Stuffed peppers date all the way back to 1890! Ground beef, onions, rice, and tomatoes, are typically stuffed into a green bell pepper in the American version. However, there are tons of other countries that have their own uniquely delicious version of stuffed peppers!
Do you enjoy stuffed peppers but find it's kind of a hassle to make when you just want to be lazy? Me too. This soup is stuffed peppers without most of the work.
You do not have to use every color of bell pepper out there, sometimes I can only find green or yellow, and that's okay! Depending on availability, you may only have green, again, that is fine.
Mushroom powder is optional. I simply blend dried mushrooms in a blender for this powder, but there are a number of different mushroom powders on the market!
Textured vegetable protein (TVP for short), comes in a multitude of different sizes and shapes. I get the basic small granules, think of those hard bacon bits you get in the store, did you know McKormic's brand is accidentally vegan? They use TVP! You can use any type you'd like, I just recommend these for this particular soup!
- Sweat your bell peppers in some oil on medium high heat.
- Add in TVP and seasonings and mix well.
- Next throw in the tomato sauce and water and allow to cook a bit longer on low heat. Around 10 minutes should be good.
- Add your cooked rice and mix well. Serve and enjoy!
💡Tips & Information
- Sugar is, once again, a recommendation. I actually recommend sugar in most tomato based soups or stews here in Struggle Kitchen. Just like this delicious vegan chili recipe.
- Jalapenos would give this stuffed pepper soup a delicious added flavor, crunch and spice. Especially if using jarred, pickled jalapenos, and then you can skip adding vinegar as well!
- If using TVP, I find it is best to soak for a few minutes ahead of time. But not necessary, and may depend on brand. Sometimes my batch of TVP might have bits that just don't soften well in the duration of making the soup.
It can be! Bell peppers are loaded with nutrients, plus nutrients from whichever protein you use. Be careful of salt and sugar content and you should be on the relatively healthy side. Always consult your doctor for proper confirmation.
You can use Jasmine, Basmati, or brown rice in your stuffed pepper soup.
Vegan Stuffed Pepper Soup
- 2 Tablespoon oil
- 1 cup diced bell peppers - any color
- 1 cup TVP
- 1.5 cups water - may differ
- 1 Tablespoon mushroom powder
- 2 Tablespoon cumin
- 1 Tablespoon chili powder
- 2 Tablespoon soy sauce - tamari for GF
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon sugar
- 1 teaspoon celery salt
- 2 teaspoon paprika
- 1 Tablespoon veggie bouillon
- ½ cup cooked white rice
- Start by dicing up your bell peppers into small pieces.
- In a medium saucepan add oil and peppers and cook down until softened on medium heat.
- Next, add in the TVP and mix well, then add in all dry seasonings and mix again.
- Add in tomato juice and water, mix well, put heat on low and let simmer for 20 minutes.
- Finally, add in your cooked rice and stir.
- Serve with a topping of sour cream and shredded cheese!
- For gluten-Free - Use tamari in place of soy sauce.
- For Soy-Free - Replace TVP with a frozen ground like Beyond or your favorite soy-free, meat-free option.
- Add-ons - Jalapenos, onions, onion powder, garlic powder, liquid smoke (if you want a smokey flavor of course), nutritional yeast,
- Optional Ingredients - Sugar, celery salt, mushroom powder.
- Sugar substitutes - You're welcome to try something like Stevia, but I must warn you that it may change the flavor a bit. I recommend either using plain cane sugar, or leaving it out. But let me know if you do try it with something else and how it turns out!
Other popular soups!