Gluten-Free Stuffed Pepper Soup
Cozy up with a hearty bowl of Gluten-Free Stuffed Pepper Soup, a delicious twist on the classic stuffed pepper dish that's perfect for busy weeknights or meal prep. This vibrant, nutrient-packed soup combines tender ground beef or turkey, sweet and colorful bell peppers, rich diced tomatoes, and gluten-free broth, all seasoned with bold Italian spices and smoky paprika. Finished with fluffy cooked rice and a sprinkle of fresh parsley, it's a comforting, one-pot meal that’s simple to make and brimming with flavor. Ready in under an hour and naturally gluten-free, this soup offers a wholesome, family-friendly way to enjoy all the savory goodness of stuffed peppers, without the hassle of stuffing!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or ground turkey (gluten-free certified if needed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium bell peppers (red, yellow, or green), diced
- 28 ounces diced tomatoes (canned, no salt added)
- 15 ounces tomato sauce (gluten-free)
- 4 cups gluten-free chicken or vegetable broth
- 1.5 cups cooked white or brown rice (gluten-free certified if needed)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish), chopped
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the ground beef or turkey. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until fragrant and the onion is softened.
Stir in the diced bell peppers and cook for another 5 minutes, allowing them to slightly soften.
Add the diced tomatoes, tomato sauce, and gluten-free broth to the pot. Stir to combine.
Season the soup with Italian seasoning, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the soup for 20 minutes, stirring occasionally, to allow the flavors to meld together.
Stir in the cooked rice and simmer for an additional 5-7 minutes to warm the rice through. Adjust seasonings to taste, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy your gluten-free stuffed pepper soup!
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 7106 mg | 309% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 79.6 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 5428 mg | 115% | |
*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.
