Stuffed pepper soup is a heart-warming one-pot meal that gives you all the delicious flavors of stuffed peppers, but only takes 20 minutes of prep time.
Using a 5 to 6-quart stock pot over high heat, add the ground beef, bell peppers, onion, and minced garlic. Cook uncovered, and stirring often, until ground beef is no longer pink and the vegetables are softened, about 8 to 10 minutes. Drain any excess fat off.
Reduce the heat to medium-high. Add the tomato purée, petite diced tomatoes, beef broth, rice, sugar, kosher salt, Italian seasoning, and cracked black pepper. Bring the soup to a simmer, and reduce the heat to medium-low.
Cover with a lid and stir occasionally to keep the ingredients from scorching on the bottom of the pan. Simmer for 30 to 35 minutes until the rice is cooked and tender.
Garnish with the shredded cheese, and chopped parsley as the soup is served.