 1 cup cooked rice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • Shredded cheddar cheese, for topping

Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes


  1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up into small pieces with a wooden spoon as it cooks.
  2. Add the onion, bell peppers, and garlic to the pot and cook until the vegetables are softened, stirring occasionally.
  3. Add the diced tomatoes, beef broth, cooked rice, Worcestershire sauce, paprika, salt, and black pepper to the pot. Stir to combine.
  4. Bring the soup to a simmer and cook for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
  5. Serve hot with shredded cheddar cheese on top.