Vegetarian Stuffed Pepper Soup Recipe
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Jump to RecipeThis vegetarian stuffed pepper soup recipe is a hearty meatless dinner made with bell peppers, rice, tomatoes, spices, and protein! This soup makes a great plant-based meal prep idea or a simple stew any night of the week.
See below for step-by-step photos to make this fantastic and hearty pepper soup. I love serving this with a thick slice of vegan sourdough bread for the perfect lunch or light dinner.
Want more easy soup ideas? Try our vegetarian egg drop soup, spinach orzo soup recipe, or our favorite creamy mushroom coconut milk soup!
This vegetarian stuffed pepper soup is a fun meatless take on a classic baked dish! Stuffed peppers always feel like such a treat: they are time-intensive, difficult to bake, and includes many ingredients. This soup takes all the best parts of stuffed peppers, and delivers into a quick and equally amazing dinner!
This is 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, yet the final product is so flavorful and comforting, it tastes like it has been cooking all day.
Why This Recipe Works
- It’s hearty, satisfying, and flavorful.
- Loaded with vegetables for all kinds!
- A great meatless meal prep recipe.
- This soup is easy to make, cooks of any skill level can make this dish.
- It’s a great low cost and budget-friendly meal idea.
Meatless Meal Prep Recipes
This meatless stuffed pepper soup is the perfect recipe for healthy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time.
Browse all our vegetarian meal prep recipes to find your next favorite. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.
Just batch cook, divide into individual containers, and place in the fridge or freezer for later!
Ingredients You’ll Need
- Bell Peppers, Onion, Carrots, and Garlic
- Diced & crushed tomatoes
- TVP (Textured Vegetable Protein): or any plant-based meat. You could also omit this part if you want just the peppers and rice in the dish.
- Olive Oil
- Chili Powder: for a really nice flavor in this soup- the chili powder isn’t spicy but will give you a rich and bright flavor.
- Smoked Paprika: give an additional depth of flavor to this dish.
- Low sodium vegetable stock or vegetable broth
- Rice – Cooked or uncooked
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Textured Vegetable Protein (TVP) are small bits of soy protein, which has a similar texture to ground beef. Because of this, TVP is versatile to use in place of real meat, and you can spice it however you like. Use TVP in soups and stews, for taco filling, and in lasagnas. TVP is a great pantry-staple protein, and always keep a few bags of TVP on hand.
How To Make This Recipe
Step 1: Peel the onion and garlic, and chop finely. Also slice the peppers into small bite-sized pieces and set aside.
Step 2: In a large soup pot, sauté the garlic and onions in the olive oil over medium heat, for 5 minutes until soft.
Step 3: Add the peppers and carrots to the pot, and sauté for 5 minutes more.
Step 4: Add in the crushed and diced tomatoes including the juice, and add the vegetable stock to the pot, and bring to a boil.
Step 5: Once boiling, reduce the heat to low, and add in rice and the textured vegetable protein (or meatless meat) to the pot. Stir in the chili powder, paprika, red pepper flakes, parsley, and simmer for 30 minutes until the peppers are soft.
Step 6: Once soup is ready, season with salt and pepper to taste. Season with green onions, extra parsley, or black pepper if desired.
Recipe FAQs
You can use many great vegan and vegetarian proteins out there. For this recipe, we used textured vegetable protein (TVP) which has a very similar texture to ground beef. You could also use a packaged meatless ground beef from the store, or black or pinto beans instead.
Store any leftover stuffed pepper soup in an airtight container, refrigerate, and enjoy within 4 days. I like to portion the soup into individual servings (in mason jars or meal prep containers) for a quick meal that I can heat and enjoy.
Yes you can, however the rice may break down slightly when being re-heated. Stuffed pepper soup is best fresh, but if you don’t mind the rice breaking down, it’s a great meal to freeze and enjoy later.
Expert Tips
- Use leftover rice – using leftover cooked rice is a great way to reduce food waste. Instead of tossing the leftover rice in the compost or garbage, you can repurpose it into a delicious and flavorful soup.
- Season to taste. Everyone’s preferences for salt and pepper vary. Before fully digging in, taste the soup and add a bit more salt and pepper (or fresh herbs) if needed.
- Chop the vegetables into consistent, bite-sized pieces. This will help you have an even texture throughout the soup.
Other Hearty Meatless Soup Recipes You’ll Love!
- Split Pea Soup with Potatoes Recipe
- Vegetable Udon Noodle Soup Recipe
- Lentil Pasta e Fagioli Soup Recipe
- Fasolatha Recipe, Greek White Bean Soup
- Black Bean Coconut Soup Recipe
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Vegetarian Stuffed Pepper Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 bell pepper sliced
- 1 sweet onion chopped
- 4 cloves garlic minced
- 2 carrots diced
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can Diced Tomatoes
- 4 cups Vegetable Stock
- 2 cups cooked rice or 1 cup uncooked
- 1 cup Textured Vegetable Protein (TVP) TVP
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 teaspoon Crushed Red Pepper Flakes optional for heat
- 1/4 cup fresh parsley
- 1/2 teaspoon each sea salt and black pepper
- Optional Garnishes green onions, extra parsley, black pepper
Instructions
- Peel the onion and garlic, and chop finely. Also slice 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 soft.
- Add the bell peppers and carrots to the pot, and sauté for 5 minutes more.
- Add in the crushed and diced tomatoes including the juice, and add the vegetable stock to the pot, and bring to a boil.
- Once boiling, reduce the heat to low, and add in rice and the textured vegetable protein (or meatless meat) to the pot. Stir in the chili powder, paprika, red pepper flakes, parsley, and simmer for 30 minutes until the peppers are soft.
- Once soup is ready, season with salt and pepper to taste. Garnish with green onions, extra parsley, or black pepper if desired.
Notes
Dietary Modifications
- This recipe is vegan and vegetarian, and is dairy free.
- To make gluten free, ensure the rice you are using and any pantry ingredients (tomatoes or spice blends) are also certified gluten free.
Expert Tips
- Use leftover rice – using leftover cooked rice is a great way to reduce food waste. Instead of tossing the leftover rice in the compost or garbage, you can repurpose it into a delicious and flavorful soup.
- Season to taste. Everyone’s preferences for salt and pepper vary. Before fully digging in, taste the soup and add a bit more salt and pepper (or fresh herbs) if needed.
- Chop the vegetables into consistent, bite-sized pieces. This will help you have an even texture throughout the soup.
Nutrition
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Such a great hybrid! I love soup and I love stuffed peppers….this is like my dream meal.
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Yumm! Looks amazing!
Looks delicious!!
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