This hearty, one-pot soup takes all the cozy flavor of classic stuffed peppers and turns it into something you can ladle straight from the pot. Browned ground beef, sweet bell peppers, and onion simmer together with diced tomatoes, tomato sauce, and rich beef broth until the whole kitchen smells like Sunday dinner. Long-grain rice cooks right in the broth, soaking up all that savory tomato flavor and turning tender as the soup thickens. A touch of smoked paprika and Italian seasoning rounds out the depth, while fresh parsley on top adds a bright finishing note. It's the kind of low-fuss, deeply satisfying bowl that works for busy weeknights or make-ahead lunches, and it's a solid pick for a gluten free menu.
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Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes. Tilt the pot and spoon off all but about 1 tablespoon of the rendered fat.
Add the onion and bell peppers to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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