Vegetarian Classic Stuffed Pepper Soup

Total time55 min

Prep time15 min

Cook time40 min

Sweet bell peppers in a mix of red, yellow, and green bring color and gentle crunch to every spoonful, simmered down with diced tomatoes, tomato sauce, and a fragrant hit of garlic and onion until the whole pot turns rich and deeply savory. Italian seasoning and a touch of smoked paprika round out the broth with warmth, while long-grain rice soaks up all that flavor as it simmers, turning tender and plump right in the pot. It's a one-pot, ladle-and-serve kind of soup — cozy, hearty, and satisfying without any fuss. A sprinkle of fresh parsley at the end brightens the whole bowl. This one is a solid pick for a vegetarian dinner rotation, especially on chilly nights when you want something warm and filling.

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Ingredients

6 servings

1 lb ground beef (80/20)
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, diced
3 medium bell peppers (any mix of red, yellow, and green), diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
1 can (15 oz) tomato sauce
4 cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tbsp worcestershire sauce
1 tsp italian seasoning
½ tsp smoked paprika
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
¾ cup long-grain white rice, uncooked

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
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.
2
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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