Allergy-Friendly Stuffed Pepper Soup
This cozy, one-pot soup brings all the flavor of classic stuffed peppers—without the fuss. It’s hearty, simple, and allergy-friendly, perfect for busy weeknights or chilly weekends. We keep it dairy-free with our favorite shredded cheese alternative (Daiya Italian blend melts beautifully!), but you can customize it to fit your family’s needs. It’s a go-to in our home when we want something warm, filling, and stress-free.
Ingredients
1 pound ground beef
1 small onion, diced
1 large bell pepper, diced
1 (29-ounce) can diced tomatoes
1 (10-ounce) can tomato soup or tomato sauce
1 (14-ounce) can chicken broth or beef broth
2 cups cooked rice
1 tablespoon sugar
1 teaspoon garlic powder
Salt and pepper, to taste
Dairy-free shredded cheese, for topping (We love to top it with Daiya Italian blend or Follow Your Heart Vegan Parmesan)
Instructions
In a large pot over medium-high heat, brown and crumble the ground beef along with the diced onion and bell pepper. (This step builds the base flavor—everything softens and browns together.)
Once the beef is fully cooked, drain any excess grease. Return the mixture to the pot.
Add the diced tomatoes, tomato soup (or sauce), and broth. (It’ll start to look like a cozy soup base at this point.)
Stir well, then add the cooked rice. Stir again to combine. (The rice thickens things up and makes it extra hearty.)
Mix in the sugar, garlic powder, and salt and pepper to taste. (Simple seasonings, but they make a big difference.)
Cover and let the soup simmer on low heat for about 30 minutes. (The longer it simmers, the thicker and more flavorful it gets.)
Serve warm, topped with dairy-free shredded cheese if desired. (We love Daiya Italian blend for this—it melts beautifully and adds a cozy finish.)
Want to save this recipe for later?
Click to download a printable version—perfect for meal planning, potlucks, or sharing with allergy-friendly friends.
Tried it?
If you try this recipe, let me know in the comments!
