Stuffed peppers, deconstructed as soup and just as satisfying.

Using microwaveable rice is a great time-saving hack.

And, of course, feel free to use microwaveable brown rice if thats what you prefer.

Bowl of stuffed pepper soup at a table setting with another bowl, a blue table napkin, utensils on the counter, a small bowl of minced herbs, and a glass of water

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Increase the heat to medium-high and stir in the ground beef.

Stir in the crushed tomatoes, beef broth, and rice.

Divide the soup evenly among 6 bowls.

Bowl of stuffed pepper soup topped with cheese and some of the soup in a spoon being taken from the bowl

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

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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Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

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Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Crushed canned tomatoes and beef broth added to dutch overn for stuffed pepper soup recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

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Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

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Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Bowl of stuffed pepper soup at a table setting with another bowl, a blue table napkin, utensils on the counter, a small bowl of minced herbs, and glasses of water

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster