Delicious Bell Pepper Rice Soup In Minutes

This Delicious Bell Pepper Rice Soup In Minutes delivers all the cozy, savory flavors of classic stuffed peppers without any of the tedious baking or prep work. It is hearty, packed with vibrant vegetables, and ready to serve on busy weeknights when you want a rich, comforting meal on the table fast.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4–6

Ingredients

• 1 lb ground beef (or ground turkey)

• 1 medium yellow onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 4 cups low-sodium beef broth

• 1 can (14.5 oz) petite diced tomatoes, undrained

• 1 can (15 oz) tomato sauce

• 1 tbsp tomato paste

• 1 tsp Italian seasoning

• 1/2 tsp smoked paprika

• Salt and freshly ground black pepper to taste

• 2 cups cooked white rice (long-grain or jasmine)

• 1 cup shredded cheddar cheese, for serving

• Fresh flat-leaf parsley, finely chopped

Instructions

1. Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until thoroughly browned (about 5–6 minutes). Drain off any excess grease, leaving about a tablespoon in the pot.

2. Lower the heat to medium. Toss in the diced onion, green bell pepper, and red bell pepper. Sauté for 4 to 5 minutes until the vegetables begin to soften around the edges. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Pour in the beef broth, diced tomatoes with their juices, tomato sauce, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Stir well to dissolve the paste and scrape up any flavorful browned bits stuck to the bottom of the pot.

4. Bring the liquid to a rolling boil, then lower the heat to medium-low. Let it simmer uncovered for 10 to 12 minutes so the peppers become tender and the broth thickens slightly.

5. Stir in the warm cooked rice during the last 2 minutes of simmering just to heat it through. (Tip: Keeping the rice cooked separately and adding it at the end prevents it from soaking up all your flavorful broth).

6. Ladle the soup into wide bowls. Top generously with shredded cheddar cheese while it's piping hot so it melts across the surface, then finish with a pinch of fresh parsley.