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Jump to Recipe PrintThis vegetarian stuffed pepper soup recipe is a hearty meatless dinner made with bell peppers, rice, tomatoes, spices, and plant based protein! This soup makes a great vegetarian meal prep idea or a simple stew for the weekend.
A fantastic and hearty soup featuring bell peppers and loads of vegetables. I love serving this with a thick slice of homemade garlic bread for the perfect lunch or light dinner.
This vegetarian stuffed pepper soup is a fun vegetarian take on a classic baked dish! Stuffed peppers always feel like such a treat to me. Traditionally they are laborious, difficult to bake, and include a ton of 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.
This Vegetarian Stuffed Pepper Soup Recipe Is
- Hearty
- Warming
- Flavorful
- Loaded with Vegetables
- Great for Plant-Based Meal Prep
- Vegetarian, Gluten Free, Vegan, and SO Good!
Meatless Meal Prep Recipes For the Win!
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.
There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. 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! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.
What’s In Vegetarian Stuffed Pepper Soup?
- Bell Peppers, Onion, and Garlic – I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
- Diced & Crushed Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Okra – fresh or frozen
- TVP (Textured Vegetable Protein): I love stocking my pantry with TVP! TVP is made from soy protein and has the exact same texture as ground beef… making it really versatile to use in place of real meat. We use TVP in soups and stews, for taco filling, and in lasagnas. TVP is a great pantry-staple protein, and it lasts a long time. We always keep a few bags of this stuff on hand.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Rice – Cooked or uncooked
What Is TVP (Textured Vegetable Protein)?
TVP (Textured Vegetable Protein) are small bits of soy protein, which has a very similar texture to ground beef. Because of this, TVP is really versatile to use in place of real meat, and you can spice it however you like. We 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 Stuffed Pepper Soup without Meat
- 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. Add the peppers and okra 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, recuse the head to low, and add in the TVP to the pot. Stir in the chili powder, paprika, red pepper flakes, and simmer for 30 minutes until the peppers are soft.
- Once soup is ready, season with salt and pepper for taste. Serve with a thick slice of fresh baked garlic bread, naan, or a side salad. Enjoy!
Use Leftover Cooked Rice for a No-Waste Recipe!
You can use uncooked or leftover cooked rice for this vegan stuffed pepper soup. I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This soup is the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing the leftover rice in the compost or garbage, you can repurpose it into a delicious and flavorful meal. Sustainable living is all about saving anything we can from my kitchen, and this soup is a great way to avoid letting leftovers rice go to waste.
Other Hearty Meatless Soup Recipes You’ll Love!
Split Pea Soup with Potatoes Recipe (Vegetarian, Gluten Free, Vegan)
Vegetable Udon Noodle Soup Recipe (Vegetarian, Vegan)
Lentil Pasta e Fagioli Soup Recipe (Vegetarian, Gluten Free, High Protein)
Fasolatha Recipe, Greek White Bean Soup (Vegan, Gluten Free)
Black Bean Coconut Soup Recipe (Vegan, Gluten Free)
Get the Same Ingredients for This Meatless Stuffed Pepper Soup Recipe
I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
As always, if you make this vegan and gluten free stuffed pepper soup without ground beef recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Vegetarian Stuffed Pepper Soup
Ingredients
- 2 tablespoons olive oil
- 3 bell pepper sliced
- 1 sweet onion chopped
- 4 cloves garlic minced
- 1 cup okra
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can Diced Tomatoes
- 1 cup Textured Vegetable Protein TVP
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 cup rice *cooked or uncooked, see note below!
- 4 cups Vegetable Stock
- Crushed Red Pepper Flakes optional for heat
- Sea Salt and Black Pepper
Instructions
- 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. Add the peppers and okra 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, recuse the head to low, and add in the TVP to the pot. Stir in the chili powder, paprika, red pepper flakes, and simmer for 30 minutes until the peppers are soft.
- Once soup is ready, season with salt and pepper for taste. Serve with a thick slice of fresh baked garlic bread, naan, or a side salad. Enjoy!
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.
Use Leftover Cooked Rice for a No-Waste Recipe!
You can use uncooked or leftover cooked rice for this vegan stuffed pepper soup. I'm all about saving, reusing, or repurposing as much as I can in my kitchen. This soup is the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing the leftover rice in the compost or garbage, you can repurpose it into a delicious and flavorful meal. Sustainable living is all about saving anything we can from my kitchen, and this soup is a great way to avoid letting leftovers rice go to waste.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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