This delicious Vegan Stuffed Pepper Soup is loaded with flavor and protein and tastes just like deconstructed stuffed peppers. Just perfect for a cozy and fuss-free weeknight meal!
This hearty vegan stuffed pepper soup is a fantastic way to enjoy the classic flavors of stuffed peppers without all the fuss of actually stuffing them.
The combination of tender lentils, fluffy rice, and veggies creates a satisfying and nutritious meal that will leave you feeling warm and nourished. Just perfect for the chilly days ahead!
Why you'll love this vegan stuffed pepper soup
- It's like a warm hug in a bowl, perfect for chilly evenings.
- You get all the comforting flavors of stuffed peppers without the hassle.
- It's packed with veggies and protein, so it's both delicious and healthy.
What you'll need
Olive oil - I always go for a good quality extra virgin olive oil for that rich flavor.
Onion - A yellow or white onion works great here, diced nice and small.
Bell peppers - I love using a mix of colors for visual appeal, but any kind will do!
Garlic - Freshly minced is best, but pre-minced in a jar works in a pinch.
Jalapeño - Remove the seeds and membranes for a milder heat, or leave some in if you like it spicy!
Italian herbs - Remove the seeds and membranes for a milder heat, or leave some in if you like it spicy!
Smoked paprika - This adds a smoky depth but you can also use sweet paprika if you like.
Soy sauce - A tablespoon of soy sauce or tamari to enhance the flavors.
Brown rice - I prefer brown for its nutty flavor and extra fiber, but white rice works too.
Tomato paste - This adds richness and a concentrated tomato flavor.
Lentils - I use brown or green lentils as they hold their shape well in the soup.
Crushed tomatoes - Look for ones with no added salt or sugar.
Pro tip
Once the soup has simmered and the lentils and rice are tender, use an immersion blender and blend until smooth. This will create a thicker, creamier texture.
How to make meatless stuffed pepper soup
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Sauté: Heat the oil and cook onion and peppers until softened. Add the garlic, jalapeños, spices and soy sauce and cook for another minute.
Combine: Stir in the tomato paste, then add lentils, tomatoes, stock, bay leaf, and rice.
Simmer: Bring to a boil, then simmer until the lentils and rice are tender (30-35 mins).
Finish: Stir in the parsley, season, and serve hot.
Substitutions and variations
- If you don't have brown rice on hand or prefer a different grain, try quinoa, millet, or even couscous. Just adjust the cooking time accordingly.
- For a creamier soup, stir in a can of full-fat coconut milk or a dollop of vegan sour cream just before serving.
- To add extra protein, try adding a handful of chopped walnuts or almonds to the soup. You could also crumble some tempeh or firm tofu into the pot for a heartier meal.
Helpful tips
- Don't skip the sauté. Taking the time to soften the onions and peppers really builds the flavor base of the soup.
- Resist the urge to crank up the heat. A gentle simmer lets all those flavors blend together beautifully.
- This soup tastes even better the next day so it's great for meal prep!
What to serve with vegan bell pepper soup
- Crusty bread: A classic pairing, perfect for dipping and soaking up all the flavorful broth. A slice of sourdough, a baguette, or even some garlic bread would be fantastic.
- Grilled cheese: A vegan grilled cheese sandwich made with your favorite plant-based cheese and bread is a comforting and satisfying addition to the soup.
- Crackers: A sturdy whole-grain cracker provides a good contrast to the soft texture of the soup and adds some fiber.
Leftovers and storage
- Leftovers can be kept in an airtight container in the refrigerator for up to 3-4 days.
- Gently warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions until hot.
- The soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat as instructed above.
More easy vegan soup recipes
If you've tried this vegan stuffed pepper soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Vegan Stuffed Pepper Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 bell peppers, diced
- 4 garlic cloves, finely chopped
- 1 small jalapeño, deseeded and chopped
- 1 teaspoon Italian herbs
- 1 teaspoon smoked paprika
- ¼ teaspoon red chili flakes
- 1 tablespoon soy sauce, or tamari
- 1 cup (200 g) brown rice, rinsed
- 1 tablespoon tomato paste
- 2 cans (14 oz / 400 g) green lentils, drained and rinsed
- 1 can (14 oz / 400 g) crushed tomatoes
- 6 cups (1.5 l) vegetable stock
- 1 bay leaf
- ¼ cup (15 g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and diced bell peppers and cook for about 5 minutes until softened.1 tablespoon olive oil1 large onion3 bell peppers
- Add the garlic and jalapeños and continue to cook for another minute. Next, stir in the Italian herbs, smoked paprika, red chili flakes and soy sauce and cook for a minute more, stirring often.4 garlic cloves1 small jalapeño1 teaspoon Italian herbs1 teaspoon smoked paprika¼ teaspoon red chili flakes1 tbsp soy sauce
- Stir in the tomato paste and cook for 1 minute. Then add the lentils, crushed tomatoes, vegetable stock, bay leaf, and uncooked brown rice to the pot.1 tablespoon tomato paste2 cans (14 oz / 400 g) green lentils1 can (14 oz / 400 g) crushed tomatoes6 cups vegetable stock1 bay leaf1 cup brown rice
- Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the lentils and rice are tender.
- Stir in the parsley. Season with salt and freshly ground black pepper to taste and serve hot.¼ cup fresh parsleySalt and freshly ground black pepper to taste
Jackie R.
Yummy! I will definitely make this again! The amount of time it takes the rice to cook may depend on the type of rice you have. Mine seemed to take around 40 minutes, so I let it simmer a little longer. I also used dry lentils. After doing some googling, I found that 1 can of lentils equals 115 grams of dry lentils. So, I used 230 grams of dry lentils and added extra liquid (around two cups) to account for the cooking liquid they would need. Next time, I might double the spices. But it did turn out great. It is quick to put together, especially if you have great knife skills and you're fast at chopping peppers (I am not!). Very nice for a weeknight meal.
Paris
Glad you liked it Jackie!