If you want a savory, filling soup, this easy, unstuffed pepper soup makes a delicious meal. It has all the flavors of stuffed peppers but only half the work! Make a batch of this hearty soup in 35 minutes.

Two white bowls filled with the unstuffed pepper soup.

If you haven’t tried bell pepper soup, you must try this easy recipe. I like to call this unstuffed pepper soup because it has the same flavors as stuffed peppers. It is easy to make, and you can easily meal prep it.

Whether you serve this soup with a grilled cheese sandwich for a meal or enjoy it in a Thermos for lunch, you will want to make it.

If you love soup as much as we do, try more of my easy gluten free soup recipes!

Why This Recipe Works:

  1. This recipe cooks quickly, so it is perfect for a busy weeknight.
  2. You can vary the flavors quite a bit. See Variations for delicious flavor options.
  3. You can freeze the leftovers in single-serving portions. I love using these Souper Cubes for freezing.

If you have more time to cook, try my Gluten Free Stuffed Peppers recipe too.

Ingredient Notes:

Photos of the pepper soup ingredients.
  • Ground Meat – I made my soup with ground turkey, but any ground meat, including Impossible vegan meat, will work well.
  • Bell Peppers – You can use any color of bell pepper in this recipe. I used red, yellow, and orange.
  • Onion – I used a yellow onion, but a white onion would also work well.
  • Canned Diced Tomatoes – I used plain flavored, but fire-roasted would also taste great. If you like spice, they make diced tomatoes with green chiles too.
  • Broth – I used chicken broth because I made mine with ground turkey. If you use ground beef, use beef broth. I recommend using low-sodium broth.
  • Rice – link is rice gluten free post

Tips For Success:

  • Break the meat up into small bits as it is browning.
  • Cut the peppers into small pieces.
  • Really stir the soup well when you add the rice so it doesn’t clump on the bottom of the soup pot.
  • If you love spice, I highly recommend adding some fire-roasted hatch chiles. Here is a good tutorial on how to fire-roast hatch chiles.

Flavor Options

  • Add 2 teaspoons of smoked paprika for a smoky flavor.
  • Cook 3-4 slices of bacon and chop it up. This adds a rich flavor.
  • Add 1/3 cup of shredded cheddar cheese for some extra cheesy flavor.
  • Add a kick of spice by adding chopped fire-roasted hatch chiles or three tablespoons of canned green chiles.

Recipe Step-By-Step Directions:

Step 1: Heat a tablespoon of oil in a soup pot on medium heat.

Sliced yellow peppers on a cutting board.

Step 2: Wash and remove the seeds from three medium-sized bell peppers. Slice them into small pieces. Add it to the soup pot.

The diced onions and peppers cooking in a soup pot.

Step 3: Chop an onion with a sharp knife. I like to make the pieces small. Add this to the soup pot and use a rubber spatula to stir the vegetables as they cook. Cook for 3 minutes.

Step 4: Add the ground meat and chop and stir so it is in small pieces as it cooks. I used ground turkey for this recipe, but ground beef, ground pork, and Impossible meat also work very well.

Cooked ground turkey with the onions and peppers.

Step 5: Continue to cook the meat and veggies over medium heat until the meat is cooked.

Diced tomatoes added to the soup pot.

Step 6: Add the can of diced tomatoes, broth, and seasonings. Add the uncooked white rice to the pot as well. Cover the pot and bring the soup to a boil. Let it boil for 4-5 minutes, then reduce the heat to low.

Step 7: Cook the soup until the rice is soft. Serve hot with some parmesan cheese or cheddar cheese on top.

The top view of a bowl of soup next to the soup pot.

Awesome Dippers:

I love to dip gluten free bread and breadsticks in my hot soup. They are my favorites for dipping.

Recipe FAQ:

Can you use different types of peppers?

Yes! Feel free to use any peppers you have on hand. Shishito peppers and poblano peppers would also add delicious flavors.

How do you store unstuffed pepper soup?

Store this soup in the refrigerator in an airtight container for up to 4 days. Reheat in a pot stovetop or in the microwave oven.

Can you freeze this stuffed pepper soup?

If you have a lot of leftovers, you can freeze them in individual portions in this awesome Souper Cubes container. This truly is my favorite product for freezing soup and stew leftovers. Once your soup is frozen, place the one-cup cubes in a freezer bag.

A spoon holding up a bite of the soup.

More Easy Gluten Free Soup recipes:

Two white bowls filled with the unstuffed pepper soup.

Unstuffed Pepper Soup

Sandi Gaertner
A hearty soup that tastes just like baked stuffed peppers.
5 from 4 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 6 bowls
Calories 504 kcal


  • 1 pound ground turkey Any ground meat is okay to use.
  • cup onion diced
  • 3 bell peppers diced
  • 2 tablespoons canola oil
  • ¾ cup white rice I used Jasmine
  • 14.5 ounces diced tomatoes
  • 3 cups broth * see notes
  • 3 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt more to taste
  • ½ teaspoon ground black pepper to taste
  • 14.5 ounces water fill the diced tomato can with water and use that.


  • Place a large soup pot on the stove. Add the oil and heat the pan on medium heat.
  • Add the diced onion and peppers. Sauté for 2 minutes.
  • Add the ground beef or turkey to the pot. Use a wooden spoon to chop it into small pieces as it cooks.
  • When the meat is browned, add the diced tomatoes, broth, seasonings, tomato paste, and rice. Bring this to a boil.
  • Let the soup boil for 5 minutes then reduce the temperature to low. Cook an additional 20 minutes until the rice is cooked.
  • Serve hot.


  1. If you use ground beef, use beef broth. If you use ground turkey or chicken, use chicken broth. If you use Impossible vegan meat, use vegetable broth.
  2. Use Jasmine or Basmati rice.
  3. Store the leftovers in an airtight container. This soup will keep fresh for up to 4 days. 
  4. You can freeze this soup. I recommend Souper Cubes, which I list in the blog post. This will allow you to freeze single serving portions easily.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1servingCalories: 504kcalCarbohydrates: 49gProtein: 40gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 53mgSodium: 31261mgPotassium: 1151mgFiber: 3gSugar: 25gVitamin A: 2099IUVitamin C: 85mgCalcium: 132mgIron: 4mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

5 from 4 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    This soup is delicious! Rave reviews from all 3 of my teens, and hubby too. I used instant white rice. I didn’t have tomato paste so I used tomato sauce and didn’t add the water. Turned out great….and all
    made in one pot-every mom’s dream.

    1. Made this last night with Beyond Meat, and my wife, who dislikes stuffed peppers, devoured her bowl. So dang good, it was hard to stop eating!

  2. I made this with Hamburger meat. It was easy . So much better than stuffed peppers. I used red ,yellow and orange peppers. You can taste all the ingredients. My husband wants me to make this weekly now.