Stuffed Pepper Soup (Gluten-Free)


  • 1 cup long-grain white rice
  • 1 lb. ground beef
  • 1 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 cup onion, chopped
  • 1 tsp. garlic, minced
  • 1 (14.5 oz.) can petite diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 2 cups vegetable or chicken broth
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. oregano
  • 1/2 tsp. Worcestershire sauce
  • Dash of red pepper flakes (optional)
  • Salt and pepper, to taste
Cook rice according to package directions. Set aside.

Meanwhile, add beef to a large pot. Cook until browned and then drain off the fat. 

Return beef to pot and add peppers, onion, garlic, diced tomatoes, tomato sauce, broth, Italian seasoning, oregano, Worcestershire, red pepper flakes, salt and pepper. Stir to combine and bring to a boil.

Once boiling, reduce heat to low and cover. Simmer for 40 minutes. Scoop soup into a bowl and top with 1/2 cup cooked rice.

by The Savvy Kitchen