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    Home » Recipes » Soups

    Vegan Stuffed Pepper Soup

    Published: Nov 27, 2021 by Bree - 1 Comment - This post may contain affiliate links

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    This article may contain affiliate links. please check out my policy!

    A classic, timeless meal turned into a one-pot soup! Vegan stuffed pepper soup has all the flavors you're familiar with and less of the work! Perfect for busy families, and ready in under 30 minutes.

    finished stuffed pepper soup in bowl with wooden spoon.

    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.

    Not only is this stuffed pepper soup... a soup, it's also a delicious lasagna! And it's great for using up leftover rice!

    I love stuffed peppers, but I always preferred to have the pepper mixed in with the good stuff inside the pepper, that's where this delicious soup comes in.

    Jump to:
    • 🥘Ingredients
    • 🔪Instructions
    • 👪How to Meal Prep
    • 📖Substitutions & Variations
    • 🍱Storage
    • ⏲️Equipment
    • ❓Frequently Asked Questions
    • 📖 Recipe

    🥘Ingredients

    stuffed pepper soup ingredients with text labels.

    I ended up not needing the tomato sauce because I had enough tomatoes to cut up and replace that. If you do not have fresh tomatoes, use the tomato sauce.

    Bell peppers can be any color

    I use TVP for my ground in this recipe, however you can use any mince available. Beyond, impossible, boca, or you can use soy curls and even red lentils.

    *Water is not pictured, but you an swap the veggie bouillon and water with veggie stock.

    See recipe card for exact measurements.

    🔪Instructions

    step one cutting up bell peppers and tomatoes.

    Step One - Dice up bell peppers and tomatoes.

    step two adding bell peppers to dutch oven to cook.

    Step Two - In a pot or dutch oven add a bit of oil and throw in the bell peppers to cook them until they are soft and starting to turn translucent.

    step three adding tomatoes to pot.

    Step Three - Add in the tomatoes.

    step four adding and mixing in tomato paste.

    Step Four - Add in the tomato paste and mix.

    step five adding in all spices and seasonings.

    Step Five - Add in all seasonings.

    step six adding TVP to pot.

    Step Six - Add in the TVP.

    step seven adding water.

    Step Seven - Add in water and mix well. Bring back up to temp.

    step eight adding rice.

    Step Eight - Add in the cooked rice.

    step nine adding just a bit more water.

    Step Nine - Add in a little more water and bring back up to almost boiling.

    👩🏻‍🍳Cook's Tip
    Rice will be the thickener for this soup. When storing, the rice will soak up more of the liquid and may even take all of it by the time you go back for leftovers. Feel free to add some more veggie broth if you prefer a thinner soup.

    👪How to Meal Prep

    This soup is really easy to meal prep! Just place the desired amount for each day's meal into a few microwavable glass dishes and you can keep them in the refrigerator or freeze them!

    Pop one into the microwave for 30 seconds at a time until desired warmness is achieved and enjoy for a lazy lunch, kids school lunch or even a quick family dinner on really busy nights.

    soup on wooden spoon in air.

    📖Substitutions & Variations

    There's a lot of room to play with this delicious soup.

    • Make it spicy - I like things mild, but maybe you enjoy spice, add more! Cayenne pepper, red pepper flakes or even hot sauce will work.
    • Soy free - Because of the TVP, this soup is not inherently soy free, replace the TVP with a soy-free mince.
    • Not a fan of rice? - No worries! You can replace the rice with quinoa or even barley! You could also replace it with oats (yeah oats can be use for savory dishes).
    • Add cheese! - Traditionally, stuffed peppers do contain cheese, but I wanted to keep this soup a little lighter. Definitely throw some vegan cheese into this soup if you want it.
    • Toppings - Top this soup with vegan sour cream, vegan cheese or onions, jalapenos, or avocado.
    • Change up the mince - Use my awesome plant-based ground sausage as the meat option instead! Or go for lentils!

    🍱Storage

    Refrigerator - Place in airtight container and store for up to 5 days.

    Freezer - Store in airtight container for up to 6 months.

    Reheat - Reheat in a pot on the stove or in the microwave. I recommend thawing naturally in the fridge, or in a bowl of cold water.

