Stuffed peppers always feel like such a treat to me! Traditionally they are laborious, difficult to bake, and include so many ingredients that we never made them too much growing up. That being said, this soup takes all the best parts of stuffed peppers, and delivers into a quick and equally amazing dinner! This has got to be one of the easiest, and mind-blowingly delicious soups I have ever made. There is very little prep time, very little cook time, and is a super easy weeknight meal. The ingredient list is simple, yer the final product is so flavorful and comforting, it tastes like it has been cooking all day.
My mom originally sent a similar recipe to me, which I quickly veganized. I tested it a few different times, but the below recipe is hands-down the best! I used the okra because I was trying to clean out the freezer a bit and we had it… but it actually works really well in this soup. It thickens a bit, and also adds some good color and texture. Definitely worth keeping it on. The recipe is also gluten free. It also keeps well in the fridge, and is great for a lunch soup. Serve with crusty bread, and enjoy!
Amazing Vegan Stuffed Pepper Soup
Prep time: 15 minutes
Cook time: 45 minutes
3 bell peppers (I used orange and green)
1 vidalia onion
4 cloves of garlic, minced
1 cup frozen okra
1 28 oz can of crushed tomatoes with basil
1 28 oz can of diced tomatoes
1 package of meatless ground ‘beef’
1 cup rice (can make with white or brown)
1/4 cup olive oil
2 cups water
A few shakes of Red Pepper Flakes for some heat
Salt and Pepper for taste
Peel the onion and garlic, and chop finely. Also cut the peppers into small bite-sized pieces and set aside.
In a large soup pot, sauté the garlic and onions in the olive oil over medium heat, for 5 minutes until they are soft. Season with salt and pepper for taste. Add the peppers and okra to the pot, and sautee for 5 minutes more. Add in the crushed and diced tomatoes (juice and all!) and add two cups of water to the pot, and being to a boil. Once boiling, recuse the head to low, and add in the meatless ground beef to the pot. Stir in the red pepper flakes and simmer for 30 minutes.
In a rice cooker (or separate pot) cook 1 cup of rice, and 1 cup of water. Once it is ready, set aside. Do not add to the soup until the end, as the rice will absorb all the liquid and will thicken too quickly.