With peppers, onions, garlic, ground beef, beef broth, and tomatoes, this soup has all the ingredients you typically find in stuffed peppers, but it’s even easier to make! No oven required. We like topping our bowls with a hefty helping of shredded sharp white Cheddar cheese and a sprinkling of fresh parsley.
Using microwaveable rice is a great time-saving hack. You can just toss it in the soup as-is (without microwaving it first), and it will finish cooking while the soup simmers. And, of course, feel free to use microwaveable brown rice if that’s what you prefer.
Tips and Tricks
- Store-bought shredded cheese has a starch coating to keep it from clumping. We suggest buying a block of cheese and shredding it yourself.
- You also want to use lean ground beef (85:15) because too much fat will result in a greasy soup.
- Feel free to swap the white rice with brown rice. You can also make this with about 1 cup of leftover cooked rice.
Sauté the vegetables:
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.
Brown the beef:
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.
Simmer the soup:
Bring the soup to a boil over medium-high; reduce the heat to medium-low and simmer until the flavors meld, about 25 minutes.
Serve the soup:
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.
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