This cozy stuffed bell pepper soup is hearty, flavorful, and made with ground beef, tender rice, and vibrant peppers—comfort food in a bowl.

1 lb ground beef (or ground turkey)

1 tablespoon olive oil

1 medium onion, chopped

2–3 bell peppers (any color), chopped

3 cloves garlic, minced

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

1 (32 oz) carton beef broth (or chicken broth)

1 teaspoon Italian seasoning

½ teaspoon dried oregano

½ teaspoon paprika

Salt and black pepper, to taste

1 cup cooked white rice (or use brown rice or cauliflower rice)

Optional: Fresh parsley and shredded cheese for garnish

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In a large pot or Dutch oven, heat olive oil over medium heat.

Add chopped onion and bell peppers. Sauté for 5–6 minutes until softened.

Stir in minced garlic and cook for 1 minute until fragrant.

Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Stir in tomato sauce, diced tomatoes, broth, and all seasonings. Bring to a boil.

Reduce heat and simmer for 20–25 minutes to blend flavors.

Stir in cooked rice and simmer for an additional 5 minutes.

Taste and adjust seasoning. Serve hot, garnished with parsley and cheese if desired.

For a lower-carb version, use riced cauliflower instead of rice.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This soup freezes well — freeze without rice and add fresh when reheating.

Swap beef with turkey or chicken for a lighter option.