Easy Vegan Amish Style Bell Pepper Soup

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I've transformed a beloved dish into a convenient one-pot soup! This Easy Vegan Amish Style Bell Pepper Soup encompasses all the traditional tastes with a fraction of the effort! Ideal for on-the-go households and cooked in less than 30 minutes. I've also included Instant Pot & Crock pot instructions!

finished stuffed pepper soup in bowl with wooden spoon.

Bell peppers are probably one of my top favorite vegetables, specifically the red ones! It's not that I don't like the other colors of peppers, but for some reason I have some sort of reaction to the other shades. Plus, red bell pepper is considered low-fodmap, and they have a higher nutrient density, as well as being sweeter tasting.

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🥘Ingredients
🔪Instructions
📖Substitutions & Variations
🍱Storage
⏲️Equipment
❓Frequently Asked Questions
📖 Recipe

This soup inspired a whole Lasagna that you should totally check out, too! Though it is a bit more involved, but oh it is so good.

🥘Ingredients

All ingredients: Diced bell peppers, Textured Vegetable Protein, Cooked rice, Diced tomatoes, Tomato paste, vegetable bouillon, sugar, cumin, chili powder, garlic powder, salt and pepper.

If you want more tomato based flavors in your soup, you can add tomato sauce or juice. Whichever you can find at the time, really. Sometimes, fresh tomatoes may not be as juicy as you'd like them to be.

You can use any color of bell peppers available to you.

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.

The rice I am using is leftover so it is already cooked and ready to go. You may need to cook some rice first. Then again, you could leave it out entirely, but then it wouldn't be Amish as far as I know, but no one will even know, bud.

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

Please see recipe card below 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 - 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 - Add in the TVP.

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

Step Eight - Add in the cooked rice.

👩🏻‍🍳Cook's Tip
Rice will be the thickener for this soup. When storing, the rice will soak up more of the liquid over time 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.

📖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, croutons, 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 or freezer safe bag 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.

Planning to meal prep? You totally can. Just place the desired amount of soup into your meal-prep containers and microwave as you go.

⏲️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.

As always all of these instructions are in the recipe card below.

Check out some of my other yummy soups!

See more Soups →

❓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. Be aware that when using brown rice, there will be a texture difference.

Can I just add uncooked rice to my soup?

The process for the soup would change up quite a bit to accommodate that. You're more than welcome to experiment and see how it goes for you, though, but I am not responsible for any mishaps. My recipe is written for using cooked rice only.

If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!