Dairy Free Stuffed Pepper Soup
This dairy free stuffed pepper soup recipe is hearty, comforting, and tastes delicious. It has all the flavors of traditional stuffed peppers but is served in deconstructed soup form. Great for an easy weeknight dinner, meal prep, or make ahead freezer meal.
Servings 6 servings
Calories 314kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion chopped
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1 (14.5-oz) can petite diced tomatoes
- 1 (15-oz) can tomato sauce
- 1 (14.5-oz) can beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup white rice uncooked
- Salt and pepper to taste
Instructions
- Warm olive oil in a dutch oven or large pot over medium heat. Add ground beef and cook until browned, breaking up into small pieces as it cooks.
- Add the chopped onion and bell peppers, and cook until softened.
- Stir in diced tomatoes with juices, tomato sauce, broth, and seasoning.
- Bring soup to a boil then reduce heat to low and let simmer for about 20 minutes. As the soup simmers, cook rice according to package instructions or in a rice cooker.
- Serve warm soup over cooked rice. Store leftovers separately in the fridge for 3-4 days or in the freezer for up to 3 months.
Notes
Do not add the rice to the soup when storing leftovers. It will soak up the broth and turn into a mushy mess.
To make in the crockpot, start by browning the ground beef in a skillet. Transfer the cooked ground beef to your slow cooker. Add everything else except for the rice. Cook on high for 3-4 hours or low for 6-8 hours. Serve over cooked rice.
Nutrition
Calories: 314kcal | Carbohydrates: 29g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 56mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 42mg | Calcium: 41mg | Iron: 2mg
