Stuffed Pepper Soup (Gluten-Free)

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Having a big bowl of steaming hot soup on a cold winter evening is the bees knees. It warms your insides, doesn't make you feel overly stuffed or sluggish, and is usually pretty simple to make at home. 

We love my Stuffed Peppers, so this recipe was a take on that. I added canned tomatoes and chicken broth to the base of the recipe, and the outcome was a hearty soup version of one of our favorite low-calorie (and gluten-free!) meals. The boys and I gobbled this up. Enjoy!

Printable Recipe

Ingredients

• 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.

Source: SK Original