This warming, savory dairy free stuffed pepper soup is just the thing to make when you’re craving comfort food. This is hearty, delicious, and a perfect family meal!
It’s so easy to get into a dinner rut when you have a limited diet. Whether you have food allergies or intolerances, it’s easy to start to eat the same thing on repeat.
When I was feeling bored of our meal choices, I made a big batch of this stuffed pepper soup. It’s gluten free, dairy free, and free of the top 9 allergens, but it’s not lacking in taste. This is a delicious, flavorful soup that I think you’ll love!
Ingredient Notes
- Ground Beef – Be sure to use 85/15 ground round for the best flavor. If you go any leaner than that, it might be a bit too dry.
- Onion – A sweet onion is perfect for this soup, but you could use a white or red onion if that’s what you have on hand.
- Peppers – Use any combination of bell peppers that you like – green, red, orange, or yellow.
- Rice – Long grain white rice like Jasmine or Basmati will work well in this soup.
- Stock – You can use chicken stock or beef stock – either will work well.
Step by Step Instructions
- Put the olive oil, onions, peppers, and ground round into a large Dutch oven or soup pot.
- After the ground beef is cooked through, add the rice to the pot.
- Add the diced tomatoes, tomato sauce, spices, and brown sugar.
- Add the 6 cups of broth. Bring to a boil, then reduce to a simmer and cover the pot.
- Simmer the soup for about 40-45 minutes.
- Enjoy!
Serving Suggestions
Serve this soup with:
Storage
Store leftover soup in an airtight container in the refrigerator. It should stay fresh for about 3-4 days.
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Recipe
Dairy Free Stuffed Pepper Soup.
Ingredients
- 1 Tablespoon olive oil
- 1 sweet onion chopped
- 2 bell peppers chopped, your choice of color – I used a red pepper and a yellow pepper
- 3 garlic cloves minced
- 1 pound ground round 85/15 – don't go any leaner for the best flavor
- 1 cup Jasmine rice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 14 ounces Italian diced tomatoes
- 14 ounces tomato sauce
- 2 teaspoons brown sugar
- 6 cups beef stock or chicken stock
Instructions
- Put the olive oil, onion, peppers, and garlic into a large pot or Dutch oven. Add the ground round.
- Cook over medium heat until the ground round is browned and cooked through. Add the rice to the pot.
- Add the rice, seasonings, tomatoes, tomato sauce, and brown sugar to the pot.
- Add the stock to the pot.
- Bring to a boil, then reduce the heat, cover the pot, and let it simmer for about 40-45 minutes. Stir it occasionally.
- Add more salt and pepper if needed. Enjoy!
D
We LOVED this soup! It was perfect for a weekend lunch.