Can I cook the rice directly in the soup instead of separately?

Cooking the rice in the soup is possible, but it will continue to absorb liquid as it sits, which could make your soup too thick and the rice mushy, especially with leftovers. For best results, keep the rice separate and combine just before serving.

What’s the best way to make this in a slow cooker?

After browning the beef and softening the onions, transfer everything except the rice and cheese to your slow cooker. Cook on low for 6–8 hours. Stir in the cheese at the end. Cook the rice separately and add to each bowl when serving.

Can I use brown rice or another grain?

Absolutely! Brown rice, farro, or even quinoa are great options. Just adjust the simmering time and amount of liquid based on the package instructions for whatever grain you’re using.

Is this soup gluten-free?

Yes—just double-check your Worcestershire sauce and broth brands to ensure they're gluten-free. The rest of the ingredients are typically safe for gluten-free diets.

Stuffed Pepper Soup Recipe

Description

This Stuffed Pepper Soup combines all the classic flavors of stuffed peppers in a hearty, comforting soup. Featuring ground beef, bell peppers, rice, and a flavorful tomato broth, this one-pot meal is easy to prepare and perfect for meal prep or freezing. Serve with shredded cheese for extra richness.

Ingredients

Units Scale

Seasonings

1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon mustard powder
1/2 teaspoon onion powder
1 pinch red pepper flakes

Soup

1 tablespoon olive oil
1 1/4 lb. ground beef (90% lean)
1 yellow onion, diced
3 cloves garlic, minced
Salt and pepper, to taste
1 large red bell pepper, diced
1 large green bell pepper, diced
10 oz. diced tomatoes with green chilies (undrained)
16 oz. tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1–2 tablespoons brown sugar
3 cups beef broth
2 cups chicken broth
1 cup shredded cheddar or Monterey Jack cheese (optional)

Rice

1 1/2 cups chicken broth (for cooking rice)
3/4 cup white long-grain rice, uncooked (or 2 1/4 cups cooked rice)

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Instructions

Cook the Ground Beef and Onions: Heat olive oil in a 4 1/2 quart soup pot over medium-high heat. Season the ground beef with salt and pepper and add it to the pot. Cook and crumble for about 3 minutes. Add the diced onions and cook for 5 more minutes, or until the beef is browned and cooked through. Drain any grease.
Add Garlic and Bell Peppers: Reduce the heat to medium. Add the minced garlic and mix to coat. Stir in the diced red and green bell peppers and let them soften for about 3 minutes.
Add Seasonings and Liquids: Stir in all seasonings (basil, oregano, parsley, mustard powder, onion powder, red pepper flakes), diced tomatoes with green chilies, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Mix until combined. Pour in beef broth and chicken broth.
Simmer the Soup: Bring the mixture to a gentle boil, then reduce to a simmer. Cover partially and let simmer for 30 minutes, stirring occasionally.
Cook the Rice: While the soup simmers, add 1 1/2 cups chicken broth to a small saucepan and bring to a boil. Add the rice, stir, cover tightly, and reduce to a simmer. Cook for 15 minutes, then turn off the heat and let the rice sit, covered, for 10 minutes.
Finish the Soup: Remove the soup from heat. Stir in shredded cheese if using.
Serve: Spoon rice into serving bowls and ladle soup over the top. If not planning for leftovers, the rice can be stirred directly into the soup. Serve immediately.

Notes

The rice is cooked separately to prevent it from absorbing too much broth during storage; keep rice and soup separate for leftovers.
This soup freezes well. Freeze the rice and soup in separate containers for best results.
For extra convenience, you may use 2 1/4 cups cooked leftover rice.
Ground turkey can be substituted for beef.
The optional hot sauce, Worcestershire, and mustard powder enhance flavor but are not spicy or overpowering.
For best melting and flavor, shred cheese from a block.
See the Crock Pot/Slow Cooker section for alternate method: cook beef and onions before transferring to slow cooker, add all other ingredients except rice/cheese, cook on low 6-8 hours.

Nutrition

Serving Size: 1/6 of recipe
Calories: 401
Sugar: 9g
Sodium: 1578mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0.7g
Carbohydrates: 37g
Fiber: 4g
Protein: 28g
Cholesterol: 88mg