Vegetarian Stuffed Pepper Soup
Vegetarian stuffed pepper soup is a hearty vegetarian 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. Enjoy with a slice of thick garlic bread, and dig in!
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) 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
Calories: 235kcalCarbohydrates: 40gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 626mgPotassium: 685mgFiber: 7gSugar: 12gVitamin A: 2172IUVitamin C: 81mgCalcium: 131mgIron: 4mg
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