Stuffed Pepper Soup Recipe (Gluten-Free)

Stuffed Pepper Soup is an easy and delicious soup with ground beef, bell pepper, tomatoes, and rice. And gluten-free.

Stuffed Pepper Soup

This stuffed pepper soup recipe checks off all the things I’m looking for in a recipe. It’s hearty, full of flavor, delicious, and it’s simple to make. You can easily make this soup for a weeknight meal.

Ingredients for Gluten-Free Stuffed Pepper Soup

When making this soup gluten-free the majority of the ingredients are naturally gluten-free but for any ready-made products you need to make sure are labeled gluten-free.

Ground Beef
Onion
Red Bell Pepper
Green Bell Pepper
Garlic Cloves
Diced Tomatoes
Worcestershire Sauce – Lea & Perrins
Hot Sauce – Frank’s Hot Sauce
Brown Sugar
Chicken Broth – Swanson’s 33% Less Sodium
Long Grain White Rice
Basil
Oregano
Salt
Pepper
Fresh Parsley, optional
Red Pepper Flakes, optional

How to Make Stuffed Pepper Soup

Brown ground beef in a Dutch oven over medium-high heat, drain if needed. And add onions and cook until they are translucent around 3 minutes.

Then add the diced bell peppers and crushed garlic cloves and cook for another 3-5 minutes. Stirring occasionally.

Next add the diced tomatoes, 2 cups of chicken broth, Worcestershire sauce, hot sauce, brown sugar, basil, oregano, salt, and pepper. Bring to a gentle boil and then reduce the heat to simmer. Cover and then let simmer for around 30 minutes, stirring occasionally.

To make the rice:

First, rinse the rice in a fine-mesh colander. This removes excess starch and any dust. In a medium-sized pan bring 2 cups chicken broth to a boil and then add the rice. Return to a gentle boil and then reduce the heat to low, cover the pot, and set a timer for 18 minutes. Don’t lift the lid while the rice is simmering so none of the steam escapes. When the time is up remove the pan from the heat and then let it sit covered for 5 minutes and then fluff.

To serve: Add a serving of rice to each soup bowl and then add a serving of soup over the rice.

Optional: Serve with fresh parsley and red pepper flakes.

Tips For This Recipe

Do I need to keep the rice separate from the soup to store? It’s best to keep the rice and the soup separate to store in the refrigerator. It can be stored for 3-4 days.

Can I freeze this soup for leftovers or meal prepping? Yes, you can. Cool the soup and rice completely and freeze the soup and rice separately in freezer-safe containers. The soup can be frozen for up to three months, however, the rice should only be frozen for only one month. If you need the soup for longer than a month you could make the rice fresh and then serve with the thawed and reheated soup.

To thaw the soup place the container in the refrigerator overnight. If it is in a plastic freezer bag be sure to place it in a large bowl or tray in the refrigerator in case there are any leaks as it thaws.

More Delicious Gluten-Free Soup Recipes You’ll Love

White Chicken Chili
Instant Pot Potato Soup
Olive Garden Copycap Zuppa Toscana
Easy Tomato Soup
Slow Cooker Chicken Soup with Veggies

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