Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped (about 2 cups); 3 cups chopped bell pepper, any color (from 3 bell peppers); 6 medium garlic cloves, chopped (about 2 tablespoons); 2 teaspoons smoked paprika; 1 teaspoon kosher salt; 1 teaspoon ground cumin; 1 pound lean ground beef (85:15); 1 (15-ounce) can crushed tomatoes; 4 cups beef broth; 1 (8.8-ounce) package precooked microwavable white rice; 6 ounces sharp white Cheddar cheese, shredded (about 1 1/2 cups); Chopped fresh flat-leaf parsley, for serving

Stuffed Pepper Soup

This stuffed pepper soup recipe takes the elements of the dinnertime classic and turns them into a super-easy soup.

50 min total 10 min prep 40 min cook 6 447 cal

Instructions

Tap a step to mark it done

1 Heat the oil in a large Dutch oven over medium. Add the onion, bell pepper, garlic, paprika, salt, and cumin; cook, stirring often, until the vegetables are tender, about 8 minutes.
2 Increase the heat to medium-high and stir in the ground beef. Cook, stirring often with a wooden spoon to crumble the meat into smaller pieces, until cooked through, about 6 minutes. If there’s a lot of fat in the pan, drain off most (but not all) of it. Stir in the crushed tomatoes, beef broth, and rice.
3 Bring the soup to a boil over medium-high; reduce the heat to medium-low and simmer until the flavors meld, about 25 minutes.
4 Divide the soup evenly among 6 bowls. Top evenly with cheese and garnish with parsley. Refrigerate leftovers for up to 4 days or freeze for up to 2 months. Love the recipe? Leave us a review and stars below!