Dairy-Free Stuffed Pepper Soup
Cozy up with a bowl of Dairy-Free Stuffed Pepper Soup, a hearty, wholesome twist on a classic comfort food favorite! Packed with vibrant red and green bell peppers, flavorful ground turkey (or beef, or a plant-based alternative for a vegan option), and perfectly seasoned with Italian herbs and smoked paprika, this soup delivers all the savory satisfaction of stuffed peppers in an easy one-pot meal. Simmered with tender white rice, juicy diced tomatoes, and a rich broth, it’s a dairy-free, gluten-free delight that’s ready in just 50 minutes. Perfect for weeknight dinners or meal prep, this healthy, customizable recipe is sure to become a family favorite. Garnish with fresh parsley for a pop of color and added freshness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 pound ground turkey or ground beef (or plant-based ground protein for vegan option)
- 28 ounces diced tomatoes, with juice
- 4 cups vegetable broth (or chicken broth, if not vegan)
- 2 tablespoons tomato paste
- 0.75 cup dry white rice
- 1.5 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red and green bell peppers to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften.
Push the vegetables to one side of the pot and add the ground turkey, beef, or plant-based protein. Cook until browned and fully cooked, breaking it up with a wooden spoon as it cooks.
Mix the cooked protein with the vegetables, then stir in the diced tomatoes (with their juice), vegetable broth, and tomato paste.
Add the dry white rice, Italian seasoning, smoked paprika, salt, and black pepper. Stir everything until well combined.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 25 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Taste and adjust seasonings, adding more salt or pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4938 mg | 215% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 40.2 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4456 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
