Hearty and Flavorful Stuffed Pepper Soup with Ground Beef and Rice

Heat olive oil in a large pot over medium heat.

Add the ground beef and cook until browned, breaking it apart as it cooks.

Remove excess fat if necessary.

2. Sauté the Vegetables

Add chopped onion and garlic to the beef and sauté for 2–3 minutes until fragrant.

Stir in chopped bell peppers and cook for another 3–4 minutes.

3. Add Rice and Liquids

Add uncooked rice, diced tomatoes (with juice), and beef broth.

Season with Italian seasoning, paprika, salt, and pepper.

Stir well to combine.

4. Simmer the Soup

Bring the mixture to a boil, then reduce heat to low.

Cover and simmer for 20–25 minutes, or until the rice is cooked and the peppers are tender.

Adjust seasoning if necessary.

5. Serve

Ladle soup into bowls and garnish with fresh parsley or grated Parmesan if desired.

Serve warm with crusty bread for a complete meal.

Tips & Variations

Vegetable Boost: Add zucchini or carrots for extra nutrition and color.

Rice Alternatives: Use quinoa or cauliflower rice for a lower-carb version.

Spice It Up: Add a pinch of chili flakes or cayenne for a mild kick.

Make Ahead: This soup tastes even better the next day as the flavors meld.