This stuffed pepper soup is hearty, full of flavor, delicious, and is simple to make.
1 lb ground beef
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 garlic cloves, crushed
2 15 oz cans petite diced tomatoes (Red Gold)*
2 teaspoons Worcestershire sauce (Lea & Perrins)*
2 teaspoons hot sauce (Frank’s Hot Sauce)*
2 tablespoons brown sugar
32 oz chicken broth, separated (Swanson’s 33% Less Sodium)*
1 cup long-grain white rice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
fresh parsley, chopped, optional
red pepper flakes, optional
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. 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 chopped fresh parsley and red pepper flakes.
*I have listed the brands that I use that are gluten-free. If using another brand make sure they are labeled gluten-free.
Keywords: stuffed pepper soup, pepper soup, healthy stuffed pepper soup, gluten-free soups, gluten-free dairy-free soup