Dairy-Free Stuffed Pepper Soup

Indulge in the comforting flavors of this Dairy-Free Stuffed Pepper Soup, a hearty twist on the classic stuffed pepper dish that’s perfect for a wholesome, one-pot meal. Packed with vibrant red and green bell peppers, savory ground turkey or beef (with a vegan option!), and aromatic Italian spices, this soup combines the essence of a traditional favorite with a light, dairy-free touch. Simmered with tender white rice in a flavorful tomato broth, it’s a nourishing option for weeknight dinners or meal prep. Naturally gluten-free and customizable, this recipe is ready in just 50 minutes and serves six, making it as convenient as it is satisfying. Garnish with fresh parsley for a pop of color and enjoy a warm, comforting bowl that’s as nutritious as it is delicious.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced red and green bell peppers to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften.

Step 5

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.

Step 6

Mix the cooked protein with the vegetables, then stir in the diced tomatoes (with their juice), vegetable broth, and tomato paste.

Step 7

Add the dry white rice, Italian seasoning, smoked paprika, salt, and black pepper. Stir everything until well combined.

Step 8

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.

Step 9

Taste and adjust seasonings, adding more salt or pepper if needed.

Step 10

Serve hot, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(2890.5g)

Amount per serving	% Daily Value*
Calories	1859.9

Total Fat 72.2g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.9mg	0%
Sodium 4938.0mg	0%
Total Carbohydrate 183.4g	0%
Dietary Fiber 24.3g	0%
Total Sugars 40.2g
Protein 126.8g	0%

Vitamin D 0IU	0%
Calcium 326.3mg	0%
Iron 20.5mg	0%
Potassium 4455.7mg	0%

*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.

Source of Calories

Fat: 34.4%

Protein: 26.8%

Carbs: 38.8%