    ⏲️Equipment

    This recipe can be done in other things besides a on the stove top! Read on for instructions:

    • Instant Pot - Saute' the bell peppers in a little bit of oil and get them slightly softened, then dump everything, besides the cooked rice, into the pot. Place a lid on the pot and press "pressure cook" on high pressure for 5 minutes. When 5 minutes has passed, release pressure and remove lid. Stir everything around and then add the rice. Wait about 5 minutes for the soup to thicken up and serve.
    • Crockpot - Add all ingredients except rice. Cook on high for 4 hours, or low for 6 hours. Add in the cooked rice just before serving.

    ❓Frequently Asked Questions

    Is stuffed pepper soup healthy?

    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.

    Can I use any type of rice in stuffed pepper soup?

    You can use Jasmine, Basmati, or brown rice in your stuffed pepper soup.

    Other popular soups!

    • Dairy Free Dill Potato Soup
    • Crockpot Red Lentil Chili
    • Mushroom and Wild Rice Soup (w/ Soy Curls)

    📖 Recipe

    texture of stuffed pepper soup on wooden spoon.
    Print Recipe
    5 from 2 votes

    Vegan Stuffed Pepper Soup

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    With all the flavor you love about stuffed peppers, this warming vegan stuffed pepper soup is the perfect way to enjoy them. 
    Cook15 mins
    Total20 mins
    Servings - 6 people
    Prevent your screen from going dark

    Equipment

    • 1 Dutch oven
    • 1 Spatula or Spoon
    • 1 Cutting board
    • 1 Knife

    Ingredients

    • 1 Tablespoon oil - for cooking
    • 1 cup diced bell peppers - any color
    • 2 cups diced tomatoes - use 1 can tomato sauce in place of this.
    • 1 cup TVP
    • 3 cups water - divided 2:1
    • 1 Tablespoon cumin
    • 1 Tablespoon tomato paste
    • 1 Tablespoon chili powder
    • ½ Tablespoon garlic powder
    • 1 teaspoon sugar
    • pinch of salt
    • pinch of pepper
    • 1 veggie bouillon cube
    • 2 cups cooked white rice

    Instructions

    • Dice up bell peppers and tomatoes (if using).
      1 cup diced bell peppers,2 cups diced tomatoes
    • In a pot or dutch oven on medium-high heat, add the oil and saute the bell peppers until translucent and soft.
      1 Tablespoon oil,1 cup diced bell peppers
    • Then, add the tomatoes and continue heating. (Add in tomato sauce if using that)
      2 cups diced tomatoes
    • Add in tomato paste and mix into the peppers and tomatoes.
      1 Tablespoon tomato paste
    • Next, throw in all seasonings.
      1 Tablespoon cumin,1 Tablespoon chili powder,1 teaspoon sugar,pinch of salt,pinch of pepper,1 veggie bouillon cube,½ Tablespoon garlic powder
    • Throw in TVP and mix everything together
      1 cup TVP
    • Add in 2 cups of water and bring back to a boil.
      3 cups water
    • Add the rice and mix well. Bringing back to temp.
      2 cups cooked white rice
    • Add in the last cup of water and continue heating.
      3 cups water
    • Once the soup is to your likeness on thickness, serve and enjoy!

    Notes

     
    • 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,
    • 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!
    Nutrition Facts are a rough estimate without considering extras and is a general baseline. Please make your own conscious decisions or consult a professional about the food you consume.
     
    This recipe belongs to Planty Of Eats

    Nutrition

    Serving: 1cup | Calories: 193kcal | Carbohydrates: 27.7g | Protein: 3.5g | Fat: 8.4g | Saturated Fat: 1.2g | Sodium: 508mg | Potassium: 220mg | Fiber: 2.2g | Sugar: 5g | Calcium: 49mg | Iron: 4mg
    Tried this recipe? Share it with me! I'd love to see it!Mention @plantyofeats

    This post was originally done in January 2021 and has been updated on 9-22-2022

    Need an idea of what to share in a comment? Share any substitutions you made that worked well so that anyone else reading can gain some knowledge in case they run into issues. Comment just to say you've tried it and if you liked it, or If you did not enjoy, or had an issue. Other readers can benefit from you! You can also leave a comment just to tell me you plan on trying it, I don't mind! Be sure to also leave a rating with your comment. Every little bit helps me bring you more delicious vegan recipes! Any rude, non-constructive comments will not be accepted. Thank you.

    Check out more delicious vegan recipes!

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    Reader Interactions

    Comments

    1. Nathan

      August 04, 2022 at 12:34 pm

      5 stars
      Great idea, loved stuffed peppers and this is an easier and fun way to eat without using the whole pepper as the base.

      Reply

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