Stuffed Pepper Soup with Ground Beef

When the first bubbles break through the tomatoes, the rice is already in the pot, and the broth starts to look a little less like plain stock and more like dinner. That’s the part I like about stuffed pepper soup with ground beef: the rice cooks right alongside the beef and peppers, so every spoonful picks up the tomato-rich broth instead of tasting like separate components.

I brown the beef and onion first, then give the peppers and garlic a few minutes in the same pot before anything wet goes in. That short stretch lets the vegetables soften and the garlic turn fragrant without losing the peppers in a long, hard boil. After the tomatoes, broth, and rice go in, a gentle simmer does the rest. The finished soup has tender peppers, distinct grains of rice, and a hearty broth that still pours easily from the ladle.

Why the Beef Needs a Real Brown Before the Broth Goes In

Ground beef can look cooked on the outside before it’s developed much flavor. Browning it with the onion gives the soup a savory foundation that carries through the tomatoes and broth. If you add the liquid while the beef is still pale, you’ll simmer the meat instead of giving it a chance to brown, and the finished broth won’t have the same depth.

Use the full cooking time as a guide, but pay attention to the beef itself: break it into small pieces as it cooks and look for browned edges throughout, not just a gray surface. The onion softens in the same pot and releases moisture, so keep cooking until the beef is browned rather than stopping as soon as the onion looks translucent. Drain the excess fat before moving on; leaving a pool of it behind can make the broth feel greasy. Those few minutes at the start make the rest of the soup taste more rounded without adding another ingredient.

What the Beef, Rice, and Tomatoes Bring to This Pot

• 85% lean ground beef — This ratio brings enough fat for good browning while keeping the finished soup from feeling heavy once you drain the excess. A less fatty grind works, but the beef may taste a little leaner in the broth; choose fresh ground beef and break it up as it cooks.
• Long-grain white rice — Long grains stay more distinct than short, starchy rice during the simmer. Brown rice isn’t a direct swap at the same timing because it takes longer to soften; see the FAQ for the best way to use it instead.
• Crushed and diced tomatoes — Plain canned tomatoes keep the tomato flavor clean. Choose crushed tomatoes without added herbs or seasoning so the oregano and salt stay balanced; the diced tomatoes bring pieces of tomato through the soup.
• Beef broth — Broth supplies the soup’s savory base, so a broth you’d enjoy sipping is a worthwhile choice. Lower-sodium beef broth is useful if you prefer more control over the finished seasoning, while regular broth gives a fuller salt level alongside the kosher salt in the pot.
• Green bell peppers and yellow onion — Fresh, firm vegetables hold their shape through the simmer and bring the familiar stuffed-pepper taste. Dice them into similar-sized pieces so they soften at about the same pace.
• Tomato paste, garlic, and oregano — Tomato paste concentrates the tomato flavor, while garlic and dried oregano add the savory notes that make the broth taste rounded. Stir the paste and seasonings in before adding the canned tomatoes so they’re evenly distributed through the soup.

Build the Soup in the Same Order the Flavors Develop

Brown the Beef and Onion Together

Set a 6-quart pot over medium heat and cook the ground beef with the diced onion for 7 to 9 minutes, breaking up the meat as it cooks. You’re looking for browned beef throughout and softened onion, not large clumps with a raw-looking center. The ground beef should reach 160°F. Drain the excess fat before adding the vegetables; otherwise it can linger on top of the broth.

Soften the Peppers Before Adding Liquid

Add the seeded, diced green peppers and minced garlic to the pot, then cook for 3 to 4 minutes, stirring. The garlic should smell fragrant, and the peppers should begin to soften while still holding their shape. Keep the pot over medium heat and stir so the garlic doesn’t sit against the bottom and scorch. The peppers will finish becoming tender during the simmer.

Coat the Seasonings and Bring the Pot to a Boil

Stir in the tomato paste, dried oregano, kosher salt, and black pepper until they’re evenly mixed through the beef and vegetables. Add the crushed tomatoes, diced tomatoes, beef broth, and long-grain white rice. Bring the soup to a boil over medium-high heat, watching for bubbles across the surface rather than mistaking a few small bubbles at the edge for a full boil.

Simmer Until the Rice and Peppers Are Tender

Reduce the heat to maintain a gentle simmer, then partially cover the pot. Cook for 18 to 22 minutes, stirring occasionally so the rice doesn’t settle and stick to the bottom. A rolling boil can make the rice cook unevenly and the peppers break down too quickly, so lower the heat if the surface is bubbling hard. The soup is ready when both rice and peppers are tender.

Rest the Soup Off the Heat

Remove the pot from the heat and let it stand for 5 minutes before serving. Keep the lid situation as it is when you take the pot off—partially covered—and let the soup settle without stirring it constantly. Then give it a gentle stir and ladle into bowls, distributing the beef, rice, and peppers through each serving.

Easy Ways to Adapt This Stuffed Pepper Soup

Questions I Get Asked About This Stuffed Pepper Soup

Stuffed Pepper Soup with Ground Beef

Stuffed pepper soup with ground beef simmers crushed and diced tomatoes, green bell peppers, beef broth, and rice into a hearty one-pot meal. The tender rice and peppers cook alongside browned beef for a cozy, tomato-rich soup.

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Prep Time 10 minutes mins

Cook Time 32 minutes mins

Resting 5 minutes mins

Total Time 47 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 2 green bell peppers medium, seeded and diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth
• 0.5 cup long-grain white rice

Equipment

• 1 6-quart pot

Method

 

1. In a 6-quart pot over medium heat, cook the ground beef and yellow onion, breaking up the beef, for 7 to 9 minutes, until the beef is browned and reaches 160°F. Drain excess fat.
2. Add the green bell peppers and garlic and cook for 3 to 4 minutes, stirring, until fragrant and slightly softened.
3. Stir in the tomato paste, dried oregano, kosher salt, and black pepper until evenly mixed.
4. Add the crushed tomatoes, diced tomatoes, beef broth, and long-grain white rice.
5. Bring the soup to a boil over medium-high heat.
6. Reduce the heat to maintain a gentle simmer, partially cover, and cook for 18 to 22 minutes, stirring occasionally, until the rice and peppers are tender.
7. Remove the pot from the heat.
8. Let the soup rest for 5 minutes before serving.

Notes

For the best texture, stir occasionally while the rice simmers so it cooks evenly. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months, noting the rice may soften after thawing.